Crock Pot Chicken and Dumplings

The Crock Pot Chicken and Dumplings is one of those dishes that always feels like a warm hug on a chilly evening. Imagine coming home after a long day, greeted by the comforting aroma of this classic meal wafting through your house. This recipe has been a staple in my family for years; it’s simple, hearty, and brings everyone to the table with smiles. I can still remember the first time I made it. I was a bit nervous as a novice cook, but the instructions were straightforward, and the result was nothing short of magical. Everyone raved about it! The combination of tender chicken, fluffy dumplings, and a flavorful broth is truly irresistible. Whether you’re serving it for a cozy family dinner or a gathering with friends, Crock Pot Chicken and Dumplings never disappoints.

Ingredients Required for Crock Pot Chicken and Dumplings

When it comes to making Crock Pot Chicken and Dumplings, the ingredients play a pivotal role in creating that rich and hearty flavor. The combination of vegetables, chicken, and seasonings melds perfectly to create a comforting dish that warms the soul. Here’s what you’ll need:

• 1 tablespoon extra-virgin olive oil – Used for sautéing the vegetables, adding a rich flavor base.
• 1 pound carrots (peeled and cut into a 1/4 to 1/2-inch dice) – They bring sweetness and texture to the dish.
• 3 medium celery stalks (cut into 1/4 to 1/2-inch dice) – Adds a nice crunch and flavor.
• 1 medium Yukon gold potato (peeled and cut into a 1/4 to 1/2-inch dice) – Provides heartiness and helps thicken the broth.
• 1 small yellow onion (diced) – A classic aromatic that builds flavor.
• 2 teaspoons poultry seasoning – A flavorful blend that enhances the chicken taste.
• ¾ teaspoon kosher salt (divided) – Essential for seasoning the dish properly.
• ½ teaspoon ground black pepper – Adds a warm, spicy note.
• 14 ounces low sodium chicken broth – The base of our soup that brings everything together.
• 1 ½ pounds boneless, skinless chicken breast – Tender protein that soaks up the flavors.
• 2 tablespoons unsalted butter – Enhances richness.
• ¼ cup all-purpose flour – Used for thickening the broth.
• 2 cups 2% milk – Adds creaminess to the dish.
• 1 cup frozen peas – For a burst of color and sweetness.
• Chopped fresh parsley or thyme (optional for serving) – A garnish that adds freshness.
• 1 cup all-purpose flour – For making the dumplings.
• 1 cup white whole wheat flour – Adds fiber and flavor to the dumplings.
• 1 tablespoon (plus 1 teaspoon) baking powder – Helps the dumplings rise.
• 1 teaspoon kosher salt – Necessary for the dumplings as well.
• ¼ teaspoon garlic powder – Adds a hint of garlic flavor.
• 1 cup (plus 1 tablespoon) 2% milk – For the dumplings to achieve the right consistency.

Directions for Crock Pot Chicken and Dumplings

Making Crock Pot Chicken and Dumplings is a delightful experience that fills your home with incredible aromas. Follow these simple steps to create a dish that will have everyone begging for the recipe.

1. Start by heating the olive oil in a wide skillet over medium high heat. Add the carrots, celery, potato, and onion. Sauté the vegetables until they begin to soften, and the onion turns translucent, about 6 to 8 minutes. This step is crucial as it builds a flavorful base.
2. Stir in the poultry seasoning, 1/2 teaspoon of kosher salt, and black pepper. Cook for an additional 30 seconds, allowing the spices to bloom in the heat, intensifying their flavors.
3. Transfer the sautéed vegetables to the bottom of a 6-quart slow cooker. There’s no need to wash the skillet yet; you’ll use it again soon.
4. Pour the chicken broth into the slow cooker, creating a savory bath for the chicken. Arrange the chicken breasts in a single layer on top of the vegetables. Sprinkle with the remaining 1/4 teaspoon of kosher salt.
5. Cover and cook on low for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer the chicken to a cutting board to cool, turning off the slow cooker. Cover it to keep the heat.
6. While the chicken is cooling, prepare the dumplings. In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, kosher salt, and garlic powder. Pour in the milk, and stir with a rubber spatula or wooden spoon until combined. The batter should be stiff and thick enough to scoop. Let it rest for at least 5 minutes.
7. Using the same skillet, melt the butter over medium heat. Sprinkle the flour over the top, whisk, and cook until golden brown, about 30 seconds to 1 minute. This roux will help thicken the broth later.
8. Gradually pour in the milk, whisking continuously to break up any lumps. Bring to a gentle boil, stirring until the mixture thickens, about 3 minutes. This creamy mixture is essential for the final texture of your dish.
9. Pour the thickened milk mixture into the slow cooker and stir to combine with the other ingredients. Add in the peas for a pop of sweetness.
10. Once the chicken is cool enough to handle, dice it into bite-sized pieces and stir it back into the slow cooker.
11. Set the slow cooker to HIGH. Using a medium-sized scoop or spoon, drop the dumpling dough by generous tablespoons on top of the soup. Spread the scoops evenly over the surface of the soup; the top will be mostly covered, with some soup peeking through.
12. Cover the slow cooker and cook on HIGH for 1 additional hour, or until the dumplings are cooked through. To check, remove one dumpling and cut it in half; it should be moist but no longer raw inside.
13. Finally, sprinkle fresh parsley or thyme over the top before serving. To serve, scoop down through the dumplings into the soup, ensuring each serving has both a portion of soup and dumplings. Enjoy hot, mixing the dumplings into the soup for each delightful bite!

Ways to Adapt This Recipe

When it comes to Crock Pot Chicken and Dumplings, there are countless ways to put your personal touch on this classic dish. Here are some adaptations you might consider:

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Using Bisquick: For a shortcut, mix 2 cups of Bisquick with 2/3 cup of milk to form the dumpling dough.
• Canned Biscuits: Quarter about 7 to 8 uncooked canned biscuits and scatter them over the soup for a quick dumpling option.
• Crescent Rolls: Cut crescent roll dough into quarters and follow the same method as the canned biscuits for a flaky twist.
• Pairing Options: Serve alongside a fresh salad or some crusty bread for a complete meal.

Accompaniments for Crock Pot Chicken and Dumplings

Serving Crock Pot Chicken and Dumplings can be as delightful as the dish itself. Here are some perfect accompaniments:

• Crusty Bread: A loaf of warm, crusty bread is perfect for soaking up the delicious broth.
• Fresh Salad: A light green salad with a citrus vinaigrette balances the richness of the dumplings.
• Seasonal Vegetables: Roasted seasonal vegetables make for a lovely side dish that complements the flavors.
• Great for Family Gatherings: This dish serves well for family dinners or gatherings, where everyone can enjoy it together.
• Comfort Food for Any Occasion: Whether it’s a cold winter night or a casual weekend, this meal is fitting for any occasion.
• Storage Tips: Make sure to store leftovers in an airtight container to maintain freshness.

FAQ

Conclusion

The Crock Pot Chicken and Dumplings is truly a comforting dish that brings warmth and joy to any table. Its blend of tender chicken, fluffy dumplings, and savory broth makes it a family favorite that’s perfect for any occasion. I encourage you to try this recipe for yourself and share it with your loved ones. You won’t be disappointed with this hearty, delicious meal that can be enjoyed on a cold winter evening or any time you crave comfort food.

Crock Pot Chicken and Dumplings

The ultimate comfort food, Crock Pot Chicken and Dumplings combines tender chicken, fluffy dumplings, and a rich, savory broth. Perfect for an easy weeknight dinner, this dish is sure to satisfy your cravings! Make it tonight for a warm, hearty meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 480 kcal

Equipment

• Skillet
• Whisk
• Wooden Spoon
• Peeler
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Slow Cooker

Ingredients

  

• 1 tablespoon extra-virgin olive oil
• 1 pound carrots peeled and cut into a 1/4 to 1/2-inch dice
• 3 medium celery stalks cut into a 1/4 to 1/2-inch dice
• 1 medium Yukon gold potato peeled and cut into a 1/4 to 1/2-inch dice
• 1 small yellow onion diced
• 2 teaspoons poultry seasoning
• ¾ teaspoon kosher salt divided
• ½ teaspoon ground black pepper
• 14 ounces low sodium chicken broth
• 1 ½ pounds boneless, skinless chicken breast
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups 2% milk
• 1 cup frozen peas
• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 1 tablespoon baking powder plus 1 teaspoon
• 1 teaspoon kosher salt
• ¼ teaspoon garlic powder
• 1 cup 2% milk plus 1 tablespoon

Instructions

 

• Heat the olive oil in a wide skillet with high sides over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften and the onion is turning translucent, about 6 to 8 minutes. Stir in the poultry seasoning, 1/2 teaspoon salt, and pepper, and cook 30 additional seconds. Transfer to the bottom of a 6-quart slow cooker. Keep the skillet handy for later (no need to wash it yet).
• Pour the chicken broth into the slow cooker, then arrange the chicken breasts in a single layer on top. Sprinkle the chicken breasts with the remaining 1/4 teaspoon kosher salt.
• Cover and cook on low for 2 to 3 hours, until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer the chicken to a cutting board to cool. Turn off the slow cooker and cover it.
• Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
• In the same skillet you used to cook the vegetables, melt the butter over medium heat. Once the butter is melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 30 seconds to 1 minute.
• Pour in the milk a few splashes at a time, whisking continuously as you go to remove any lumps. Bring to a gentle boil, continuing to whisk to smooth out any residual lumps. Let cook and bubble, whisking all the while, until the mixture thickens, about 3 minutes.
• Pour the milk mixture into the slow cooker and stir to combine. Stir in the peas.
• At this point, the chicken should be cool enough to handle. Dice it into bite-sized pieces, then stir it into the slow cooker.
• Turn the slow cooker to HIGH. With a medium-sized scoop or a spoon, scoop the dumpling dough by generous tablespoons and drop it on top of the soup, spreading the scoops evenly; the top of the soup will be mostly covered, but you'll see some peeking through.
• Cover the crockpot and cook on HIGH for 1 additional hour, or until the dumplings are cooked through. To check for doneness, remove a dumpling and cut it in half to make sure it's no longer raw inside (it will still be very moist). Sprinkle the fresh parsley or thyme over the top.
• To serve, use a big spoon to scoop down through the top of the dumplings and into the soup underneath, ensuring each serving has a portion of both the soup and dumplings. Enjoy hot, breaking the dumplings up into the soup so that you enjoy a bit of both in each bite.

Notes

• Tip 1: Refrigerate leftovers in an airtight storage container for up to 3 days.
• Tip 2: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• Tip 3: To use Bisquick, mix 2 cups of Bisquick together with 2/3 cup milk of your choice. Once a dough has formed, drop it by the spoonful on top of the soup when the recipe calls for the dumplings to be added.
• Tip 4: To use canned biscuits, quarter about 7 to 8 uncooked canned biscuits. When the recipe calls for the dumplings to be added, scatter the biscuit pieces over the top of the soup instead.
• Tip 5: To use crescent rolls, cut your crescent roll dough into quarters and follow the same method as the canned biscuit version.

Keyword comfort food recipes, easy chicken dumplings, hearty dumplings recipe, slow cooker chicken soup

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!