Crockpot Chicken and Dumplings Recipe

There’s something so comforting about a warm bowl of chicken and dumplings, especially when life gets busy and you want a hearty meal without fussing over the stove. I absolutely love this Crockpot Chicken and Dumplings Recipe because it lets all those classic flavors slow-cook together, giving you tender chicken, flavorful veggies, and dumplings that practically melt in your mouth. It’s easy enough for a weeknight dinner but cozy enough to serve when friends and family gather around the table.

When I first tried making this in my slow cooker, I was amazed at how hands-off it was — just prep, set, and then finish with dumplings for that fresh, fluffy touch. If you’re looking for a foolproof way to enjoy chicken and dumplings without the usual stovetop stress, you’ll find this recipe is a total game-changer.

this …

Ingredients You’ll Need

Each ingredient in this Crockpot Chicken and Dumplings Recipe plays a role in building layers of flavor and texture. From the herbs that gently season the stew to the simple dumpling batter, you’ll enjoy how these common pantry staples come together beautifully.

• Carrots: Peeled and chopped for sweetness and color.
• Celery: Adds a subtle aromatic base to the stew.
• Potatoes: Chunky and hearty, they soak up all the flavors.
• Onion: Finely chopped to blend smoothly and enhance richness.
• Frozen peas: For a pop of green and a hint of sweetness.
• Garlic: Minced to infuse the broth with depth.
• Salt: The seasoning anchor that rounds out the flavors.
• Dried parsley: Offers a mild fresh note.
• Dried thyme: Brings an earthy, herby warmth.
• Black pepper: Adds a gentle bite.
• Boneless, skinless chicken breasts: Shred easily after slow cooking for tender protein.
• Low-sodium chicken broth: The stew’s flavorful base without overpowering saltiness.
• Half-and-half: Creates a creamy broth without being too heavy.
• Cornstarch: Thickens the stew so it clings perfectly to those dumplings.
• All-purpose flour: The main dry ingredient for dumplings.
• Baking powder: Helps dumplings rise and stay fluffy.
• Italian seasoning: Adds a subtle herby complexity to dumplings.
• Milk: Binds the dumpling dough while keeping it tender.
• Oil: Keeps dumplings moist and tender during cooking.

Variations

This is a flexible recipe that I like to tweak depending on what’s in my fridge or who I’m cooking for. Feel free to make it your own — that’s part of the fun!

• Veggie Boost: I sometimes add mushrooms or green beans to give it an extra garden-fresh twist.
• Dairy-Free Version: Swap half-and-half and milk with coconut milk or your favorite non-dairy alternative — it turns out great!
• Spice it Up: If you like a little heat, stirring in some crushed red pepper flakes or a dash of cayenne adds a nice kick without overpowering.
• Protein Swap: Using thighs instead of breasts gives a richer flavor and slightly more juicy texture.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Prep Your Base

Start by tossing your chopped carrots, celery, potatoes, onion, peas, garlic, and seasonings right into the crockpot. Give it a good stir so everything is evenly mixed and coated in those herbs and spices. Then, gently lay the chicken breasts on top — they’ll cook down perfectly and shred easily. Pour the chicken broth over everything, cover, and cook on low for 4 to 5 hours, or go high for 2 to 3 hours if you’re in a rush. Pro tip: avoid lifting the lid too often so that gorgeous slow cooker magic happens.

Step 2: Mix Your Dumpling Batter

While that’s simmering away, whisk together the flour, baking powder, salt, and Italian seasoning in a bowl. Stir in milk and oil until you have a thick, sticky dough — that’s your dumpling batter! Cover it up and pop it in the fridge to rest, which helps them puff up nicely when cooked later on.

Step 3: Shred, Season, and Thicken

Once your chicken is cooked through and the veggies are tender, pull the chicken out and shred it with two forks. Give the stew a taste — if you want, add more salt or pepper to suit your palate. Then switch your slow cooker to high. In a small bowl, whisk together the half-and-half and cornstarch until smooth, then stir that into the crockpot to thicken the stew into a creamy, velvety base. Stir the shredded chicken back in, getting ready for the dumplings.

Step 4: Drop and Cook the Dumplings

Using two tablespoons, scoop out dollops of your dumpling batter and gently drop them over the stew’s surface. Don’t worry about perfect shapes — rustic and rough works! Cover tightly and cook on high for 1 to 2 hours until the sauce thickens more and the dumplings have puffed and cooked through. To test, just poke a dumpling with a toothpick; if it comes out clean, you’re good to go.

How to Serve Crockpot Chicken and Dumplings Recipe

Garnishes

I usually sprinkle a little fresh chopped parsley or thyme right before serving — it adds a bright contrast to the creamy stew. Sometimes, a dash of cracked pepper or even a sprinkle of grated Parmesan works wonders to elevate the flavors and presentation.

Side Dishes

This recipe is a meal on its own, but I love pairing it with simple green salads or steamed green beans to add a crispness that balances the richness. Crusty bread is also a winner for soaking up every last drop of that delicious broth.

Creative Ways to Present

For a cozy family gathering, I sometimes serve this dish in individual rustic ramekins or bread bowls—it’s such a crowd-pleaser and adds a fun twist that gets everyone excited. It’s great for potlucks or casual Sunday dinners when you want something comforting yet special.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in airtight containers in the fridge for up to 3 days. Because the dumplings soak up a lot of liquid, the stew thickens in the fridge, so it’s a good idea to loosen it with a splash of broth or milk when reheating.

Freezing

I don’t usually freeze this recipe with the dumplings because they change texture, but I find freezing the chicken stew base separately works well. Just thaw overnight in the fridge and add fresh dumplings when reheating for the best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of liquid if it’s too thick, and if you want fresh dumplings, you can quickly make a small batch to add on top when warming up leftovers.

FAQs

Final Thoughts

I can’t recommend this Crockpot Chicken and Dumplings Recipe enough when you want a warm, filling meal without standing over the stove for hours. It’s become one of my go-to dishes for chilly nights and busy days because it just works every time — simple ingredients, minimal hands-on time, and that kind of homey comfort you crave. Give it a try, and I’m sure you’ll be adding it to your regular dinner rotation like I did.

Print