Crockpot Chicken and Dumplings: The Easiest, Coziest Meal You'll Ever Make

 

There are few dishes that whisper "home" quite like a steaming bowl of Chicken and Dumplings. That rich, creamy broth, the fall-apart tender chicken, and those soft, pillowy dumplings that soak up all the savory flavor... it's the edible equivalent of a warm hug.

But traditionally, this classic requires patience and time standing over a hot stove. Not anymore. By using your trusty slow cooker, we’re transforming this labor of love into the ultimate "set-it-and-forget-it" comfort food.

This recipe delivers all the homestyle flavor you crave with a fraction of the effort. Imagine coming home after a long day to the incredible aroma of dinner already cooked and waiting for you. That’s the magic of this Crockpot Chicken and Dumplings.

---

Why This Slow Cooker Method is a Game-Changer

• Effortless Cooking: Just a quick 15-minute prep in the morning, and your slow cooker does the rest. No babysitting a pot on the stove.

• Incredibly Tender Chicken: Slow cooking chicken breasts or thighs in the broth makes them unbelievably moist and easy to shred.

• No-Fuss Dumplings: The dumpling dough comes together in minutes and steams to perfection right on top of the stew.

• Crowd-Pleasing Comfort: This is a one-pot meal that feeds a family and satisfies everyone from kids to grandparents.

For the Savory Chicken Stew:

• 1.5 lbs boneless, skinless chicken breasts or thighs (or a mix!)

• 3 cups chicken broth, low-sodium

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and sliced into rounds

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 bay leaf

• ½ cup heavy cream or half-and-half

• ¼ cup all-purpose flour

• Salt and freshly ground black pepper to taste

• 1 cup frozen peas (optional, added at the end)

For the Fluffy Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• ½ teaspoon garlic powder (optional)

• ¾ cup milk

• ⅓ cup butter, melted (or vegetable oil)

---

The Simple "Set-It-and-Forget-It" Method

Step 1: Build the Stew Base

1. Place the chicken breasts or thighs in the bottom of your slow cooker. Season generously with salt and pepper.

2. Scatter the diced onion, carrots, and celery over and around the chicken.

3. Add the minced garlic, dried thyme, dried rosemary, and the bay leaf.

4. Pour the chicken broth over everything.

Step 2: Slow Cook to Perfection

1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be tender enough to shred easily with a fork.

Step 3: Thicken the Broth

1. About 30 minutes before serving, remove the chicken to a plate and shred it with two forks. Discard the bay leaf.

2. In a small bowl, whisk the ¼ cup of flour with the heavy cream until smooth. This is called a "slurry."

3. Slowly whisk this slurry into the hot liquid in the slow cooker. This will thicken the broth into a luxurious, creamy sauce.

4. Stir the shredded chicken back into the pot. If using, add the frozen peas now.

Step 4: Make and Add the Dumplings

1. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.

2. In a separate bowl or measuring cup, combine the melted butter and milk.

3. Pour the wet ingredients into the dry ingredients and stir with a fork just until combined. Do not overmix! A few lumps are perfectly fine.

4. Drop the dumpling dough by large, rounded spoonfuls directly on top of the simmering stew. Try to space them slightly apart.

Step 5: The Final Cook

1. Increase the slow cooker heat to HIGH (if it wasn't already). Cover and cook for an additional 45-60 minutes, without lifting the lid. This is crucial! The steam is what cooks the dumplings and makes them light and fluffy.

2. The dumplings are done when they are puffed up and a toothpick inserted into the center comes out clean.

Step 6: Serve and Enjoy the Comfort!

1. Ladle the stew and dumplings into bowls. Garnish with fresh parsley if desired.

2. Serve immediately and enjoy the ultimate cozy meal!

---

5 Pro Tips for the Best Chicken and Dumplings

1. Don't Peek! The biggest mistake is lifting the lid while the dumplings are cooking. This lets out the essential steam and can lead to dense, undercooked dumplings.

2. Don't Overmix the Dumplings: Overmixing develops gluten, which makes the dumplings tough. Stir just until the flour is moistened.

3. For Richer Flavor: Use a combination of chicken thighs and breasts. Thighs add more fat and flavor, while breasts stay tender.

4. Add a Flavor Boost: For a deeper flavor base, sauté the onions, carrots, and celery in a pan with a little butter before adding them to the slow cooker.

5. The "Biscuit" Shortcut: In a pinch, you can use a can of refrigerated biscuit dough (the "grands" style). Quarter each biscuit and drop the pieces on top of the stew for the final cook time.

Frequently Asked Questions (FAQ)

Q: Why are my dumplings gummy or dense?
A: This is usually caused by one of three things: 1) Lifting the lid during the steaming process, 2) Overmixing the dumpling batter, or 3) The stew wasn't simmering enough when the dumplings were added, leading to undercooking.

Q: Can I make this recipe with canned biscuits?
A: Yes! This is a popular shortcut. Use one can of flaky refrigerator biscuits. Cut each biscuit into quarters and drop them on top of the stew for the final 45-60 minutes of cooking.

Q: Can I add the dumplings earlier?
A: It's not recommended. The dumplings only need about 45-60 minutes to cook. Adding them too early will cause them to absorb too much liquid and dissolve, making the stew starchy and the dumplings mushy.

Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stove over low heat, adding a splash of broth or milk to loosen it up. The dumplings will soften considerably upon reheating, but the flavor will still be delicious.