Go Back
A bowl of crockpot chicken and dumplings with shredded chicken, carrots, celery and fluffy dumplings in a creamy gravy

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
Cook Time 6 hours 40 minutes
Total Time 7 hours
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.