Slow Cooker Chicken and Dumplings
Melanie Ng

Slow Cooker Chicken and Dumplings

No need to hover over the stove with this recipe! Once the ingredients are prepared, the slow cooker will do the rest. The dumpling spinners in this recipe are a nod to Caribbean culture. They add great texture to this stew! 


Serves 4 


  • 1 cup all-purpose flour plus 2 tablespoons for prepping dough 
  • ¼ teaspoon salt  
  • ¼ cup of cold wateras needed


  • 1 ½ pound chicken thighs (boneless, skin on, cut in 2-inch cube size pieces) 
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder 
  • 1/4 teaspoon black pepper 
  • 2 tablespoons browning sauce (optional) 
  • 2 tablespoons ketchup 
  • 2 medium russet potatoes 
  • 2 large carrots (optional)  
  • 2 cups water


  1. Wash hands with soap and water. 
  2. In a small bowl add flour and salt, mix well. Add the cold water 2 teaspoons at a time (up to ¼ cup). Combine with hands with just enough water to bring the dough together to a firm consistency. Let dough set aside, uncovered, for 10 minutes. 
  3. While waiting for the dumpling dough to be ready, wash hands with soap and water and start on the chicken. Do not rinse raw poultry. 
  4. Add chicken to a clean mixing bowl. Add onion powder, garlic powder, black pepper, browning sauce, and ketchup. Mix well and set aside. 
  5. Wash hands with soap and water, and thoroughly clean area raw chicken was prepped.  
  6. Use a vegetable brush to scrub the potatoes and carrots. Cut the potatoes into 1-inch cubes and peel and chop the carrots into 1-inch slices. 
  7. Add chicken, potatoes, and carrot into a crockpot (slow cooker) set on low. Throw away any remaining liquid in the chicken bowl and wash with hot, soapy water. Wash hands with soap and water. 
  8. On a lightly floured surface, knead the dumpling dough for about five minutes. Dough should be firm and not sticky. 
  9. Pinch dough to form 2-inch, slightly flattened biscuits. For spinners (smaller pieces of dumplings)roll the pieces between your palms into a piece the size of pinky finger. 
  10. Add dumplings one by one into the crockpot so they do not cook into one clump. Pour the water over chicken and dumplings and stir well. Cook on low in crockpot for 4 hours until internal chicken temperature reaches 165 degrees for at least 30 seconds. 


  • Store prepped chicken in fridge overnight for better flavor. 
  • Please note: Dumpling mixture (may) make more dumplings than can fit in crock pot. Leftovers can be boiled in a separate pot and added during serving. 
  • Browning sauce is concentrated mixture of caramel color, vegetables, and seasonings to create a rich flavor without as much effort! If you don’t have it, no problem. The other spices and herbs create a delicious dish! 
  • Raw chicken and other meats are a source of dangerous bacteria (1). When handling raw meat, be sure not to touch spice containers, handles, or other unnecessary surfaces to keep your family safe. Always wash utensils, bowls, and surfaces with hot, soapy water after coming in contact with raw meat! 

black and white nutrition facts panel for slow cooker chicken and dumplings