If you’re craving a dish that feels like a warm hug on a chilly day, this Crockpot Chicken and Dumplings Recipe is exactly what you need. I absolutely love this recipe because it takes all the classic comfort flavors and turns them into an effortless slow-cooker meal. You’ll find that the tender chicken, hearty veggies, and those fluffy homemade dumplings come together into the most satisfying bowl of goodness—without anyone having to stand over the stove for hours. Trust me, this recipe is fan-freaking-tastic and perfect for busy days when you want dinner ready without fuss.

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Why You’ll Love This Recipe

Hands-off Cooking: Set it up in the morning and come home to a delicious dinner ready to devour.
Comfort Food Classic: Who doesn’t love the classic combo of chicken, veggies, and fluffy dumplings?
Fluffy Homemade Dumplings: Forget canned biscuit dough—these dumplings are made from scratch and totally worth it.
Perfectly Balanced Flavors: The herbs and seasoning make every bite cozy but never bland.

A close-up top view of a white slow cooker filled with thick, creamy chicken and vegetable stew. The stew has visible chunks of white chicken, soft carrots in bright orange, green peas, and tender mushrooms all mixed in a light beige sauce, which looks rich and smooth. There are several small, light dumplings scattered throughout, with finely chopped green herbs sprinkled on top for texture. A silver spoon is partially inserted into the stew, resting near the edge of the slow cooker, with some of the stew on it. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crockpot Chicken and Dumplings, slow cooker chicken and dumplings, easy comfort food, hearty chicken stew, homemade dumplings

Ingredients You’ll Need

This Crockpot Chicken and Dumplings Recipe relies on simple, fresh ingredients that combine to build layers of flavor. I love how the mix of carrots, celery, and potatoes gives the broth a natural sweetness, while the herbs add that cozy aroma we all crave. When you shop, I recommend picking fresh veggies and good-quality chicken breasts for the best results.

Flat lay of peeled and chopped large carrots, finely chopped celery ribs, peeled and diced medium potatoes, minced garlic cloves, fresh boneless skinless chicken breasts, frozen green peas, dried parsley and thyme herbs, and a small pile of all-purpose flour, arranged beautifully with bright natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Crockpot Chicken and Dumplings, slow cooker chicken and dumplings, easy comfort food, hearty chicken stew, homemade dumplings

Carrots: Peeled and chopped for natural sweetness and texture.
Celery: Finely chopped to add subtle earthiness and depth.
Potatoes: Peeled and cut into ½-inch pieces to help hearten the stew.
Onion: Finely chopped to melt into the savory base of the dish.
Frozen peas: Added last for a pop of color and gentle sweetness.
Garlic: Minced, because garlic makes everything better.
Salt: Essential for seasoning both the stew and dumplings carefully.
Dried parsley: For a bright, herby touch that feels fresh.
Dried thyme: A classic herb pairing that’s subtle but impactful.
Pepper: Just a pinch to enhance all the flavors without overpowering.
Boneless, skinless chicken breasts: Lean and tender, they absorb the flavors beautifully while staying moist.
Low-sodium chicken broth: The foundation of the stew—low sodium lets you control the saltiness better.
Half-and-half: Adds creaminess without being too heavy.
Cornstarch: For thickening the stew perfectly—no runny broth here.
All-purpose flour: The base for the fluffy dumplings you’ll fall in love with.
Baking powder: The secret to keeping your dumplings light and airy.
Italian seasoning: A blend that gives the dumplings an extra herbal lift.
Milk: Adds moisture to the dumpling dough for a tender bite.
Oil: Helps cook the dumplings just right in the slow cooker.

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 making this Crockpot Chicken and Dumplings Recipe my own by switching it up depending on what’s in the fridge or my mood. Don’t be shy to add your twist—it’s all about making this comforting meal work for you and your family.

Variation: I sometimes swap chicken breasts for thighs when I want an even more tender, juicy texture—plus, thighs add extra flavor to the broth.
Variation: For a lighter version, use half-and-half or even whole milk instead of creamier options.
Variation: Try adding mushrooms or green beans for more veggie variety—my family goes crazy for the mushrooms in this.
Variation: Gluten-free? Use a gluten-free flour blend for the dumplings, and make sure your chicken broth is GF too—you won’t miss a thing.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Prep and layer your veggies and chicken

Start by adding your peeled and chopped carrots, celery, potatoes, and onions right into the bottom of your crockpot. These veggies form the heart of the stew and help build a rich flavor base. Then place the chicken breasts on top so they cook evenly without being overwhelmed by the heavier vegetables.

Step 2: Season and pour in broth

Mix your garlic, salt, parsley, thyme, and pepper into the chicken broth and pour it over the chicken and veggies. This is where those herbs start infusing all the delicious flavors. Cover the crockpot and set it on low for 6 hours, or high for about 3-4 hours, until the chicken is tender and cooked through.

Step 3: Make dumpling dough

While the chicken and veggies simmer, combine your flour, baking powder, salt, and Italian seasoning in a bowl. Stir in the milk and oil until it forms a soft dough. I discovered this trick of mixing dry and wet ingredients separately first makes it easier to get dumplings that hold together but stay fluffy.

Step 4: Shred chicken and thicken the stew

Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Mix the cornstarch into the half-and-half, then add both to the crockpot along with the shredded chicken and frozen peas. Stir gently. This thickens the sauce beautifully and makes it cozy and creamy without needing heavy cream.

Step 5: Add dumplings and finish cooking

Drop spoonfuls of your dumpling dough over the top of the stew. Cover and cook on high for 30-45 minutes, or until the dumplings are puffed up and cooked through. Peek carefully a couple times—you’ll want to keep the lid closed mostly to trap steam that helps the dumplings rise perfectly.

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Pro Tips for Making Crockpot Chicken and Dumplings Recipe

Even Cooking: I always chop the veggies into similar sizes so everything cooks evenly and the potatoes aren’t underdone.
Don’t Skip the Cornstarch: This step thickens the broth wonderfully—without it, you’ll get a soupier stew, which is tasty but not the same comfort vibe.
Use a Light Hand with Dumplings: Spoon dumplings onto the stew without packing them too tightly to keep them fluffy.
Patience is Key: Avoid lifting the lid too often during the dumpling cooking time or you’ll lose the steam that helps them puff up beautifully.

How to Serve Crockpot Chicken and Dumplings Recipe

A white bowl filled with creamy chicken and vegetable stew, showing thick, white biscuit dumplings on top, surrounded by soft orange carrot slices, bright green peas, light tan potato chunks, and pieces of white chicken in a smooth, pale cream sauce with herbs sprinkled on top. A silver spoon with a decorated handle rests inside the bowl on the right side, partially scooping some dumplings and veggies. The bowl sits on a folded grey and white striped cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Crockpot Chicken and Dumplings, slow cooker chicken and dumplings, easy comfort food, hearty chicken stew, homemade dumplings

Garnishes

I like topping my chicken and dumplings with a sprinkle of fresh chopped parsley. It adds a bright, fresh note that balances the richness. Sometimes I also add a little cracked black pepper right at the table for that extra bit of spice that wakes everything up.

Side Dishes

This stew is hearty enough to be a meal on its own, but when I want to give it a little extra, I serve it with a side of crisp green salad or some warm crusty bread to soak up all the delicious gravy. Roasted Brussels sprouts or steamed green beans also pair beautifully for some added veggie crunch.

Creative Ways to Present

For special occasions, I serve this Crockpot Chicken and Dumplings in rustic individual bowls sprinkled with a bit of smoked paprika for a subtle smoky flavor and extra visual pop. Layering the dumplings over the chicken and veggies just so makes it look like a cozy casserole—and people always comment on how inviting it looks!

Make Ahead and Storage

Storing Leftovers

My family usually has leftovers, which I store in an airtight container in the fridge. The dumplings soak up some of the broth as they rest, making the stew even more flavorful the next day. Leftovers last about 3-4 days—just give them a quick stir before reheating.

Freezing

I’ve found freezing works best if you save the stew and dumplings separately because the dumplings can get a bit mushy when thawed. Freeze the stew broth with shredded chicken and veggies in a container, and make fresh dumplings when you reheat. That way, you keep the texture spot-on.

Reheating

To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. If the stew seems too thick, add a touch of chicken broth or milk to loosen it up. If making fresh dumplings, add them at this point and cook until fluffy—your leftovers will taste like a fresh meal!

FAQs

Can I use chicken thighs instead of chicken breasts in this Crockpot Chicken and Dumplings Recipe?

Absolutely! Chicken thighs will add an even richer flavor and stay very moist during slow cooking. Just be mindful that thighs may cook slightly faster than breasts, so check for doneness to avoid overcooking.
How do I ensure the dumplings stay fluffy and don’t get soggy?

The key is to drop dumplings lightly over the stew without packing them, cover the crockpot to trap steam, and avoid lifting the lid too often. Using baking powder also helps create light, fluffy dumplings that cook through nicely.
Can I use canned biscuits instead of making homemade dumplings?

While canned biscuits can be a shortcut, homemade dumplings have a lighter texture and absorb the flavors better. If you’re pressed for time, go ahead with biscuits, but for the tastiest results, I recommend the homemade version.
Is it okay to cook the Crockpot Chicken and Dumplings Recipe on high instead of low?

Yes, cooking on high speeds things up—you’ll want about 3-4 hours for the chicken and veggies to cook. Just keep an eye on the timing so the chicken doesn’t dry out.
Can I make this recipe dairy-free?

Yes! Swap the half-and-half and milk for dairy-free alternatives like coconut milk or almond milk, and use oil instead of butter if typically added. The stew will still be creamy and delicious.

Final Thoughts

Honestly, this Crockpot Chicken and Dumplings Recipe has become one of my go-to comfort meals during busy weeks or colder months. I love how easy it is to prepare yet it delivers everything I want from a comforting dinner—warmth, flavor, and that melt-in-your-mouth dumpling texture. If you want a recipe that feels homemade but doesn’t demand all your attention, give this one a try. I promise, once you make it, it’ll be a family favorite you return to again and again.