This Crockpot Chicken and Dumplings recipe delivers the ultimate comfort food with minimal effort. Let your slow cooker do the work, filling your home with incredible aroma as the chicken becomes fall-apart tender. Then, drop in fluffy homemade dumplings for a cozy, satisfying meal.
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Why You’ll Love This Crockpot Chicken and Dumplings
- Hands-off comfort: The slow cooker does all the work while you go about your day.
- Light, fluffy dumplings: They steam to a perfect, tender texture on top of the stew.
- Forgiving & flexible: Easy to customize with the vegetables and herbs you have on hand.
- Better leftovers: Flavors meld overnight for an even richer, more delicious next-day meal.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low-sodium
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 1/4 cup heavy cream or half-and-half
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
Tools: A 6-quart or larger slow cooker, a medium mixing bowl, and a small bowl for the slurry.
Notes: Using chicken thighs is my little secret here — they stay incredibly moist and flavorful during the long cook time. And that bit of heavy cream at the end? It adds a subtle richness that makes the broth feel truly luxurious.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 6 hours (low) or 3 hours (high), plus 45 minutes for dumplings | Total Time: 6 hours 45 minutes (low)
Before You Start: Tips & Ingredient Notes
- Why chicken thighs over breasts? Thighs have more fat, which means they won’t dry out during the long, slow cooking process. The result is melt-in-your-mouth tender chicken every single time.
- Can I use store-bought biscuit dough? You can, but honestly, the homemade dumplings are so easy and so much better. They’re lighter and don’t have that slightly artificial flavor some canned doughs can impart.
- Don’t skip the cornstarch slurry. This is our trick for getting a beautifully thickened broth without turning it gloopy. Adding it before the dumplings ensures the stew has the perfect consistency to support them.
- The power of layering. Resist the urge to stir everything vigorously after adding the dumplings. You want them to steam on the surface, not sink and dissolve into the stew.
How to Make Crockpot Chicken and Dumplings
Step 1: Start by building your soup base. Add the diced onion, sliced carrots, diced celery, and minced garlic to the bowl of your slow cooker. Place the chicken thighs right on top of the vegetables. Pour in the chicken broth, and then sprinkle in the dried thyme and add the bay leaves. Give it a very gentle stir just to distribute the herbs.
Step 2: Now, set it and forget it! Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when your kitchen smells amazing and the chicken shreds easily with a fork. The vegetables should be tender but not mushy.
Step 3: Time to shred the chicken. Using two forks, carefully shred the chicken thighs right in the slow cooker. They should be so tender that this takes almost no effort at all. Once the chicken is shredded, remove and discard the bay leaves.
Step 4: Let’s thicken the broth. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until it’s completely smooth with no lumps. Stir this slurry into the slow cooker. You’ll notice the broth will start to look less watery almost immediately. Now, stir in the frozen peas and the heavy cream.
Step 5: Prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate jug or bowl, combine the melted butter and whole milk. Pour the wet ingredients into the dry and stir with a fork until a soft, shaggy dough just comes together. Don’t overmix! A few dry spots are perfectly fine.
Step 6: The grand finale: dropping the dumplings. Increase your slow cooker heat to HIGH if it isn’t already. Using a large spoon or a cookie scoop, drop rounded tablespoons of the dumpling dough directly onto the surface of the simmering stew. Space them out a little so they have room to expand.
Step 7: The final cook. Cover the slow cooker again and cook on HIGH for 45-60 minutes. Do not lift the lid during this time! You need that steady steam to cook the dumplings through. They’re done when they are puffed up, fluffy, and a toothpick inserted into the center comes out clean.
Step 8: Serve and enjoy! Ladle the stew into deep bowls, making sure to get a couple of dumplings in each serving. The dumplings will be soft and tender, having soaked up some of that delicious broth. Let it cool for a minute before diving in — it will be piping hot!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze the stew base only (without dumplings) for up to 3 months.
- Reviving: Reheat gently on the stovetop with a splash of broth to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the stew perfectly, balancing out the meal.
- Buttery steamed green beans or roasted broccoli — An easy, healthy side that adds a different texture and a pop of vibrant color to your plate.
- A crusty, warm baguette — For those who want even more bread to soak up every last drop of that incredible broth.
Drinks
- A crisp, unoaked Chardonnay or a dry Riesling — The bright acidity and slight minerality in these wines cleanse the palate between bites of the creamy, herby stew.
- A light-bodied Pale Ale — The subtle hoppy bitterness contrasts nicely with the savory, comforting flavors without overpowering them.
- Sparkling water with a lemon wedge — The bubbles and citrus are a wonderfully simple and refreshing non-alcoholic option.
Something Sweet
- Warm apple crisp with vanilla ice cream — You’ve already got the slow cooker out, so why not make dessert in it too? The warm spices are a natural follow-up to the herby stew.
- Simple shortbread cookies — Their buttery, crumbly texture is a lovely, light finish that doesn’t require any baking if you buy them from a good bakery.
- Dark chocolate pots de crème — Intensely chocolatey, silky smooth, and make-ahead friendly, offering a rich yet elegant end to your cozy meal.
Top Mistakes to Avoid
- Mistake: Overmixing the dumpling dough. This develops the gluten and will make your dumplings tough and chewy instead of light and tender. Stir until the ingredients are *just* combined.
- Mistake: Lifting the lid while the dumplings cook. I know it’s tempting to peek, but every time you lift that lid, you let out precious steam and drop the temperature, which can lead to undercooked, gummy dumplings.
- Mistake: Adding the dumplings to a broth that isn’t hot enough. If your broth isn’t actively simmering (especially important if you cooked on LOW), the dumplings won’t cook properly. Always turn the slow cooker to HIGH before adding them.
- Mistake: Skipping the slurry and just adding raw flour. If you toss flour directly into the hot liquid, you’ll likely end up with lumpy gravy. The cornstarch slurry is the key to a smooth, perfectly thickened base.
Expert Tips
- Tip: Brown your chicken first for a flavor boost. If you have 10 extra minutes, sear the chicken thighs in a hot skillet before adding them to the slow cooker. The Maillard reaction creates a deeper, more complex flavor in the final stew.
- Tip: Use an ice cream scoop for perfect dumplings. A small (about 1.5 tbsp) trigger-release ice cream scoop makes dropping the dough quick, easy, and mess-free, and it ensures all your dumplings are the same size for even cooking.
- Tip: Add a splash of brightness at the end. Right before serving, stir in a tablespoon of fresh lemon juice or a teaspoon of apple cider vinegar. It sounds odd, but it brightens all the flavors and cuts the richness beautifully.
- Tip: Let it rest before serving. Allow the finished stew to sit for 10-15 minutes with the lid off after the dumplings are cooked. This helps the broth thicken up a bit more and allows everything to settle, making it easier to serve.
FAQs
Can I make this recipe with chicken breasts?
You can, but you’ll need to adjust the timing. Chicken breasts cook faster and are leaner, so they can easily become dry and stringy with prolonged cooking. If using breasts, cook on LOW for 4-5 hours or on HIGH for 2-3 hours, just until cooked through, before shredding. I still highly recommend thighs for the best texture and flavor.
My dumplings turned out gummy. What happened?
This usually happens for one of two reasons: either the slow cooker wasn’t hot enough when you added the dough, or the lid was lifted too often during cooking. The dumplings need a consistent, steamy environment to puff up and cook through properly. Make sure the stew is bubbling when you add them, and resist the urge to peek!
Can I prepare this dish ahead of time?
Absolutely. You can prepare the stew base (through Step 3) up to two days in advance. Store it covered in the refrigerator. When you’re ready to eat, reheat the stew in the slow cooker on HIGH until bubbling, then proceed with thickening the broth and adding the dumplings. The dumpling dough is best made fresh.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will continue to absorb broth, so it will become thicker. Reheat gently in a pot on the stove over medium-low heat, adding a splash of broth or water to loosen it up to your desired consistency. Avoid the microwave, as it can make the dumplings rubbery.
Can I freeze Crockpot Chicken and Dumplings?
You can freeze the stew base, but I don’t recommend freezing it with the dumplings. The dumplings will become very soggy and disintegrate upon thawing and reheating. Freeze the shredded chicken stew, and when you’re ready to eat, thaw it, reheat it, and make a fresh batch of dumplings to add on top.
Crockpot Chicken And Dumplings
Make the easiest, coziest Crockpot Chicken and Dumplings with our foolproof recipe. Fall-apart chicken and fluffy dumplings await. Get the recipe now!
Ingredients
For the Stew
-
1.5 lbs boneless, skinless chicken thighs
-
1 large yellow onion (diced)
-
3 medium carrots (peeled and sliced into rounds)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
6 cups chicken broth (low-sodium)
-
1 tsp dried thyme
-
2 bay leaves
-
1 cup frozen peas
-
0.25 cup heavy cream or half-and-half
-
2 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Dumplings
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
1 tsp salt
-
1 cup whole milk
-
0.25 cup unsalted butter (melted)
Instructions
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Start by building your soup base. Add the diced onion, sliced carrots, diced celery, and minced garlic to the bowl of your slow cooker. Place the chicken thighs right on top of the vegetables. Pour in the chicken broth, and then sprinkle in the dried thyme and add the bay leaves. Give it a very gentle stir just to distribute the herbs.01
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Now, set it and forget it! Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when your kitchen smells amazing and the chicken shreds easily with a fork. The vegetables should be tender but not mushy.02
-
Time to shred the chicken. Using two forks, carefully shred the chicken thighs right in the slow cooker. They should be so tender that this takes almost no effort at all. Once the chicken is shredded, remove and discard the bay leaves.03
-
Let’s thicken the broth. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until it’s completely smooth with no lumps. Stir this slurry into the slow cooker. You’ll notice the broth will start to look less watery almost immediately. Now, stir in the frozen peas and the heavy cream.04
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Prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate jug or bowl, combine the melted butter and whole milk. Pour the wet ingredients into the dry and stir with a fork until a soft, shaggy dough just comes together. Don’t overmix! A few dry spots are perfectly fine.05
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The grand finale: dropping the dumplings. Increase your slow cooker heat to HIGH if it isn't already. Using a large spoon or a cookie scoop, drop rounded tablespoons of the dumpling dough directly onto the surface of the simmering stew. Space them out a little so they have room to expand.06
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The final cook. Cover the slow cooker again and cook on HIGH for 45-60 minutes. Do not lift the lid during this time! You need that steady steam to cook the dumplings through. They’re done when they are puffed up, fluffy, and a toothpick inserted into the center comes out clean.07
-
Serve and enjoy! Ladle the stew into deep bowls, making sure to get a couple of dumplings in each serving. The dumplings will be soft and tender, having soaked up some of that delicious broth. Let it cool for a minute before diving in — it will be piping hot!08
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