Why This Recipe Works

Hands-off bliss: Ten minutes of morning prep equals dinner at six—no browning, no second pot.
Buttermilk dumplings: Tender, tangy, and fluffy; they cook right on top of the stew, soaking up flavor without getting gummy.
Double chicken flavor: Bone-in thighs create collagen-rich broth; shredded breast keeps every spoonful meaty.
Freezer genius: Stew base freezes beautifully; add fresh dumplings when reheating for a “new” meal.
Veggie smuggler: Carrots, celery, and frozen peas disappear into the gravy—kid-approved nutrition.
One cooker, one bowl: Minimal dishes, maximum comfort.

Ingredients You'll Need

Great chicken and dumplings starts with great chicken. I use a 50-50 mix of bone-in thighs and boneless breasts. The thighs render schmaltky richness; the breasts stay chunky and satisfying. Look for air-chilled birds if you can—they release less liquid and pick up seasoning faster. Baby carrots are fine in a pinch, but whole carrots peeled and cut into rustic coins hold their texture through the long cook. Yellow onion is classic, yet a sweet Vidalia will caramelize deeper. For herbs, fresh thyme is worth the splurge; dried works but tastes a touch dusty. The dumpling dough hinges on cold, well-shaken buttermilk. Buy the pint, not the cup; you’ll drink the rest with peach cobbler tomorrow morning. Finally, keep your baking powder fresh—test a pinch in hot water; if it fizzes energetically, you’re golden.

How to Make Slow Cooker Chicken And Dumplings With Buttermilk

Build the flavor base

Lightly spray a 6-quart slow cooker insert with non-stick spray. Scatter diced onion, carrots, and celery across the bottom. Nestle bone-in thighs skin-side up (yes, the skin stays on for max flavor; you’ll remove it later). Tuck bay leaves and thyme sprigs between the veg. Season everything with 1 tsp kosher salt and ½ tsp black pepper.

Add broth & aromatics

Pour in 3 cups low-sodium chicken broth, ½ cup dry white wine (or extra broth), and 1 Tbsp soy sauce. The soy amps umami without tasting “Asian.” Give the insert a gentle jiggle so liquid flows underneath the veg; this prevents hot spots and scorching. Cover and cook on LOW 5 hours.

Shred & thicken

Remove thighs to a plate; discard skin and bones. Shred meat with two forks into bite-size strands. In a small bowl whisk ¼ cup flour with ½ cup cooking liquid until smooth; stir slurry back into the cooker. Add shredded chicken, diced breast, and frozen peas. Cover and cook 30 minutes more while you mix dumplings.

Make buttermilk dumpling dough

In a medium bowl whisk 2 cups all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, 1 tsp kosher salt, and ½ tsp garlic powder. Cut in 4 Tbsp cold unsalted butter with a pastry blender until pea-size crumbs form. Pour in ¾ cup cold buttermilk; fold with a rubber spatula just until shaggy. Over-mixing toughens dumplings; streaks of flour are okay.

Drop & steam

Increase cooker to HIGH. Using a greased spoon, drop 12 golf-ball dumplings onto the surface, spacing evenly. Lay a clean kitchen towel over the insert (absorbs condensation so dumplings aren’t soggy), then replace lid. Steam 45–55 minutes until dumplings have doubled and a toothpick inserted comes out clean.

Finish & serve

Discard bay leaves and thyme stems. Taste; adjust salt and pepper. Ladle into wide, shallow bowls so everyone gets a dumpling or two. Garnish with chopped parsley, a crack of black pepper, and—if you’re feeling decadent—a pat of butter melting on top.

Expert Tips

Cold ingredients = fluffy dumplings

Pop your buttermilk and butter in the freezer 10 minutes before mixing; the shock of heat from the stew will create steam pockets for lift.

Don’t peek early

Lifting the lid drops temperature by 10–15 °F and can collapse dumplings. Trust the towel trick instead.

Make it gluten-free

Swap in King Arthur measure-for-measure flour for both stew thickener and dumplings; rest dough 10 minutes before scooping.

Re-crisp leftovers

Warm dumplings in a dry skillet 2 minutes per side to restore the delicate crust.

Double the dumplings

Feeding teens? Make a second batch of dough halfway through; they’ll cook in 35 minutes on HIGH.

Herb swap

No thyme? Use 1 tsp dried sage or ½ tsp rosemary—both stand up to the long cook.

Variations to Try

Storage Tips

Refrigerate: Cool completely, then store stew and dumplings separately in airtight containers up to 4 days. Dumplings will continue to absorb liquid; add a splash of broth when reheating.

Freeze: Portion stew (no dumplings) into quart freezer bags, press out air, and freeze flat up to 3 months. Thaw overnight in fridge, reheat on stove, and cook fresh dumplings as directed.

Make-ahead: Chop veg and mix dry dumpling ingredients the night before; refrigerate wet ingredients separately. In the morning, dump, stir, and go.

Frequently Asked Questions

You can, but they’ll be denser. Cut each biscuit into quarters, roll into balls, and steam 30 minutes. Expect fewer fluffy pockets.

Over-mixing or too-warm dough develops gluten and melts butter before steaming. Keep ingredients cold and stir just until combined.

Yes, but reduce initial cook to 2½ hours; chicken may shred finer and broth won’t be quite as silky. Dumpling timing stays the same.

Flavor will be milder. Add 2 tsp chicken bouillon paste to compensate, and shorten initial cook to 3 hours on LOW.

Warm stew gently in a covered pot with ¼ cup broth over medium-low. Microwave dumplings 20 seconds with a damp paper towel.

Only if you have an 8-quart cooker; keep volume below ⅔ full for safe simmering. Double dumpling ingredients but cook in two batches to avoid crowding.

Slow Cooker Chicken And Dumplings With Buttermilk