Crockpot Chicken and Dumplings

Prep Time 25 minutes
Total Time 7 hours 25 minutes
Servings 6 servings

Jump to Recipe

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.

overhead image of chicken and dumplings in crockpot after cooking

Love dumplings? Try my Drop Dumplings for Soup in this Chicken Dumpling Soup, too!

We love comfort foods at our house. Mac and cheese, chicken parmesan, chicken pot pie, and of course this crockpot chicken and dumplings!

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:

chicken stew ingredients for slow cooker chicken and dumplings.

For the chicken stew:

  • 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:

ingredients needed for crockpot chicken and 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.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to make slow cooker chicken and dumplings

  1. Add carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper to a 3-6 quart crockpot and stir well.
  2. Place chicken breasts on top and add broth.
  1. 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.
  2. When the cook time is up, remove the chicken, place on a cutting board, and shred.
  1. Whisk together the cream and cornstarch and stir that into the slow cooker with the shredded chicken.
  2. 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.
  1. Cover with the lid and cook on high for another 1-2 hours or until the dumplings are puffed and cooked through.
overhead image of chicken and dumplings in white slow cooker.

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.

close up image of crockpot chicken and dumplings in white slow cooker with spoon

How to shred chicken

There are a couple of super easy ways to shred chicken:

  1. 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.
  2. 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:

  1. Combine chicken broth, chicken breasts, carrots, onion, celery, potatoes, peas, garlic, salt, parsley, thyme, and pepper in a large stockpot.
  2. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes.
  3. 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.
  4. 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.
  5. 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.
close up image of crockpot chicken and dumplings in a blue bowl.

Serving suggestions

This chicken and dumplings recipe contains protein, veggies, and carbs which I would say is a pretty darn complete meal.

However, if you do want to bulk your meal up a bit, try serving it alongside a simple green salad, dinner rolls, or roasted potatoes and carrots.

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.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Crockpot Chicken and Dumplings

4.99 from 162 votes
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.
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Cuisine American, canadian
Course Main Course, slow cooker
Servings 6 servings
Calories 413cal

Ingredients

Chicken and Dumplings

  • 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
  • teaspoons salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 boneless skinless chicken breasts
  • 2 ½ cups low sodium chicken broth
  • 1 cup half and half
  • 2 tablespoons corn starch

Dumplings

  • 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

Instructions

  • Add carrots, celery, onion, potatoes, peas, garlic, salt, parsley, thyme and pepper to a 4-6 quart slow cooker and stir well.
  • Place chicken breasts on top and add the broth.
  • 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.

Notes

Leftovers:
Leftover Crockpot Chicken and Dumplings will last in an airtight container or ziplock bag in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then microwave or warm on the stove with a splash of cream to thin, if necessary.
 

Nutrition Information

Serving: 361grams | Calories: 413cal | Carbohydrates: 40g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 725mg | Potassium: 882mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5891IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 2mg
Keywords crockpot chicken and dumplings

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Sheila says

    We loved this recipe, the best part was it’s so easy to throw together, esp at 10 30 pm!! (I did have the chicken thawing)

  2. Kristie says

    I’m in the middle of making this and it says add milk in the steps, but milk is not in the ingredients list so I don’t know how much.

  3. Alisha says

    This is my second time trying one of your recipes and it was delicious! I added in a little paprika and cayenne pepper because we love heat. The dumplings turned out fluffy and full of flavor. I accidentally picked up heavy whipping cream instead of H&H and it was good๐Ÿ˜Š. We really loved the potatoes, they turned out fork tender. Will definitely be trying more recipes.

  4. Marisa says

    This was my first time making chicken and dumplings and my, what a treat! This was super delicious!! I can’t wait to make it again. My boyfriend said, “This is officially a staple dinner.” Thank you for sharing this ๐Ÿ™‚

  5. Lis says

    Great recipe. I will be putting it in my regular rotation. Very simple n good value and delicious. I did add an extra stock cube at the dumpling adding point to boost the flavour but it was perfection! Even the kids loved it

  6. Linzie says

    I have a family member who basically lives off leftovers for work so I like to make double batches but if I do does the time double as well or how long should I cook it for a double batch?

    • The Recipe Rebel says

      Hi Linzie! I’m not sure this can be doubled in the crockpot due to there may not be enough space. If you decide to experiment, let me know how it goes!

  7. Michelle says

    I’ll be making this this coming week and can’t have dairy due to breastfeeding and my daughter having a milk protein sensitivity. I will be subbing the half and half and milk with Oat milk. Will let you know how it turns out!

  8. Claire says

    Dumplings turned out like bread on top/soggy on the bottom. Not really a lot of flavor. Not thick and creamy as I had hoped.

    • The Recipe Rebel says

      Hi Claire, Iโ€™m sorry to hear this wasnโ€™t to your taste. Myself and others have made it, and enjoy it. There are lots of tips in the blog post, in case you had problems with the dumplings and this always turns out very thick and creamy for us, so not sure what went wrong for you. You can always bum up the seasonings to your taste for the future.

    • Michelle says

      I’ll be making this this coming week and can’t have dairy due to breastfeeding and my daughter having a milk protein sensitivity. I will be subbing the half and half and milk with Oat milk. Will let you know how it turns out!

    • The Recipe Rebel says

      Hi Erica! I’ve only tested the recipe as written, so it would be hard to advise. It might need less cooking time if it’s reduced in half.

  9. Michele says

    I just made this for the 1st time today. I like my chicken & dumplings more soup-y. Can I double the chicken broth next time without affecting the outcome? This batch had very little liquid left after cooking.

    • The Recipe Rebel says

      Hi Sheree! I’ve only tested the recipe as written, but it should work. If you decide to experiment, let me know how it goes!

  10. Andrea Thueson says

    My kids and husband loved this recipe. We had very few leftovers because they gobbled it right up! I will be making this one again!

  11. Alexis says

    Hi, iโ€™m in the process of making this now and just put the crockpot on low and finished making the dumplings and put them in the refrigerator. I just watched the video and noticed that salt was added to the dumpling mixture however it was not included in the ingredient mixture instructions. Should I have included salt with the flour Italian seasoning and baking powder? Thank you!

  12. Patti Marlatt says

    I’m going to try this tonight but want to use left over roasted chicken. Because it’s already cooked when would you recommend me adding it? I don’t want it to dry out.
    Thanks

4.99 from 162 votes (145 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating