Slow Cooker Chicken and Dumplings

Stuart's Spices

1 Rating


  • 3 boneless chicken thighs, cut into pieces
  • 2 boneless breasts, cut into pieces
  • 2 potatoes, cut into 2 inch pieces
  • 5 carrots, thickly cut
  • 4 ribs celery, thickly cut
  • 1 onion, coarsely cut
  • 2 cups chicken stock or broth
  • 2 cups sliced mushrooms
  • 2 cups frozen peas, defrosted
  • 2 cups frozen corn, defrosted
  • 2 Tbsp Stuart's Spices Smokin Sweet BBQ Rub
  • ½ cup flour


  1. Coat raw chicken with 2 Tbsp Stuart's Spices Smokin' Sweet Rub. Let it rest in a bowl while you prep the vegetables.
  2. Cut carrots, celery, potatoes, and onion.
  3. Layer in the slow cooker, beginning with carrots, celery, onion, potatoes; then chicken. Pour chicken broth over top
  4. Turn the slow cooker on low and cook for 6-7 hours.
  5. Add sliced mushrooms, peas, and corn. Continue cooking for another 30-60 minutes. Stir the mixture.
  6. Mix flour with equal parts water; add to the slow cooker and stir well. Turn heat up to high. (Optional: mix Bisquick dough for dumplings and drop on top of stew). Cook 20 minutes.
  7. Adjust seasonings, serve and enjoy!


If you reheat the stew the next day, you may need to add more chicken broth or water.