Description

This Crockpot Chicken and Dumplings recipe transforms a classic comfort food into an easy slow cooker meal. Tender chicken breasts are slow-cooked with hearty vegetables like carrots, celery, and potatoes in a flavorful broth. Fluffy homemade dumplings made from scratch finish the dish, simmering in a creamy, thickened gravy for the perfect cozy dinner.

Ingredients

Scale

Vegetables & Chicken

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)
2 boneless, skinless chicken breasts (about 1 lb)

Broth & Seasonings

1½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon pepper
2½ cups low-sodium chicken broth

Dumplings

1 cup all-purpose flour (130g)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons oil

Other

1 cup half-and-half
2 tablespoons cornstarch

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Instructions

Prepare Vegetables and Chicken: Peel and chop the carrots, peel and dice the potatoes into ½-inch pieces, finely chop the celery and onion, and mince the garlic. Set all aside for layering in the crockpot.
Add Ingredients to Crockpot: Place the chopped vegetables, garlic, and frozen peas into the slow cooker. Add the chicken breasts on top and sprinkle with salt, dried parsley, thyme, and pepper.
Pour Broth and Cook: Pour the low-sodium chicken broth over the ingredients. Cover and cook on low for approximately 6 hours until the chicken and vegetables are tender.
Make Dumpling Dough: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and Italian seasoning. Add the milk and oil and mix until just combined into a sticky dough.
Shred Chicken: Remove chicken breasts from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
Thicken Broth: In a small bowl, whisk cornstarch into half-and-half until smooth. Stir this mixture into the crockpot to thicken the broth. Continue cooking on low for 10 minutes.
Add Dumplings: Drop spoonfuls of the dumpling dough over the slow cooker’s surface. Cover and cook on low for an additional 30–40 minutes until dumplings are puffed and cooked through.
Serve: Once dumplings are cooked and broth is thick and creamy, stir gently to combine and serve hot.

Notes

This slow cooker recipe makes it easy to enjoy classic chicken and dumplings without standing over the stove.
Ensure dumplings are added towards the end of cooking to prevent them from becoming too dense.
You can substitute half-and-half with heavy cream or whole milk for a richer or lighter texture.
Use low-sodium broth to control the saltiness and flavor balance.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Serving Size: 361 grams
Calories: 413 kcal
Sugar: 5 g
Sodium: 725 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 79 mg