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–+ servings

Crock Pot Chicken and Dumplings

Easy crockpot chicken and dumplings with homemade dough is a simple dump and go meal perfect for busy schedules. Loaded with carrots, celery, and savory herbs, this recipe creates a warm and satisfying bowl of soup. Enjoy the taste of scratch cooking with the convenience of your slow cooker for a reliable weeknight favorite.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 SERVINGS

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

For fluffy dumplings, keep butter cold, mix dough gently, and keep the lid closed while dumplings cook.
If using biscuit dough, cut into small pieces and cook on HIGH 45–60 minutes.
Broth thickness is personal—use the cornstarch slurry if you want it more stew-like.
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