Slow Cooker Dumplings

No good stew or casserole (such as my Slow Cooker Beef Stew, Braised Oxtail Stew or Big Batch Chicken Casserole recipes) is totally complete without tasty fluffy dumplings. They’re also a really cheap way to pad out a meal. They’re not the healthiest option, though you can get vegetable suet, which I’ve also used and you can’t tell the difference.

Dumplings freeze really well so if you’re batch cooking a stew add enough dumplings for the portions you’re going to freeze. When you divide the cold stew into your freezer containers simply pop a dumpling or two on top.

Slow cookers are perfect for cooking dumplings. If you like a crispy top many crock-pots are suitable for use in the oven (check your manufacturer’s handbook!) so you can crisp them up in there for 10-15 minutes after they’ve cooked through in the slow cooker.

If you want to make your dumplings a bit more exciting as dried or fresh herbs or spices when mixing the ingredients.


Suet – 100g

Self raising flour – 200g

Water – 10 tablespoons (5fl oz/150ml)

Salt and pepper – to season

Equipment: Mixing bowl, slow cooker


  1. Put all the dry ingredients into the bowl, add most of the water and combine to form a firm dough (adding more water if necessary).
  2. Divide and form into balls. I get about 8 large dumplings.
  3. Put on top of a stew or casserole in the slow cooker set on high and replace the lid. Cook for at least an hour (though less if you make smaller dumplings).

3 comments on “Slow Cooker Dumplings

  1. Lets see how they go!

    • How were your dumplings???? Wondering if i should make some!!!

      • You should. I’ve made dumplings in slow cookers for years and they always turn out great. You have to make sure the slow cooker is on high, I turn mine up when I start to make the mix. Only downside is they don’t get the crispy top they do in the oven, but most crock-pots are oven save so once they’ve cooked through you can put the pot in there without the lid for 15 minutes or so.

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