Description
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food—rich, creamy, and hearty. Made with tender chicken, fresh vegetables, and fluffy homemade dumplings, this dish is a hands-off dream thanks to the slow cooker. Perfect for busy weeknights or cozy family dinners, it’s a recipe you’ll turn to again and again.
Ingredients
Scale
For the Chicken Base:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 can (10.5 oz) cream of chicken soup
- ½ cup heavy cream (optional for extra creaminess)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 2 tbsp melted butter
Optional Additions:
- ½ cup frozen peas (add during the last 30 minutes)
- A pinch of cayenne or paprika
- Fresh parsley for garnish
Instructions
- Prep the Chicken Base: Place chicken breasts (or thighs) in the bottom of the crockpot. Add the diced onion, carrots, celery, garlic, thyme, parsley, salt, and pepper. Pour in the chicken broth and cream of chicken soup, then stir gently to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Shred the Chicken: Use two forks to shred the chicken directly in the crockpot. Alternatively, leave it in larger pieces if you prefer.
- Make the Dumplings: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until a thick, sticky batter forms.
- Add Dumplings to Crockpot: Drop small spoonfuls of the dumpling batter onto the surface of the simmering soup. Cover and cook on high for an additional 30-40 minutes until the dumplings are fluffy and cooked through.
- Serve: Ladle chicken and dumplings into bowls, garnish with fresh parsley, and serve warm.
Notes
- Don’t peek: Avoid lifting the crockpot lid while the dumplings cook to ensure they puff up properly.
- Thicker broth: If you like a thicker consistency, mix 1-2 tablespoons of cornstarch with cold water and stir it into the crockpot about 20 minutes before serving.
- Gluten-free option: Substitute the flour in the dumplings with a gluten-free 1:1 flour blend. Ensure your cream of chicken soup is also gluten-free.
- Storage tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat. For freezing, store the chicken base only, then make fresh dumplings when reheating.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Keywords: Crockpot Chicken and Dumplings Recipe, Slow Cooker Chicken and Dumplings, Comfort Food, Chicken and Dumplings, Easy Crockpot Recipes, Family Dinner Recipes