After a long day, there’s nothing better than walking into your home and smelling a warm, hearty dinner waiting for you. Crockpot chicken and dumplings is that kind of meal—full of flavor, slow-cooked, and comforting. It’s the kind of dish that makes you feel at home and brings everyone to the table. Whether it’s your first time using a slow cooker or you’ve done it before, this recipe is easy and always satisfying.
Why You’ll Love This Crockpot Chicken and Dumplings
Comfort Food Without the Work
No standing over the stove or complex steps.
Everything cooks in one pot—just set it and forget it.
Perfect for cold nights or whenever you need a little comfort.
Flavor That Hits Home
Slow cooking lets all the flavors meld beautifully.
Creamy, savory base with tender chunks of chicken.
Soft, fluffy dumplings that soak up the delicious broth.
Family-Friendly and Customizable
Kids love it, adults crave it.
Easily adapted for dietary needs.
Make it your own with spices, veggies, or even dairy-free options.
Ingredients
Chicken – Boneless, skinless chicken breasts or thighs keep it tender and juicy.
Carrots and Celery – Add sweetness and texture to the stew.
Low-Sodium Chicken Broth – Forms the stew’s liquid base and enhances flavor.
Thyme and Poultry Seasoning – Adds a fragrant, herby flavor to the stew.
Cream of Chicken Soup – Makes the stew creamy and thick.
Heavy Cream or Milk – Adds richness and smoothness to the stew.
All-Purpose Flour – Used for the dumplings to give them structure.
Baking Powder – Helps the dumplings rise and stay fluffy.
How to Make Crockpot Chicken and Dumplings
Layer the Base: Place chicken, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and poultry seasoning in your slow cooker.
Cook the Chicken: Set your crockpot on low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
Shred and Stir: Remove the chicken, shred it using two forks, and return it to the crockpot. Stir in the cream of chicken soup and heavy cream.
Make the Dumpling Dough: In a bowl, whisk flour, baking powder, and salt. Add melted butter and milk, then mix until just combined.
Add Dumplings: Drop spoonfuls of the dough onto the top of the stew. Cover with the lid.
Final Cook: Set to high and cook for another hour. Dumplings will puff up and cook through from the steam.
Expert Tips for the Best Results
Don’t peek while dumplings cook: The steam is key to getting them fluffy.
Use chicken thighs: They stay moist and flavorful through long cooking times.
Make it thicker: If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in 15 minutes before serving.
Extra veggies: Add frozen peas or corn for a pop of color and sweetness.
Check seasoning: Taste and adjust salt and pepper at the end for best results.
Variations You Can Try
Gluten-Free: Use gluten-free flour and baking powder for dumplings.
Dairy-Free: Substitute with plant-based milk and dairy-free cream soup.
Spicy Kick: Add a pinch of red chili flakes or a splash of hot sauce.
Vegetarian Version: Use vegetable broth and substitute chicken with chickpeas.
Herby Twist: Stir in chopped fresh herbs like parsley or dill before serving.
What to Serve with Crockpot Chicken and Dumplings
Fresh salad with vinaigrette for a crisp contrast.
Warm dinner rolls or crusty baguettes for dipping.
Steamed green beans or sautéed spinach for balance.
Apple crisp or baked pears for a cozy dessert.
More Chicken recipes you will love!
Frequently Asked Questions About Crockpot Chicken and Dumplings
Can I use canned biscuits instead of homemade dumplings?
Yes, you can! Canned biscuit dough works in a pinch—just cut each biscuit into quarters and place them on top of the stew during the last hour of cooking.
How do I store leftovers?
Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
What’s the best type of chicken to use?
Boneless, skinless chicken thighs offer the most flavor and stay moist during long cooking. Breasts work too but may be slightly drier.
Why are my dumplings heavy or doughy?
Avoid over-mixing the dough and make sure you don’t lift the lid while the dumplings are cooking. Steam is essential to help them rise.
crockpot chicken and dumplings
Equipment
- Slow Cooker
Ingredients
Chicken Stew Base
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 2 cups sliced carrots
- 2 cups chopped celery
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp poultry seasoning
Creamy Texture
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup heavy cream or whole milk
Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
- 1/2 cup milk
Instructions
- Layer the base by placing chicken, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and poultry seasoning into your slow cooker.
- Set the slow cooker to low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
- Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in the cream of chicken soup and heavy cream.
- In a bowl, mix the flour, baking powder, and salt. Add melted butter and milk, then stir until just combined.
- Drop spoonfuls of the dumpling dough on top of the stew. Cover and cook on high for 1 more hour. The dumplings will puff up and cook through from the steam.