Crockpot Chicken and Dumplings
Description
Crockpot Chicken and Dumplings is a comforting, hearty one-pot meal made with tender chicken, creamy broth, vegetables, herbs, and fluffy dumplings. The slow cooker does most of the work, making this recipe ideal for busy days, chilly evenings, or an easy family dinner.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 5–6 hours on LOW
- Dumpling Cook Time: 30–45 minutes
- Total Time: About 6 hours
- Servings: 6
- Cuisine: American
- Course: Main Course
- Difficulty: Easy
Ingredients
For the Chicken
- 1½–2 lb (700–900 g) boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups (950 ml) low-sodium chicken broth
- 1 can (10.5 oz/298 g) cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 bay leaf
For the Dumplings
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) milk
- 3 tablespoons melted butter
Optional
- 1 cup frozen peas
- ½ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- Fresh parsley for garnish
Instructions
1. Add the ingredients
Place the chicken breasts or thighs in the bottom of the crockpot. Add the onion, carrots, celery, and garlic.
2. Make the creamy broth
Whisk together the chicken broth and cream of chicken soup until relatively smooth. Pour the mixture over the chicken and vegetables.
Add thyme, parsley, pepper, salt, and bay leaf.
3. Slow cook
Cover and cook on LOW for 5–6 hours or until the chicken is cooked through and tender.
Avoid opening the lid repeatedly because this allows heat to escape and can extend the cooking time.
4. Shred the chicken
Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
If using frozen peas, stir them in at this stage.
5. Prepare the dumpling dough
In a bowl, whisk together flour, baking powder, and salt.
Add the milk and melted butter. Stir just until a soft dough forms. Do not overmix.
6. Add the dumplings
Drop spoonfuls of dough over the surface of the hot chicken mixture. Try to distribute them evenly rather than piling them together.
7. Cook the dumplings
Cover the crockpot and cook on HIGH for approximately 30–45 minutes, or until the dumplings are cooked through and fluffy in the center.
Keep the lid closed while the dumplings cook.
8. Serve
Remove the bay leaf. Taste and adjust the salt and pepper if needed.
Garnish with fresh parsley and serve hot.
Recipe Notes
- Chicken thighs: These tend to remain especially juicy during slow cooking and provide a richer flavor.
- Chicken breasts: They work well but can become dry if significantly overcooked.
- Dumpling texture: The dough should be soft and slightly sticky. Overmixing can make the dumplings dense.
- Thickness: The finished chicken mixture should be creamy rather than extremely thick before the dumplings are added.
- Frozen vegetables: Frozen peas can be added near the end so they retain their color and texture.
- Salt: Because canned cream soup and chicken broth can contain significant sodium, taste before adding additional salt.
Helpful Tips
For extra-fluffy dumplings:
Use fresh baking powder and mix the dough only until the ingredients come together.
For more flavor:
Brown the chicken briefly before adding it to the slow cooker. This adds an extra step but develops deeper flavor.
For a thicker filling:
Let the chicken mixture cook uncovered briefly after the chicken has been shredded, or use a small amount of cornstarch slurry if needed.
Don’t lift the lid while cooking dumplings:
The trapped steam helps cook the dumplings. Opening the lid repeatedly can result in undercooked or dense dumplings.
Check the center:
The dumplings should no longer be wet or doughy in the middle when fully cooked.
Servings
Makes approximately 6 servings.
Serving size: roughly 1½ cups, depending on how much chicken and dumpling mixture is served.
Approximate Nutritional Information
Per serving, based on 6 servings:
| Nutrient | Approx. Amount |
|---|---|
| Calories | 500–550 kcal |
| Protein | 35–40 g |
| Carbohydrates | 50–55 g |
| Fat | 18–22 g |
| Saturated Fat | 7–9 g |
| Fiber | 3–4 g |
| Sugar | 5–7 g |
| Sodium | 900–1,200 mg |
Note: Nutrition will vary depending on the chicken used, brand of cream soup and broth, dumpling size, and exact ingredient quantities.
Benefits of Crockpot Chicken and Dumplings
- Good source of protein: Chicken provides protein that supports muscle maintenance and overall body functions.
- Contains vegetables: Carrots, celery, onions, and peas contribute vitamins, minerals, and dietary fiber.
- Comforting and filling: The combination of protein, carbohydrates, and fat makes this a satisfying meal.
- Convenient: Most of the cooking happens unattended in the slow cooker.
- Family-friendly: The mild, creamy flavor can be appealing to both children and adults.
- Customizable: You can add more vegetables or adjust the herbs and seasonings to suit your preferences.
These are general nutritional benefits, not medical claims.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and usually produce especially tender chicken.
Can I use refrigerated biscuit dough for the dumplings?
Yes. Refrigerated biscuit dough can be used as a shortcut. Cut or tear it into smaller pieces and place them over the hot chicken mixture. Cooking time may vary by product.
Can I make this recipe without cream of chicken soup?
Yes. You can replace it with a homemade cream sauce made from butter, flour, milk, and chicken broth.
Why are my dumplings hard?
The most common causes are overmixing the dough, insufficient liquid/steam, or cooking them incorrectly. Mix the dough gently and keep the crockpot covered while the dumplings cook.
Can I add more vegetables?
Absolutely. Peas, corn, mushrooms, green beans, and additional carrots or celery can work well.
Can I use frozen chicken?
For food-safety reasons, it is better to start with thawed chicken in a slow cooker rather than relying on the slow cooker to safely thaw and cook frozen chicken.
Can I make this recipe ahead of time?
Yes. Cooked leftovers can be refrigerated promptly in an airtight container and reheated thoroughly. The dumplings may soften somewhat during storage.
How should I store leftovers?
Refrigerate leftovers within 2 hours in a covered container. For best quality, consume within 3–4 days.
Can I freeze chicken and dumplings?
You can, although the dumplings may change texture and become softer after thawing. For the best texture, freeze the chicken and gravy separately when possible and make fresh dumplings when reheating.
What can I serve with chicken and dumplings?
Because this is already a hearty meal, a simple green salad, steamed green vegetables, or roasted vegetables make good accompaniments.