Slow Cooker Chicken and Dumplings
A classic comfort food featuring tender chicken and fluffy dumplings simmered in a creamy, savoury sauce. Perfect for a cozy Canadian evening.
Ingredients
- 1 whole chicken — about 1.5 kg, cut into pieces, skin removed if desired
- 2 carrots — peeled and chopped
- 2 celery stalks — chopped
- 1 onion — chopped
- 4 cups chicken broth — 1 L
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 tsp salt — or to taste
- ½ cup all-purpose flour
- ½ cup milk
- 2 cups biscuit mix — e.g., Bisquick or homemade
- ¾ cup milk — for dumplings
Equipment
- Slow cooker (6-quart/5.7 L)
- Whisk
- Mixing bowls
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Place chicken pieces, chopped carrots, celery, and onion into a 6-quart (approx. 5.7 L) slow cooker. Sprinkle with dried thyme, salt, and pepper.
- 2
Pour chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is very tender. (Visual cue: chicken easily pulls apart with a fork).
480 min timer - 3
Carefully remove chicken from the slow cooker and set aside to cool slightly. Shred the chicken meat from the bones, discarding skin and bones. Return shredded chicken to the slow cooker.
- 4
In a small bowl, whisk together the 1/2 cup all-purpose flour and 1/2 cup milk until smooth. Stir this mixture into the slow cooker liquid. Cook on high for an additional 20-30 minutes, stirring occasionally, until the sauce has thickened. (Visual cue: sauce will lightly coat the back of a spoon).
30 min timer - 5
While the sauce thickens, prepare the dumplings: In a medium bowl, combine the biscuit mix and 3/4 cup milk. Stir just until combined; do not overmix. (Visual cue: a shaggy, soft dough will form).
- 6
Drop the dumpling dough by tablespoonfuls directly onto the hot chicken mixture in the slow cooker. Leave small gaps between dumplings as they will expand.
- 7
Cover the slow cooker and continue to cook on high for 25-30 minutes, or until the dumplings are cooked through and fluffy. (Visual cue: dumplings will be puffed and firm to the touch).
30 min timer - 8
Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
- 9
Garnish with fresh chopped parsley if desired.
Notes
- For richer flavour, you can quickly sear the chicken pieces in a pan before adding them to the slow cooker.
- Avoid lifting the slow cooker lid too often after adding dumplings, as it releases steam crucial for their cooking.
Substitutions
- Whole chicken pieces: 1 kg boneless, skinless chicken thighs or breasts, cut into large chunks
- Biscuit mix: Homemade biscuit mix: 2 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp salt, 1/4 cup cold butter (cut into pieces)
- Milk (for dumplings): Buttermilk for a tangier flavour
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freezer
The cooked chicken and gravy can be frozen for up to 3 months. Dumplings may become a bit softer when thawed, but are still edible.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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