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Cozy Crockpot Chicken and Dumplings: Easy Homemade Dinner

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This cozy crockpot chicken and dumplings is the ultimate hands-off comfort food. Tender chicken, creamy broth, and pillowy dumplings come together in your slow cooker for a soul-warming meal that tastes like a hug.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1 cup (240ml) frozen peas
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 3/4 cup (180ml) whole milk

Instructions

  1. Prep the Veggies (10 minutes): Dice the carrots, celery, and onion into roughly half-inch pieces. Mince the garlic.
  2. Layer the Base: Place the chicken breasts or thighs in the bottom of the slow cooker. Top with the diced carrots, celery, onion, and minced garlic. Sprinkle the dried thyme, parsley, salt, and pepper over everything. Tuck the bay leaf into the side.
  3. Add the Liquids: In a separate bowl, whisk together the chicken broth and the can of cream of chicken soup until smooth. Pour this mixture over the chicken and vegetables. Don’t stir.
  4. Cook Low and Slow: Cover the slow cooker 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.
  5. Shred the Chicken: Once the chicken is cooked, carefully remove it to a cutting board. Use two forks to shred it into bite-sized pieces. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir in the frozen peas. Let it sit while you make the dumplings.
  6. Make the Dumpling Dough (5 minutes): In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir with a fork until just combined. The dough will be soft and slightly sticky—don’t overmix.
  7. Drop the Dumplings: Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the surface of the simmering stew. Try to space them out a little. You should get about 12-14 dumplings.
  8. Steam the Dumplings: Cover the slow cooker and cook on HIGH for 30-45 minutes, or until the dumplings are cooked through. To test, insert a toothpick into the center of a dumpling—it should come out clean.
  9. Rest and Serve: Turn off the slow cooker and let the dish rest for 10 minutes. Ladle into bowls, making sure each serving gets a few dumplings and plenty of the creamy stew.

Notes

Don’t lift the lid during cooking, especially during the dumpling stage. For a thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before adding dumplings. For best results, use room-temperature ingredients for the dumplings.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, comfort food, cozy dinner

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