This easy crockpot chicken and dumplings recipe brings comfort food to a whole new level! Tender chicken, fluffy dumplings, and flavorful broth cook together while you go about your day.
I love how this dish makes my home smell amazing! Just toss everything in the crockpot and let it work its magic. Enjoy it with a side salad for a cozy meal any night!
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts or thighs are the star here. I find thighs are juicier and add more flavor. If you’re looking for a lighter option, you can use chicken tenders or rotisserie chicken for quick prep.
Chicken Broth: Low-sodium chicken broth keeps the dish from getting too salty. You can also replace it with vegetable broth for a lighter flavor or use homemade broth for a deeper taste.
Vegetables: The classic mix of onion, carrots, and celery adds great taste. If you’re short on fresh veggies, frozen mixed vegetables can work too. Just toss them in during the last hour of cooking.
Herbs: Dried thyme and parsley give this dish wonderful flavor. If you have fresh herbs, they can be added towards the end of cooking for an extra pop of freshness.
Dumplings: The recipe calls for all-purpose flour, but you can replace it with whole wheat flour for a healthier twist. Adjust the liquid slightly, as whole wheat flour absorbs more moisture.
How Can I Ensure the Dumplings Turn Out Fluffy?
The key to fluffy dumplings that rise nicely is not to overmix the batter. Just combine the wet and dry ingredients until you see no dry flour. Here’s how to get it just right:
- Mix flour, baking powder, and salt in one bowl.
- In another bowl, whisk together milk and melted butter.
- Gently stir the wet ingredients into the dry until barely mixed—lumps are okay!
- Drop the batter onto the hot chicken mixture while it’s still bubbling. This helps the dumplings steam and rise!
Cover the crockpot to keep the heat in, so your dumplings can cook through evenly. Enjoy your fluffy results!
Easy Crockpot Chicken and Dumplings
Ingredients You’ll Need:
For the Chicken Mixture:
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half (optional for creaminess)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons melted butter or vegetable oil
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and then you’ll let it cook in the crockpot for either 6-7 hours on low or 3-4 hours on high. After that, you’ll need another 30-45 minutes to cook the dumplings. So, in total, plan for about 7 hours if you’re slow-cooking or 4.5 hours if you’re high-speed cooking. Easy and worth the wait!
Step-by-Step Instructions:
1. Prepare the Chicken Base:
Begin by placing the chicken pieces at the bottom of your crockpot. This helps keep the chicken moist while cooking. Then add in the chopped onion, sliced carrots, celery, minced garlic, thyme, parsley, and season with salt and pepper. Pour the chicken broth over everything, covering the chicken and vegetables well.
2. Cook the Chicken:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be nice and tender when it’s done.
3. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the crockpot. Use two forks to shred it into bite-sized pieces, then return the shredded chicken back into the pot. If you want, stir in the frozen peas and heavy cream for a richer flavor. Let it all heat through for a few minutes.
4. Make the Dumpling Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Then, add the milk and melted butter, stirring gently until just combined. Remember, don’t overmix—lumps are okay!
5. Cook the Dumplings:
Drop spoonfuls of the dumpling batter carefully on top of the hot chicken mixture in the crockpot. Cover and cook on high for another 30-45 minutes, until the dumplings puff up and are cooked through. You might want to check them halfway through to make sure they’re cooking evenly.
6. Final Touches:
Before serving, taste the dish and adjust the seasoning with more salt and pepper if needed. Then, serve it up hot! Enjoy your comforting crockpot chicken and dumplings on a cozy night in!
FAQ for Easy Crockpot Chicken and Dumplings
Can I Use Frozen Chicken for This Recipe?
Yes, frozen chicken is fine! Just make sure to increase the cooking time a bit. If cooking on low, allow for about 7-8 hours, and if on high, around 4-5 hours. The chicken should be fully thawed and cooked through before shredding.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk in place of heavy cream. For a dairy-free option, try coconut milk or unsweetened almond milk. Just note that the richness will vary slightly with these substitutes.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth if needed to loosen the mixture and keep it creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken mixture (steps 1-4) up to 1 day ahead and store it in the fridge. Just add the dumpling batter and cook on the same day you want to serve it for the best results!
