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Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings is the ultimate comfort food! This easy Crockpot chicken casserole with from-scratch dumplings is hearty, healthy and totally delicious.

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings: 6
Calories: 618 kcal
Course: Main Course
Cuisine: British

Ingredients

For the Chicken
  • 8 chicken thighs , skinless and boneless
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp mixed herbs (I used Italian herbs)
  • 1 tsp dried parsley
  • 1 tsp garlic powder
For the Stew
  • 2 tbsp olive oil
  • 1 onion , finely diced
  • 2 leeks , white parts only, diced
  • 10 baby carrots , halved or 2 carrots, peeled and sliced
  • 2 garlic cloves , minced
  • 2 tsp Dijon mustard
  • 2 tsp tomato paste (purée)
  • 1 ½ cups (360ml) chicken stock made with 2 stock cubes
  • Salt and pepper to season
  • fresh parsley , rosemary, thyme or sage to garnish
For the dumplings
  • 1 cup (130g) self raising flour (or see notes)
  • 1 tsp salt
  • 1 tsp mixed herbs (I used Italian herbs)
  • 1 tsp dried parsley
  • 3 tbsp grated cheddar cheese
  • ½ cup (65g) shredded suet or cold butter, grated
  • 5-6 tbsp cold water , or as needed

Instructions

    Cup of Yum
  1. Season the chicken thighs with salt, pepper, garlic powder and the dried herbs. Use kitchen scissors or a sharp knife to cut into bite sized pieces.
  2. Heat the oil in your slow cooker (if it allows for searing like this Morphy Richards model) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
  3. Add the chicken, minced garlic, stock, mustard and tomato paste. Stir well to combine, cover and cook on HIGH setting for 2 hours (or on the LOW setting for 3-4 hours).
  4. Combine all the ingredients for the dumplings in a bowl, adding just enough water for them to come together. The dough should be soft but not sticky. Divide into eight pieces and roll into golf-sized balls.
  5. Give the stew a good stir. Check the seasoning and add more salt, if needed. Make sure to turn to the HIGH setting if you have been cooking on the LOW setting. Place the dumplings over the stew, spaced out to allow for them to rise.
  6. Cover and cook for a further 90 minutes or until the dumplings are fluffy and cooked through. The bottom of the dumplings will remain soft as it is in contact with the stew. Avoid opening the slow cooker as it will lose heat and your cooking time will be longer.
  7. Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very hearty on its own (especially if served with the dumplings) but you can also spoon it over mashed potatoes or rice if you like.

Notes

  • Replace the self raising flour with all purpose flour plus two level teaspoons baking powder in the dumplings.
  • You can use store bought biscuit dough (in North America) for the dumplings, if preferred.

Nutrition Information

Calories 618kcal (31%) Carbohydrates 27g (9%) Protein 31g (62%) Fat 43g (66%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 154mg (51%) Sodium 1237mg (52%) Potassium 563mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 3669IU (73%) Vitamin C 6mg (7%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 618

% Daily Value*

Calories 618kcal 31%
Carbohydrates 27g 9%
Protein 31g 62%
Fat 43g 66%
Saturated Fat 11g 55%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 154mg 51%
Sodium 1237mg 52%
Potassium 563mg 12%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 3669IU 73%
Vitamin C 6mg 7%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.