This easy Slow Cooker Chicken and Dumplings recipe features tender chicken, creamy broth, vegetables, and fluffy homemade dumplings. A comforting family dinner made right in the crockpot.
Ingredients
For the Chicken
- 1½–2 lb (700–900 g) boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz/298 g) cream of chicken soup
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon garlic powder
- 1 cup frozen peas
For the Dumplings
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
1. Add the Chicken and Vegetables
Place the chicken breasts or thighs in the bottom of the slow cooker. Add the onion, carrots, celery, and garlic.
2. Make the Creamy Broth
In a bowl, whisk together the chicken broth and cream of chicken soup until mostly smooth. Pour the mixture over the chicken and vegetables.
Add thyme, parsley, black pepper, salt, and garlic powder.
3. Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
4. Shred the Chicken
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the crockpot and stir gently.
5. Make the Dumpling Dough
In a bowl, combine the flour, baking powder, and salt. Add the milk and melted butter. Stir just until a soft dough forms. Don’t overmix, or the dumplings can become tough.
6. Add the Dumplings
Drop spoonfuls of dough over the hot chicken mixture. Try to distribute them evenly rather than placing them all in one spot.
7. Cook the Dumplings
Cover the slow cooker again and cook on HIGH for about 45–60 minutes, or until the dumplings are puffed and cooked through.
Keep the lid closed while the dumplings cook. Removing the lid repeatedly allows steam to escape and can prevent them from becoming light and fluffy.
8. Add the Peas
Stir in the frozen peas during the last 10–15 minutes of cooking. Let them warm through without overcooking.
9. Serve
Ladle the creamy chicken and vegetables into bowls, making sure everyone gets plenty of fluffy dumplings. Serve hot.
Tips for Perfect Chicken and Dumplings
- Chicken thighs give the dish extra richness and tend to stay moist.
- Don’t overmix the dumpling dough.
- Keep the slow cooker covered while the dumplings are cooking.
- If the sauce becomes too thick, add a small amount of warm chicken broth.
- Taste the broth before adding additional salt because canned soup and chicken broth can already contain plenty of sodium.
- For extra flavor, add a little fresh parsley just before serving.
Storage
Allow leftovers to cool and refrigerate them in an airtight container for 3–4 days. The dumplings will absorb some of the sauce as they sit, so add a splash of broth when reheating if needed.
This cozy Slow Cooker Chicken and Dumplings is creamy, hearty, and comforting—an ideal meal for a chilly evening or an easy family dinner.