THE RECIPE JOURNAL · Main Course

Mom's Recipe for Chicken and Dumplings in a Slow Cooker

This comforting dish brings together tender chicken and fluffy dumplings, simmered low and slow for perfect flavor. It's a warm, hearty meal that's easy to prepare and sure to become a family favorite.

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FROM THE KITCHEN • Mom's Recipe for Chicken and Dumplings in a Slow Cooker

01 THE RECIPE

Let's make it.

Follow these steps for a delicious result. Tick off each step as you go.

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Step 1

Start by combining the chicken broth, chicken, potatoes, carrots, and broccoli in your slow cooker. In a separate bowl, whisk together the water and quick-mixing flour until it forms a smooth, paste-like consistency, then stir that into the slow cooker. Add salt and pepper to taste. Cover and cook everything on low for about 5 hours.

Step 2

While that’s cooking, mix the baking mix and milk in a bowl until it’s well combined. After the 5 hours, drop spoonfuls of this batter on top of the chicken mixture in the slow cooker. Let it cook for another hour, gently turning the dumplings once halfway through, until they’re fully cooked and fluffy. Then it’s ready to serve!

Why you’ll love it

This dish is a comforting classic that feels like a warm hug on a chilly day. The slow cooker makes it easy to prepare, allowing the flavors to meld perfectly while you go about your day. It’s a hearty meal that brings family and friends together around the table.

How to serve

Serve this meal hot and fresh, straight from the slow cooker. It pairs wonderfully with a crisp green salad or steamed vegetables for a balanced plate. A slice of crusty bread is perfect for soaking up the savory broth.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep the dumplings moist. For longer storage, freeze without the dumplings and add fresh ones when reheating.

02 YOUR CHECKLIST

Ingredients

4 (14.5 ounce) cans chicken broth 3 (12.5 fl oz) cans chunk chicken (such as Kirkland®), drained and broken into chunks 4 baking potatoes, peeled and cubed 4 carrots, sliced 2 cups chopped broccoli 1 cup water 2 tablespoons quick-mixing flour (such as Wondra®) salt and cracked black pepper to taste 2 ¼ cups all-purpose baking mix (such as Bisquick®)