Crockpot Chicken and Dumplings

Name: Crockpot Chicken and Dumplings
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 4 cups chicken broth; 1 cup diced carrots; 1 cup diced celery; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried parsley; 1/2 tsp black pepper; 1/2 tsp salt; 1 cup all-purpose flour; 2 tsp baking powder; 1/2 cup milk; 2 tbsp butter, melted

Author: Tessa

Published: April 29, 2025

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There’s nothing quite like a steaming bowl of Crockpot Chicken and Dumplings to chase away the chill of a long day. This recipe has been my go-to comfort food for years – the kind of dish that makes my whole house smell like a cozy hug. What I love most? The slow cooker does nearly all the work while I go about my day. Just toss in the ingredients, give it a few hours, and voila! You’ve got tender chicken swimming in rich broth with fluffy dumplings that practically melt in your mouth. It’s the kind of meal that tastes like it took all day, but actually lets you put your feet up instead.

Why You’ll Love This Crockpot Chicken and Dumplings

Listen, I wouldn’t steer you wrong – this recipe is pure gold for so many reasons. Here’s why it’s become my trusty weeknight hero:

Set-it-and-forget-it magic: Dump everything in the crockpot in the morning, and dinner practically cooks itself while you’re at work
Comfort in a bowl: That rich broth and pillowy dumplings? Instant childhood nostalgia every single time
Budget-friendly: Uses simple ingredients you probably already have in your fridge and pantry
Crowd-pleaser: My picky kids and foodie friends both go back for seconds (that’s saying something!)

Trust me, once you try this version, you’ll never go back to those complicated stovetop recipes again.

Ingredients for Crockpot Chicken and Dumplings

Okay, let’s gather our kitchen squad! Here’s what you’ll need to make this cozy masterpiece:

1.5 lbs boneless, skinless chicken breasts (thighs work too if you prefer dark meat)
4 cups chicken broth (homemade is amazing, but store-bought works in a pinch)
1 cup diced carrots (I like them in small chunks so they soften just right)
1 cup diced celery (those little half-moon slices make me happy)
1 medium onion, chopped (yellow or white – whatever’s hanging out in your pantry)
2 cloves garlic, minced (because everything’s better with garlic!)
1 tsp dried thyme (rub it between your fingers first to wake up the flavor)
1 tsp dried parsley (or fresh if you’ve got it)
1/2 tsp black pepper (freshly ground if you’re feeling fancy)
1/2 tsp salt (plus more to taste later)
1 cup all-purpose flour (for our cloud-like dumplings)
2 tsp baking powder (the secret fluff-maker)
1/2 cup milk (whole milk makes the dumplings extra tender)
2 tbsp butter, melted (measure first, then melt – learned that the hard way!)

See? Nothing crazy – just good, simple ingredients that come together like magic.

Crockpot Chicken and Dumplings - detail 1

Equipment You’ll Need

Don’t stress – you probably already have everything you need! Here’s the short list of trusty kitchen helpers that’ll make this recipe a breeze:

Your slow cooker (mine’s a 6-quart, but any size works as long as everything fits)
A good mixing bowl (for those dreamy dumplings)
Measuring cups and spoons (eyeballing works, but measurements matter for fluffy dumplings)
Wooden spoon or spatula (for gentle stirring)
Two forks (my favorite chicken-shredding tools)

That’s it – no fancy gadgets required! Now let’s get cooking.

How to Make Crockpot Chicken and Dumplings

Alright, let’s dive into the magic! This recipe breaks down into three simple phases – and I promise, each one is easier than the last. The slow cooker does most of the heavy lifting, so don’t let the steps intimidate you. Just follow along and you’ll have the coziest meal ready before you know it.

Preparing the Chicken and Broth

First things first – let’s get that broth going! Toss your chicken breasts right into the slow cooker (no need to pre-cook them, how easy is that?). Add your chopped carrots, celery, onion, garlic, and all those lovely herbs and spices. Pour in the chicken broth, give it a gentle stir, then cover and set your slow cooker to low for 6 hours (or high for 3 hours if you’re in a hurry). Walk away and let the magic happen!

Making the Dumplings

About 30 minutes before serving, it’s dumpling time! In a mixing bowl, whisk together flour and baking powder. Add the milk and melted butter – the dough will be sticky, and that’s perfect! Using two spoons (or an ice cream scoop if you’re fancy), drop golf ball-sized portions right on top of the bubbling broth. Don’t stir them in – we want them to stay fluffy and light!

Final Cooking and Serving

Pop the lid back on and cook on high for another 30 minutes. The dumplings should puff up beautifully and look like little clouds floating on your stew. To check doneness, pierce a dumpling with a toothpick – it should come out clean. Give everything one last gentle stir to mix the dumplings into the broth, then ladle into bowls while it’s piping hot. Oh, and don’t forget to taste for seasoning – sometimes I add an extra pinch of salt at the end!

Crockpot Chicken and Dumplings - detail 2

Tips for Perfect Crockpot Chicken and Dumplings

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee amazing results every single time:

Thicken it up: If you prefer a richer broth, mix 2 tbsp cornstarch with 1/4 cup cold water and stir it in before adding dumplings
Taste as you go: Seasoning can vary with different broths – I always do a quick taste test before adding dumplings
Don’t peek! Resist lifting the lid during dumpling cooking – that steam is what makes them so fluffy
Shred smart: Use two forks to shred chicken right in the slow cooker – saves dishes and keeps all that flavor
Fresh herbs: Toss in some fresh parsley or thyme at the end for a bright pop of flavor

Trust me, these little touches make all the difference between good chicken and dumplings and knock-your-socks-off amazing!

Variations for Crockpot Chicken and Dumplings

Oh, the possibilities! This recipe is like your favorite pair of jeans – it looks great as-is, but you can dress it up however you like. Try tossing in a cup of frozen peas with the dumplings for a pop of color and sweetness. Feeling adventurous? Swap the thyme for rosemary or sage – just use half the amount since they’re stronger. If you’re craving creaminess, stir in 1/2 cup of heavy cream at the end. My neighbor swears by adding a dash of smoked paprika for depth. The beauty of this recipe? It welcomes your personal touch!

Serving Suggestions

Oh, let me tell you how I love to serve this cozy bowl of comfort! A crisp green salad with tangy vinaigrette cuts through the richness perfectly. And don’t even get me started on warm, crusty bread for sopping up every last drop of that glorious broth – my family fights over who gets the last piece!

Storing and Reheating Crockpot Chicken and Dumplings

Here’s the scoop on leftovers – they’re almost better the next day! Store cooled chicken and dumplings in an airtight container in the fridge for up to 3 days. When reheating, I splash in a tablespoon of broth or water to keep things moist, then microwave in 30-second bursts, stirring between each. The dumplings will soften more, but trust me, they’re still delicious! Pro tip: Never freeze leftovers – the dumplings turn into sad little sponges. Learned that lesson the hard way!

Nutritional Information

Each hearty serving of this Crockpot Chicken and Dumplings packs about 320 calories, with 25g protein to keep you full. Remember – these are estimates since ingredient brands and sizes vary. I always say if you’re counting every calorie, you’re not enjoying the meal properly!

Frequently Asked Questions

I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often:

Can I use frozen chicken breasts?
Absolutely! Just add an extra 30-60 minutes to the cook time. I like to break them apart halfway through so they cook evenly. No need to thaw first – that’s the beauty of slow cookers!

My broth is too thin – how do I thicken it?
Easy fix! Mix 2 tablespoons cornstarch with 1/4 cup cold water, then stir it into the hot broth before adding dumplings. Let it bubble for 5 minutes – it’ll thicken right up. Learned this trick after my first watery batch!

Can I make the dumplings gluten-free?
You bet! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture changes slightly, but they’re still delicious. My friend with celiac says this is her favorite adaptation of my recipe.

Why did my dumplings turn out dense?
Probably overmixed the dough – it should be lumpy and just barely combined. And don’t peek while they’re cooking! That precious steam is what makes them light and fluffy.

Share Your Thoughts

Tell me how your Crockpot Chicken and Dumplings turned out! Did your family gobble it up like mine always does? Leave a comment below – I read every single one!