Crockpot Chicken and Dumplings

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Crockpot Chicken and Dumplings

Introduction

Crockpot Chicken and Dumplings is classic comfort food made easy. Chicken slowly cooks with vegetables and savory herbs in a creamy broth, while soft, fluffy dumplings finish the dish for a hearty family dinner.

Ingredients

For the Chicken

  • 2 lb (900 g) boneless, skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups (950 ml) chicken broth
  • 1 can (10.5 oz/298 g) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • ½ tsp poultry seasoning
  • 1 cup frozen peas
  • ½ cup heavy cream or whole milk

For the Dumplings

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 tbsp cold butter
  • ¾ cup milk
  • 1 tbsp chopped fresh parsley, optional

Optional Additions

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup sliced mushrooms
  • A pinch of paprika
  • ½ cup shredded Parmesan for extra richness

Instructions

1. Prepare the Crockpot

Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker.

Add the onion, carrots, celery, and garlic.

2. Add the Broth

In a bowl, whisk together the chicken broth, cream of chicken soup, thyme, parsley, black pepper, salt, and poultry seasoning.

Pour the mixture over the chicken and vegetables.

3. Slow Cook

Cover and cook on:

  • LOW: 5–6 hours
  • HIGH: 3–4 hours

The chicken should be tender and reach an internal temperature of 165°F (74°C).

4. Shred the Chicken

Remove the chicken and shred it with two forks.

Return the shredded chicken to the slow cooker.

Stir in the frozen peas and heavy cream or milk.

5. Make the Dumplings

In a bowl, whisk together the flour, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the milk and parsley. Stir just until a soft dough forms. Do not overmix.

6. Add the Dumplings

Drop spoonfuls of dough over the hot chicken mixture, leaving a little space between them.

Cover the slow cooker immediately.

Cook on HIGH for 45–60 minutes, or until the dumplings are fluffy and cooked through in the center.

Keep the lid closed while the dumplings cook so the steam can do its job.

7. Serve

Gently stir around the dumplings and ladle the chicken, vegetables, creamy sauce, and dumplings into bowls.

Garnish with fresh parsley if desired.

Description

The finished dish is creamy, savory, and wonderfully comforting. The chicken becomes tender during slow cooking, while the dumplings steam into soft, fluffy pillows on top.

Tips for Success

  • Don’t overmix the dumpling dough. A few small lumps are fine.
  • Don’t lift the lid repeatedly while the dumplings cook.
  • Chicken thighs are especially flavorful and stay very tender.
  • If the sauce is too thick, add a splash of warm chicken broth.
  • For thicker gravy, allow the finished dish to rest uncovered for 5–10 minutes before serving.
  • If using large dumplings, they may need a little extra cooking time.

Nutritional Information

Approximate per serving, based on 8 servings:

  • Calories: 430
  • Protein: 32 g
  • Carbohydrates: 39 g
  • Fat: 16 g
  • Fiber: 3 g
  • Sodium: 850 mg

Values vary depending on the chicken, soup, broth, milk, and dumpling ingredients used.

Conclusion

Crockpot Chicken and Dumplings is an easy, satisfying meal that turns simple ingredients into a warm and comforting dinner. The slow cooker does most of the work, making this especially convenient for busy days.

Recommendation: Embracing Healthful Indulgence

For a lighter version, use chicken breast, reduced-sodium chicken broth, low-fat milk instead of heavy cream, and increase the amount of carrots, celery, and peas. You can also make smaller dumplings to enjoy the classic comfort-food experience with a little less dough.

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