Crock Pot Chicken and Dumplings
Chicken and dumplings in the crock pot? Oh yes! This reader-favorite recipe is easy and yields perfect results. Plus, as it gently simmers away in the slow cooker, your home is filled with comforting, delicious smells. Make Crock Pot Chicken and Dumplings for dinner tonight!
Or try our Instant Pot Chicken and Dumplings.
This Recipe Is Famous!
This easy Crock Pot Chicken and Dumpling recipe comes from our cookbook, From Freezer to Cooker, and was good enough to make national television. Seriously! Check out this segment of us cooking Chicken & Dumplings on Hallmark Home & Family!
Ingredients Needed
You won’t find any processed ingredients in our recipe, like cream soups or store-bought biscuits. That’s because this “from scratch” recipe isn’t difficult, it tastes so much better, and is healthier! Here are the ingredients you’ll need.
How to Make Crock Pot Chicken and Dumplings
Step 1: Sauté the Veggies
While we would love to not have to pre-cook vegetables for this slow cooker meal, we found that they don’t get cooked enough in the 3-4 hours it takes for the chicken to get done in the slow cooker. Plus, sautéing vegetables adds lots of flavor.
Step 2: Season the Chicken and Slow Cook in the Crock Pot
Transfer cooked veggies to the slow cooker.
Add seasoned chicken, broth, and bay leaves to the slow cooker and stir to combine.
Cover and cook on Low for 3 to 4 hours. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves and return the lid to the cooker quickly.
Step 3: Make the Dumpling Batter and Add to the Crock Pot
Set the slow cooker to High. While it heats up, make the dumplings.
Working quickly uncover the slow cooker, scoop out heaping tablespoons of dumpling batter, and drop into the stew.
Tips for Success:
- Wet your hands to prevent sticking and use them to help slide the batter off the spoon and into the stew.
- Spread the dumplings out so they cover the whole surface
- Get the lid back on the cooker as soon as possible.
Cook on High for 30 to 40 minutes or until the dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean.
Step 4: Stir in Chicken and Peas
Shred or chop the chicken into bite-size pieces and set aside.
When the dumplings are done, gently stir the chicken and frozen peas into the stew. Taste and season with salt and pepper as needed.
How to Freeze Chicken and Dumplings
You might be surprised to learn that Chicken and Dumplings can be packaged as a freezer meal. We’ve devised a way that it can be frozen and thawed and still taste like a fresh, delicious meal.
Read our article for all our pro tips on how to freeze chicken dumplings. I promise it will taste like a fresh meal if you follow our instructions.
What to Serve With Chicken and Dumplings
We love that this recipe is a one-pot wonder. You’ve got vegetables, protein, and bread/starch all in one delicious bowl! But, if you’d like to add something on the side, here are a few ideas to round out this comfort meal…
- Salad: Autumn Salad with Apple Cider Vinaigrette
- Side: Crockpot Cinnamon Apples
- Dessert: Pumpkin Dump Cake
Can I Make This in the Instant Pot?
Oh yeah! I make it this way all the time using our Instant Pot Chicken and Dumplings recipe.
It’s easier and faster than the slow cooker. Give it a try!
FAQs
Yes, while canned chicken won’t be as flavorful, it will work. Just stir it in at the end when you stir in the peas. Another shortcut would be to use a shredded rotisserie chicken from the store.
Yes, there are ways to make this in advance. You can read detailed instructions in our post written about freezing Chicken and Dumplings.
Yes, I think that would work fine.
It should fit in a 6-quart crockpot if you double it. I think tripling it would be too much.
More Crock Pot Comfort Meals
How to Video
Crock Pot Chicken and Dumplings
Ingredients
For the Stew:
- 2 tablespoons butter
- 1 medium yellow onion (diced; about 1 cup)
- 2 celery stalks (sliced 1/4-inch thick)
- 4 carrots (sliced 1/4-inch thick; about 1 1/2 cups)
- salt and pepper
- 1 teaspoon poultry seasoning
- 3 cloves garlic (minced)
- 1 1/2 pounds boneless skinless chicken thighs (trimmed)
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup frozen peas
For the Dumplings:
- 1 1/2 cups all-purpose flour (You can sub white whole wheat flour, but we do not recommend subbing whole wheat flour.)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 1/2 teaspoons dried parsley
- 4 tablespoons butter
- 3/4 cup milk (your choice)
Instructions
For the Stew:
- In a large skillet, melt the butter over medium-high heat. Add the onion, celery, and carrots and cook, stirring, until they just begin to soften, 4 to 5 minutes, seasoning lightly with salt and pepper and stirring in the poultry seasoning and garlic during the last 30 to 60 seconds of cooking. Watch to make sure the garlic doesn’t burn. Remove from the heat.
- Transfer the vegetables to the slow cooker. Lightly season both sides of the chicken with salt and pepper and place in the slow cooker. Add the broth and bay leaves and stir to combine.
- Cover and cook on Low for 3 to 4 hours. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves (make sure to return the lid to the cooker quickly). Set the slow cooker to High.
For the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, salt, sugar, and parsley. In a small microwave-safe bowl, microwave the butter and milk together until warm, about 1 minute, then whisk to melt the butter and combine. Stir the wet mixture into the dry mixture until just combined (do not overmix).
- Working quickly and using a soup spoon or tablespoon, uncover the slow cooker, scoop out heaping tablespoons of dumpling batter, and drop into the stew. (Wet your hands to prevent sticking and use them to help slide the batter off the spoon and into the stew.) Try to spread the dumplings out so they cover the whole surface and aren’t on top of one another. Get the lid back on the cooker as soon as possible. Cook on High for 30 to 40 minutes or until the dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean.
- Meanwhile, shred or chop the chicken into bite-size pieces and set aside.
- When the dumplings are done, gently stir the chicken and peas into the stew. Taste and season with salt and pepper as needed.
Freezer Instructions
Notes/Tips
Nutrition
How do we feel about me using boneless chicken breast for this, if I promise to not overcook it?
You for sure can do that. I’ve done it many times. And thanks for promising not to overcook it! Ha, ha!
Do you stir the peas into the stew (with the cooked chicken) still frozen? If so, do you need to stir and cook for a few minutes to cook them? This sounds wonderful and I’m hoping to try it soon!
K Ann, I’m a little confused. Are you using frozen chicken? If so, you need to thaw it first for the slow cooker. USDA says to not put frozen meals or meat into the crockpot unfortunately. Peas get stirred in at the very end. Or…did I misunderstand your question?
Our whole family (kids too!) loves this recipe! It’s easy to make and oh so good. The dumpling are the best part!
Awww, love this Haley!
I’m ready to try this recipe! It looks wonderful!
Yeah! Enjoy!
This recipe is so delicious! It has tons of flavor and the dumplings just melt in your mouth. It’s super kid friendly, too. I usually make this in my instant pot.
Sweet! Makes me happy that you all liked it. Yes, the Instant Pot is my favorite way to make it too.
So yummy!
Thanks, Karen!
This is one of my all time favorite meals! It is simple to make and tastes delicious. My husband and I always fight over who gets to eat the leftovers for lunch the next day! Crockpot meals are my jam in the fall/winter but I continue to make this in the summer because it’s so good and easy!
That’s a good reason for a marital spat. Ha, ha! So glad you’ve enjoyed this recipe, Molly.
This looks super delicious! I’m going to give it a try.
Enjoy!
Easy and delicious. Our family loves the dumplings!
Thanks for taking the time to leave a review!
I had always been a little averse to trying chicken and dumplings because my mom’s and grandma’s seemed complicated (and amazing). I finally gave this a whirl and it is SO simple and delicious!! I double it every time I make it because my kids both request this often!
I’m so glad your family liked these and it was very doable for you, Kate. Thanks for the review!
Can you freeze the leftovers of this soup? Does it reheat well? Thank you!
I’ve done it, but the dumplings do lose their shape. It becomes more of a creamy soup. So, doable but it won’t be quite the same.
Could I chop the chicken into bite size before cooking? Would this shorten the cooking time?
Thanks!
If you did that, you should probably skip the pressure cooking part altogether. Otherwise, I think your chicken will get over done. 11-12 minutes of boiling the dumplings will be plenty for the chicken. (In the original recipe, you remove the chicken during that part. But you don’t be able to do that if you cut it up ahead of time.) I hope that makes sense.
Wow! I have seen this on the blog for a while but never considered it. I finally made it tonight and it was seriously SO good. Mad at myself did not making it sooner. This is going to be a staple in fall and winter (and maybe spring and summer too 😉)!
This sounds great! Think it would work with skinless boneless chicken breasts? Thanks.
Yes, I’ve made it with chicken breasts before. Hope you enjoy it!
This turned out delicious! Husband gave it five stars! Me too!
So great! Glad you enjoyed it and thanks so much for the review!
Hi! Im Rosina , I write from Argentina.I love your blog!there are really are beautiful and creative ….
Sorry about my english!I wanted to ask your permission to use a photo of your projects , obviously linking your blog.
Sincerely with all my admiration.
Rosina
As long as you give proper credit, we don’t mind at all. Thanks!