Crock pot chicken and dumplings lands firmly in the second category. You load up the slow cooker, you walk away, and a few hours later the house smells like real comfort food—savory broth, tender chicken, soft vegetables, and that warm, herby “something good is coming” feeling that slow cooking does so well.
This is the kind of meal I make when I want everyone to eat well without turning the kitchen into a full-day project. It’s cozy, filling, and familiar. The chicken turns fall-apart tender, the broth becomes rich and flavorful, and the dumplings cook right on top at the end, soaking in just enough steam to turn fluffy and soft without disappearing into mush.
And yes, the dumplings matter. A good chicken and dumplings recipe lives or dies there.
Some dumplings are too dense. Some are gummy. Some melt into the soup and leave you with thickened broth and no dumplings in sight. This recipe is built to avoid all of that. The dumpling dough is simple, easy to mix, and sturdy enough to hold its shape while still cooking up tender. No complicated steps. No weird ingredients.
Just the kind of bowl you want when you’re craving something warm and steady.
Why you’ll love this slow cooker version
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The chicken stays juicy and tender. Slow cooking is perfect for chicken thighs or breasts, especially when you finish with a gentle shred right in the pot.
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The broth tastes like it simmered all day. Onion, garlic, herbs, and a little butter build flavor without extra work.
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The dumplings cook up soft and fluffy. You add them at the end, so they don’t overcook or break down.
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It’s a complete meal in one pot. Protein, veggies, and starch all together. One bowl and you’re set.
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Leftovers reheat well. The flavors deepen overnight, and the soup turns even cozier the next day.
Frequently asked questions
Can I put raw dumplings in the crock pot at the beginning?
I don’t recommend it. Dumplings need a shorter cook time than the chicken, and they’ll overcook fast in a slow cooker. They can turn heavy, break apart, or melt into the broth. Add dumplings in the last 45–60 minutes so they steam and puff properly.
Can I use biscuit dough instead of homemade dumplings?
Yes. It’s a solid shortcut. Cut refrigerated biscuit dough into small pieces and add them in the last 45–60 minutes on HIGH. Keep the lid closed as much as possible so they cook through. The texture is a little different than homemade dumplings, but still very good.
How do I thicken crock pot chicken and dumplings if it’s too brothy?
Two easy options: mash some of the cooked vegetables against the side of the slow cooker and stir them in, or make a quick slurry with 2 tablespoons cornstarch + 2 tablespoons cold water and stir it in before adding dumplings. Give it 10–15 minutes to thicken, then add dumplings.
What’s the best chicken to use—breasts or thighs?
Both work. Chicken thighs stay a little richer and more forgiving, especially if you’re cooking all day on LOW. Chicken breasts are leaner and still delicious, just shred them gently so they don’t get stringy. If you can’t decide, use a mix.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
For the chicken and broth
Chicken (thighs, breasts, or a mix)
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Thighs give the richest flavor and stay very tender.
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Breasts are leaner and still work well, especially if you don’t over-shred them.
Aim for about 2 pounds total.
Chicken broth
Use a broth you like the taste of because it’s the base of the whole dish. Low-sodium is a smart move so you can adjust salt at the end.
Onion + garlic
These build flavor in a slow cooker without needing to sauté first. By the time the chicken is done, the onion is soft and the garlic is mellow.
Carrots + celery
Classic soup vegetables. They add sweetness and depth, and they help the broth taste “finished.”
Butter
A small amount of butter adds richness and gives the broth a cozy, rounded flavor. It also helps the dumplings taste more like the chicken and dumplings people remember.
Seasonings (salt, pepper, thyme, parsley, bay leaf, poultry seasoning)
This is where the comfort-food flavor comes from. Thyme + bay leaf gives that “simmered soup” note. Poultry seasoning adds a familiar warmth without needing a long list of spices.
Heavy cream (optional)
If you want a creamier finish, stir in a little cream at the end. You can skip it for a more traditional brothy version.
For thickening (optional but helpful)
Cornstarch
This is the fastest, cleanest way to thicken the broth without changing flavor. A small slurry stirred in before the dumplings go in helps the soup coat a spoon.
Flour (alternative option)
If you prefer flour, you can whisk flour into a little warm broth to make a smooth slurry. Cornstarch is just simpler in a slow cooker.
For the dumplings (homemade)
All-purpose flour
Gives structure. Measure it gently—spoon into the measuring cup and level it off.
Baking powder
This gives dumplings lift so they cook up fluffy, not dense.
Salt
Dumplings need seasoning. Otherwise they taste like plain dough sitting in soup.
Butter
Butter adds flavor and helps keep dumplings tender. Cold butter works best because it creates little pockets that puff as they cook.
Milk (or buttermilk)
Milk makes the dough soft and tender. Buttermilk adds a slight tang that’s really nice in a rich broth.
Optional: chopped parsley
A little fresh parsley in the dumplings looks nice and adds a fresh note.
Instructions
I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Add the base ingredients to the slow cooker
Add to the crock pot:
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chicken
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diced onion
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sliced carrots
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sliced celery
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minced garlic
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broth
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seasonings (salt, pepper, thyme, parsley, bay leaf, poultry seasoning)
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butter
Give it a gentle stir so the seasonings disperse.
Step 2: Cook low and slow
Cover and cook:
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LOW for 6–7 hours, or
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HIGH for 3–4 hours
The chicken should be very tender and easy to shred.
Step 3: Shred the chicken
Remove the chicken to a plate or cutting board and shred it with two forks.
Or shred it right in the crock pot if you like less cleanup. Either way works.
Return the chicken to the slow cooker and stir it into the broth.
Step 4: Thicken the broth (optional, but recommended)
If you like your chicken and dumplings a little thicker, stir in a cornstarch slurry now.
Mix 2 tablespoons cornstarch + 2 tablespoons cold water until smooth, then stir it into the hot broth.
Cover and cook on HIGH for 10–15 minutes. You’ll see the broth start to thicken slightly.
Step 5: Make the dumpling dough
While the broth thickens, make the dumplings.
In a bowl, whisk together flour, baking powder, and salt.
Cut in cold butter until the mixture looks like coarse crumbs. (A fork works. Your fingers work too. Quick movements, don’t melt the butter.)
Stir in milk just until a thick dough forms. If using parsley, fold it in now.
Don’t overmix. Dumplings stay tender when the dough is handled gently.
Step 6: Add dumplings to the crock pot
Scoop dumpling dough by tablespoonfuls and drop it on top of the hot broth.
Try to keep dumplings mostly on the surface. It’s okay if a few edges touch the broth, but you want them to steam and puff, not sink and dissolve.
Step 7: Cook dumplings
Cover and cook on HIGH for 45–60 minutes.
Resist lifting the lid. Steam is what cooks dumplings through. Every time you open the lid, you lose heat and add time.
When they’re done, the dumplings will look puffed and set, and the inside should look cooked through when you cut one open.
Step 8: Finish the soup
If you want a creamy finish, stir in heavy cream during the last 5 minutes.
Taste and adjust salt and pepper. Broth varies a lot, so this is the moment to make it perfect.
Serve hot.
The secret to tender, fluffy dumplings
Dumplings are simple, but a few small choices change everything.
Keep the butter cold
Cold butter creates little pockets in the dough. Those pockets puff and steam as dumplings cook.
Warm butter blends too fully, and dumplings can bake up heavier.
Mix gently
Once flour meets liquid, gluten starts forming. A little is good. Too much makes dumplings tough.
Stir until combined. Stop. That’s it.
Cook on HIGH at the end
Dumplings need steady heat and steam. LOW can work, but it takes longer and results vary depending on your slow cooker.
HIGH for 45–60 minutes is consistent.
Keep the lid closed
This is the hardest rule and the most important one.
Steam is the oven for dumplings. Let it do its job.
Homemade dumplings vs. biscuit dumplings
Both are good. They just give different results.
Homemade dumplings
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softer, fluffier texture
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more “classic chicken and dumplings” feel
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easy to control size and thickness
If you want the most traditional bowl, go homemade.
Biscuit dumplings
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quick and convenient
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slightly chewier texture
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great when you need dinner with less prep
If you’re using biscuit dough, cut biscuits into small pieces so they cook through evenly. Bigger chunks can stay doughy in the middle.
How to thicken the broth (three easy ways)
This part is personal. Some people want a brothy soup. Some want it thick enough to cling to the dumplings.
Here are three ways to control it:
1) Cornstarch slurry (fastest)
Stir in 2 tablespoons cornstarch + 2 tablespoons cold water before adding dumplings.
2) Mash vegetables (no extra ingredients)
Scoop out a small amount of carrots and onion, mash them with a fork, then stir back in.
This thickens lightly and keeps the flavor natural.
3) Cream finish (rich and cozy)
Stir in ½ cup heavy cream after dumplings are cooked.
Cream thickens a little and makes the broth feel softer and richer.
Recipe tips
Use thighs if you’re cooking all day. They’re forgiving and stay tender even with a long cook time.
Don’t skip the bay leaf. It adds that slow-simmered flavor that makes the pot taste like it cooked longer than it did.
Cut veggies evenly. Thin carrot slices cook more evenly than big chunks.
If your dumplings seem undercooked, keep cooking with the lid on for another 10–15 minutes. Slow cookers vary a lot.
If the soup tastes flat, it usually needs salt, pepper, or a tiny squeeze of lemon at the end. Lemon sounds unexpected, but it brightens rich broth without making it taste “lemony.”
Want extra herb flavor? Add chopped fresh parsley at the end. Fresh herbs keep their flavor best when they’re not cooked all day.
Variations and add-ins
Add peas at the end
Stir in 1 cup frozen peas during the last 10 minutes. They stay bright and sweet.
Add corn
Frozen corn adds sweetness and works especially well if you make a creamy version.
Make it a little smoky
A small pinch of smoked paprika adds warmth and depth without changing the dish into something else.
Make it a little spicy
Add a pinch of crushed red pepper flakes or a dash of hot sauce at the end. Keep it subtle. You want warmth, not heat that takes over.
Use rotisserie chicken (faster option)
If you’re short on time, cook the vegetables and broth in the slow cooker for 3–4 hours on LOW, then stir in shredded rotisserie chicken before adding dumplings. Dumplings still need HIGH heat at the end.
Add mushrooms
Sliced mushrooms can go in at the start. They add a savory note and blend in well with the broth.
What to serve with it
This meal is hearty, so sides can stay simple.
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green salad with a light vinaigrette
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roasted green beans
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steamed broccoli
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sliced cucumbers and tomatoes
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a piece of fruit on the side for something fresh
If you want bread, keep it simple. A warm roll is plenty.
Storage and reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The broth will thicken as it sits. That’s normal.
Reheating
Reheat gently on the stove over medium-low heat, stirring often.
If it’s too thick, add a splash of broth or water to loosen it. Heat until hot all the way through.
Microwave reheating works too, but go in short bursts and stir between so the dumplings heat evenly.
Freezing and meal prep
You can freeze chicken and dumplings, but dumplings change texture a bit after thawing. They soften more.
For best results:
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Freeze the chicken soup base (chicken + broth + veggies) without dumplings.
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Thaw and reheat, then make fresh dumplings and cook them on top.
If you still want to freeze the full finished dish, it will be tasty, just softer.
Crock Pot Chicken and Dumplings
Ingredients
Chicken and broth
- 2 pounds chicken thighs chicken breasts, or a mix
- 1 medium yellow onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon poultry seasoning
- 1 bay leaf
- ½ cup heavy cream optional, stirred in at the end
Optional thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter cut into small cubes
- ¾ cup milk or buttermilk
- 2 tablespoons chopped fresh parsley optional
Instructions
- Add chicken, onion, carrots, celery, garlic, broth, butter, salt, pepper, thyme, parsley, poultry seasoning, and bay leaf to a slow cooker.
- Cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender.
- Remove chicken, shred, return to slow cooker, and stir.
- Optional: stir in a slurry of cornstarch + cold water. Cover and cook on HIGH 10–15 minutes to thicken.
- Make dumplings: whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk just until dough forms. Fold in parsley if using.
- Drop dough by tablespoonfuls on top of the hot broth.
- Cover and cook on HIGH 45–60 minutes without lifting the lid.
- Optional: stir in heavy cream during the last 5 minutes. Taste and adjust seasoning. Serve hot.
Notes
