This hearty Dutch twist on the classic chicken and dumplings combines tender chicken thighs with pillowy dumplings in a rich, savory broth. Perfect for those chilly Netherlands evenings, this slow cooker version brings all the comfort with minimal effort. Traditional Dutch cooking meets modern convenience in this family-favorite dish that’s been adapted for today’s busy lifestyle.
Ingredients
For the Chicken Filling:
- 1.4 kg boneless, skinless chicken thighs
- 45 ml vegetable oil
- 235 ml finely chopped onions
- 175 ml sliced celery (6mm thick)
- 175 ml sliced carrots
- 30 ml minced garlic
- 15 ml tomato paste
- 15 ml fresh thyme (or 5 ml dried)
- Salt and pepper to taste
- 60 g all-purpose flour
- 2 bay leaves
- 235 ml frozen peas, thawed
- 60 ml heavy cream
- 7 ml fresh parsley, finely chopped
For the Dumplings:
- 415 ml all-purpose flour
- 15 ml baking powder
- 5 ml salt
- 235 ml whole milk
- 15 ml unsalted butter, melted
Instructions
- Prepare the Chicken:
- Pat chicken dry and season generously with salt and pepper
- Heat 30 ml oil in a skillet over medium heat
- Brown chicken in batches, 4 minutes per side
- Transfer to 5-7L slow cooker
- Create the Base:
- Heat remaining oil in the same skillet
- Sauté onions, celery, and carrots for 8-10 minutes
- Add flour, garlic, tomato paste, thyme, salt, and pepper
- Cook for 1 minute until fragrant
- Assemble in Slow Cooker:
- Add 235 ml broth to skillet, stirring to deglaze
- Transfer mixture to slow cooker
- Add remaining broth and bay leaves
- Cook on low for 4-5 hours
- Finish the Filling:
- Remove bay leaves
- Shred chicken
- Stir in peas and cream
- Make the Dumplings:
- Combine flour, baking powder, and salt
- Mix in milk and melted butter
- Drop 8 dumplings around slow cooker edge
- Cook on high for 40 minutes
Pro Tips
- For tender dumplings, avoid lifting the lid while cooking
- Use room temperature dairy ingredients for smoother dumpling batter
- Brown the chicken in batches to ensure proper caramelization
- Dice vegetables uniformly for even cooking
Variations
- Replace chicken thighs with breast meat (reduce cooking time by 30 minutes)
- Add root vegetables like parsnips or turnips
- Use herbs like rosemary or sage instead of thyme
- Make it dairy-free using plant-based milk and cream alternatives
Storage and Make-Ahead
- Store leftovers in an airtight container for up to 3 days
- Freeze without dumplings for up to 3 months
- Prepare vegetables and chicken a day ahead
- Reheat gently to maintain dumpling texture
Nutritional Information (per serving)
- Calories: 485
- Protein: 32g
- Carbohydrates: 42g
- Fat: 23g
- Fiber: 4g
- Sodium: 680mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 5-6 hours
- Total Time: 6-6.5 hours
- Servings: 8
Common FAQs
Q: Can I use frozen chicken?
A: While fresh is preferred, frozen chicken can be used. Thaw completely before browning and expect slightly more liquid in the final dish.
Q: Why aren’t my dumplings cooking properly?
A: Ensure you’re placing them around the edge of the slow cooker where it’s hottest, and resist opening the lid during cooking.
Q: Can I make this in a Dutch oven?
A: Yes, cook at 180°C for about 1.5 hours, adding dumplings in the last 30 minutes.
Q: How do I know when the dumplings are done?
A: They should double in size and be firm to the touch, with no doughy center when tested with a toothpick.
Keywords: Dutch chicken and dumplings, slow cooker chicken, comfort food, Dutch recipes, kip en dumplings, slowcooker recipes, Dutch comfort food, chicken stew with dumplings