Crockpot Chicken and Dumplings

This crockpot chicken and dumplings recipe turns a busy weeknight into a cozy dinner with virtually no effort. The slow cooker keeps the chicken melt-in-your-mouth tender while the fluffy dumplings soak up all the savory broth.

Servings: 6 servings

Set-and-Forget Comfort

Just toss chicken, aromatics, and broth into a single slow cooker, let it simmer for hours, then stir in biscuit-style dumplings for a hearty, one-pot meal. The result is juicy chicken, rich broth, and pillowy dumplings that practically melt on the fork.

The Secret to Fluffy Dumplings

The dumplings stay light because they’re made from a simple biscuit dough that’s added at the end of cooking. By mixing flour, baking powder, salt, butter, and milk just before the last 45 minutes, the dough cooks gently in the steaming broth, creating a tender, airy texture without becoming soggy.

Ingredients for Crockpot Chicken and Dumplings

• 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 carrots, sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• For the dumplings:
• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold unsalted butter, cut into small pieces
• 1/2 cup whole milk

How to Make It: Crockpot Chicken and Dumplings

1. Place chicken, onion, garlic, carrots, and celery in the crockpot.
2. Pour the chicken broth over the ingredients and sprinkle with thyme, parsley, pepper, and salt.
3. Cover and cook on low for 3½-4 hours, until the chicken is fork-tender.
4. In a bowl, whisk together flour, baking powder, and salt; cut in butter until the mixture resembles coarse crumbs.
5. Stir in milk just until a soft dough forms.
6. Drop the dough by spoonfuls onto the surface of the simmering broth, cover, and cook on high for 45 minutes.
7. Remove the lid, check that dumplings are puffed and cooked through, then serve hot.

Quick Tips for Perfect Results

If you prefer a thicker broth, mash a couple of cooked carrots before adding the dumplings. For extra richness, stir in a tablespoon of heavy cream at the end. Use chicken thighs for juicier meat; breast meat can become dry if overcooked.

Serving Ideas

Serve the chicken and dumplings straight from the crockpot with a simple green salad or steamed green beans. A crusty piece of bread is perfect for sopping up the flavorful broth, making the meal feel complete and comforting.

Common Questions

Can I use frozen chicken?

Yes, add frozen chicken pieces and increase the cooking time by about 30 minutes.

What if I don’t have a slow cooker?

You can simmer the chicken and vegetables in a heavy pot for 1-1½ hours, then add the dumplings and cook covered for 20-25 minutes.

Can I make this recipe dairy-free?

Replace the butter with a dairy-free margarine and use almond or oat milk for the dumplings.