Crock Pot Chicken and Dumplings

Here’s a detailed Crock Pot Chicken and Dumplings recipe — creamy, comforting, and effortless thanks to the slow cooker 🍗🥣✨

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🥣 Crock Pot Chicken and Dumplings

Serves 6–8

Ingredients

For the Chicken Stew

• 1½–2 lbs (680–900 g) boneless skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf
• ½ cup frozen peas (optional, added at the end)

For the Dumplings

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup milk
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh parsley (optional)

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Step-by-Step Directions

1. Prepare the Chicken Stew

1. Place chicken, carrots, celery, onion, and garlic in the crock pot.
2. Pour in chicken broth.
3. Add salt, pepper, thyme, rosemary, and bay leaf.
4. Stir gently to combine.

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2. Cook the Chicken

• Cover and cook on:
  • LOW for 6–7 hours
    or
  • HIGH for 3–4 hours
• Chicken should be fully cooked and vegetables tender.

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3. Shred the Chicken

1. Remove chicken to a plate.
2. Shred using two forks.
3. Return shredded chicken to the crock pot.

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4. Prepare Dumpling Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. Stir in milk and melted butter until smooth.
3. Fold in chopped parsley if using.

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5. Add Dumplings to Crock Pot

1. Drop spoonfuls of batter onto the top of the hot chicken mixture.
   • Use 1–2 tbsp per dumpling.
2. Cover and cook:
   • LOW for 1–1.5 hours
   • Dumplings will rise and cook through.

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6. Add Peas & Finish

1. Stir in frozen peas about 5–10 minutes before serving.
2. Taste and adjust salt and pepper as needed.

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7. Serve

• Spoon chicken, vegetables, and dumplings into bowls.
• Ladle a little of the creamy broth over the top.

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⭐ Tips for Success

• Use shredded cooked chicken for faster prep.
• Don’t lift the lid while dumplings are cooking — steam helps them rise.
• Dumplings are best served immediately, though leftovers reheat well.

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Variations

• Cheesy dumplings: fold ½ cup shredded cheddar into the batter.
• Herby: add fresh thyme or rosemary to dumplings.
• Vegetable-packed: add corn or green beans with the peas.