There’s nothing more comforting than a warm bowl of Chicken and Dumplings, and this Slow Cooker version makes it easier than ever to enjoy. Tender chicken, hearty vegetables, and a savory broth come together effortlessly as your slow cooker does the work. Finished with fluffy baked dumplings, this classic dish becomes a satisfying meal that’s perfect for busy weeknights or cozy weekends. Get ready to dig into a comforting bowl of goodness that the whole family will love!

What You’ll Need

Ingredients

• 2-4 boneless skinless chicken breast
• 1 tbsp avocado oil
• 3 celery ribs, chopped
• 2 medium carrots, peeled and chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/3 cup all-purpose flour
• 4 cups chicken broth, divided
• 2 bay leaves
• 1 tsp dried thyme
• For the dumplings:
• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup whole milk
• 4 tbsp melted butter

Equipment I Used

• Slow Cooker
• Skillet
• Cutting Board
• Saucepan
• Measuring Cups & Spoons
• Glass Measuring Cup
• Baking Sheet
• Mixing Bowl

How to Make It

Prepare the Vegetables

Chop the celery, carrots, onion, and garlic. Add them to the slow cooker as the base layer.

Make the Roux

In a saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, stirring constantly to prevent lumps. Gradually whisk in 2 cups of chicken broth, cooking until the mixture thickens and becomes smooth. Add the tomato paste and whisk until fully incorporated.

Cook the Chicken

In a large skillet, heat the avocado oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes, stirring occasionally, until no longer pink. Transfer the cooked chicken to a 6-quart slow cooker.

Assemble in the Slow Cooker

Pour the thickened broth mixture over the chicken and vegetables in the slow cooker. Add the bay leaves, thyme, and the remaining 2 cups of chicken broth. Stir gently to combine. Cover the slow cooker and cook on low for 6-8 hours, or until the mixture is bubbly and the chicken is tender.

Shred the Chicken

Once cooked, remove the bay leaves and shred the chicken directly in the slow cooker using two forks. Let the mixture stand, uncovered, for about 15 minutes to thicken slightly.

For the Dumplings:

Mix the Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the milk and melted butter to form a thick batter.

Bake the Dumplings

Preheat your oven to 350°F (175°C). Spoon the batter into a greased baking dish or muffin tin to form individual dumplings. Bake for 15 minutes, or until the dumplings are cooked through and slightly golden on top.

Assemble the Dish

Serve the chicken and vegetable mixture in bowls and top with the baked dumplings. Enjoy this hearty and comforting meal!