Chicken and Dumplings in the Crockpot combines tender chicken thighs with carrots, celery, and creamy broth, topped with fluffy dumplings. Slow-cooked to perfection, this hearty dish offers warm, comforting flavors—ideal for a cozy night, filling your home with the inviting aroma of a Southern classic.
Recipe Tips and Tricks
- Chicken Choice: Use thighs for juiciness—shred easily after cooking; breasts work but may dry out slightly.
- Dumpling Timing: Add dumpling dough in the last 30-45 minutes—prevents them from dissolving; keep them small for even cooking.
- Broth Thickness: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end if you want it thicker.
- Veggie Sauté: Brown onions and garlic first—deepens flavor; skip for quicker prep.
- Dumpling Fluff: Don’t overmix the dough—keeps them light and tender; drop by spoonfuls, not rolled.
Why You’ll Love This Recipe
You’re going to absolutely adore this Chicken and Dumplings Crockpot Recipe—it’s a warm, hearty hug in a bowl that’ll make any day feel cozy and special! Imagine the comforting scent of tender chicken simmering all day with sweet carrots, crisp celery, and a creamy broth, topped with fluffy, pillowy dumplings that soak up every delicious drop, filling your home with that classic Southern aroma that promises something wonderful is on the way. You’ll love how this recipe takes a beloved comfort food and makes it so easy with the slow cooker—just toss in the ingredients and let it transform into a soul-warming masterpiece while you relax or tackle your day. It’s perfect for those chilly evenings when you crave something filling and familiar, or a family dinner when you want to bring everyone together with a meal that feels like home. The chicken shreds into juicy perfection, the veggies add that hearty goodness, and those dumplings puff up into little clouds of comfort that make every bite pure bliss. Serve it straight from the pot, maybe with a sprinkle of parsley or a side of biscuits, and watch everyone dig in with smiles. The crockpot does all the work, melding the flavors into something so rich and satisfying you’ll be amazed it was this simple to create such a timeless classic. This isn’t just a meal—it’s a Chicken and Dumplings experience that’ll have you savoring every creamy, cozy spoonful and dreaming of seconds before the bowl’s even empty!
Chicken and Dumplings
Tender chicken in creamy broth with fluffy dumplings, slow-cooked.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- ½ cup heavy cream (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons unsalted butter, melted
Instructions
- Hey there, let’s get this Chicken and Dumplings Crockpot Recipe going—it’s going to be a cozy, comforting treat! First, grab your slow cooker and toss in those chicken thighs—they’ll shred up so tender later. Add the diced carrots, celery, and onion—they’re the hearty trio that’ll fill out this dish. Sprinkle in the minced garlic and dried thyme, then pour in the chicken broth—give it a gentle stir to mix everything up. Pop the lid on, set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a rush), and let it work its magic. Your kitchen’s going to fill with the most inviting, savory aroma—pure Southern comfort!
- About 45 minutes before it’s done, let’s make those dumplings—they’re the fluffy stars! In a bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk—just until it’s combined, don’t overmix or they’ll get tough. Back at the crockpot, lift the lid—the chicken should be tender and the broth simmering. Pull the chicken out with tongs, shred it with two forks, and toss it back in. Stir in the heavy cream if you’re using it—watch that broth turn creamy and rich! Now, drop spoonfuls of dumpling dough (about 1-2 tablespoons each) onto the surface of the soup—space them out a bit, they’ll puff up. Pop the lid back on and cook for 30-45 minutes more on high, until the dumplings are cooked through and fluffy—peek to check, they should be firm but soft.
- When it’s ready, lift the lid—the dumplings should be floating like little clouds in that creamy broth. Give it a taste—add a pinch of salt and pepper until it’s just right. Serve it up hot—ladle that steamy goodness into bowls, making sure everyone gets some chicken, veggies, and a dumpling or two. Sprinkle a little parsley on top if you’re feeling fancy, and dig in! You’ve just made a Chicken and Dumplings dish that’s hearty, tender, and oh-so-delicious—enjoy every warm, comforting bite!
Notes
- Add dumplings late—keeps them fluffy and perfect!
- Shred chicken easily with forks—makes it juicy and broth-soaked.
- Leftovers thicken—reheat with a splash of broth for day-two yum!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 364Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 164mgSodium 562mgCarbohydrates 19gFiber 1gSugar 3gProtein 33g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs (1.5-2 pounds)—juicy and shreddable; breasts work for a leaner option.
- Carrots: Fresh carrots (2-3 medium)—diced for sweetness and texture; baby carrots save prep time.
- Celery: Fresh celery stalks (2-3)—crisp and savory; adds depth to the broth.
- Onion: Yellow onion (1 large)—diced for sweet-savory base; white substitutes fine.
- Garlic: Fresh minced garlic (2-3 cloves)—warm, aromatic flavor; adjust to taste.
- Chicken Broth: Low-sodium broth (4 cups)—keeps it moist; homemade adds richness.
- Heavy Cream: Full-fat cream (½ cup)—creamy finish; optional for lighter soup.
- Flour: All-purpose flour (1 cup for dumplings)—base for fluffy dumplings; self-rising works too.
- Baking Powder: For dumpling lift (2 teaspoons)—keeps them light; check freshness.
- Thyme: Dried thyme (1 teaspoon)—earthy herb note; fresh works if doubled.
Variations and Substitutions
- Protein Swap: Use chicken breasts or turkey—breasts for leaner meat, turkey for a twist; adjust cooking time slightly.
- Veggie Options: Add peas, green beans, or potatoes—peas in the last hour, potatoes with carrots.
- Cream Alternatives: Use half-and-half or milk—half-and-half for lighter richness, milk may need thickening.
- Dumpling Variations: Use biscuit dough or add herbs—canned biscuits for speed, parsley for flavor.
- Broth Substitutes: Swap chicken broth for veggie or beef—veggie for milder taste, beef for heartiness.
- Spice Boost: Add paprika or cayenne—paprika for warmth, cayenne for a kick.
- Gluten-Free: Use gluten-free flour for dumplings—ensure broth is gluten-free too.
- Low-Carb Option: Skip dumplings, add more veggies—keeps it hearty without the carbs.
- Herb Twist: Use rosemary or sage—stir in at the end for earthy depth.
- Cheesy Touch: Mix cheese into dumpling dough—cheddar for a savory surprise.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days—reheat with a splash of broth.
- Freezer: Freeze broth and chicken (without dumplings) for up to 3 months—thaw overnight, reheat, and add fresh dumplings.
- Make-Ahead: Prep chicken and veggies the night before—store in the fridge and assemble in the crockpot in the morning.
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