Slow Cooker Chicken and Dumplings with Fluffy Buttermilk Dumplings

Prep: 15 minCook: 7 hr6 servingsmediumAmerican
Slow Cooker Chicken and Dumplings with Fluffy Buttermilk Dumplings

A comforting one-pot meal featuring tender shredded chicken in a creamy broth with vegetables, topped with fluffy buttermilk dumplings. The slow cooker does most of the work, making this perfect for busy weeknights or lazy weekends. The dumplings cook directly on top of the soup, absorbing the rich flavors while staying light and tender. This hearty dish serves as a complete meal that's especially satisfying during cooler weather.

Nut-Free

Ingredients

6 servings
  • 1 ½ lb boneless, skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 1 cup heavy cream
    half-and-half1:1lighterdairy-free

    reduces richness but still creamy

    Full guide →
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp ground black pepper
  • salt, to taste(optional)
  • 2 cups self-rising flour
    all-purpose flour + baking powder + salt1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt per cupbasicadds gluten

    mix dry ingredients first

  • 1 cup buttermilk
    regular milk + lemon juice1 cup milk + 1 tbsp lemondairy

    let sit 5 minutes before using

    Full guide →
  • ¼ cup unsalted butter, melted
  • ½ tsp baking powder(optional)

Instructions

  1. 1

    Place chicken, onion, carrots, celery, and garlic in slow cooker

  2. 2

    Pour chicken broth over ingredients ensuring chicken is submerged

  3. 3

    Add thyme, parsley, black pepper and salt, stirring to combine

  4. 4

    Set to low and cook for 6-7 hours until chicken is tender

  5. 5

    Remove chicken, shred with two forks and return to pot

  6. 6

    Stir in heavy cream, mixing well with broth and vegetables

  7. 7

    Combine flour, buttermilk, melted butter and baking powder in bowl until dough forms

  8. 8

    Drop spoonfuls of dough onto surface of soup

  9. 9

    Cover and cook on high for 1 additional hour until dumplings are fluffy

  10. 10

    Serve garnished with extra parsley if desired

Tips

Tip 1

Use chicken thighs instead of breasts for more flavor and moisture that won't dry out during long cooking.

Tip 2

Don't lift the lid during the final hour when dumplings are cooking to ensure they steam properly and become fluffy.

Tip 3

Make sure the soup is hot and simmering before adding dumpling dough for best results.

Good to Know

Storage

Refrigerate leftovers up to 3 days. Dumplings may absorb liquid and become softer.

Make Ahead

Can prep vegetables and shred chicken day before. Add dumplings fresh when serving.

Serve With

Serve immediately while dumplings are fluffy. Ladle into bowls with plenty of broth.

See pairing guide →

Common Mistakes

Watch

Don't open lid during dumpling cooking to avoid dense, undercooked dumplings.

Watch

Avoid overcooking chicken on high heat which makes it tough and dry.

Substitutions

Dairy-Free Swaps

heavy cream→
half-and-half1:1lighterdairy-free

reduces richness but still creamy

Full guide →
buttermilk→
regular milk + lemon juice1 cup milk + 1 tbsp lemondairy

let sit 5 minutes before using

Full guide →

General Alternatives

self-rising flour→
all-purpose flour + baking powder + salt1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt per cupbasicadds gluten

mix dry ingredients first

Find more substitutions →

FAQ

Can I use frozen chicken?

Yes, add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before shredding.

What if my dumplings are dense?

This usually happens from opening the lid during cooking or overmixing the dough. Mix just until combined.

How long do leftovers keep?

Store in refrigerator up to 3 days. Dumplings will absorb liquid and soften but still taste good reheated.