Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Thank goodness for slow cookers on snowy days. There’s something so comforting about coming in from the cold and dishing up a bowl of this hearty stew from the Made with simple ingredients you probably already have, I’m certain this will become one of your family’s favorite winter meals.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings
Container count per serving: 1 red, ½ green, 1 yellow, 1 tsp

  • 6 cups low-sodium chicken broth
  • 1 tablespoon marjoram (I actually like to double this amount)
  • 1 tablespoon garlic powder (I double this as well)
  • 4 boneless, skinless chicken breasts – cut into small chunks
  • 2 tablespoons olive oil
  • 1 large onion – peeled and diced
  • 2 cups carrots, peeled and sliced
  • 2 cups celery, cleaned and sliced


  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.


  1. Pour the broth into your crock pot.
  2. Add the marjoram and garlic powder to the broth and turn the crock pot to high.
  3. In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
  4. Add the veggies and cut up chicken to the crock pot.


  1. In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
  2. Pour in the oil and milk and mix with a wooden spoon.
  3. (Be sure the broth is hot before adding the dumplings) Using two teaspoons, scoop up and round off your dumplings and scrape into your slow cooker. (Just like making drop cookies)


  1. I cooked this on high for about 3½ hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
  2. Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

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