Name: Crockpot Chicken and Dumplings Recipe
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: Southern American
Ingredients: 3 large carrots (peeled and chopped); 2 ribs celery (finely chopped); 2 medium potatoes (peeled and cut into ½″ pieces); ½ medium onion (finely chopped); ½ cup frozen peas; 3 cloves garlic (finely minced); 1½ teaspoons salt; 1 teaspoon dried parsley; ½ teaspoon dried thyme; ¼ teaspoon pepper; 2 boneless, skinless chicken breasts (about 1 lb); 2½ cups low-sodium chicken broth; 1 cup all-purpose flour (130g); 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon Italian seasoning; ½ cup milk; 2 tablespoons oil; 1 cup half-and-half; 2 tablespoons cornstarch

If you’re craving a cozy, soul-soothing meal that basically feels like a warm hug in a bowl, then let me introduce you to my Crockpot Chicken and Dumplings Recipe. This slow cooker version of a classic comfort dish is hands-down one of my family’s favorites, and I love it because it’s so darn easy to make — you just throw everything in the crockpot, go about your day, and come back to a pot full of tender chicken, hearty veggies, and pillowy dumplings swimming in rich, creamy broth. Trust me, once you try this, it’ll be your go-to comfort food any time you want something homemade and downright delicious.

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Why You’ll Love This Recipe

Hands-Off Cooking: Just toss your ingredients in the crockpot and forget about it until dinnertime.
Comfort Food Classic: Tender chicken and fluffy dumplings in a creamy, flavorful broth that feels homemade.
Loaded with Veggies: Carrots, celery, potatoes, and peas make this dish hearty and well-rounded.
Family Favorite: My loved ones devour it every time, and I bet yours will too!

A white slow cooker bowl filled with a creamy stew showing two visible layers: the base is a light beige sauce with small chunks of orange carrot, green peas, and shredded pale meat, topped with soft, round, light golden biscuit dumplings scattered evenly over the stew. Small green herb sprinkles are spread over the dumplings and sauce, adding contrast. The bowl rests on a white marbled surface with a bunch of fresh green herbs to the left and a small white bowl of chopped green herbs on the top right corner. A striped grey cloth is partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Crockpot Chicken and Dumplings Recipe lies in the simple but well-balanced mix of fresh vegetables, tender chicken, and the dumplings that soak up all those yummy flavors. Here’s a bit about what you’ll be using and why these ingredients work so well together.

Carrots: I like to peel and chop them into bite-sized pieces so they cook evenly and add a touch of natural sweetness.
Celery: Adds a subtle aromatic crunch that balances out the richness of the broth.
Potatoes: I go for medium-sized peeled potatoes cut into half-inch cubes — they hold their shape nicely and make the dish extra hearty.
Onion: Finely chopped for a mild, mellow flavor that blends in perfectly.
Frozen Peas: Added toward the end for a pop of color and sweetness.
Garlic: Minced finely to infuse the broth with a gentle, savory kick.
Boneless, Skinless Chicken Breasts: I prefer breasts for lean meat that cooks until tender but stays juicy.
Low-Sodium Chicken Broth: You want good quality broth here — it really brings that deep chicken flavor without salty overload.
Half-and-Half: Creamy and smooth, this makes the broth rich without being too heavy.
Cornstarch: To thicken the broth and get that perfect gravy texture.
All-Purpose Flour: Key to making light, fluffy dumplings.
Baking Powder: Helps your dumplings puff up nicely.
Italian Seasoning, Salt, Pepper, Parsley, Thyme: These herbs and spices add depth and that classic homestyle flavor.
Milk and Oil: Essential for bringing the dumpling dough together with just the right tender crumb.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Crockpot Chicken and Dumplings Recipe is super adaptable. Over the years, I’ve tried a few tweaks to make it my own, and you should definitely feel free to adjust it to suit your tastes or what you have on hand.

Dairy-Free Version: I swap the half-and-half and milk for coconut milk or almond milk, and it still turns out creamy and comforting.
Veggie-Loaded: Once, I added mushrooms and green beans, and my family went crazy for the extra depth of flavor and texture.
Spicy Kick: Adding a pinch of cayenne or a little hot sauce to the broth gave it a fantastic warmth without overpowering the dish.
Different Proteins: I sometimes use boneless skinless chicken thighs instead of breasts for juicier, more flavorful meat.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Prep Your Veggies and Chicken

Start by peeling and chopping your carrots and potatoes into uniform pieces — about half an inch is perfect so they cook evenly. Finely chop your celery and onion, and mince the garlic cloves. Place all these veggies in the crockpot. Then season your chicken breasts with salt, pepper, parsley, and thyme before adding them on top of the veggies. This layering helps the chicken stay juicy and lets the veggies soak in all that delicious flavor as everything simmers low and slow.

Step 2: Add Broth and Set Your Crockpot

Pour in the low-sodium chicken broth — this is your flavor base, so be sure it’s a good one. Give everything a gentle stir to combine without disturbing the layered chicken too much. Set your crockpot to low and cook for about six hours. This slow cooking method is key to tender chicken and perfectly cooked veggies that melt in your mouth.

Step 3: Make Your Fluffy Dumplings

While the crockpot does its thing, mix the flour, baking powder, Italian seasoning, and salt for your dumplings in a bowl. Add the milk and oil, mixing until just combined — don’t overmix or your dumplings might turn out tough. When your chicken is cooked through, you’ll stir in the half-and-half and thicken the broth with cornstarch dissolved in a little water. Then spoon your dumpling batter right on top of the simmering broth.

Step 4: Cook Dumplings and Finish

Cover and let the dumplings cook for about 20–25 minutes on low. You’ll know they’re done when they’re puffed up, firm on top, and a toothpick inserted in the middle comes out clean. Don’t peek too often, or the heat escapes and it takes longer. Once done, gently stir in the frozen peas for a quick heat-through and freshness before serving.

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Pro Tips for Making Crockpot Chicken and Dumplings Recipe

Don’t Over-Stir the Dumplings: Once you add your dumpling batter, resist the urge to stir—it prevents them from getting fluffy and light.
Use Low-Sodium Broth: It gives you control over saltiness so your dish isn’t overly salty once the half-and-half and seasonings are added.
Layer Ingredients Thoughtfully: Placing chicken on top lets the veggies soak up flavor and the meat stay tender and juicy.
Cornstarch for Perfect Thickness: I learned adding cornstarch slurry near the end creates the ideal creamy gravy without it being runny or gluey.

How to Serve Crockpot Chicken and Dumplings Recipe

A white bowl filled with creamy stew that has thick, soft dumplings layered in the yellowish-white sauce, mixed with orange carrot slices, green peas, small brown mushroom pieces, and white shredded chicken. The stew texture is rich and smooth, with small green herb bits sprinkled on top. A silver spoon is partially inside the bowl, resting on the dumplings and vegetables. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top this dish with a sprinkle of fresh chopped parsley or thyme leaves to brighten things up and add a pop of color. A little cracked black pepper on top gives it a nice finish. If you’re feeling extra cozy, a tiny drizzle of melted butter adds richness right before serving.

Side Dishes

This recipe is pretty much a meal in itself, but sometimes I serve it with a light side salad or some steamed green beans to balance the richness. Crusty bread or warm dinner rolls also work beautifully to soak up every last bit of that delicious gravy.

Creative Ways to Present

For a special occasion, I’ve served this dish in individual ramekins topped with a sprinkle of fresh herbs and a dash of smoked paprika. It’s a cozy presentation that feels extra homey and inviting. You could also plate with a dollop of sour cream or a side of pickled veggies for contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The dumplings soak up the broth as it sits, so when reheating, add a splash of broth or milk to revive that creamy consistency. It reheats beautifully on the stovetop or in the microwave with a gentle stir.

Freezing

Freezing this dish is great for easy meals later on. I let it cool completely, then portion it into freezer-safe containers. When thawing, I recommend overnight in the fridge so the dumplings can retain some texture, then gentle reheating on the stove. Note that dumplings tend to soften a bit after freezing, but the flavor is just as comforting.

Reheating

To reheat, I warm leftovers in a saucepan over low heat with a touch of extra broth or milk to loosen the sauce. Stir gently and heat until warmed through—this keeps the dumplings fluffy and the chicken tender. Microwave works too, but watch the time so it doesn’t dry out.

FAQs

Can I use frozen chicken instead of fresh in the Crockpot Chicken and Dumplings Recipe?

While it’s possible, I recommend using thawed chicken for the best texture and even cooking. Using frozen chicken can increase the cooking time and may lead to uneven results, especially with the dumplings needing a consistent cooking environment.
Can I use canned biscuits instead of homemade dumplings?

Definitely! Canned biscuit dough is a quick shortcut that works well. Just add torn pieces over the crockpot near the end of cooking and allow them to cook through. The texture will be different than homemade dumplings, but still delicious and comforting.
How do I prevent dumplings from getting tough?

The key is to not overmix the dumpling dough and avoid stirring them into the broth once you add them. Let them cook undisturbed so they can puff up and stay tender.
Can I make this recipe in an Instant Pot?

You sure can, but the method will differ slightly to accommodate pressure cooking times. The slow cooker method is my personal favorite because it gently melds flavors; Instant Pot versions require sautéing and precise timing for the dumplings.

Final Thoughts

This Crockpot Chicken and Dumplings Recipe has become a staple in my kitchen because it delivers that unbeatable comfort food experience with minimal effort. Whether you’re feeding your family on a busy weeknight or craving something soothing on a chilly day, this dish always hits the spot. I hope you enjoy making it as much as I do—once you try it, you’ll see why it’s one of my all-time go-to recipes to warm hearts and fill bellies. Give it a shot, and don’t be surprised if it quickly becomes a new family favorite!