This Crockpot Chicken and Dumplings recipe is a slow cooker version of a classic comfort food! Tender chicken, loads of veggies, and fluffy homemade dumplings are simmered in a thick and flavorful gravy.
Table of Contents
- Crockpot Chicken and Dumplings ingredients and substitutions:
- How to make slow cooker chicken and dumplings
- How long should dumplings cook?
- Why are my chicken and dumplings mushy?
- How to shred chicken
- Can you make chicken and dumplings without a crockpot?
- Serving suggestions
- How to store leftover chicken and dumplings
- Crockpot Chicken and Dumplings Recipe
I love this recipe because not only is it a hit with the kids, but it’s a complete meal with protein, veggies, and carbs. Plus, it’s made in the crockpot so the prep is quick and easy and the rest is mostly hands-off!
Working with less time? Check out my instant pot chicken and dumplings instead!
Crockpot Chicken and Dumplings ingredients and substitutions:
For the chicken:
- Chicken Broth: I use low sodium chicken broth. If you’re using regular broth you may want to adjust the amount of salt you use.
- Chicken Breasts: use boneless and skinless chicken breasts. Chicken thighs will also work, if preferred.
- Carrot, Onion, and Celery: a “mirepoix” which is a trio of veggies used in cooking to add flavor, color, and texture.
- Potatoes: you can use 2 medium-sized potatoes cut into 1/2-inch pieces or 10 baby potatoes, quartered.
- Frozen Peas: add a pop of texture in each bite. You can use thawed peas as well, you will just want to add them right before you add the dumplings instead of adding them with the chicken and other veggies.
- Minced Garlic: adds a kick of nutty flavor.
- Salt, Dried Parsley, Dried Thyme, and Black Pepper: a simple spice blend that gives the gravy an earthy, slightly sweet, herbaceous flavor.
- Cream and Cornstarch: makes up a cornstarch slurry which helps thicken the gravy.
For the dumplings:
- All-Purpose Flour: you can also use whole wheat flour, if preferred.
- Baking Powder: helps the dough rise as it cooks so that the dumplings are light and fluffy.
- Salt and Italian Seasoning: gives the dumplings just the right amount of earthy, sweet, peppery flavor.
- Milk: adds moisture to create that dough-like texture. Any milk will work. You can even use an unsweetened plant-based milk for a dairy-free option!
- Canola Oil: keeps the dough from becoming too sticky and adds flavor depth.
How to make slow cooker chicken and dumplings
- Add chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper to a 3-6 quart crockpot and stir well.
- While the chicken mixture is cooking, stir together flour, baking powder, and Italian seasoning in a medium bowl. Add milk and canola oil and stir until combined. The mixture should be thick. Cover and refrigerate until you’re ready to add it to the slow cooker.
- When the cook time is up, remove the chicken, place on a cutting board, and shred.
- Whisk together the cream and cornstarch and stir that into the slow cooker with the shredded chicken.
- Turn the crockpot to high, and use two tablespoons of the dumpling mixture to form rough dough balls and place them on top of the stew.
- Cover with the lid and cook on high for another 1-2 hours or until the dumplings are puffed and cooked through.
How long should dumplings cook?
In the slow cooker, the dumplings should take anywhere from 60-90 minutes to cook fully.
I recommend cooking at least one hour, and if your filling hasn’t quite thickened there’s no problem in letting everything cook a little longer.
Why are my chicken and dumplings mushy?
If the dumplings ended up mushy, chances are they’re undercooked. This might have something to do with the temperature they’re cooked at. Be sure that you switch the crockpot from LOW to HIGH after you cook the chicken and veggies and before you add the dumplings.
If the dumplings still aren’t quite done after they’re cooked on high for the full hour, your crockpot may just run a little cooler than some and you can add time as needed.
How to shred chicken
There are a couple of super easy ways to shred chicken:
- With two forks: hold one fork in each hand and use them to pull the chicken apart. Alternatively, use one fork to hold the chicken down and use the other to pull it apart.
- With a mixer: you can use either your stand mixer or hand mixer to easily shred chicken. Simply place the cooked chicken in a bowl and mix on low until shredded.
Can you make chicken and dumplings without a crockpot?
Absolutely! You can either check out my instant pot chicken and dumplings recipe or follow these simple stovetop instructions:
- Combine chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper in a large stockpot.
- Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes.
- While that mixture is simmering, make your dumplings by combining flour, baking powder, and Italian seasoning in a medium bowl. Add in milk and oil, then stir to combine. Cover and refrigerate.
- When the broth mixture is done simmering, remove and shred the chicken, then stir that back into the pot. Whisk together the cream and corn starch and add that as well.
- Portion the dumpling dough out into balls using 2 tablespoons of dough for each, then add that into the broth. Simmer for another 15-20 minutes or until the dumplings are cooked through.
This chicken and dumplings recipe contains protein, veggies, and carbs which I would say is a pretty darn complete meal.
How to store leftover chicken and dumplings
Leftovers will last in an airtight container or ziplock baggie in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of cream to thin, if necessary.
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Crockpot Chicken and Dumplings
Chicken and Dumplings
- 2 ½ cups low sodium chicken broth
- 2 boneless skinless chicken breasts
- 3 large carrots peeled and chopped
- 2 ribs celery chopped
- ½ medium onion finely chopped
- 2 medium potatoes cut into 1/2″ pieces or 10 baby potatoes, quartered
- ½ cup frozen peas
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 tablespoons corn starch
- 1 cup all purpose flour or sub whole wheat
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons canola oil
- Add chicken broth, chicken breasts, carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through and vegetables are crisp-tender.
- Meanwhile, make the dumplings. In a medium bowl, stir together the flour, baking powder, salt and Italian seasoning. Add milk and canola oil and stir until combined — it will be thick. Cover and refrigerate until ready to add to the slow cooker.
- When chicken is cooked through, remove to a cutting board and shred.
- Turn crockpot to high.
- Whisk together the half and half and corn starch and stir into the slow cooker.
- Stir shredded chicken back in to crockpot and top with dumplings, using two tablespoons to form rough balls of dough and dropping them onto the top of the chicken and vegetables.
- Cover with the lid and cook on high for 1-2 hours, until dumplings are puffed and cooked through and sauce has thickened slightly. Serve.
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