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Homemade Crockpot Chicken and Dumplings: Easy & Delicious

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This creamy, peppery crockpot chicken and dumplings recipe features tender chicken and fluffy dumplings in a rich broth. It’s a set-it-and-forget-it comfort meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 pound boneless, skinless chicken breasts
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon black pepper, freshly ground
  • Salt to taste (start with 1 teaspoon)
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 3/4 cup whole milk
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Sear the chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Season chicken thighs and breasts with salt and pepper, then sear for 3-4 minutes per side until golden brown. Work in batches if needed. Remove chicken and set aside.
  2. Sauté the aromatics: In the same skillet, add diced onion, carrots, and celery. Cook for 4-5 minutes until onions are translucent and vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pan: Pour about 1/2 cup of chicken broth into the hot skillet and scrape up browned bits with a wooden spoon. Pour everything into the slow cooker.
  4. Build the broth: Add remaining chicken broth, cream of chicken soup, dried thyme, dried rosemary, bay leaves, and black pepper to the slow cooker. Whisk gently to combine. Nestle seared chicken pieces into the liquid.
  5. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fork-tender.
  6. Shred the chicken: Carefully remove chicken pieces from slow cooker using tongs. Place on a cutting board and shred with two forks. Discard bay leaves.
  7. Return chicken to pot: Stir shredded chicken back into the broth along with frozen peas. Taste and adjust seasoning with salt and pepper.
  8. Make the dumpling dough: In a large mixing bowl, whisk together flour, baking powder, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in milk and stir with a fork until just combined. Dough will be shaggy and slightly sticky.
  9. Drop the dumplings: Turn slow cooker to high. Drop spoonfuls of dumpling dough onto the surface of the simmering broth. Space them out slightly.
  10. Steam the dumplings: Cover and cook on high for 30-40 minutes. Do NOT lift the lid during this time. After 30 minutes, check one dumpling with a toothpick—it should come out clean.
  11. Rest and serve: Turn off slow cooker and let rest for 5 minutes. Ladle into bowls, garnish with fresh parsley and chives, and serve hot.

Notes

Don’t skip searing the chicken—it adds depth of flavor. Mix dumpling dough just until combined to avoid tough dumplings. Resist lifting the lid while dumplings steam. For thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook 10 more minutes.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, comfort food, chicken dumplings, easy dinner

Find it online: https://sunnysavory.com/homemade-crockpot-chicken-and-dumplings-easy-and-amp-delicious/