Creamy Crockpot Chicken and Dumplings

Few dishes feel as comforting as a steaming bowl of crockpot chicken and dumplings. Chicken simmers slowly with carrots, celery and herbs until it falls apart, the broth turns into a creamy gravy, and fluffy homemade dumplings steam right on top. It is the kind of dinner that makes everyone head to the kitchen early.

In this post I explain why the recipe works, what to buy, how to make it step by step, tips for dumplings that stay fluffy, variations, common mistakes and how to store leftovers. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.

Why This Crockpot Chicken and Dumplings Works

Chicken and dumplings can be fussy on the stove, with a constant watch on the broth and a risk of heavy, gummy dumplings. The slow cooker makes the whole thing easier and more reliable.

• Chicken stays juicy. Low, slow heat keeps chicken thighs and breasts tender and easy to shred.
• The gravy builds itself. Chicken juices, broth, herbs and a splash of cream thicken into a silky sauce with a quick flour slurry.
• Dumplings steam on top. They cook in the covered slow cooker in about 40 minutes and come out light and fluffy.
• Almost no hands-on time. You chop, stir and walk away.

It is the ideal Sunday dinner, a cozy meal for a chilly Halloween night on Saturday, October 31, or a make-it-in-the-morning dinner for the busiest day of the week.

Ingredients You Will Need

The ingredient list is short and the flavor is classic. The recipe uses homemade dumplings, which are very simple to mix.

• Boneless skinless chicken: About 2 pounds (900 g) of breasts, thighs or a mix. Thighs stay juicier, breasts are leaner.
• Carrots, celery and onion: The traditional vegetable base.
• Garlic, thyme and poultry seasoning: Earthy herbs that give the dish its homey flavor.
• Low sodium chicken broth: The base of the gravy.
• Butter and all-purpose flour: For the flour slurry and the dumplings.
• Heavy cream or whole milk: Adds richness at the end.
• Baking powder, salt and buttermilk: For tender, fluffy dumplings.
• Frozen peas and fresh parsley: For color and freshness.

If you do not have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 3/4 cup of whole milk and let it sit for 5 minutes. It works nearly as well.

Thighs and breasts both work, and I often use half of each. The thighs bring extra richness to the gravy, while the breasts shred into neat, lean pieces. Whichever you choose, keep the pieces large so they stay moist during the long cook.

How to Make Crockpot Chicken and Dumplings

The soup base cooks all day, then the dumplings finish in under an hour. Timing is easy to plan around.

1. Load the slow cooker. Add the carrots, celery, onion, garlic, thyme, poultry seasoning, salt, pepper and chicken to a 6-quart slow cooker. Pour in the broth.
2. Cook the base. Cover and cook on low for 6 hours, until the chicken reaches 165°F (74°C) and shreds easily.
3. Shred the chicken. Remove the chicken, shred it with two forks and return it to the pot.
4. Thicken the gravy. Whisk the flour with the cream until smooth and stir it into the slow cooker with the peas. Turn the heat to high.
5. Mix the dumplings. Whisk the flour, baking powder, salt and parsley in a bowl, cut in the cold butter, then stir in the buttermilk just until a soft dough forms.
6. Steam the dumplings. Drop spoonfuls of dough over the hot soup, cover and cook on high for 35 to 40 minutes without lifting the lid, until a toothpick in the center of a dumpling comes out clean.

Give the finished pot 5 minutes of rest with the lid off. The gravy thickens as it cools slightly, and the dumplings firm up so they hold their shape in the bowl.

Before you drop the dumplings, taste the gravy and adjust the salt, because it is much easier to season the soup now than after the dumplings are cooked. A little black pepper and a squeeze of lemon juice also brighten the creamy base.

Tips for Fluffy Dumplings

Dumplings are simple, but they respond to handling and heat more than most recipes. These habits keep them light.

• Do not overmix. Stir until the dough just comes together. Extra mixing develops gluten and makes dumplings tough.
• Keep the pot hot. The soup should be bubbling gently when the dumplings go in so they start steaming right away.
• Resist peeking. Lifting the lid releases steam and leads to dense, gummy centers.
• Space them out. Dumplings nearly double in size, so leave a little room between spoonfuls.
• Use a scoop. A tablespoon cookie scoop gives you even dumplings that cook at the same pace.

If you love slow cooker comfort, try the slow cooker pot roast, another cozy classic. For lighter chicken soups, try the homestyle chicken noodle soup, or browse my slow cooker recipes for more easy dinners.

One more trick is to dry the lid. Condensation collects on a slow cooker lid and can drip onto the dumplings, making them wet on top. Lay a clean kitchen towel or a few paper towels under the lid for the steaming stage, and make sure the cloth does not touch the food or hang near the heating element.

Easy Variations

• Shortcut biscuit dumplings: Use refrigerated biscuit dough cut into pieces. Cook them for 30 to 40 minutes on high until cooked through.
• Rotisserie chicken version: Skip the long cook and simmer the vegetables in broth on high for 2 hours, then add shredded rotisserie chicken and the dumplings.
• Herby dumplings: Add chives, dill or a pinch of black pepper to the dough.
• Extra veggies: Add diced potatoes or a handful of green beans in the last hour.
• Creamier gravy: Replace 1 cup of broth with half-and-half.
• Gluten free: Use a measure-for-measure gluten free flour blend for the gravy and dumplings.

Whichever variation you choose, keep the total liquid about the same. Too much added liquid makes the dumplings sink instead of floating on top.

Stovetop vs. Slow Cooker Dumplings

Classic stovetop chicken and dumplings is wonderful, but it needs attention. You have to simmer the broth, shred the chicken, make a roux and then watch the dumplings so the pot does not boil over. The slow cooker handles most of that for you.

• Stovetop: Faster overall, around an hour, but you need to stay close and keep the heat at a gentle simmer.
• Slow cooker: Hands-off for most of the day, with deeper flavor from the longer cooking time.
• Dumpling texture: Slow cooker dumplings are soft and fluffy since they steam rather than simmer in broth.

If you want a faster, cream-based soup, my creamy chicken gnocchi soup uses a similar flavor profile and is done in about 35 minutes.

What to Serve with Chicken and Dumplings

This dish is a meal in a bowl, so I keep the sides simple and fresh. A crisp green salad, steamed green beans or buttery roasted carrots round out the plate.

For a fall dinner party, add a bowl of my harvest salad with apples and finish with something sweet like warm apple crisp. A little hot sauce at the table is popular in my house too.

Common Mistakes and How to Fix Them

Most trouble with chicken and dumplings comes down to temperature and timing. Here is a quick guide.

Make Ahead, Storage and Reheating

Leftovers keep well, although the dumplings soften as they sit. Refrigerate in airtight containers within 2 hours of cooking and eat within 3 to 4 days. See the USDA leftovers and food safety guide for details.

Reheat on the stove over medium-low heat with a splash of broth or milk, stirring gently, until the soup is steaming and reaches 165°F (74°C). Avoid reheating in the slow cooker, since it heats leftovers too slowly.

To prep ahead, chop the vegetables the night before and refrigerate them in a container. You can also cook the chicken base a day early, refrigerate it and reheat it on the stove before adding fresh dumplings. I do not recommend freezing the finished dish because the dumplings turn spongy, but the soup base without dumplings freezes for up to 3 months.

If you are bringing the dish to a gathering, take the soup base in the slow cooker and bake or steam the dumplings on site. This keeps them fresh and fluffy, and everyone gets to see them puff up.

Frequently Asked Questions

Ready to cook? Here is the full printable crockpot chicken and dumplings recipe with exact measurements and estimated nutrition.

Creamy Crockpot Chicken and Dumplings

Slow cooked chicken and vegetables in a creamy herb gravy, topped with fluffy homemade dumplings that steam in the slow cooker.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs 40 minutes mins

Total Time 7 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

  

Chicken soup

• 2 pounds boneless skinless chicken breasts or thighs (900 g)
• 3 medium carrots peeled and sliced
• 3 stalks celery sliced
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 4 cups low sodium chicken broth (960 ml)
• 1/3 cup all-purpose flour for thickening (40 g)
• 3/4 cup heavy cream (180 ml)
• 1 cup frozen peas

Dumplings

• 2 cups all-purpose flour (250 g)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 4 tablespoons cold unsalted butter cubed (56 g)
• 3/4 cup cold buttermilk (180 ml)

Method

 

Cook the soup

1. Add the carrots, celery, onion, garlic, thyme, poultry seasoning, salt, pepper and chicken to a 6-quart slow cooker. Pour in the chicken broth.
2. Cover and cook on low for 6 hours until the chicken reaches 165°F (74°C) and shreds easily.
3. Transfer the chicken to a cutting board, shred it with two forks and return it to the slow cooker.
4. Whisk the 1/3 cup flour into the cream until smooth. Stir it into the slow cooker with the peas and turn the heat to high.

Make the dumplings

1. In a bowl, whisk the flour, baking powder, salt and parsley. Cut in the cold butter with a fork or your fingers until the mixture looks like coarse crumbs. Stir in the buttermilk until just combined.
2. Drop heaping tablespoons of dough over the hot soup. Cover and cook on high for 35 to 40 minutes without lifting the lid, until a toothpick inserted into a dumpling comes out clean.
3. Let rest uncovered for 5 minutes, then serve hot.

Notes

Shortcut: Use refrigerated biscuit dough, cut into pieces, instead of homemade dumplings.

Storage: Refrigerate for up to 4 days and reheat to 165°F (74°C) on the stove.

Nutrition is an estimate per serving.

I hope this cozy dinner becomes a new favorite at your table. If you make it, please leave a comment and a star rating below and tell me how your dumplings turned out. Happy cooking, friends!