Why You’ll Love This Recipe
If you’re a fan of classic comfort food, this Crockpot Chicken and Dumplings will quickly become one of your go-to meals. The slow cooker does all the work, allowing the chicken to cook perfectly while absorbing all the savory flavors of the broth. The dumplings, made from scratch, add the perfect finishing touch to the dish, giving it a satisfying and hearty texture. It’s a one-pot meal that requires little prep, making it ideal for busy weeknights or lazy weekends. Plus, this recipe can easily be doubled for a crowd or leftovers.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup frozen peas
- 1 cup milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk (for dumplings)
- Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place the chicken breasts at the bottom of the Crockpot.
- Add the chopped onion, carrots, celery, garlic powder, onion powder, thyme, salt, and pepper over the chicken.
- Pour in the chicken broth, followed by the cream of chicken and cream of celery soups. Stir everything together to combine.
- Cover the Crockpot and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot.
- For the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Drop spoonfuls of the dumpling batter over the chicken and broth mixture in the Crockpot.
- Cover and cook on high for an additional 30 minutes to 1 hour until the dumplings are cooked through and fluffy.
- In the last 10 minutes of cooking, stir in the frozen peas.
- Serve hot, garnished with fresh parsley if desired.
Servings and timing
This recipe serves approximately 6-8 people.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6-7 hours (slow cooker time)
Variations
- Chicken thighs instead of breasts: If you prefer a juicier, more flavorful meat, you can substitute boneless, skinless chicken thighs for the breasts.
- Vegetarian option: To make a vegetarian version, simply replace the chicken with a plant-based protein like chickpeas or tofu. You can also use vegetable broth instead of chicken broth.
- Herb variations: Feel free to experiment with herbs like rosemary or sage to customize the flavor to your liking.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the dish in a pot on the stove over low heat or in the microwave until heated through. If the soup gets too thick, add a bit of broth or milk to thin it out.
FAQs
Can I make this recipe with frozen chicken breasts?
Yes, you can use frozen chicken breasts in the Crockpot. Just make sure to cook it on high for 4-5 hours instead of the usual 3-4 hours.
Can I use a different type of soup for the base?
Yes, you can swap the cream of chicken and cream of celery soups with other varieties, such as cream of mushroom or cream of onion, depending on your taste preferences.
Do I need to cook the chicken before adding it to the Crockpot?
No, there’s no need to cook the chicken beforehand. It will cook perfectly in the Crockpot as it simmers with the broth and seasonings.
How can I make the dumplings fluffier?
For fluffier dumplings, make sure not to overmix the batter. Stir just until combined for a lighter texture.
Can I add other vegetables to the dish?
Yes! You can add other vegetables such as potatoes, parsnips, or corn. Just chop them into small pieces and add them with the carrots and celery at the beginning of cooking.
Can I double this recipe?
Absolutely! You can double the ingredients to serve a larger crowd. Just be sure your Crockpot is large enough to handle the increased volume.
Can I use a slow cooker on high for the entire cooking time?
Yes, but if you cook it entirely on high, the chicken may not be as tender as when it’s cooked on low. It’s best to cook the chicken on low for the most tender result.
How do I know when the dumplings are done?
The dumplings are done when they have puffed up and a toothpick inserted into the center comes out clean.
Can I freeze this dish?
Yes, you can freeze leftovers for up to 3 months. When reheating, it’s best to do so slowly over low heat to avoid the dumplings becoming too tough.
Can I skip the dumplings?
Yes, if you’re not a fan of dumplings, you can leave them out and simply serve the chicken and vegetables with the creamy broth as a soup.
Conclusion
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food, combining tender chicken, a flavorful broth, and soft dumplings for a satisfying and easy-to-make meal. Whether you’re feeding a family or just want a hearty dinner, this recipe has everything you need to please everyone at the table. With minimal effort and maximum flavor, it’s a must-try for busy weeknights or cozy weekends.
Print
Crockpot Chicken and Dumplings
- Total Time: 6-7 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Crockpot Chicken and Dumplings recipe is a comforting and easy-to-make dish, perfect for busy weeknights or weekends. With tender chicken, a creamy broth, and fluffy homemade dumplings, this slow-cooked meal offers all the traditional flavors of chicken and dumplings without the hassle. Make this hearty, one-pot meal with minimal effort and enjoy the warm comfort it provides.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup frozen peas
- 1 cup milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk (for dumplings)
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the Crockpot.
- Add the chopped onion, carrots, celery, garlic powder, onion powder, thyme, salt, and pepper over the chicken.
- Pour in the chicken broth, followed by the cream of chicken and cream of celery soups. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the Crockpot.
- For the dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Drop spoonfuls of dumpling batter over the chicken and broth mixture in the Crockpot.
- Cover and cook on high for 30-60 minutes until the dumplings are cooked through.
- Stir in frozen peas during the last 10 minutes of cooking.
- Serve hot, garnished with parsley if desired.
Notes
- For juicier, more flavorful meat, swap chicken breasts for boneless, skinless chicken thighs.
- To make a vegetarian version, replace chicken with chickpeas or tofu, and use vegetable broth.
- You can customize the herb blend, adding rosemary or sage for extra flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with extra broth or milk if needed.
- Prep Time: 15min
- Cook Time: 6-7 hours
- Category: Dinner
- Method: slow cooker
- Cuisine: American
