Slow Cooker Chicken and Dumplings Recipe


Cal/Serving: 175
Daily Value: 9%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A521IU10%
Vitamin C18mg30%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg5%
Niacin (B3)2mg8%
Vitamin B60mg12%
Folic Acid (B9)29µg7%
Vitamin B121µg9%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K7µg9%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Slow Cooker Chicken and Dumplings
Valaer Murray

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.

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For the chicken :

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

For the dumplings :

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


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. 

Recipe Details

Servings: 4
Total time: 3 hours, 30 minutes
Cuisine: American
Special Designations: Healthy

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It would be nice if you gave the actual amounts on the ingredients instead of just saying 1 softened butter, 1/2 salt, etc. Is it 1 lb softened butter, 1 stick softened butter, 1 tablespoon softened butter? The amounts are needed to make any recipe properly and make all the difference in the world on how it tastes.

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