If you’re craving a cozy, soul-soothing meal, this Crockpot Chicken and Dumplings Recipe is exactly what you’ll want to make. It’s one of those dishes that feels like a warm hug after a long day, with tender chicken, hearty veggies, and pillowy dumplings all simmered together in the slow cooker. I absolutely love how the flavors meld and the dumplings turn out perfectly fluffy without any fuss. Stick around and I’ll walk you through every step so you can have a stress-free, delicious dinner waiting for you.
Why You’ll Love This Recipe
- Hands-off Cooking: Let your slow cooker do the work while you relax or tackle other things.
- Homemade Dumplings Made Easy: Skip the canned stuff—these dumplings are simple, fluffy, and made from scratch.
- Hearty and Nourishing: Packed with veggies, chicken, and creamy broth, it’s a comforting meal that satisfies.
- Perfect for Any Season: Whether it’s chilly outside or you want something cozy anytime, this recipe hits the spot.
Ingredients You’ll Need
All these ingredients come together beautifully to create that rich, comforting stew texture we all crave with chicken and dumplings. I like to use fresh, good-quality veggies and chicken broth low in sodium, so I can control the seasoning perfectly.
- Carrots: I peel and chop them so they cook down soft and add natural sweetness to the broth.
- Celery: Finely chopped for that classic flavor base; it balances the sweetness of carrots nicely.
- Potatoes: Peeled and cut into half-inch pieces to give the dish a creamy texture and body.
- Onion: Finely chopped for a subtle, savory depth without overpowering the other flavors.
- Frozen Peas: Quickly stirred in at the end for a burst of color and sweetness.
- Garlic: Minced fresh cloves add warmth and just the right amount of punch.
- Salt: Season carefully throughout to enhance flavors without overwhelming.
- Dried Parsley, Thyme, Italian Seasoning: These herbs bring that comforting, homey aroma and depth.
- Pepper: A pinch to balance the flavors and add subtle heat.
- Boneless, Skinless Chicken Breasts: They cook tender in the slow cooker without falling apart.
- Chicken Broth: Low-sodium is best for controlling salt and building a flavorful base.
- Half-and-Half: This adds a creamy richness without being too heavy or greasy.
- Cornstarch: A little magic that thickens the broth into the perfect gravy consistency.
- All-Purpose Flour: The base for fluffy, tender dumplings everyone will love.
- Baking Powder: Helps the dumplings rise and stay light.
- Milk: Mixes into the dumplings to keep them creamy and soft.
- Oil: A touch keeps the dumpling batter from sticking and adds moisture.
Variations
Over the years, I’ve played around with this recipe to suit different tastes and dietary needs—you can easily adjust it while keeping that classic comfort food vibe. Feel free to make it yours!
- Use Chicken Thighs: I sometimes swap in boneless, skinless thighs for extra juiciness and flavor.
- Make it Gluten-Free: Swap the all-purpose flour with a gluten-free blend and cornstarch for thickening—works great!
- Add Fresh Herbs: I love adding fresh thyme or rosemary at the end for an herby kick.
- Throw in Different Veggies: Try adding corn or green beans for a change—my family enjoys the extra crunch.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Prep Your Veggies and Chicken
Start by peeling and chopping the carrots, potatoes, and onion into bite-sized pieces. Finely chop the celery and mince the garlic cloves. Place all the vegetables and the chicken breasts into your slow cooker. Don’t worry about overlapping; everything will cook down beautifully over time.
Step 2: Add Broth, Herbs, and Seasonings
Pour in the low-sodium chicken broth, sprinkle in salt, pepper, dried parsley, thyme, and garlic. Give it a gentle stir to distribute everything evenly. Your slow cooker will work its magic with all those flavors simmering together for about 6 hours on low.
Step 3: Make the Dumplings
While your stew simmers away, mix together the flour, baking powder, salt, and Italian seasoning in a bowl. Stir in the milk and oil until just combined. The batter should be slightly sticky but not too wet—this consistency helps the dumplings puff up nicely. Keep it on the side until your stew is ready for the next step.
Step 4: Thicken the Broth and Add Dumplings
About 45 minutes before serving, remove the chicken breasts and shred them with two forks—this is one of my favorite parts because the meat turns out so tender. Then, whisk cornstarch into the half-and-half and pour it into the crockpot along with the shredded chicken. Stir well to mix everything. Next, drop spoonfuls of your dumpling batter onto the simmering stew—don’t spread or stir them around, as they need space to puff up.
Step 5: Finish Cooking and Add Peas
Cover the slow cooker again and cook on high for another 30 to 45 minutes, until the dumplings are cooked through and fluffy. Toss in the frozen peas during the last 10 minutes so they stay bright and sweet without getting mushy. And there you have it — perfect Crockpot Chicken and Dumplings ready to warm your soul.
Pro Tips for Making Crockpot Chicken and Dumplings Recipe
- Don’t Rush the Dumplings: Patience is key—add them late and let them steam undisturbed for the fluffiest results.
- Shred Chicken Properly: Removing the chicken before shredding keeps the texture perfect and avoids overcooking.
- Use Fresh Veggies: I find fresh carrots and celery add the best flavor and texture compared to frozen.
- Thicken Gradually: Mix cornstarch with half-and-half before adding it to avoid lumps and get a silky sauce.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
I love finishing this dish with a sprinkle of fresh chopped parsley—it adds a little pop of color and freshness that perfectly balances the rich, creamy stew. Sometimes a few grinds of black pepper on top also jazz things up nicely.
Side Dishes
Since this Crockpot Chicken and Dumplings Recipe is quite hearty on its own, I usually serve it with a simple green salad or steamed green beans to lighten things up. A crusty loaf of bread is also perfect for mopping up the creamy sauce.
Creative Ways to Present
For a cozy dinner party, I like serving the dumplings in individual ramekins straight from the crockpot—everyone gets their own personal pot pie feel! You can also top with shredded cheese before serving to add a melty, indulgent twist.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge for up to 3 days. The dumplings soak up liquid over time, so I usually add a splash of broth when reheating to keep everything creamy and yummy.
Freezing
Freezing is doable but I recommend freezing just the stew (without dumplings) in portions. Dumplings can get soggy when thawed, so I add fresh dumplings when reheating if you want to enjoy that fresh texture again.
Reheating
Reheat gently on the stove over low heat with a bit of broth or water stirred in. If needed, drop fresh spoonfuls of dumpling batter directly into the warm stew and let them cook for 15 minutes to refresh the dumplings.
FAQs
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Can I use frozen chicken for this Crockpot Chicken and Dumplings Recipe?
Yes, you can use frozen chicken breasts; just keep in mind that it will extend the cooking time. I usually add about an extra hour on low heat to ensure the chicken cooks thoroughly and reaches a safe internal temperature.
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How do I make the dumplings without overcooking them?
The key is adding the dumplings late in the cooking process and letting them cook gently on high heat without stirring them around. If stirred, they can become dense or break apart. I only add them in the last 30–45 minutes to get them nice and fluffy.
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Can I prepare this recipe vegetarian?
Absolutely! Swap the chicken for hearty mushrooms or tofu, use vegetable broth instead of chicken broth, and follow the same process. The dumplings remain the same, giving you a creamy, comforting vegetarian stew.
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What can I do if my crockpot stew is too thin?
If the broth is too watery, mix a little cornstarch with cold half-and-half or water and stir it into the slow cooker. Let it cook on high for 15-20 more minutes to thicken up. This trick always helps me get the perfect gravy consistency.
Final Thoughts
This Crockpot Chicken and Dumplings Recipe has become a go-to comfort meal in my house, especially on chilly evenings or when I’ve had one of those days where I need dinner to practically make itself. I love sharing it with friends because it’s such a crowd-pleaser—everyone feels pampered by this classic, hearty dish. I hope it brings you as much joy and coziness as it does me. Give it a try soon, and let me know how your dumplings turn out!
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken and Dumplings recipe is a comforting slow cooker dish featuring tender chicken breasts, a medley of vegetables, and fluffy homemade dumplings simmered in a rich, creamy gravy. Perfect for a cozy meal, it combines classic flavors in an easy set-it-and-forget-it method.
Ingredients
Vegetables and Aromatics
- 3 large carrots (peeled and chopped)
- 2 ribs celery (finely chopped)
- 2 medium potatoes (peeled and cut into ½″ pieces)
- ½ medium onion (finely chopped)
- ½ cup frozen peas
- 3 cloves garlic (finely minced)
Spices and Seasonings
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt (for dumplings)
- ½ teaspoon Italian seasoning
Protein and Broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2½ cups low-sodium chicken broth
Dumplings
- 1 cup all-purpose flour (130g)
- 1 teaspoon baking powder
- ½ cup milk
- 2 tablespoons oil
Thickening and Cream
- 1 cup half-and-half
- 2 tablespoons cornstarch
Instructions
- Prepare Vegetables and Chicken: Place the peeled and chopped carrots, finely chopped celery, peeled and diced potatoes, chopped onion, frozen peas, and minced garlic into the crockpot. Add the boneless, skinless chicken breasts on top and sprinkle with salt, dried parsley, dried thyme, and pepper.
- Add Broth and Cook: Pour 2½ cups of low-sodium chicken broth over the ingredients. Cover the crockpot and cook on low heat for 6 hours or until the chicken is fully cooked and vegetables are tender.
- Prepare Dumpling Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and Italian seasoning. In a separate small bowl, combine milk and oil, then stir the wet ingredients into the dry ingredients until a soft dough forms.
- Shred Chicken: Once cooking time is complete, remove the chicken breasts from the crockpot and shred them with two forks. Return shredded chicken to the crockpot and stir gently to combine.
- Thicken Gravy: In a small bowl, mix the cornstarch with the half-and-half until smooth. Stir this mixture into the crockpot. Increase heat to high and cook for 10-15 minutes until the sauce begins to thicken.
- Add Dumplings: Drop spoonfuls of the prepared dumpling dough onto the surface of the simmering stew. Cover the crockpot again and cook on high for 30 minutes, or until dumplings are cooked through and fluffy.
- Serve: Once dumplings are cooked, give the stew a gentle stir. Serve hot for a hearty and satisfying meal.
Notes
- This recipe uses a slow cooker for tender, hands-off cooking.
- Fresh vegetables add texture and nutrition, but feel free to use frozen if pressed for time.
- The dumplings can be made ahead of time or replaced with biscuit dough for convenience.
- Adjust seasoning to taste, especially salt, depending on the broth used.
- For a lighter version, substitute half-and-half with milk or a low-fat cream alternative.
Nutrition
- Serving Size: 361 grams
- Calories: 413 kcal
- Sugar: 5 g
- Sodium: 725 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 79 mg
