Take-Care Dumplings are here to take care of you. After all, you deserve a dinner designed to make your life easy, wholesome, and nourishing! Golden, savory bites of succulent chicken thighs are slow-cooked in a thick, herbaceous chicken sauce with plenty of tender vegetables and dumplings. Not just any dumplings either! These are homemade and there to absorb all those rich flavors from the slow cooker! Take-Care Dumplings want the best for you, so why not put your feet up and let it do the work?


For the chicken:

  • 6 chicken thighs, boneless and skinless, chopped
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 3 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth, divided
  • 2 bay leaves
  • 1 teaspoon dried thyme

For the dumplings:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk
  • 4 tablespoons butter, melted


Step 1 –Sprinkle the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Step 2 –In a large skillet over medium-high heat, heat the oil.

Step 3 –Add the chicken to the hot oil and cook, while stirring, until it is no longer pink and the meat reaches an internal temperature of 165 degrees F, about 6-8 minutes.

Step 4 –Transfer the chicken to a 6-quart slow cooker.

Step 5 –In the same skillet you used to cook the chicken over medium-high heat, add the celery, the carrots, and the onion and cook until tender, about 6-8 minutes.

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Step 6 –Add the garlic, the tomato paste, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper and cook until fragrant, about 1 minute.

Step 7 –Stir in 1/3 cup of the flour and cook until the raw flour smell disappears, about 1 minute.

Step 8 –Whisk in 2 cups of the chicken broth and cook, while stirring, until thickened, about 3-5 minutes.

Step 9 –Transfer the broth mixture to a slow cooker.

Step 10 –Add the bay leaves, the thyme, and the remaining chicken broth to the slow cooker and stir to combine.

Step 11 –In a large bowl, add the remaining flour, the baking powder, the remaining salt, and the remaining pepper and whisk to combine.

Step 12 –Add the milk and the butter to the flour mixture and stir until a thick batter forms.

Step 13 –Drop the batter by the 1/4 cupful over the chicken mixture in the slow cooker.

Step 14 –Cover and cook on low until the chicken mixture is bubbly and the dumplings are set, about 6-8 hours.

Step 15 –Remove and discard the bay leaves.

Step 16 –Remove the insert from the slow cooker and let the mixture stand uncovered for 15 minutes.

Step 17 –Serve.