Slow Cooker Chicken and Dumplings Soup
A comforting, hearty soup that comes together with minimal hands-on time. Tender chicken, potatoes, carrots, and herbs simmer all day in the slow cooker, then fluffy dumplings are dropped in just before serving for a warm, satisfying bowl.
Ingredients
- 1 lb bone-in chicken thighs
- 6 cups chicken stock or broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1 tsp salt, or to taste
- 1/2 tsp bay leaf
- 1 cup all-purpose flour (for dumplings)
- 1/2 cup milk (or more broth)
- 2 tbsp unsalted butter, melted
- 1 egg (optional for richer dumplings)
- 1 tbsp baking powder (for dumplings)
- 1/4 tsp salt (for dumplings)
Instructions
- Place the chicken thighs in the slow cooker and pour in the chicken stock. Add the potatoes, carrots, celery, onion, garlic, thyme, pepper, salt, and bay leaf.
- Cook on low for 6–8 hours, or until the chicken is tender and the vegetables are cooked through.
- Remove the bay leaf. Take the chicken out, remove the bones, and shred the meat. Return the shredded chicken to the pot.
- Prepare the dumplings: in a bowl, whisk together flour, baking powder, and salt. Stir in milk, melted butter, and the egg (if using) until a thick batter forms.
- Drop spoonfuls of the dumpling batter onto the simmering soup. Cover and cook on high for 20–25 minutes, until the dumplings are cooked through and fluffy.
- Taste and adjust the seasoning with more salt or pepper if needed. Serve hot with crusty bread or a simple green salad.