Crockpot Chicken and Dumplings

AuthorCrockpot Chicken RecipesDifficultyBeginner

Pro Tips for Perfect Chicken and Dumplings

🔹 Use thighs for extra flavor – They stay juicier than breasts.
🔹 Don’t overmix dumpling dough – Lumps are okay! Overmixing = tough dumplings.
🔹 Keep the lid closed! Steam cooks the dumplings properly.
🔹 Thicken the broth – If too thin, mix 1 tbsp cornstarch + 2 tbsp cold water, stir in, and cook 10 more minutes.
🔹 Add creaminess – Stir in ½ cup heavy cream or sour cream at the end.

Yields1 Serving
Prep Time1 hrCook Time3 hrsTotal Time3 hrs 59 mins
For the Chicken Stew Base:
 2 Skinless chicken thighs (or breasts for leaner meat)
 4 Low-sodium chicken broth (or 2 cups broth + 2 cups water)
 1 (10.5 oz) can cream of chicken soup (or homemade substitute*)
 1 Diced carrots
 1 1 cup diced celery
 1 Medium onion, diced
 3 Cloves garlic, minced
 1 Tsp poultry seasoning
 1 Tsp dried thyme
 ½ Black pepper
 1 Salt to taste
For the Dumplings: (Choose one option)
Homemade Dumplings:
 2 All purpose flour
 1 Tbsp baking powder
 1 Tsp salt
 ¾ Cup Whole Milk
 3 Tbsp melted butter
Shortcut Dumplings:
 1 1 (16 oz) can refrigerated biscuit dough (like Grands! flaky biscuits)
1

Step-by-Step Instructions

1. Prep the Slow Cooker

  1. Add chicken, broth, cream of chicken soup, carrots, celery, onion, garlic, poultry seasoning, thyme, and pepper to the crockpot.

  2. Stir gently to combine.

2. Cook the Chicken

  • Low setting: 6-7 hours

  • High setting: 3-4 hours

  • Chicken should shred easily with a fork.

3. Shred the Chicken

  1. Remove chicken and shred with two forks.

  2. Return to the crockpot and stir.

4. Add the Dumplings

For Homemade Dumplings:

  1. Whisk flour, baking powder, and salt in a bowl.

  2. Stir in milk and melted butter until just combined (don’t overmix).

  3. Drop tablespoon-sized dough balls into the broth.

For Biscuit Dumplings:

  1. Cut each biscuit into 4 pieces.

  2. Drop into the broth.

5. Cook the Dumplings

  • Cover and cook on HIGH for 30-45 minutes (NO PEEKING!).

  • Dumplings are done when fluffy and cooked through.

6. Serve & Enjoy!

  • Ladle into bowls and garnish with fresh parsley if desired.

Crockpot Chicken and Dumplings

Ingredients

For the Chicken Stew Base:
 2 Skinless chicken thighs (or breasts for leaner meat)
 4 Low-sodium chicken broth (or 2 cups broth + 2 cups water)
 1 (10.5 oz) can cream of chicken soup (or homemade substitute*)
 1 Diced carrots
 1 1 cup diced celery
 1 Medium onion, diced
 3 Cloves garlic, minced
 1 Tsp poultry seasoning
 1 Tsp dried thyme
 ½ Black pepper
 1 Salt to taste
For the Dumplings: (Choose one option)
Homemade Dumplings:
 2 All purpose flour
 1 Tbsp baking powder
 1 Tsp salt
 ¾ Cup Whole Milk
 3 Tbsp melted butter
Shortcut Dumplings:
 1 1 (16 oz) can refrigerated biscuit dough (like Grands! flaky biscuits)

Directions

1

Step-by-Step Instructions

1. Prep the Slow Cooker

  1. Add chicken, broth, cream of chicken soup, carrots, celery, onion, garlic, poultry seasoning, thyme, and pepper to the crockpot.

  2. Stir gently to combine.

2. Cook the Chicken

  • Low setting: 6-7 hours

  • High setting: 3-4 hours

  • Chicken should shred easily with a fork.

3. Shred the Chicken

  1. Remove chicken and shred with two forks.

  2. Return to the crockpot and stir.

4. Add the Dumplings

For Homemade Dumplings:

  1. Whisk flour, baking powder, and salt in a bowl.

  2. Stir in milk and melted butter until just combined (don’t overmix).

  3. Drop tablespoon-sized dough balls into the broth.

For Biscuit Dumplings:

  1. Cut each biscuit into 4 pieces.

  2. Drop into the broth.

5. Cook the Dumplings

  • Cover and cook on HIGH for 30-45 minutes (NO PEEKING!).

  • Dumplings are done when fluffy and cooked through.

6. Serve & Enjoy!

  • Ladle into bowls and garnish with fresh parsley if desired.

Crockpot Chicken and Dumplings

Notes

Crockpot Chicken and Dumplings
IngredientsDirections

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