Slow Cooker Chicken and Dumplings
This Slow Cooker Chicken and Dumplings is exactly what you need on a cold day! Tender, fall-apart crockpot chicken with fluffy homemade dumplings all cooked together in a rich, flavorful broth. It’s a favorite comfort food that rivals Cracker Barrel! The whole family loves this easy recipe.
Looking for more Crockpot Recipes? Try our popular Crockpot Velveeta Mac and Cheese , Slow Cooker Chicken and Noodles, or Slow Cooker Chicken Spaghetti.
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I love how this easy chicken and dumplings recipe brings old-fashioned comfort food right to your crockpot, but it’s so much easier! The slow cooker does all the work, no whole chicken required! And the best part is those delicious dumplings turn out perfectly fluffy every single time!
I make my drop dumplings more like biscuits because it’s much easier and so much more beginner-friendly than trying to get tiny drops just right.
It’s become one of our favorite meals when we need something that feels like home, especially during this time of the year.
What you’ll love about this Crock pot Chicken and Dumplings:
Recipe Ingredients:
You’ll need the following ingredients to make this Chicken and Dumpling Recipe:
- For the Chicken Base:
- Boneless, skinless chicken thighs
- Chicken broth
- Onion
- Carrots
- Celery stalks
- Garlic cloves
- Dried thyme
- Salt
- Black pepper
- All-purpose flour
- Cold water
- Frozen peas
- For the Dumplings:
- All-purpose flour
- Baking powder
- Salt
- Cold butter
- Whole milk
Ingredient Notes:
- Chicken Thighs: These give you more tender chicken and flavor than chicken breasts during the long cooking time. You could also use rotisserie chicken for convenience.
- Cold Butter: Essential for creating light, fluffy dumplings! Don’t substitute with melted butter.
- Whole Milk: The fat content helps create tender dumplings that aren’t dense or heavy.
How to make Slow Cooker Chicken and Dumplings step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Place chicken thighs, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in the bowl of your crockpot.
Step 2: Cover and cook on low heat for 5 hours until chicken is tender and shreds easily.
Step 3: Remove chicken and shred with a couple of forks. Set aside.
Step 4: In a small bowl, whisk flour and cold water until smooth to make a slurry.
Step 5: Stir flour mixture into the crockpot to thicken the broth and create a thick broth.
Step 6: Return shredded chicken to crockpot and add frozen peas.
Step 7: In a big bowl, whisk together flour, baking powder, and salt for dumplings.
Step 8: Cut in cold butter until mixture resembles coarse crumbs using a pastry cutter.
Step 9:Stir in milk just until dough forms. Do not over mix.
Step 10: Drop large spoonfuls of batter on top of the chicken mixture, gently pressing each into a biscuit shape for heartier dumplings.
Step 11: Cover and cook on HIGH for 45 minutes without lifting the lid.
Step 12: Let stand 5 minutes before serving. Garnish with fresh parsley, if desired.
PRO TIP:
Don’t lift the lid during the final 45 minutes when the dumplings are cooking, and don’t over crowd the pot! They need that steady steam to cook properly and become fluffy. Peeking will let out the steam and result in dense, heavy dumplings. Trust me on this one!
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed. The dumplings may become slightly denser when reheated.
Freezing: This dish is best enjoyed fresh as dumplings don’t freeze and reheat well.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add corn, green beans, or mushrooms cut into bite-sized pieces along with the other vegetables.
- Herbs: Try fresh thyme, sage, or a bay leaf for different flavor profiles.
- Richness: Add a splash of heavy cream at the end for a creamy broth.
SUBSTITUTIONS:
- Soup Base: Use cream of chicken soup or cream of celery soup instead of making a flour slurry for a little different approach.
- Dumplings: Try refrigerated biscuits, canned biscuits, or even biscuit dough cut into pieces for shortcut dumplings.
- Chicken: Homemade chicken or chicken from leftovers works great too.
- Cooking Time: You can cook on high for 3-4 hours instead, but low gives the best results.
FAQs about this Chicken and Dumplings for Crockpot:
Can dumplings be made in a slow cooker? Absolutely!
Many people wonder if slow cooker dumplings can really work, but I’m here to tell you they absolutely can! The key is getting the right batter consistency, not too wet. The dough may look shaggy or even a bit dry, but that’s perfectly okay! Don’t be tempted to add more liquid. This ensures your dumplings won’t fall apart during cooking.
Why are my dumplings dense or heavy?
This usually happens from over mixing the dumpling dough or lifting the lid during cooking. Mix just until the dough comes together, and don’t peek during the final 45 minutes. If you’re making this for the first time, be patient!
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs stay more tender during the long cooking time. If using breasts, check that they reach the proper internal temperature and don’t overcook.
What can I serve with this Slow Cooker Chicken and Biscuit Dumplings?
This great recipe is a complete meal on its own and perfect for a chilly evening. It goes well with a simple green salad, cornbread, or dinner rolls for sopping up that delicious broth.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Slow Cooker and Dumplings! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Slow Cooker Chicken and Dumplings
Equipment
Ingredients
For the Chicken Base:
- 2 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 medium yellow onion diced
- 3 medium carrots sliced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 1 cup frozen peas
- Chopped fresh parsley for garnish optional
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons cold butter cubed
- 3/4 cup whole milk
Instructions
- Place chicken thighs, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in crockpot. 2 pounds boneless, skinless chicken thighs,4 cups chicken broth,1 medium yellow onion,3 medium carrots,2 celery stalks,2 cloves garlic,1 teaspoon dried thyme,1 teaspoon salt,1/2 teaspoon black pepper.
- Cover and cook on low for 5 hours until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Set aside.
- In a small bowl, whisk flour and cold water until smooth to make a slurry. 1/4 cup all-purpose flour,1/2 cup cold water.
- Stir flour mixture into the crockpot to thicken the broth.
- Return shredded chicken to crockpot and add frozen peas. 1 cup frozen peas.
- In a bowl, whisk together flour, baking powder, and salt for dumplings. 1 1/2 cups all-purpose flour,2 1/4 teaspoons baking powder,3/4 teaspoon salt,3 tablespoons cold butter.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk just until dough forms. Do not over mix. 3/4 cup whole milk.
- Drop large spoonfuls of batter on top of the chicken mixture, gently pressing each into a biscuit shape for heartier dumplings. Cover and cook on HIGH for 45 minutes without lifting the lid.
- Let stand 5 minutes before serving. Add fresh parsley for garnish, if desired. Chopped fresh parsley for garnish.
Notes
Nutrition
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Amazing!!!!