Slow-Cooker Chicken & Dumpling Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty soup with tender chicken, fluffy dumplings, and a rich broth, ideal for cozy evenings. This American-inspired slow-cooker recipe, ready in about 495 minutes, pairs chicken thighs, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 500g chicken thighs, 1 cup diced onion, 2 cups julienned carrots, 2 cups julienned celery, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme into a slow cooker. Pour in 6 cups vegetable broth.
  2. Step 2: Cook on low for 8 hours or high for 4 hours until the chicken is falling-off-the-bone tender.
  3. Step 3: Stir in 1 cup frozen dumpling mix and cook for an additional 20-30 minutes until the dumplings are fluffy and the broth has thickened slightly.
  4. Step 4: Remove the chicken thighs, shred the meat, and return it to the slow cooker. Adjust seasoning if needed before serving.