Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings
Valaer Murray


For the chicken

  • whole chicken, quartered (your butcher can do this)
  • softened butter
  • 1/2  salt
  • 1/2   freshly ground black pepper
  • 2   baby carrots
  • turnips, sliced into large sections
  • stalks of celery cut into 1/2-inch pieces
  • medium onions, sliced into large sections
  • 32  low-sodium chicken broth
  • bouquet garni

For the dumplings

  • flour
  • baking powder
  • 1/4  baking soda
  • salt
  • melted butter
  • 3/4  milk
  • 1/4  chopped fresh chives

Perfect for a cold, rainy night, chicken and dumplings is a classic American comfort food dish that I originally found a recipe for in the Little Big Book of Comfort Food, but has evolved over time since I began making it in the easiest of all cooking appliances — the slow cooker. I also like to keep the cut of the vegetables large so that they retain some toothsomeness. While not exactly soup, the hot, steaming broth, large cut of tender chicken, aromatic vegetables, and boiled chive dumplings served in a shallow bowl equal a warming, hearty meal.

Click here to see The Slow Cooker Challenge

Click here to see 101 Ways to Cook Chicken


Click here for more of the 101 Best Slow Cooker Recipes


For the chicken

Rub the chicken pieces with the softened butter and season with salt and pepper and put aside. Place the vegetables in the bottom of the slow cooker, add the broth and bouquet garni, and then place the chicken pieces on top so that they are half-submerged in the broth. Cook on high for 3-4 hours (or if your slow cooker has a temperature probe, cook until the internal temperature of the chicken reaches 175 degrees.)

For the dumplings

When the chicken is done, remove the chicken pieces and put in a warmed oven (about 200 degrees or less). Keep the slow cooker on high. Sift together the flour, baking powder, baking soda, and salt. Stir in the butter, milk, and chives.

Using a spoon, place balls of dough into the broth in the slow cooker. Cover and let cook for 10 minutes, then turn the dumplings and cook for another 10-15 minutes, until puffed up and soft all the way through. 


Calories per serving:

175 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 32g 50%
  • Carbs 45g 15%
  • Saturated 14g 72%
  • Fiber 10g 40%
  • Trans 1g
  • Sugars 21g
  • Monounsaturated 11g
  • Polyunsaturated 5g
  • Protein 58g 115%
  • Cholesterol 143mg 48%
  • Sodium 5,171mg 215%
  • Calcium 535mg 53%
  • Magnesium 102mg 25%
  • Potassium 1,346mg 38%
  • Iron 5mg 26%
  • Zinc 6mg 42%
  • Phosphorus 931mg 133%
  • Vitamin A 299µg 33%
  • Vitamin C 72mg 121%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 116µg 29%
  • Vitamin B12 2µg 35%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 29µg 36%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...