Go Back

Slow Cooker Chicken and Dumplings Soup

Slow cooker chicken and dumplings soup combines tender shredded chicken and vegetables in a creamy broth with soft, puffed dumplings cooked right on top. The slow cooker makes this comforting one-pot dinner easy to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 lb boneless, skinless chicken thighs
  • 6 cup low-sodium chicken broth
  • 3 carrots medium, peeled and sliced
  • 3 ribs celery sliced
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 bay leaves
For the dumplings
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 4 tbsp unsalted butter melted and slightly cooled
  • 0.75 cup whole milk
For the finish
  • 1 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Put the chicken, broth, carrots, celery, onion, garlic, thyme, salt, pepper, and bay leaves in a 6-quart slow cooker. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
  2. Transfer the chicken to a cutting board and discard the bay leaves.
  3. Shred the chicken with two forks and return it to the slow cooker.
Make the dumplings
  1. Whisk the flour and baking powder together in a medium bowl.
  2. Stir in the melted butter and milk just until no dry flour remains; do not overmix.
Finish the soup
  1. Set the slow cooker to HIGH and drop the dumpling dough in 8 rounded spoonfuls over the soup. Cover and cook for 45 to 60 minutes without lifting the lid, until the dumplings are puffed and cooked through when split open.
  2. Stir in the heavy cream, cover, and cook for 5 to 10 minutes, until the soup is hot.

Notes

For tender dumplings, do not overmix the dough and keep the slow cooker lid closed while they cook. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dumplings and cream can change texture. For a lighter finish, half-and-half can replace the heavy cream.