Go Back
Hearty crockpot chicken and dumplings in a ceramic bowl

Grandma's Comforting Crockpot Chicken and Dumplings

This ultimate comfort food features tender chicken and fluffy dumplings cooked in a rich, savory broth right in your slow cooker. It’s perfect for a cozy family meal with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Base
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt to taste
  • Freshly ground black pepper to taste
Dumplings
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk (whole milk for richer dumplings)
  • ¼ cup butter, melted
  • 1 tbsp fresh parsley, chopped Optional
Thickening (if needed) & Finishing
  • ½ cup heavy cream
  • 2 tablespoons cornstarch mixed with cold water (slurry - optional)

Equipment

  • Slow Cooker
  • Forks
  • Medium bowl
  • Small bowl

Method
 

Crockpot Cooking
  1. Place the chopped onion, carrots, and celery at the bottom of your slow cooker.
  2. Add the chicken breasts or thighs over the vegetables, then pour in the chicken broth and cream of chicken soup, and season with thyme, rosemary, salt, and pepper.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is very tender.
  4. Carefully remove the cooked chicken and shred it with two forks; set aside.
Dumpling Preparation
  1. While the chicken rests, whisk together flour, baking powder, and salt in a medium bowl.
  2. In a separate small bowl, whisk milk and melted butter, then pour wet ingredients into the dry and mix until just combined, being careful not to overmix.
Finishing Touches
  1. If desired, stir the cornstarch slurry into the broth mixture, cook on high for 15-20 minutes, stirring occasionally until slightly thickened.
  2. Stir the shredded chicken and heavy cream into the crockpot.
  3. Drop spoonfuls of dumpling dough into the hot liquid, cover, and cook on HIGH for another 20-30 minutes until dumplings are puffed and cooked through.
  4. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For best results, do not overmix the dumpling dough; some lumps are fine. Serving with a side of crusty bread is highly recommended to soak up the delicious broth.