Simple Crockpot Chicken and Dumplings: Hearty Weeknight Meal (Print Version)
Whip up a batch of easy crockpot chicken and dumplings! Tender chicken, fluffy dumplings, and a savory broth make a comforting meal with minimal fuss.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, can be adapted for gluten-free with alternative flour/dumplings.
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
4 cups low-sodium chicken broth
03 -
1 (10.5 oz) can cream of chicken soup
04 -
1 medium yellow onion, diced
05 -
2 stalks celery, diced
→ Flavor Boosters
06 -
3 cloves garlic, minced
07 -
1 tsp dried thyme
08 -
1 tsp poultry seasoning
09 -
1/2 tsp salt (more to taste)
10 -
1/4 tsp black pepper (more to taste)
→ For the Dumplings
11 -
2 cups all-purpose flour
12 -
2 tsp baking powder
13 -
1/2 tsp salt
14 -
1/2 cup cold unsalted butter, cut into small pieces
15 -
3/4 cup whole milk
# Instructions:
01 -
First up, grab your onion and celery. Dice them roughly; they’re going to soften and blend into the sauce anyway. Then, pat your chicken dry. This helps seasoning stick. I usually just toss the chicken directly into the slow cooker without searing, because hey, we're going for easy crockpot chicken and dumplings, right? No extra pans needed!
02 -
Now for the magic! Place your chicken, diced onion, and celery into your slow cooker. Pour in the chicken broth and cream of chicken soup. Add your minced garlic, dried thyme, poultry seasoning, a good pinch of salt, and a generous grind of black pepper. Give it a gentle stir to mix everything around. This is where the smells start to build, I love it!
03 -
Cover your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I prefer low and slow; the chicken gets so incredibly tender it practically falls apart. Resist the urge to peek too much! Every time you lift the lid, heat escapes, and it takes longer to cook. I always forget this and then wonder why dinner is late, oops!
04 -
Once the cooking time is up and the chicken is super tender, carefully remove it from the slow cooker. I use two forks to shred it right there on a cutting board; it should be easy peasy. Then, return the shredded chicken to the crockpot, stirring it into that wonderfully fragrant, creamy sauce. Give it a taste here, and add more salt or pepper if you think it needs it.
05 -
In a medium bowl, whisk together your flour, baking powder, and a pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until it resembles coarse crumbs. Gradually add the milk, stirring until just combined. Don't overmix, hon; a slightly shaggy dough makes for tender dumplings! This is where I always get flour all over the counter, but it's worth it.
06 -
Drop spoonfuls of the dumpling dough directly onto the simmering chicken mixture in the slow cooker. Don't worry if they look a little rustic; that's part of their charm! Cover and cook on high for another 20-30 minutes, or until the dumplings are puffed up and cooked through. They should be light, fluffy, and perfectly tender. The steam in the crockpot does all the work, creating these gorgeous, pillowy clouds. Serve hot and enjoy that homemade goodness!
# Notes:
01 -
Always use cold butter for the dumplings; it makes them so much flakier and tender, I learned that the hard way.\nStore leftovers in an airtight container for 3-4 days; reheat gently on the stovetop to prevent sauce separation.\nIf you don't have fresh onion/celery, a handful of frozen mixed veggies can work in a pinch, though the flavor won't be as deep.\nA sprinkle of fresh parsley at the end adds a lovely fresh touch and visual appeal.
# Equipment Needed:
01 -
Slow cooker (Crockpot)
02 -
large bowl
03 -
pastry blender (optional)
04 -
two forks
# Nutrition (Per Serving):
Calories: 450
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 30g