Ingredients

2 lbs boneless chicken thighs (or breasts), trimmed and cut into large pieces

4 cups low-sodium chicken broth

3 medium carrots, peeled and sliced

2 celery stalks, sliced

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream or half-and-half

2 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free)

1 tsp dried thyme (or 2 sprigs fresh)

Salt and black pepper to taste

2 cups biscuit mix (Bisquick) OR 8 refrigerated biscuit dough pieces OR dumpling batter made from 1½ cups flour, 1 tbsp baking powder, ¼ tsp salt, 4 tbsp cold butter, and ¾ cup milk

2 tbsp olive oil (optional, for browning)

Instructions

Step 1: (Optional) Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown chicken quickly, about 1–2 minutes per side. This step adds flavor but can be skipped if short on time.

Step 2: Place carrots, celery, onion, garlic, and the browned or raw chicken into the slow cooker. In a separate bowl, whisk together chicken broth, flour or cornstarch, thyme, and Worcestershire sauce if using. Pour over the ingredients and stir gently to combine.

Step 3: Cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender and vegetables are soft. For shredded chicken, remove and shred before returning it to the pot.

Step 4: Stir in the heavy cream or half-and-half. Drop spoonfuls of biscuit mix or homemade dumpling batter evenly on top of the stew. Cover and cook on LOW for 30–45 minutes until dumplings are cooked through and fluffy.

Step 5: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley or chives and serve hot with extra broth spooned over the dumplings.

Tips & Variations

Use chicken thighs for juicier, more flavorful results; breasts can dry out slightly but are fine with extra broth.

Don’t stir the dumplings after adding to let them steam and stay fluffy.

Thicken the stew at the end by mixing 1 tablespoon cornstarch with some broth, stirring it back in, and cooking 10 more minutes if needed.

Add fresh herbs like parsley, chives, or a squeeze of lemon just before serving to brighten the flavors.

For a veggie boost, add frozen peas or chopped spinach in the last 10 minutes of cooking.

Make cheesy dumplings by stirring ¼ cup grated cheddar into the dumpling batter.

For gluten-free, use a gluten-free baking mix for dumplings and cornstarch for thickening.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to maintain moisture since dumplings can firm up when chilled. You can also reheat covered in the oven. Freezing is best done by freezing the stew base without dumplings and adding fresh dumplings when reheating.

FAQs

Can I make this gluten-free?

Yes. Use a gluten-free baking mix for the dumplings and thicken with cornstarch or a gluten-free flour blend. Also, check that your broth is gluten-free.

Can I prepare this ahead of time?

Absolutely. Cook the stew base ahead and refrigerate it. When ready to eat, reheat gently and add fresh dumpling batter so dumplings stay fluffy and freshly cooked.