Easy Crockpot Chicken Dumplings

This crockpot chicken and dumplings recipe transforms simple ingredients into a comforting meal that tastes like it took hours of hands-on work. The slow cooker does most of the heavy lifting, creating tender chicken and fluffy dumplings in a rich, creamy broth that warms you from the inside out.

I first made this chicken and dumplings during a particularly cold winter when my family needed something warming but I had zero energy for complicated cooking. Now it's requested at least twice a month, and the leftovers disappear faster than I can store them.

Ingredients

• Boneless skinless chicken breasts: They become incredibly tender and easy to shred after slow cooking. Look for uniform sized pieces for even cooking.
• Chicken broth: Forms the savory base. Use low sodium if possible so you can control the salt level.
• Cream of chicken soup: Provides thickness and richness without extra work. Select a good quality brand for best flavor.
• Onion, carrots, and celery: Create the classic mirepoix flavor base that makes the broth taste homemade.
• Garlic: Adds depth and complexity. Fresh is best but jarred works in a pinch.
• Dried herbs: Infuse everything with subtle flavor during the long cooking time.
• Heavy cream: Adds luxurious richness at the end. Half and half works too if you want something lighter.
• Simple dumpling ingredients: Transform into cloud-like pillows that soak up the flavorful broth.

Step-by-Step Instructions

Prep the Chicken and Veggies:

Place whole chicken breasts in the bottom of your crockpot. Scatter the diced onion, sliced carrots, sliced celery, and minced garlic evenly over the chicken. Take time to cut vegetables uniformly so they cook at the same rate. This step takes about 5 minutes but sets up the flavor foundation.

Add Broth and Soup:

Pour the chicken broth into the crockpot, then add the cream of chicken soup. Use a whisk to gently blend the soup into the broth, making sure no lumps remain. Sprinkle in the dried thyme and parsley, then season with salt and pepper. The herbs will bloom in the slow cooker, releasing their aromatic compounds throughout the long cooking time.

Cooking Time:

Cover the crockpot with its lid and set to low for 6–7 hours or high for 3–4 hours. The low and slow method yields the most tender chicken, but high works well when time is limited. The chicken is done when it reaches 165°F and the vegetables are fork tender. Your home will gradually fill with the most comforting aroma.

Shred the Chicken:

Remove the cooked chicken breasts to a cutting board. Use two forks to pull the meat apart into bite-sized shreds. The chicken should be so tender it falls apart easily. Return the shredded chicken to the crockpot and stir to distribute it evenly throughout the broth mixture. This creates a more even eating experience than large chunks.

Add Cream and Peas:

Pour in the heavy cream and add frozen peas if using. The cream enriches the broth while the peas add a pop of color and subtle sweetness. Stir gently to incorporate everything. The heat from the crockpot will warm the cream and thaw the peas perfectly in just a few minutes.

Make the Dumplings:

In a medium bowl, whisk together flour, baking powder, and salt. Pour in the milk and melted butter all at once, then stir with a fork just until the mixture comes together. The batter should look rough and slightly lumpy. Overmixing develops gluten which makes tough dumplings, so restrain yourself from stirring too much.

Cook the Dumplings:

Drop tablespoon-sized portions of dumpling batter onto the surface of the hot chicken mixture. Leave some space between them as they will expand while cooking. Cover the crockpot and cook on HIGH for 30–40 minutes. Resist the urge to peek as the steam creates the perfect environment for fluffy dumplings. They are done when they look dry on top and a toothpick inserted comes out clean.

Serve and Enjoy:

Ladle generous portions into bowls, ensuring each serving gets chicken, vegetables, broth, and dumplings. The dumplings will have soaked up some of the flavorful broth while maintaining their light texture. Allow to cool slightly before serving as the dish will be very hot.

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My absolute favorite part of this recipe is watching the simple dumpling batter transform into pillowy clouds that float on top of the rich broth. My grandmother used to make a similar version, and the first time I successfully recreated those dumplings, I felt like I had inherited a piece of family magic.

Storing Leftovers

Leftover chicken and dumplings will keep in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. When reheating, add a splash of broth or milk if the mixture seems too thick. I recommend reheating gently on the stovetop rather than the microwave to preserve the texture of the dumplings. For longer storage, freeze the chicken and broth portion without the dumplings for up to 3 months, then make fresh dumplings when reheating.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Boneless chicken thighs can replace breasts for even more tender, flavorful meat. Turkey or leftover rotisserie chicken work beautifully too just add them in the last hour of cooking. For a dairy free version, use coconut cream instead of heavy cream and dairy free butter for the dumplings. Gluten free flour blend can substitute for all purpose flour in the dumplings, though they may have a slightly different texture. Fresh herbs can replace dried use about three times the amount and add them later in the cooking process.

Serving Suggestions

Chicken and dumplings is practically a complete meal on its own, but a few simple sides can elevate the experience. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy main dish. Crusty bread is perfect for soaking up every last drop of the delicious broth. For a more formal dinner, start with a small cup of clear soup like consommé to stimulate the appetite before serving this hearty main. A glass of buttery Chardonnay pairs wonderfully with the creamy flavors if you enjoy wine with your meals.

Recipe FAQs

→ Can I use frozen chicken breasts for this dish?

Yes, you can use frozen chicken breasts, but it's recommended to add an extra hour to the cooking time. Also, for food safety, make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

→ How do I know when the dumplings are fully cooked?

The dumplings are done when they're no longer doughy in the center and have a light, fluffy texture. They should roughly double in size and be firm to the touch. This typically takes 30-40 minutes on the high setting with the lid on.

→ Can I substitute the heavy cream with something lighter?

Yes, you can use half-and-half, whole milk, or even evaporated milk as lighter alternatives to heavy cream. The dish won't be quite as rich, but will still have a creamy texture. For dairy-free options, unsweetened coconut cream can work well.

→ What sides go well with chicken and dumplings?

This dish is quite hearty on its own, but pairs nicely with simple sides like a green salad, steamed green beans, or crusty bread for dipping in the delicious broth. Cranberry sauce or applesauce can also add a nice contrast.

→ Can I prepare any parts of this dish ahead of time?

Yes! You can chop all the vegetables the night before and store them in an airtight container in the refrigerator. You can also mix the dry ingredients for the dumplings ahead of time, adding the wet ingredients just before cooking.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave at 50% power, stirring occasionally. Add a splash of broth if it's too thick after refrigeration.