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Crockpot Chicken and Dumplings Recipe

Emily Carter
This slow-cooked classic features tender chicken, a rich, creamy base, and fluffy dumplings. Perfect for when you want comfort without standing over a stove.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 380 kcal

Ingredients
  

For the Chicken Base:

  • 1 ½ lbs boneless skinless chicken breasts or thighs
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • ½ cup heavy cream optional, for extra creaminess

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried parsley optional
  • ⅓ cup milk
  • 2 tablespoons butter melted

Instructions
 

Step 1: Start the Base

  • Place the chicken in the Crockpot. Add diced onion, garlic, carrots, and celery on top.
  • Pour in the chicken broth and stir in cream of chicken soup.
  • Season with salt, pepper, thyme, garlic powder, onion powder, and add the bay leaf.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours.

Step 2: Shred the Chicken

  • Remove the cooked chicken and shred it using two forks.
  • Return the shredded chicken to the Crockpot and stir everything together.

Step 3: Make the Dumplings

  • In a bowl, whisk together flour, baking powder, salt, and parsley.
  • Add milk and melted butter, then mix until a soft dough forms.

Step 4: Cook the Dumplings

  • Drop spoonfuls of the dough into the Crockpot, spacing them apart.
  • Cover and cook for another 30-45 minutes, until dumplings are fluffy and cooked through.

Step 5: Finish & Serve

  • Stir in heavy cream for extra richness (optional).
  • Serve hot, and try not to eat the entire pot in one sitting.

Notes

Nutritional Information (Per Serving)

  • Calories: ~380
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 30%
  • Calcium: 10%
  • Iron: 15%
  • Potassium: 20%
  • Vitamin B6: 25%

Pro Tips for the Best Chicken and Dumplings

  • Use chicken thighs for extra flavor and tenderness.
  • Skip the canned soup and make a simple roux with butter, flour, and broth for a homemade touch.
  • Don’t stir the dumplings once they’re in the pot—they need steam to cook properly.
  • Add a splash of lemon juice at the end to brighten up the flavors.
  • Leftovers taste even better the next day, so make extra!
This Crockpot Chicken and Dumplings recipe delivers big comfort with almost no effort.