Name: Crockpot Chicken and Dumplings Recipe
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: American
Ingredients: 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); 1½ teaspoons salt; 1 teaspoon dried parsley; ½ teaspoon dried thyme; ¼ teaspoon pepper; 2½ cups low-sodium chicken broth; 1 cup half-and-half; 2 tablespoons cornstarch; 1 cup all-purpose flour (130g); 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon Italian seasoning; ½ cup milk; 2 tablespoons oil

If you’re craving a cozy, comforting meal that feels like a warm hug from the inside, you’re going to fall head over heels for this Crockpot Chicken and Dumplings Recipe. It’s the perfect blend of tender chicken, hearty veggies, and those oh-so-fluffy dumplings that soak up all the delicious flavor — all made effortlessly in your slow cooker. Trust me, once you try this, it’ll be a go-to for chilly nights or any time you want a bit of homemade comfort without fuss.

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Why You’ll Love This Recipe

Effortless Comfort Food: You just toss everything in your crockpot and let it work its magic while you go about your day.
Homemade Dumplings: Unlike some recipes, these dumplings are made from scratch and turn out incredibly fluffy every single time.
Loaded with Veggies: Carrots, celery, peas, and potatoes add heartiness and nutrition, making it a complete meal.
Family Favorite: My family goes crazy for this dish, and I’m sure yours will too after the first bite!

A white oval slow cooker dish is filled with a creamy stew featuring light beige dumplings on top, soft and slightly rounded with a fluffy texture. Beneath the dumplings lies a thick light cream sauce mixed with small pieces of orange carrots and green peas scattered throughout. Finely chopped green herbs sprinkle over the dumplings, adding a touch of color contrast. To the upper left, fresh green parsley peeks into the frame, and on the upper right side, a small white bowl holds chopped green herbs. The whole scene is set on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Crockpot Chicken and Dumplings Recipe come together beautifully to achieve that rich, creamy texture and those tender flavors we all cherish in chicken and dumplings. Plus, I like to keep everything simple and easy to find—no fancy stuff required.

Carrots: Peeled and chopped, they add sweetness and texture that balances the creamy broth perfectly.
Celery: Finely chopped for that subtle, fresh flavor that keeps the dish bright.
Potatoes: Peeled and cut into half-inch pieces; they thicken the stew and make it extra comforting.
Onion: Finely chopped for a savory base—don’t skip it, it’s essential for depth of flavor.
Frozen peas: Tossed in towards the end for a burst of color and subtle sweetness.
Garlic cloves: Finely minced to layer in aromatic goodness.
Salt and pepper: Essential for seasoning, and I’ve included herbs like dried parsley and thyme to keep things classic.
Boneless, skinless chicken breasts: Tender and perfect for slow cooking without drying out.
Low-sodium chicken broth: Keeps the flavor rich without being overly salty.
Half-and-half: Adds luscious creaminess without the heaviness of cream.
Cornstarch: Used to thicken the broth just right.
All-purpose flour and baking powder: These create your dumplings—light, fluffy, and delicious.
Italian seasoning: A little twist in the dumplings to add some herbal depth.
Milk and oil: Combined to make the dumpling dough soft but not greasy.

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 that this Crockpot Chicken and Dumplings Recipe is a solid base you can tweak to fit your mood or what you have on hand. Feel free to get creative to make it truly your own!

Add mushrooms: I’ve added sautéed mushrooms before for an earthier flavor, which my family adored.
Use chicken thighs: Swap chicken breasts for thighs if you prefer juicier, more flavorful meat.
Dairy-free version: Substitute half-and-half with coconut milk and use a dairy-free milk in the dumplings to keep it creamy but allergy-friendly.
Spicy kick: I sometimes toss in a pinch of cayenne or a splash of hot sauce to warm up the flavors during winter.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Prep Your Veggies and Chicken

Start by peeling and chopping those carrots and potatoes into manageable pieces—about half-inch chunks work best to cook evenly. Finely chop the celery and onion, and mince your garlic. I find prepping all the veggies first keeps things moving smoothly, and you won’t feel rushed later. Lay your boneless, skinless chicken breasts aside ready to go into the crockpot.

Step 2: Load Your Crockpot and Slow Cook

Layer the carrots, celery, potatoes, onion, garlic, and seasoning in the crockpot. Nestle the chicken breasts right on top. Pour in the low-sodium chicken broth, then set your slow cooker on low and let it do its thing for about 6 hours. This slow, gentle cooking ensures the chicken is tender and the veggies soak up all those wonderful flavors.

Step 3: Make Dumpling Dough While It Cooks

As your crockpot bubbles away, whip up the dumpling dough by combining the flour, baking powder, Italian seasoning, and salt in a bowl. Mix in the milk and oil until it comes together in a soft dough. You’ll want to keep the dough covered while waiting so it doesn’t dry out—a quick tip I learned to keep those dumplings perfectly tender.

Step 4: Shred the Chicken and Thicken the Broth

When your timer goes off, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot. Mix the cornstarch with the half-and-half until smooth, then stir it into your crockpot to thicken up the broth. Add the frozen peas at this stage. Cook on high for another 20-30 minutes, getting your stew nice and creamy.

Step 5: Drop Dumplings and Finish Cooking

Using a spoon or your fingers, drop small spoonfuls of the dumpling dough right onto the bubbling stew. Cover the crockpot loosely—if your lid isn’t vented, prop it up slightly with a wooden spoon to let steam escape and avoid soggy dumplings. Let them cook on high for 30-40 minutes until puffed up and cooked through. Be patient here—those dumplings are worth it!

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Pro Tips for Making Crockpot Chicken and Dumplings Recipe

Prep Ahead: I like chopping my veggies the night before to speed up the morning routine.
Don’t Skip the Cornstarch Mix: Adding half-and-half with cornstarch is my secret to achieving that silky, thick sauce that makes the dish feel luxurious.
Dumpling Size Matters: Smaller spoonfuls cook more evenly and have that perfect fluffy bite every time.
Keep the Lid Slightly Ajar: I learned that propping the crockpot lid with a wooden spoon while cooking dumplings prevents sogginess and keeps their texture spot on.

How to Serve Crockpot Chicken and Dumplings Recipe

A close-up view of a creamy stew in a white crockpot with a spoon inside, showing soft, thick dumplings in a light beige sauce filled with small orange carrot slices, green peas, and chunks of brown mushrooms mixed throughout. The stew is sprinkled with small green herb bits, giving a fresh look. The texture looks rich and thick, with the dumplings being puffy and uneven in shape, sitting on top of the vegetable-filled sauce. The crockpot rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley or thyme on top right before serving. It adds a pop of color and a fresh herbal note that brightens the dish. Sometimes a little cracked black pepper finishes it off nicely.

Side Dishes

This recipe is hearty enough to stand on its own, but I like pairing it with a simple green salad with vinaigrette or some crusty bread to soak up every last drop of that creamy sauce.

Creative Ways to Present

For special occasions, I serve this in rustic soup bowls with a sprig of fresh rosemary or thyme on top and a side of warm, garlic butter rolls. It makes guests feel like you went all out, even though it’s surprisingly simple to prepare!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. If you want to keep the dumplings from getting too mushy, try to eat them sooner rather than later—though honestly, they still taste amazing the next day!

Freezing

I’ve frozen this crockpot chicken and dumplings recipe successfully by freezing the chicken and veggie stew separately from the dumplings. Freeze each in freezer-safe bags or containers for up to 3 months, then thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the stew gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if it seems too thick. If your dumplings have firmed up, cover and heat slowly to keep them soft and tender.

FAQs

Can I use frozen chicken instead of fresh in this recipe?

Yes, you can use frozen chicken breasts, but I recommend thawing them first for best results. Cooking frozen chicken in the crockpot can extend cooking time and may affect the texture, so thawing helps keep everything tender and evenly cooked.
How do I know when the dumplings are fully cooked?

Dumplings are done when they’ve puffed up nicely and are no longer doughy in the center. You can test by inserting a toothpick — if it comes out clean or with just a few crumbs, they’re ready. This usually takes around 30-40 minutes on high under the crockpot lid.
Can I make this recipe in an Instant Pot instead of a crockpot?

You definitely can! Use the slow cooker function on your Instant Pot or adapt for pressure cooking by reducing the time for the chicken and veggies, but add the dumplings after releasing pressure and use the sauté function to cook them. It’s a bit more hands-on but just as delicious.
Is there a gluten-free way to make the dumplings?

Absolutely! Swap out the all-purpose flour for a gluten-free flour blend and use a gluten-free baking powder. The texture might be slightly different, but you’ll still get tasty dumplings that everyone will enjoy.
What can I do if my dumplings turn out too dense?

If your dumplings feel heavy, try mixing the dough just until combined without overworking it, and be sure your baking powder is fresh. Also, dropping smaller spoonfuls helps them cook more evenly and come out fluffy.

Final Thoughts

I absolutely love how this Crockpot Chicken and Dumplings Recipe brings that classic comfort food experience to life without spending hours in the kitchen. It’s one of those dishes that feels like a gift you give yourself and your family—easy, cozy, and downright delicious. When I first tried making the dumplings in the crockpot, I was nervous they’d come out soggy, but learning to prop the lid and drop them in small portions made all the difference. So go ahead, give this recipe a try on your next slow cooker day—you’ll be so glad you did, I promise!