Slow Cooker Chicken and Dumplings

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Despite being an American classic, Chicken and Dumplings are not known for being friendly to the waistline. With SkinnyMs., however, you can trust that you’ll be getting a version of this satisfying specialty that is not only taste-bud friendly, but downright good for you! Best of all, since it is a slow cooker recipe, it is as convenient as it is healthy.

Made with only 100% whole food ingredients and all the spices and flavors you love, with this slow cooker chicken and dumpling recipe you can’t go wrong. It is a slow cooker chicken dish you will want to add to your regular menu rotation.

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Enjoy Skinny Chicken and Dumplings for dinner tonight and try a slice of Raw Chocolate-Coated Key Lime Pie for dessert. Yum!

Don’t miss the Top 20 Healthy Slow Cooker Recipes on SkinnyMs.

 

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Servings: 6 | Serving Size: 1-2/3 Cups | Calories: 339 | Total Fat: 9 gm | Saturated Fats: 1.5 gm | Trans Fats: 0 gm | Cholesterol: 51.5 mg | Sodium: 435 mg | Carbohydrates: 38 gm | Dietary Fiber: 4 gm | Sugars: 4 gm | Protein: 40 gm | SmartPoints (Freestyle): 6 |

Ingredients

  • Stew Ingredients
  • 6 cups low-sodium chicken broth, fat-free
  • 4 boneless, skinless chicken breast fillets – cut into 1" chunks
  • 1 medium onion, peeled and diced
  • 2 cloves minced garlic
  • 4 large carrots, peeled and sliced into 1/2" pieces
  • 1 cup frozen green beans
  • 2 stalks celery, sliced
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 bay leaves
  • 1/4 cup thickener, (corn starch, whole wheat flour or arrowroot)
  • Dumpling Ingredients
  • 1-1/2 cups white whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons canola oil
  • 3/4 cup low-fat milk

Instructions

  1. Stew Instructions: Add all stew ingredients to the slow cooker, stir to combine. Cook on low for 5 hours. Combine the thickener with equal amount of broth from the slow cooker. Stir to remove any lumps, add to the slow cooker and stir to combine.
  2. After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly then add dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center.
  3. Dumpling Instructions: In a large mixing bowl, combine the flour, baking powder and salt, whisk to combine. Pour in the oil and cut into the flour mixture with a fork. And milk and stir with a large spoon just until flour is moist.
  4. Total cooking time 6 hours.
  5. Remove bay leaves before serving.
https://skinnyms.com/chicken-and-dumplings/

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50 Comments on "Slow Cooker Chicken and Dumplings"

  1. Bree331  June 10, 2012

    So good!  A "skinny" comfort food – doesn't get much better.  Yummy!

    Reply
  2. Jeanette  January 20, 2013

    This looks so good. Will have to try it. thanks!

    Reply
  3. Del  January 20, 2013

    Can I use regular whole wheat flour? I have no pastry flour.

    Reply
    • Skinny Ms.  January 23, 2013

      Del, Yes…regular will work but will be more dense. You can also use (unrefined) White Whole Wheat flour which is lighter than regular ww.

      Reply
  4. Ashley  April 19, 2013

    My dumplings are not turning out unfortunately. The dumplings definitely need egg to hold them together.

    Reply
  5. Skinny Ms.  April 20, 2013

    Ashley, Thanks for your feedback. This recipe was from another individual…we’ll remake and modify as needed.

    Reply
  6. Alison  May 4, 2013

    I had the same experience. The dish actually tasted delicious– lots of great flavors, but the dumplings did not stay together, so it came out like a wheaty, thick stew, with no dumplings at all. 🙁
    The dumpling batter just mixed into the broth.

    Any suggestions to make the dumplings hold together would be much appreciated!

    Reply
    • Skinny Ms.  May 5, 2013

      Allison, Maybe try adding an egg.

      Reply
      • Alison  May 5, 2013

        Thanks! I will try next time I make this. Still have a bunch in the freezer from last Sunday!

        (ps – made the lasagna rolls today, and they were DELISH!!)

        Reply
      • Alison  August 6, 2013

        Thanks. Will try next time for sure.

        Reply
  7. christine  August 6, 2013

    will you be posting a revised recipe for this including egg and how many servings? thanks!

    Reply
    • Skinny Ms.  August 7, 2013

      Christine, Feel free to add an egg to the dumplings. This recipe makes approximately 6 (1 cup) servings.

      Reply
  8. Skinny Ms.  September 2, 2013

    Lisa, I can’t be sure without knowing more details. Did you follow the directions exactly?

    Reply
  9. Melissa  September 22, 2013

    Going to make this tonight. Will add egg to the dumplings for sure, but do I have to use whole wheat pasty flour or will regular whole wheat flour work?

    Reply
    • Skinny Ms.  September 22, 2013

      Melissa, Whole wheat or White Whole Wheat will work fine.

      Reply
  10. Cindy  October 2, 2013

    How long the dumplings need to cook? It says to put them in when the broth is hot, so it has to cook a while before dropping them in.

    Reply
    • Skinny Ms.  October 3, 2013

      Cindy, Drop the dough in and cook with the chicken for 4-6 hours, as indicated in the recipe.

      Reply
      • Cindy  October 4, 2013

        So cook it for some period of time to get the broth hot and THEN add the dumplings rather than putting them in at the beginning? That's the part of the recipe that is confusing me.

        Reply
        • Skinny Ms.  October 5, 2013

          Cindy, You add the dumplings at the beginning, but after the mixture has gotten hot.

          Reply
      • Brandi  October 22, 2013

        The recipe states to had the dumplings after the chicken mixture has cooked for 5 hrs and you then turn it up to high and when it is boiling, you add the dumplings and cook one hour.

        Reply
  11. Georgene  October 2, 2013

    How about adding an egg white?

    Reply
    • Skinny Ms.  October 3, 2013

      Georgene, An egg white will work as well.

      Reply
  12. Mary  October 14, 2013

    What is the nutritional info based on? I calculated this to be around 400 calories for one of 6 servings!! And that using only 2 chicken breast. More than double! Really disappointed because I bought all the ingredients, and planned my other choices based on the posted nutrition info.

    Reply
    • Skinny Ms.  October 15, 2013

      Mary, We used nutritiondata.self.com to calculate the data.

      Reply
  13. Paige  October 25, 2013

    I followed the recipient exactly, turned out perfect

    Reply
    • Skinny Ms.  October 27, 2013

      Paige, Great! Thanks for letting us know. 🙂

      Reply
  14. Skinny Ms.  October 29, 2013

    Terrie, It’s just chicken breast that has had the bone and skin removed. You can always to this yourself to save some money.

    Reply
  15. Bonnie  November 2, 2013

    This was tasty! My family loved it. I had no difficulties with the dumplings. Thank you for the recipes. As a newly diagnosed type II diabetic, I have used some of your recipes to change my cooking life style! I am relearning how to cook to make me and my family healthier! Thank you so very much!

    Reply
    • Skinny Ms.  November 3, 2013

      Bonnie, WOW…that’s why we do this. I’m so happy to get your positive feedback. Thanks so much and best wishes. 🙂 🙂

      Reply
  16. Karen  March 4, 2014

    The best dumplings around are bisquick – there are NO eggs.

    Reply
    • Doris  January 22, 2015

      Karen, have you tried this recipe with the bisquick? If so, How was it?

      Reply
  17. Krista  March 4, 2014

    "After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly before adding the dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center."

    Do I understand correctly that you add the dumplings after the stew mixture has cooked for 5 hours and then cook an additional hour on high? Thank you. .

    Reply
    • SkinnyMs  March 6, 2014

      Yes, that's correct.

      Reply
  18. Krista  March 6, 2014

    Thank you. I'm going to make this tomorrow. (:

    Reply
  19. Tammie  March 15, 2014

    You can substitute 2 TBSP. plain yougart for the canola oil in the dumplings, to cut calories..

    Reply
  20. Krista  March 17, 2014

    So delicious! Added an egg to the dumplings.

    Reply
  21. Kate  August 19, 2014

    Do you add the thickening agent AFTER it cooks for 5 hours or just after you put all the ingredients in the crock pot?

    Reply
    • SkinnyMs  August 20, 2014

      Kate, After the 5 hours, add the thickening agent. You can continue to let the broth slow cook for about 20 minutes longer so the thickening agent will cook into the hot broth.

      Reply
  22. lyn  January 12, 2015

    After combining the thickener with the broth, when am I to do this step? In the beginning and then cook for 5 hours and proceed, or after it has cooked for 5 hours do I add the thickener for the last hour? Thanks!

    Reply
    • SkinnyMs  January 13, 2015

      Lyn, After the 5 hours add the thickener and then proceed.

      Reply
  23. Galveston Gal  January 15, 2015

    So, I made this recipe with gluten free flour in the dumplings (this recipe is perfect for gluten-free dumplings as long as the mix has xanthum gum, like Arrowhead Mills. I also added parsley and basil to the dumpling mix. I tossed in way more veggies, including a whole yellow and green bell pepper. Increased amount of carrots, celery, and green beans. Yum! Alas, I totally missed the comments about adding the thickener after the five hours. I added it during the initial setup, which caused a weird clumping as the cornstarch kind of separated from the broth. It still tastes great, though. Just hope the recipe is revised at some point to fix confusion on the cornstarch.

    Reply
    • SkinnyMs  January 16, 2015

      Galveston, That is great about making it gluten-free. Noted about the cornstarch and we will look at revising this.

      Reply
  24. KJenx  February 16, 2015

    SkinnyMs, I am really confused. Several comments up you say :

    "You add the dumplings at the beginning, but after the mixture has gotten hot" but here you are confirming that you add the dumplings once the stew has cooked for 5 hours.

    Which is it? I'd love to make this but need clarification. Thanks so much!

    Reply
    • SkinnyMs  February 17, 2015

      KJenx, "

      Add the dumplings at the end as per the directions:):

      Add all stew ingredients to the slow cooker, stir to combine. Cook on low for 5 hours. Combine the thickener with equal amount of broth from the slow cooker. Stir to remove any lumps, add to the slow cooker and stir to combine.

      After 5 hours, turn slow cooker to high and be sure the broth is boiling slightly before adding the dumplings to the slow cooker. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center."

      Reply
  25. Jill  November 13, 2016

    Can you give the amount of chicken breast to use in pounds, please? They vary so much in size, and I don’t want to mess up this delicious looking recipe! Thanks much!

    Reply
    • Nichole Furlong  November 13, 2016

      Hi Jill,

      About 10 to 12 ounces of chicken breast should be perfect!

      Reply
  26. Anni  January 14, 2017

    Recipe was a bit confusing in regards to when to add thickening. Need to revise it to say to add “after 5 hours”. Had I read the comments first I would have done it then instead of before.

    Reply
    • Gale Compton  January 14, 2017

      Anni, I tweaked the instructions about adding the dumplings. What do you think now?

      Reply
  27. Melissa  March 4, 2017

    Thanks! I would like to try and make this.

    Reply
    • Nichole Furlong  March 4, 2017

      You’re welcome, Melissa! Let us know how your Slow Cooker Chicken and Dumplings turn out!

      Reply

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