How to Make Slow-Cooker Chicken & Dumplings

Name: How to Make Slow-Cooker Chicken & Dumplings
Prep time: 20 min
Total time: 4 h 20 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 medium yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 (8-ounce) package cremini mushrooms, sliced; Kosher salt and freshly ground black pepper; 3 tbsp. all-purpose flour; 1/4 c. dry white wine; 1 1/2 lb. boneless, skinless chicken thighs; 2 (32-ounce) containers chicken stock; 2 bay leaves; 2 sprigs thyme; 1 1/2 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. baking powder; 1 tbsp. fresh thyme; 2 tsp. kosher salt; 3/4 c. buttermilk; 1 large egg

This classic dinner dish practically makes itself!

By Christopher MichelPublished: Oct 28, 2025

Be the first to review!

Jump to recipe

IAN PALMER for Country Living

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 20 mins

When comfort food calls, this Slow Cooker Chicken and Dumplings recipe always answers. Tender chicken and hearty veggies simmer together while you go about your day, filling the kitchen with that homemade, Sunday-supper kind of smell. When you get home top with the batter for fluffy dumplings and dinner will be ready in under an hour.

It’s especially perfect for fall, when the air turns crisp and you’re craving something warm and satisfying. Just set it, forget it, and come back to a bowl of pure, autumn comfort.

Advertisement - Continue Reading Below

Ingredients

For the soup:

2 Tbsp. olive oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 (8-ounce) package cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
3 Tbsp. all-purpose flour
1/4 cup dry white wine
1 1/2 lb. boneless, skinless chicken thighs
2 (32-ounce) containers chicken stock
2 bay leaves
2 sprigs thyme

For the dumplings:

1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1 Tbsp. fresh thyme
2 tsp. kosher salt
3/4 cup buttermilk
1 large egg

Directions

1. Step 1Make soup: Heat oil in a 5 to 7 quart slow cooker using the sauté function or in a large Dutch oven over medium heat. Add onion, carrots, celery, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add flour and cook, stirring, 30 seconds. Add wine and cook, scraping up any brown bits from the bottom of the pan, until reduced and syrupy, 2 to 3 minutes.
2. Step 2If using a skillet, transfer contents to slow cooker. Add chicken, stock, bay leaves, and thyme. Cook until vegetables are tender and chicken is cooked through, 3 to 4 hours on high or 6 to 8 hour on low. Transfer chicken to a cutting board and shred with two forks; return to pot.
3. Step 3Make dumplings: Combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.
4. Step 4Drop 6 large mounds of mixture on top of soup. Cover and simmer on high until dumplings are cooked through, 45 to 55 minutes. Discard bay leaves and thyme. Serve immediately.