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Slow Cooker Chicken and Dumplings

By: Hannah Lee Leidy
slow cooker chicken and dumplings
Photo by Andrew Thomas Lee

Food Culture of the South

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Serves 4

  • 6-8 chicken legs (2 pounds), brined
  • Kosher salt and freshly ground black pepper

  • 3 tablespoons olive oil, divided

  • 1 quart chicken broth

  • 1 small sweet onion, diced small

  • 3 celery stalks, diced small, divided
  • ¼ pound oyster mushrooms, thinly sliced

  • 2 bay leaves

  • 1 cup flour

  • ¾ cup buttermilk

  • ½ teaspoon baking powder

  • 1 cup diced carrots
  • 1 tablespoon finely chopped thyme leaves

  • 2 tablespoons coarsely chopped flat-leaf parsley leaves
  1. Preheat slow cooker on low setting for 20 minutes. Pat chicken legs dry and season them well with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add chicken legs and sear them on one side for 5 minutes. Then flip them over and sear for another 5 minutes, until nicely browned on both sides.
  2. Pour broth into slow cooker and add onion, half of celery, mushrooms, and bay leaves. Add chicken, cover, and cook for 4 hours.
  3. Once chicken has cooked for about 3½ hours, prepare dumpling dough. In a medium bowl, combine flour, buttermilk, 1 teaspoon salt, and baking powder and mix with a fork until just combined (a few lumps are okay). When chicken has cooked 4 hours, add dumplings by dropping heaping spoonfuls (golf ball-size) directly into slow cooker. Cover with lid and cook for 30 minutes, then flip dumplings over and cook for 30 minutes more.
  4. To finish the dish, place a medium skillet over medium heat and add remaining 1 tablespoon olive oil. When oil begins to shimmer, add diced carrots, remaining celery, and a pinch of salt. Sweat vegetables for 3 minutes, then remove skillet from heat and add thyme and parsley. Fold this mixture into slow cooker and serve.

From The Chef and the Slow Cooker.

  • Recipe adapted from The Chef and the Slow Cooker by Hugh Acheson (Clarkson Potter, 2017)

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