Crockpot Chicken and Dumplings Recipe

If you’ve ever wished for a cozy, soul-warming meal that practically makes itself, then you’re going to love this Crockpot Chicken and Dumplings Recipe. It’s one of those dishes I turn to when I want comfort food without the fuss—imagine tender chicken swimming in thick, savory broth with pillowy dumplings that soak up all those flavors. I absolutely love how this recipe balances ease with traditional tastes, making it perfect for busy weeknights or lazy weekends. Trust me, once you try this, it’ll become your go-to slow cooker meal that everyone in your family will beg for again and again.

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Ingredients You’ll Need

The magic of this Crockpot Chicken and Dumplings Recipe lies in the simple, wholesome ingredients that create a hearty, flavorful meal. I like to use basic pantry staples combined with fresh butter and broth for richness—you’ll find the textures and flavors melt together perfectly.

• Sweet yellow onion: Adds a gentle sweetness and depth without overpowering the broth.
• Unsalted butter: Real butter is key—it’s worth the small indulgence to get that creamy, silky mouthfeel.
• Boneless skinless chicken breasts: Lean and tender, shredding beautifully after slow cooking.
• Dried thyme: Brings that warm herbal note that pairs perfectly with chicken.
• Garlic powder: Easy way to add savory garlic flavor evenly.
• Salt and black pepper: Simple seasoning essentials to bring out all the flavors.
• Bay leaves: These little flavor bombs add subtle earthiness—just be sure to remove them before serving!
• Low sodium chicken broth: I prefer low sodium because it lets you control the salt better and keeps it from getting too salty.
• Cornstarch: For thickening the broth into a luscious gravy consistency.
• Frozen peas and carrots: Super convenient and adds a nice pop of color and texture.
• All-purpose flour: For the dumplings, the classic choice for perfect tender little bites.
• Baking powder: Makes the dumplings light and fluffy—don’t skip it!
• Milk (whole milk recommended): Richer milk really elevates the dumpling texture.
• Unsalted butter (melted): Mixed into the dumpling dough for flavor and tenderness.

Variations

One of the things I love about this Crockpot Chicken and Dumplings Recipe is how easy it is to tweak depending on what you have or your dietary needs. I encourage you to make it your own—add veggies you love or swap ingredients for healthier options.

• Using fresh vegetables: I sometimes swap frozen peas and carrots for fresh diced carrots and celery, adding them early for extra crunch and flavor.
• Herb swaps: If you’re feeling adventurous, try rosemary or sage instead of thyme—it really changes the flavor in a delicious way.
• Chicken thighs instead of breasts: Dark meat gives you a little more richness and stays moister during long cooking.
• Gluten-free dumplings: I’ve had success with gluten-free flour blends, just watch the cooking time as the dough might behave a bit differently.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Build Your Flavor Base

Start by adding the chopped sweet yellow onion and butter right on the bottom of your slow cooker. This foundation simmers slowly, creating a buttery, sweet aroma that fills your kitchen. Nestle the chicken breasts on top, then sprinkle in the dried thyme, garlic powder, salt, and black pepper. Don’t forget to toss in the bay leaves for their subtle earthy flavor. Pour the low sodium chicken broth over everything and get ready for the slow cooker to do its magic.

Step 2: Let the Slow Cooker Work Its Magic

Cover and cook on high for 3-4 hours, or on low for 6-7 hours, until your chicken is fall-apart tender. When I first tried this recipe, I used high heat and worried about the chicken drying out, but it stays juicy as long as you don’t overcook it—so set your timer and stick to it!

Step 3: Prepare the Dumpling Dough

About 30 minutes before the chicken is done, whisk together the flour, baking powder, and a pinch of salt in a medium bowl. Pour in the whole milk and melted butter, stirring gently with a fork until the dough just comes together. Pop the dough into the fridge for a few minutes while you shred the cooked chicken—it helps keep the dough firm and easier to handle.

Step 4: Thicken the Broth and Add Veggies

Make your cornstarch slurry by combining the cornstarch and cold water, stirring until smooth. Remove the chicken to a plate and discard the bay leaves. Stir the slurry and frozen peas and carrots into the slow cooker, then switch your crockpot to high if it was on low—this is important because the dumplings need the heat to rise properly.

Step 5: Add the Shredded Chicken to the Pot

Using two forks (or your hands if it’s cool enough), shred the chicken into bite-sized pieces. Stir the shredded chicken back into the slow cooker broth, distributing it evenly—this is where you’ll see that perfect juicy chicken texture start coming through.

Step 6: Top with Dumplings and Finish Cooking

Now comes the fun part! Working quickly, scoop spoonfuls (about a tablespoon each) of the dumpling dough and place them on top of the soup. They can be spaced a bit apart since they’ll puff up as they cook. Spoon a bit of broth over each dumpling to keep them moist. Cover and cook on high for 1 ½ to 2 hours until the dumplings are cooked through and fluffy. I love peeking in quietly at the last 30 minutes to watch those dumplings rise—it’s such a rewarding sight before you dive in.

How to Serve Crockpot Chicken and Dumplings Recipe

Garnishes

I love sprinkling a handful of freshly chopped parsley on top just before serving—it adds a pop of color and a fresh, bright flavor to cut through the richness. Sometimes I also add a dash of cracked black pepper or even a tiny drizzle of melted butter for extra indulgence.

Side Dishes

This dish is pretty hearty, so I usually keep sides simple—think a crisp green salad with a lemon vinaigrette or some roasted Brussels sprouts. But if I’m inviting friends over, I might add warm crusty bread for dunking or a light coleslaw to balance the meal.

Creative Ways to Present

For a special touch, I sometimes serve this crockpot chicken and dumplings in deep rustic bowls with a sprinkle of fresh herbs and a side of individual buttermilk biscuits. Another fun idea I tried was portioning the stew into mini cast iron skillets—it looks charming and keeps it warm longer at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, but be aware the dumplings soak up a lot of the broth, so you might want to add a splash of broth or water when reheating to loosen it up.

Freezing

This recipe freezes beautifully! I like to portion it into freezer-safe containers without the dumplings and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, reheat gently on the stove or microwave, and then add fresh dumplings made from scratch or even store-bought biscuits cut into pieces for a quick fix.

Reheating

Reheating in a saucepan over low heat works best to keep everything warm and prevent the dumplings from turning rubbery. Stir frequently and add a splash of broth or water if it starts looking too thick. Microwave works in a pinch—just cover and reheat in short bursts to avoid drying out.

FAQs

Final Thoughts

I’m so glad I discovered this Crockpot Chicken and Dumplings Recipe because it’s truly one of those dishes that feels like a warm hug after a long day. The slow cooker does all the heavy lifting, and the dumplings turn out just right—soft, fluffy, and packed with flavor. It’s perfect for family dinners, feeding a crowd, or whenever you want to feel cozy and content. Give it a try—I promise once you taste it, you’ll be adding it to your favorite recipes folder, just like I did!

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