Crockpot Chicken and Dumplings: A Cozy, Slow-Cooked Classic
There’s no meal more comforting than a bowl of Crockpot Chicken and Dumplings. This hearty one-pot wonder is filled with tender chicken, hearty vegetables, and pillowy herb-speckled dumplings, all slow-simmered in a creamy, savory broth. It’s the perfect dinner to come home to—especially on chilly nights.
Why I Love This Recipe
This recipe brings together all the coziness of traditional chicken and dumplings without standing over the stove. By using a crockpot and a few simple ingredients (like rotisserie chicken and a quick homemade dumpling mix), this version is not only rich and flavorful but also incredibly easy. Plus, you can customize the broth to your taste—creamy or light, herbaceous or mild.
Ingredients
For the Stew:
- 1 Tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 1 can green peas
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- Salt & pepper to taste
- 1/2 cup heavy cream or half-and-half (optional for richness)
- 1–2 Tbsps flour or cornstarch slurry to thicken
- Fresh parsley, for garnish
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsps cold butter, cubed
- 3/4 cup milk or buttermilk
- Optional: 2 Tbsp chopped chives or parsley for herb dumplings
Swaps and Notes
- Use frozen veggies to save prep time.
- Skip the cream for a lighter broth or use coconut cream for dairy-free richness.
- Want extra flavor? Add a splash of white wine with the broth.
Step-by-Step Instructions
1. Make the Stew Base
Heat oil or butter in a large pot. Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook 1 minute more.
Add chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Simmer 15 minutes. Thicken with flour/cornstarch slurry if desired.
Stir in cream (optional) and add the peas. Reduce heat to low.
2. Prepare the Dumpling Dough
In a bowl, whisk flour, baking powder, salt, and pepper. Cut in butter until crumbly. Stir in milk until just combined—don’t overmix. Add herbs if using.
3. Cook the Dumplings
Drop 1–2 tablespoon scoops of dough onto the stew. Cover and simmer on low (no peeking!) for 20 minutes until dumplings are fluffy and cooked through.
Garnish with parsley and serve hot.
Tips for Success
- Keep the pot covered during dumpling cooking for best results.
- Use a pastry cutter or fork to work the butter into the flour evenly.
- Make this in a slow cooker by transferring the stew to a crockpot after step 2 and adding dumplings near the last 1–1.5 hours of cook time.
Serving Suggestions & Pairings
Pair this classic with:
- Crockpot Nacho Dip for game day appetizers
- Sheet Pan Quesadillas for a fun, kid-friendly side
- Mexican Chicken and Rice Casserole for a twist on the cozy theme
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. Dumplings will soften but still taste delicious.
More Recipes You’ll Love
- Cheese-Stuffed Chicken Wontons – Crunchy bites to complement your creamy main
- Chocolate Chip Cookie Dough Brownie Bombs – For dessert after this cozy meal
Final Thoughts
This Crockpot Chicken and Dumplings recipe is pure, nostalgic comfort—easy enough for a weeknight and delicious enough for Sunday dinner. From the creamy broth to the soft, fluffy dumplings, every spoonful is warm, filling, and totally satisfying.
Tried it? Share your experience and follow for more slow cooker classics and hearty one-pot wonders from the ChefManiac kitchen! 🍲🐔🫛
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