Crockpot Chicken and Dumplings for the Ultimate Comfort Bowl

There’s something special about a bowl of tender chicken, soft dumplings, and creamy broth waiting for you at the end of the day. This crockpot version gives you all the comfort of the classic with hardly any effort. It’s perfect for busy weeknights, lazy Sundays, or when you just want something warm and soothing.

The slow cooker does the work, the flavors simmer and deepen, and the kitchen smells incredible. If you’re craving simple, hearty, and homestyle, this recipe checks every box.

Why This Recipe Works

Hands-off cooking: The slow cooker gently cooks the chicken until it’s tender and easy to shred, while the broth builds deep flavor.
Simple ingredients: Pantry staples like chicken broth, carrots, celery, and biscuits (or simple dumpling dough) keep it easy and affordable.
Creamy without being heavy: A bit of cream or milk gives the sauce richness without turning it into a thick gravy.
Flexible: You can use boneless skinless thighs or breasts, fresh or frozen vegetables, and homemade or shortcut dumplings.
Family-friendly: Mild flavors, soft textures, and that classic chicken-and-biscuit vibe make it a hit with kids and adults.

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons unsalted butter (optional, for richness)
1/2 cup heavy cream or whole milk
2 tablespoons all-purpose flour (for thickening)
1 cup frozen peas (optional)
2 tablespoons chopped fresh parsley, for garnish

For the dumplings (two options):

Shortcut: 1 can refrigerated biscuit dough, cut into 1-inch pieces
Homemade: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 2 tablespoons cold butter (grated), 1/2 cup milk

How to Make It

Load the slow cooker: Add the chicken, onion, carrots, celery, garlic, chicken broth, thyme, parsley, bay leaf, salt, pepper, and butter to the crockpot. Stir gently.
Cook the base: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender.
Shred the chicken: Remove the chicken to a plate and shred with two forks.
Discard the bay leaf. Return the shredded chicken to the slow cooker.
Thicken the broth: Whisk the flour with the cream (or milk) until smooth. Stir this mixture into the slow cooker.
Add peas if using. Cover and cook on High for 15–20 minutes to thicken slightly.
Make the dumplings (homemade option): In a bowl, whisk flour, baking powder, and salt. Cut in the grated cold butter with a fork until sandy.
Stir in milk just until a soft dough forms. Do not overmix.
Add the dumplings: Drop tablespoon-sized portions of dumpling dough onto the hot stew, spacing them slightly. If using biscuit dough, scatter the 1-inch pieces over the surface.
Steam the dumplings: Cover and cook on High for 45–60 minutes, or until the dumplings are puffed, set in the center, and no longer doughy.
Avoid lifting the lid for the first 30 minutes.
Finish and season: Taste and adjust salt and pepper. Stir gently around the dumplings without breaking them. Garnish with fresh parsley and serve warm.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
Freeze: The stew freezes well, but dumplings can soften after thawing.
For best results, freeze the chicken mixture without dumplings for up to 3 months. Add fresh dumplings when reheating.
Reheat: Warm gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring occasionally. Add a splash of broth or milk if it thickens too much.

Why This is Good for You

Lean protein: Chicken provides a satisfying protein boost to keep you full and support muscle health.
Vegetable variety: Carrots, celery, onions, and peas bring fiber, vitamins, and natural sweetness.
Balanced comfort: The dish blends protein, carbs, and fats in a way that’s filling without feeling heavy when portioned reasonably.
Customizable nutrition: You can use more vegetables, lighten the cream, or choose whole-wheat flour in the dumplings for extra fiber.

Common Mistakes to Avoid

Overcooking the dumplings: They should be soft and fluffy, not gummy.
Keep the lid closed while they steam and test the center before serving.
Skipping the thickener: Without the flour-and-cream mixture, the broth can be thin. That small step creates the classic, velvety texture.
Underseasoning: The flavors are gentle, so salt matters. Taste at the end and adjust to bring everything to life.
Using too much biscuit dough: Overcrowding leads to clumping and uneven cooking.
Stick to tablespoon-sized pieces and give them space.
Lifting the lid early: Steam is key to fluffy dumplings. Resist peeking for at least 30 minutes after adding them.

Variations You Can Try

Rotisserie shortcut: Stir in shredded rotisserie chicken during the thickening step and reduce the initial cook time.
Herby lemon: Add 1 teaspoon lemon zest and extra fresh parsley or dill for brightness.
Mushroom and thyme: Sauté 8 ounces sliced mushrooms and add with the vegetables for a deeper, savory flavor.
Vegetable-forward: Add diced parsnips, green beans, or corn. Keep the total volume similar so the stew doesn’t get crowded.
Lightened-up: Use evaporated milk or half-and-half instead of heavy cream, and try dumplings made with half whole-wheat flour.
Gluten-free: Use a gluten-free all-purpose blend for thickening and dumplings, or top with gluten-free biscuit dough.
Spiced comfort: Add a pinch of smoked paprika and a dash of hot sauce for a subtle kick without overpowering the dish.

FAQ

Can I cook this on the stovetop instead?

Yes.

Simmer the chicken, vegetables, broth, and seasonings in a Dutch oven for 30–40 minutes until the chicken is tender. Shred, thicken with the flour-cream mixture, add dumplings, cover, and steam for 15–20 minutes until set.

Is it better to use chicken thighs or breasts?

Thighs stay juicier and shred beautifully, especially with long, slow cooking. Breasts work too, but keep an eye on timing so they don’t dry out.

Either way, the result is delicious.

Can I use canned soup instead of the cream and flour?

You can, but it changes the flavor and sodium level. If you use it, choose a low-sodium cream of chicken soup and skip the flour and cream step. Add a bit of extra broth if it becomes too thick.

How do I know the dumplings are done?

They should be puffed, dry to the touch on top, and cooked through in the center.

Insert a toothpick—if it comes out clean or with a few moist crumbs, they’re ready.

What if my sauce is too thick?

Stir in warm chicken broth or a splash of milk until it’s the consistency you like. Add slowly and taste for seasoning after thinning.

Can I add noodles instead of dumplings?

Sure. Stir in uncooked egg noodles during the thickening step and cook on High until tender, about 12–15 minutes.

You may need extra broth.

Do I have to brown the chicken first?

No. Browning adds depth but isn’t necessary here. The slow cooker builds flavor over time, and the dish tastes great without searing.

Final Thoughts

Crockpot Chicken and Dumplings is everything you want from comfort food: warm, creamy, and deeply satisfying, without demanding much from you.

It’s simple to prep, easy to customize, and makes enough for leftovers. Whether you use homemade dumplings or the biscuit shortcut, you’ll end up with a cozy bowl that tastes like home. Make it once, and it’ll become a steady part of your dinner rotation.