Slow-Cooked Chicken and Dumplings

Chicken and dumplings in the slow cooker versus chicken and dumplings on the stovetop

Making chicken and dumplings in the slow cooker (versus making chicken and dumplings on the stovetop) gives you a less fussy way to make this classic meal. And because chicken and dumplings cook low and slow all day, your house will smell delicious and feel ultra cozy.

To keep chicken from getting tough or rubbery, make sure your crock pot isn’t too big for the recipe and be sure you don’t overcook the chicken.

Cooking the chicken before adding it to the crock pot

This recipe calls for you to cook the chicken on the stovetop before you add it to the crockpot. Why? Because it helps brown the edges of the chicken for a nice, crispy touch and it gives the chicken — and the overall dish — more flavor. It only takes 5 to 7 minutes to brown the chicken on the stovetop and the payoff when it comes to flavor is well worth it!

How to store chicken and dumplings

To store in the refrigerator:
Cover and refrigerate for up to 3 days.

To store in the freezer:
Soups and stews can be kept frozen for 2 to 3 months. Place individual servings (about 1 3/4 cups each) in freezer-safe containers. Allow 1/4- to 1/2-inch headspace for expansion in freezer containers as the mixture freezes. Cool completely in the refrigerator before freezing. Thaw in refrigerator overnight before reheating, or use microwave defrost setting. Use within one day of thawing.

To reheat:
Place refrigerated or frozen, thawed chicken and dumplings in small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave. Thick soups and stews tend to become thicker during storage. Add a little broth, milk or half-and-half while reheating until the mixture reaches the desired consistency.