Print

Cozy Slow Cooker Chicken and Dumplings with Fall Herbs

cozy slow cooker chicken and dumplings - featured image
Print Recipe

A soul-warming slow cooker chicken and dumplings recipe infused with fresh fall herbs like thyme, sage, and rosemary. Perfect for busy weeknights or lazy Sundays, this set-it-and-forget-it comfort food delivers tender chicken, fluffy drop dumplings, and a rich, herby broth that tastes like autumn in a bowl.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken thighs
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • 2 tablespoons (30g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into rounds (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 bay leaf
  • 1.5 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley (optional)
  • 3 tablespoons (45g) cold unsalted butter, cubed
  • 3/4 cup (180ml) whole milk (ice cold)

Instructions

  1. Sauté the Aromatics (10 minutes): Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Bloom the Herbs (2 minutes): Toss in the fresh thyme, sage, and rosemary. Stir for about 30 seconds until the herbs release their scent. Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes to create a light roux.
  3. Deglaze the Pan (1 minute): Pour in about 1/2 cup of the chicken broth and scrape up all the browned bits from the bottom of the skillet.
  4. Layer the Slow Cooker: Place the chicken thighs in the bottom of your slow cooker in a single layer. Pour the sautéed vegetable mixture over the top, spreading it evenly. Add the remaining 3.5 cups of chicken broth, the bay leaf, salt, and pepper. Give it a gentle stir.
  5. Slow Cook (6-8 hours on low, or 3-4 hours on high): Cover and cook on low for 6-8 hours, or on high for 3-4 hours. About 30 minutes before serving, use two forks to shred the chicken right in the slow cooker. Stir in the 1 cup of whole milk.
  6. Make the Dumpling Dough (5 minutes): In a medium bowl, whisk together the flour, baking powder, salt, and dried parsley. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pour in the ice-cold milk and stir with a fork just until combined. The dough will be sticky and shaggy.
  7. Drop the Dumplings: Using a cookie scoop or two spoons, drop heaping tablespoons of dough into the simmering broth. Space them out evenly. Cover the slow cooker immediately and cook on high for 25-30 minutes. Do NOT lift the lid during this time.
  8. Rest and Serve: Turn off the slow cooker and let everything sit for 5 minutes. Remove the bay leaf. Ladle into bowls, garnishing with a sprinkle of fresh thyme or parsley if desired.

Notes

Don’t skip the sauté step—it builds flavor. Keep dumpling dough cold for fluffier dumplings. Resist the urge to peek while dumplings cook. Adjust broth consistency at the end with cornstarch slurry if needed. Season in layers, adding salt at the beginning and adjusting at the end.

Nutrition

Keywords: slow cooker chicken and dumplings, fall herbs, comfort food, chicken thighs, drop dumplings, thyme, sage, rosemary, easy dinner, cozy meal

Find it online: https://cookluma.com/cozy-slow-cooker-chicken-and-dumplings-with-fall-herbs/