If you’re craving comfort food that wraps you up in cozy goodness, this Crockpot Chicken and Dumplings Recipe is an absolute winner. I love how it fills the kitchen with the smell of tender chicken, hearty veggies, and soft, fluffy dumplings — all without much fuss. It’s perfect for chilly nights or when you just want a warm, filling meal waiting for you after a busy day.
What makes this Crockpot Chicken and Dumplings Recipe so special is how effortlessly the slow cooker pulls everything together. The chicken stays juicy, the vegetables soften just right, and the dumplings puff up beautifully on top. I’ll share some tips to make sure your dumplings aren’t soggy and that the stew is bursting with flavor — it’s truly one of those recipes that keeps my family coming back for seconds.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just prep, set your crockpot, and let it do the work while you go about your day.
- Rich, Homemade Flavors: Fresh veggies and simple seasonings combine for a wholesome taste without processed ingredients.
- Fluffy Dumplings: The dumplings cook right on top, turning light and airy with a tender center every time.
- Family Favorite: My kids and guests always ask for this recipe again, making it a staple in my rotation.
Ingredients You’ll Need
These ingredients all work beautifully to create a balanced stew that’s hearty yet creamy, with dumplings that rise perfectly on top. When shopping, pick fresh veggies and boneless chicken breasts for the best texture.
- Carrots: Peeled and chopped, they add sweetness and color.
- Celery: Finely chopped for that subtle crunch and depth of flavor.
- Potatoes: Peeled and diced, they thicken and enrich the stew.
- Onion: Finely chopped to melt into the broth and add aroma.
- Frozen peas: A pop of green and natural sweetness.
- Garlic cloves: Minced to infuse robust flavor throughout.
- Salt and seasonings: Parsley, thyme, pepper, and Italian seasoning create the perfect herb blend.
- Boneless, skinless chicken breasts: Lean and tender, they shred nicely after cooking.
- Low-sodium chicken broth: The stew base that brings everything together.
- Half-and-half: Adds creamy richness without overpowering the dish.
- Cornstarch: Thickens the stew to a luscious consistency.
- All-purpose flour: The building block for fluffy dumplings.
- Baking powder: Gives the dumplings their rise and lightness.
- Milk and oil: Combine with flour for tender dumplings.
Variations
I love making this Crockpot Chicken and Dumplings Recipe my own depending on what I have in the kitchen or who I’m cooking for. Feel free to swap out veggies or try a lighter version if that’s what you’re after — the slow cooker’s forgiving nature makes it super adaptable.
- Using Chicken Thighs: I sometimes use boneless skinless thighs instead of breasts for even juicier meat — it holds up great in the slow cooker and adds more flavor.
- Vegetable Swaps: If you want, add mushrooms or swap peas for green beans to mix things up.
- Dairy Alternatives: For a lighter or dairy-free option, swap half-and-half with coconut milk or a non-dairy creamer, which keeps it creamy yet different.
- Herb Variations: Fresh herbs like rosemary or sage can be swapped in for dried parsley and thyme for a fragrant twist.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Layer Your Veggies and Chicken
Start by placing your chopped carrots, celery, potatoes, onion, peas, garlic, and seasonings right into your slow cooker and give everything a good stir to combine. Then lay your chicken breasts on top before pouring in the chicken broth. This layering helps the chicken steam perfectly while infusing the veggies with all that meaty goodness.
Step 2: Slow Cook Until Tender
Cover your crockpot and cook low for 4 to 5 hours, or on high for 2 to 3 hours — whichever fits your schedule. The chicken should be fully cooked through, and the vegetables just tender. Here’s my tip: check around the 4-hour mark if possible; you don’t want the veggies mushy, just soft enough.
Step 3: Whip Up Your Dumpling Batter
While your chicken and stew are cooking, mix the flour, baking powder, salt, and Italian seasoning in a medium bowl. Stir in the milk and oil until combined — the batter will be thick, but that’s exactly what you want for light dumplings. Cover the batter and pop it in the fridge until you’re ready to cook the dumplings.
Step 4: Shred Chicken and Thicken the Stew
Once the chicken’s done, remove it to a cutting board and shred it with two forks. Stir the half-and-half and cornstarch together, then add it to the stew in your crockpot. This step is key to achieving that creamy, slightly thick sauce everyone loves. Give everything a good stir before folding the shredded chicken back in.
Step 5: Add Dumplings and Finish Cooking
Using two tablespoons, scoop the dumpling batter and drop dollops on top of the stew. Cover and cook on high for another 1 to 2 hours. The dumplings will rise up, puff nicely, and cook through — poke with a toothpick to check! When they’re set and the sauce is thickened, it’s ready to serve.
Pro Tips for Making Crockpot Chicken and Dumplings Recipe
- Don’t Over-Stir After Adding Dumplings: To keep dumplings fluffy, avoid stirring once you add them—just let them steam on top.
- Use Fresh Herbs When Possible: Fresh parsley and thyme elevate the stew’s aroma, but dried works well if fresh isn’t available.
- Check Dumplings Early: Start poking at 1 hour into cooking so you don’t overcook and dry them out.
- Thicken Gradually: Mix cornstarch with half-and-half thoroughly before adding to avoid lumps and get a smooth sauce.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
I like sprinkling a little fresh chopped parsley or thyme over each bowl — it brightens the whole dish and adds a pop of color. Sometimes, a crack of black pepper or a dash of smoked paprika on top amps up the flavor and makes it really inviting.
Side Dishes
Since this Crockpot Chicken and Dumplings Recipe is pretty hearty on its own, I usually keep sides simple. A crisp green salad with a light vinaigrette balances the richness perfectly. Crusty bread or warm dinner rolls are also great if your crew wants to soak up every drop of that delicious stew.
Creative Ways to Present
For a cozy family dinner or special occasion, I’ve served this stew in individual ramekins topped with a tiny sprinkle of cheese or fresh herbs. It looks rustic but feels thoughtful and special—such a heartwarming way to share this meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator where they stay great for up to 3 days. The dumplings soak up the stew overnight, making them even more flavorful, though they might lose a bit of their puffiness.
Freezing
This recipe freezes well if you skip adding dumplings before freezing—freeze the stew and shredded chicken separately. When ready to eat, reheat the stew fully and then add freshly made dumplings to cook on the stove or slow cooker.
Reheating
I warm leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew has thickened too much, adding a splash of broth or milk brings it back to a lovely consistency without watering down the flavor.
FAQs
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Can I use frozen chicken instead of fresh in this Crockpot Chicken and Dumplings Recipe?
Yes, you can use frozen chicken breasts, but be aware it will increase the cooking time. Make sure the chicken is fully cooked before shredding, and add extra time as needed when slow cooking on low or high.
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What can I do if my dumplings aren’t cooking through?
If your dumplings are still doughy after the suggested cooking time, I recommend cooking them a bit longer—about 15-30 minutes more on high. Covering tightly helps trap steam, which is crucial for fully cooking the dumplings.
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Can I make this recipe gluten-free?
Absolutely! Use a gluten-free flour blend for the dumplings and ensure your chicken broth is gluten-free. This will keep the texture and flavor enjoyable while fitting your dietary needs.
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How do I prevent the stew from being too watery?
Thickening with the half-and-half and cornstarch mixture is the key step to avoid a watery stew. Also, don’t add extra broth beyond the recipe unless needed, and always let the slow cooker cook uncovered for the last bit if you want to reduce liquid.
Final Thoughts
I absolutely love how this Crockpot Chicken and Dumplings Recipe turns out every time — it’s like a warm hug in bowl form. Whether you’re new to slow cooking or a seasoned pro, this recipe feels like an easy way to show up for your family and yourself with delicious, nourishing food. Give it a try on a day when you want dinner waiting without fuss, and I bet you’ll become a fan just like I did!
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This hearty Crockpot Chicken and Dumplings recipe combines tender chicken breast, comforting vegetables, and fluffy homemade dumplings cooked low and slow in a flavorful broth. Perfect for a cozy family meal, this dish uses simple ingredients and a slow cooker to achieve rich, comforting flavors with minimal effort.
Ingredients
Chicken Stew
- 3 large carrots (peeled and chopped)
- 2 ribs celery (finely chopped)
- 2 medium potatoes (peeled and cut into ½” pieces)
- ½ medium onion (finely chopped)
- ½ cup frozen peas
- 3 cloves garlic (finely minced)
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2½ cups low-sodium chicken broth
- 1 cup half-and-half
- 2 tablespoons cornstarch
Dumplings
- 1 cup all-purpose flour (130g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons oil
Instructions
- Prepare the Chicken Stew: Place the chopped carrots, celery, potatoes, onion, peas, garlic, salt, parsley, thyme, and pepper in a 4- to 6-quart slow cooker and stir thoroughly to combine.
- Add Chicken and Broth: Lay the two boneless, skinless chicken breasts on top of the vegetable mixture, then pour in the low-sodium chicken broth. Cover the slow cooker with its lid.
- Cook the Stew: Set the slow cooker to low and cook for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and the vegetables are nearly tender.
- Make the Dumpling Batter: In a medium bowl, mix the all-purpose flour, baking powder, salt, and Italian seasoning. Add the milk and oil, stirring until combined into a thick batter. Cover and refrigerate until ready to use.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Adjust Seasonings and Add Thickener: Taste the stew and adjust salt and pepper as needed. Turn the slow cooker to high. In a small bowl, whisk the half-and-half with cornstarch until smooth, then stir this mixture into the slow cooker to help thicken the sauce.
- Add Dumplings to Stew: Using two tablespoons, form rough balls of dumpling batter and drop them on top of the chicken and vegetable mixture in the slow cooker. Cover tightly with the lid.
- Cook Dumplings: Let the dumplings cook on high for 1 to 2 hours, until they puff up and are cooked through. You can check with a toothpick to ensure they are done.
- Serve: Once dumplings are cooked and the sauce has thickened, serve the chicken and dumplings hot for a comforting meal.
Notes
- Ensure the dumpling batter is thick enough to hold shape when dropped into the slow cooker.
- You can substitute half-and-half with whole milk for a lighter version but the sauce may be less creamy.
- Use low-sodium chicken broth to control the salt content in the stew.
- If you don’t have a 4- to 6-quart slow cooker, adjust cooking times accordingly for smaller or larger pots.
- The dumplings can also be flavored with fresh herbs like thyme or parsley for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
