Crockpot Chicken and Dumplings

The humble dumpling, a simple cloud of dough, transforms a chicken stew into the ultimate textural experience. In this Crockpot chicken and dumplings, they steam to perfect fluffiness right in the rich, savory broth.

I think we all have that one meal that feels like a hug from the inside out. For me, it’s always been a big, bubbling pot of chicken and dumplings. But for years, I avoided making it on busy weeknights. The thought of babysitting a pot on the stove, worrying about the broth and the dough, felt like a weekend project. Then, one particularly chaotic Tuesday, I had a revelation: my slow cooker could do the heavy lifting. I tossed in some chicken and veggies, let the magic happen all day, and dropped in the dumplings just before dinner. The result? Pure, uncomplicated comfort, with none of the fuss.

This Crockpot chicken and dumplings recipe is my love letter to easy, soul-warming dinners. It’s the answer to that deep craving for a cozy meal that doesn’t require you to stand over the stove. It’s regular kitchen, regular time, great results. The slow cooker coaxes every bit of flavor from simple ingredients, creating a rich, savory broth that’s the perfect bath for those tender, cloud-like dumplings. It’s the kind of fall crockpot recipe that makes your house smell like a home, and it’s about to become your new favorite comfort food.

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Ingredients List

Crockpot chicken and dumplings starts with a handful of simple ingredients that come together to create something truly special. You likely have most of these in your pantry right now.

For the Stew:

• 2 lbs boneless, skinless chicken thighs (or breasts – see swaps below)
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into ½-inch rounds
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• ½ cup heavy cream or half-and-half
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 bay leaves
• Salt and freshly ground black pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup whole milk
• ¼ cup (4 tablespoons) unsalted butter, melted and slightly cooled

Smart Swaps & Notes:

• Chicken: I prefer chicken thighs for crockpot recipes because they stay incredibly juicy and flavorful during the long cook time. Chicken breasts work perfectly fine, too—they’ll be very tender and easy to shred.
• Cream: For a lighter touch, use half-and-half or even whole milk. The soup will be slightly less rich but still delicious.
• Veggies: No peas? Green beans or corn are wonderful additions. This is a great clean-out-the-fridge kind of crockpot dinner recipe.
• Herbs: Fresh thyme and parsley are fantastic if you have them. Use about three times the amount (1 tablespoon fresh for every 1 teaspoon dried).

Timing

One of the best things about this Crockpot chicken and dumplings is how the timing works for real life. You get a long, hands-off simmer that builds flavor, with just a little active time at the beginning and end.

• Prep Time: 20 minutes
• Cook Time: 4 hours on HIGH or 7-8 hours on LOW (plus 30 minutes for dumplings)
• Total Time: 4 hours 50 minutes (HIGH) or 8 hours 50 minutes (LOW)

This flexible timing makes it ideal for planning. Start it in the morning for an easy dinner, or get it going after lunch for a comforting evening meal. Compared to traditional stovetop methods, this slow cooker approach gives you about 90% hands-off time.

Step-by-Step Instructions

Let’s walk through making this comforting Crockpot chicken and dumplings. It’s a simple process with a big payoff.

1. Build Your Flavor Base.
In your slow cooker, combine the chicken thighs, diced onion, carrots, celery, and minced garlic. Sprinkle with the dried thyme, parsley, a good pinch of salt, and pepper. Pour in the chicken broth and add the bay leaves. Give everything a gentle stir to distribute the seasonings.

2. Let the Slow Cooker Work.
Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours. The chicken should be fall-apart tender. This long, slow simmer is what develops that deep, homey flavor that makes this one of the best fall crockpot recipes.

3. Shred & Thicken.
Carefully remove the chicken thighs to a plate and shred them with two forks. Discard the bay leaves. In a small bowl, whisk the ¼ cup of flour with the heavy cream until very smooth to create a slurry. Stir this slurry into the hot broth in the slow cooker. Add the shredded chicken back in, along with the frozen peas and butter. Stir well. The broth will begin to thicken into a lovely, creamy stew.

4. Make the Dumpling Dough.
While the stew thickens, make your dumplings. In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. In another bowl or measuring cup, combine the melted butter and milk. Pour the wet ingredients into the dry and stir with a fork just until combined. The dough will be shaggy and sticky—that’s perfect! Overmixing makes tough dumplings.

5. Cook the Dumplings.
Using a large spoon or a cookie scoop, drop golf ball-sized mounds of the dumpling dough directly onto the surface of the simmering stew. They will expand, so leave a little space between them. Cover the slow cooker again and cook on HIGH for 25-30 minutes. Do not lift the lid during this time! The steam is what cooks the dumplings to fluffy perfection. They’re done when a toothpick inserted into the center comes out clean.

6. Serve & Enjoy.
Ladle the hot Crockpot chicken and dumplings into bowls, making sure each serving gets plenty of stew, veggies, and at least one fluffy dumpling. Taste and add an extra pinch of salt or pepper if needed.

Nutritional Information

A serving of this Crockpot chicken and dumplings (about 1.5 cups of stew with one large dumpling) provides a balanced, satisfying meal. Please note, this is an estimate.

• Calories: ~480
• Protein: 32g (Excellent from the chicken thighs)
• Carbohydrates: 42g
• Fat: 20g
• Fiber: 3g

This dish is a good source of Vitamin A from the carrots and provides protein for staying power. For specific dietary needs, see the healthier alternatives section below for easy swaps.

Equipment Needed

You don’t need any fancy tools for this Crockpot chicken and dumplings. A regular kitchen will have everything.

• A 6-quart or larger slow cooker (This size is perfect for family dinners with leftovers)
• Two mixing bowls (one for dumpling dough, one for the slurry)
• Measuring cups and spoons
• A whisk or fork for mixing
• A sturdy spoon or spatula for stirring
• A plate and two forks for shredding the chicken

That’s it! This recipe proves you don’t need a kitchen full of gadgets to make incredible comfort food.

Why You’ll Love This Recipe

This Crockpot chicken and dumplings recipe earns a permanent spot in your dinner rotation for so many reasons.

• The Ultimate Hands-Off Comfort Food. Once you’ve done the quick prep, the slow cooker does all the work. Come dinner time, you just drop in the dumplings. It’s the perfect solution for busy days.
• Family-Friendly & Crowd-Pleasing. From kids to grandparents, everyone seems to love a bowl of this. It’s familiar, cozy, and utterly delicious.
• Incredibly Forgiving & Adaptable. As you’ll see in the swaps section, you can adjust this recipe in countless ways to fit what you have and what you need. It’s a master recipe for chicken thigh recipes in the crockpot.
• Makes Your House Smell Amazing. The aroma of herbs, chicken, and vegetables simmering all day is pure comfort. It’s one of the simple joys of slow cooker dinner recipes.
• Fantastic for Leftovers. The flavors meld and deepen overnight, making leftovers something to look forward to.

Healthier Alternatives for the Recipe

You can easily tailor this Crockpot chicken and dumplings to fit various dietary preferences without sacrificing that classic comfort food feel.

• Gluten-Free: Use a 1:1 gluten-free flour blend for both the stew slurry and the dumplings. I find blends with xanthan gum work best for the dumpling texture.
• Dairy-Free/Lighter: Substitute the heavy cream with full-fat canned coconut milk for a rich, dairy-free option. For the dumplings, use a dairy-free milk (like oat or almond) and replace the butter with an equal amount of neutral oil or melted dairy-free butter.
• Lower-Carb: Skip the flour-based dumplings. Instead, drop spoonfuls of a low-carb dough made from almond flour, baking powder, egg, and melted butter onto the stew and steam as directed. You can also thicken the stew with a xanthan gum slurry instead of flour.
• Higher-Protein: Stick with chicken thighs as they are naturally higher in protein and fat than breasts. You can also add an extra half-pound of chicken to the pot.

Serving Suggestions

A bowl of Crockpot chicken and dumplings is a complete meal in itself, but a simple side can make it feel extra special.

• For a Perfect Bite: A simple green salad with a bright vinaigrette cuts through the richness beautifully. A side of roasted Brussels sprouts or steamed green beans also works wonderfully.
• Bread for Sopping: A crusty loaf of warm bread or flaky buttermilk biscuits are never a wrong choice for catching every last drop of that creamy broth.
• Topping Ideas: A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. A crack of black pepper is always welcome.
• For a Cozy Night In: Pair this with another comforting favorite from the site, like my Creamy White Chicken Chili. They’re different but share that same soul-warming quality.

Common Mistakes to Avoid

A few small tips can make the difference between good Crockpot chicken and dumplings and great ones.

1. Overmixing the Dumpling Dough. Stir the wet and dry ingredients just until they come together. Lumps are okay! Overworked dough leads to dense, tough dumplings instead of light, fluffy clouds.
2. Lifting the Lid While the Dumplings Steam. I know it’s tempting to peek, but that precious steam is what cooks the dumplings. Set a timer and trust the process. Lifting the lid lets the heat escape and can result in gummy dumplings.
3. Not Letting the Stew Thicken Before Adding Dumplings. After you add the cream/flour slurry, let the stew bubble and thicken for 5-10 minutes. If you add the dumplings to a broth that’s too thin, they can dissolve or become soggy on the bottom.
4. Using Old Baking Powder. Baking powder loses its potency over time. If yours has been in the pantry for over a year, your dumplings might not rise properly. It’s a simple check for a big payoff in fluffiness.
5. Skipping the Butter in the Stew. That pat of butter stirred in at the end adds a silky richness and helps meld all the flavors. It’s a small step with a big impact on the final dish.

Storing Tips for the Recipe

This Crockpot chicken and dumplings makes fantastic leftovers, but the dumplings are best enjoyed fresh.

• Refrigerating Leftovers: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. The dumplings will soften and absorb more broth as they sit, which some people actually love—it becomes more of a thick, biscuit-y stew.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also use the microwave, but heat in short bursts and stir to avoid hot spots. Add a splash of broth or water if the stew has thickened too much.
• Freezing: I recommend freezing the stew without the dumplings. Portion the cooled stew into freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Make a fresh batch of dumplings to add when you reheat, or serve over mashed potatoes or rice. For another great freezer-friendly option, try my Slow Cooker Honey Garlic Chicken.

Conclusion

At the end of a long day, there’s something deeply satisfying about a meal that requires little from you but gives back so much in flavor and comfort. This Crockpot chicken and dumplings is exactly that—a reliable, heartwarming dish that turns simple ingredients into a memory-making dinner. It’s proof that the best comfort food doesn’t have to be complicated.

I hope this recipe finds its way to your table on a chilly evening, filling your kitchen with wonderful smells and your family with happy bellies. It’s food that feels like home, made easy.

If you give this Crockpot chicken and dumplings a try, I’d love to hear how it turned out for you! Leave a comment below and tell me about your experience. And don’t forget to tag @HarmonyMeal on Pinterest so I can see your cozy creations. For more easy, comforting slow cooker ideas, check out my Slow Cooker Chicken Pot Pie or the luxurious Crockpot Creamy Tuscan Chicken. Happy, cozy cooking.

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