Grandma's Classic: Just 3 ingredients. Get an incredibly warm bowl in no time

This slow cooker 3-ingredient broth and dumplings is the kind of cozy bowl my grandma would have on the stove all Sunday long, just updated for a busy weekday. It’s truly as simple as it sounds: a rich, golden broth and soft, doughy dumplings that puff up right in your slow cooker. With only three basic ingredients and almost no hands-on time, it’s the perfect comfort food when you’re juggling work, errands, and everything else but still want something that tastes like it simmered all day at Grandma’s house.

Serve this broth and dumplings piping hot straight from the slow cooker into deep bowls. I like to add a side of crusty bread or buttered toast for dipping into the golden broth. A simple green salad with a tangy vinaigrette helps balance the richness, and if you want to stretch the meal, add a side of steamed or roasted veggies. For extra coziness, top each bowl with a crack of black pepper and a sprinkle of dried parsley (if you don’t mind going beyond the 3 ingredients) just before serving.

Servings: 4

8 cups low-sodium chicken broth

Pour the chicken broth into the slow cooker, cover, and set to High. Let it heat for 30–45 minutes, until the broth is hot and starting to steam.

While the broth heats, make the dumpling dough: In a medium bowl, stir together the baking mix and milk until a soft, thick dough forms. It should be sticky but hold together; don’t overmix.

Once the broth is hot and gently simmering around the edges, uncover the slow cooker. Using a spoon, drop small spoonfuls (about 1 tablespoon each) of dough directly into the hot broth, spacing them slightly apart. The dumplings will expand as they cook.

Cover the slow cooker and cook on High for 1 hour without lifting the lid. The trapped steam helps the dumplings puff up and stay tender.

After 1 hour, quickly check one dumpling by cutting it open with a spoon. It should look cooked through and fluffy in the center, not doughy. If needed, cover and cook for an additional 15–30 minutes.

Once the dumplings are cooked, gently stir the broth around the edges to mix without breaking the dumplings apart. Ladle into bowls, making sure each serving gets several dumplings and plenty of golden broth. Serve hot straight from the slow cooker.

To keep the spirit of “just 3 ingredients” but still have fun, think of extras as optional upgrades, not requirements. For more flavor, you can use a richer bone broth or swap in part vegetable or turkey broth. If you have time, stir a handful of frozen mixed vegetables or sliced carrots into the broth before adding the dumplings (this technically adds ingredients, but it turns the dish into more of a full meal). For a creamier version, replace 1 cup of the broth with half-and-half or evaporated milk and add it at the end of cooking, just before serving. You can also adjust the dumpling size: make them smaller for more rustic, slightly firmer dumplings, or larger for big, fluffy ones—just add a bit more cooking time. If you’re meal prepping, you can mix the dry baking mix and store it in a jar, then just add milk and broth on the day you cook. Leftovers reheat well on the stovetop or in the microwave; add a splash of broth or water if the dumplings have soaked up too much liquid overnight.