When the weather cools down and I’m craving something warm and comforting, this Slow Cooker Chicken Red Wine Casserole with Herby Dumplings is exactly what I turn to.

This casserole brings together tender chicken, smoky bacon, earthy mushrooms, and a touch of red wine for that extra depth. And let’s not forget the herby dumplings—fluffy and golden, they soak up all the delicious juices from the chicken and red wine sauce.

Like my Moroccan Harira Chicken Soup, it’s a hearty, flavorful meal that’s perfect for chilly nights, and if you’re a fan of the ease of slow cooking, you might also enjoy Slow Cooker Buffalo Chicken Drumsticks.

It’s one of those dishes that warms you from the inside out, and once you try it, I’m pretty sure it will become a staple on your autumn and winter menus too.

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Recipe Ingredients

• 3 tbsp olive oil
• 6 chicken breasts, halved
• 3 tbsp plain flour
• 3 onions, peeled and cut into 8 wedges
• 200g/7oz smoked bacon lardons
• 3 garlic cloves, peeled and sliced
• 300g/10oz large flat mushrooms, sliced
• 2 tbsp redcurrant sauce
• 300ml/½ pint red wine
• 300ml/½ pint chicken stock
• Salt and pepper, to taste

For the Dumplings:

• 100g/4oz self-raising flour
• 100g/4oz fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g/5oz butter, cubed
• 2 tsp thyme leaves, plus extra for garnish
• 2 tbsp chopped parsley
• 2 medium eggs, lightly beaten
• Salt and pepper, to taste

How To Make Chicken Red Wine Casserole with Herby Dumplings

1. Prepare the Slow Cooker and Brown the Chicken: Heat your slow cooker if required, then warm 3 tablespoons of olive oil in a frying pan over medium heat. In batches, brown each chicken piece on both sides until golden, which will add great flavor to the casserole. Transfer the browned chicken to the slow cooker pot, sprinkling over 3 tablespoons of plain flour to help thicken the sauce later.
2. Add the Aromatics and Base Ingredients: Add the onion wedges, smoked bacon lardons, sliced garlic, and mushrooms into the slow cooker with the chicken. Stir in 2 tablespoons of redcurrant sauce, 300ml of red wine, and 300ml of chicken stock, then season with salt and pepper to taste. Cover and cook on High for 4 hours to let the flavors meld and the chicken tenderize.
3. Prepare the Dumpling Dough: Around 3½ hours into the cooking time, start on the dumplings by placing 100g of self-raising flour, 100g of breadcrumbs, 1 tablespoon of wholegrain mustard, and cubed butter into a food processor. Pulse until the mixture resembles crumbs, then add in 2 teaspoons of thyme leaves, 2 tablespoons of chopped parsley, and the beaten eggs, seasoning with salt and pepper.
4. Shape the Dumplings: Work the mixture together until it forms a moist dough, then dust your hands with flour and shape the dough into six even-sized balls. This will ensure the dumplings cook evenly and absorb the rich flavors of the casserole.
5. Add Dumplings to the Casserole: After 4 hours of cooking, carefully lift the lid and place the dumplings on top of the casserole. Cover the slow cooker again and continue to cook on High for an additional 1–2 hours, or until the chicken is tender and the dumplings have puffed up nicely.
6. Garnish and Serve: Once cooked, sprinkle a little extra fresh thyme over the casserole before serving for a touch of color and flavor. Serve this hearty chicken casserole hot, with each plate getting a fluffy herby dumpling on top.

Recipe Tips

• Add more depth with root vegetables: To make this casserole heartier, add root vegetables like carrots or parsnips. Slice them thickly, so they hold their shape during the slow cooking process.
• Boost the flavor with herbs: Swap thyme and parsley with rosemary or sage for a deeper, woodsy taste. Fresh herbs will bring out a more robust aroma that pairs well with the wine.
• Try bone-in chicken: For a richer taste, use bone-in, skinless chicken thighs instead of breast meat. The bone adds a savory flavor and keeps the chicken juicy as it cooks.
• Make it freezer-friendly: This dish freezes well. Portion into airtight containers and freeze for up to three months for a convenient future meal.
• Adjust wine to your preference: For a lighter flavor, reduce the wine to 200ml and increase the chicken stock by 100ml. This keeps the dish flavorful without an overpowering wine taste.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Curried Chicken Thighs with Acorn Squash
• Slow Cooker Chicken Thighs Cacciatore
• Slow Cooker Sweet and Saucy Chicken Thighs