Chicken and slow cooking dumplings are the best comfort food! This easy Crockpot chicken casserole with dumplings from scratch is filling, healthy and totally delicious.
Post may contain affiliate links. For more information, see my disclosure
Suddenly it’s very cold and I crave all things cozy and comforting. I can’t get enough stews and dishes from a pot and this slow cooker chicken stew with fluffy dumplings may be the BEST comfort food.
Boneless chicken thighs cooked with carrots, onions and leeks until the chicken is deliciously tender. Meatballs are totally optional, but they turn this simple casserole into a complete meal.
/>
Here’s why you’ll love this slow cooker chicken and dumpling recipe too
:
NO STRESS: Just a few minutes of cutting vegetables and seasoning the chicken, then everything is cooked in your slow cooker while you get things on.
EASY TO CARRY: You can use your favorite vegetables to augment this delicious chicken casserole or just keep it very simple as I have.
KID APPROVAL: Even my picky eaters kids love this casserole. It’s even suitable for toddlers and babies (but keep an eye on the salt content).
<img src="https://www.supergoldenbakes.com/wordpress/wp-content/uploads/2022/01/Chicken_Dumplings-1-4-788×1024.jpg" alt="Chicken and meatballs in a
Crockpot
Full
measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before trying this recipe!
Season chicken thighs with salt, pepper and dried herbs. Use kitchen scissors or a sharp knife to cut into bite-sized pieces.
Heat the oil in your slow cooker (if it allows you to burn like this model from Morphy Richards) and add the onion, leeks and carrots. Simmer for about five minutes or until vegetables have softened.
Add the chicken,
minced garlic, broth, mustard and tomato paste. Stir well to combine, cover and cook on HIGH settings for 2 hours (or LOW setting for 3-4 hours).
Combine all the ingredients for the dumplings in a bowl, adding enough water to put together. The dough should be soft but not sticky.
Divide into
eight pieces and roll into golf-sized balls.
Stir the stew well. Check the seasoning and add more salt, if necessary. Be sure to switch to the HIGH setting if you have been cooking on the LOW setting. Place the meatballs over the stew, spaced out to allow them to rise.
Top and cook for another 90 minutes or until meatballs are fluffy and cooked. The bottom of the meatballs will remain soft as it is in contact with the stew. Avoid opening the slow cooker, as you will lose heat and your cooking time will be longer.
Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very filling on its own (especially if served with the meatballs), but you can also serve it with a spoon over mashed potatoes or rice if you wish.
DUMPLINGS FROM SCRATCH I’m
using a classic tallow dumpling recipe here. You can replace grated tallow with cold-grated butter if you want or you can use cookie dough if you are in North America.
STORAGE AND FREEZING
Keep leftovers in the refrigerator for up to three days or in the freezer for up to three months (without the dumplings). Reheat in a saucepan until very hot before serving.
YOU’LL LOVE IT TOO…
Slow Cooker Stew and Meatballs Healthy Chicken &
- Meatballs Slow cooker
- White Chicken Chili with Cornbread Meatballs
- Crockpot Creamy Chicken Pasta Slow
- Cooker Pumpkin, Beans & Kale Stew { vegan
}
