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Crockpot Chicken and Dumplings

Tender shredded chicken and vegetables in a creamy peppery broth, topped with fluffy from-scratch dumplings steamed right in the slow cooker. Pure comfort, minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 6 bowls
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g) or thighs
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced
  • 3 ribs celery stalks, sliced
  • 3 cloves garlic cloves, minced
  • 6 cups chicken broth (1.4 liters) low sodium
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper plus more to taste
  • 2 bay leaves
  • 0.25 cup all-purpose flour (30g) for thickening
  • 0.5 cup milk (120ml) for thickening
  • 0.5 cup heavy cream (120ml)
  • 2 cups all-purpose flour (250g) for the dumplings
  • 1 tbsp baking powder check it is fresh
  • 1 tsp salt for the dumplings
  • 6 tbsp cold unsalted butter, cubed (85g) keep it cold
  • 0.75 cup milk (180ml) for the dumplings
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 6-quart slow cooker
  • Mixing bowl, for the dumpling dough

Method
 

  1. Place the chicken in a 6-quart slow cooker. Add the onion, carrots, celery, garlic, chicken broth, thyme, poultry seasoning, salt, pepper, and bay leaves.
  2. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the chicken shreds easily.
  3. Remove the chicken and shred with two forks. Discard the bay leaves. Whisk the 0.25 cup flour with the 0.5 cup milk until smooth and stir into the slow cooker. Return the shredded chicken, stir in the heavy cream, and turn the heat to HIGH. Let it bubble for 15 minutes.
  4. Whisk the 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until pea-sized crumbs form. Stir in the 0.75 cup milk just until combined. Do not overmix.
  5. Drop tablespoon-sized mounds of dough onto the surface of the bubbling broth, spacing them slightly apart. Cover and cook on HIGH for 50 to 60 minutes without lifting the lid, until the dumplings are puffed and cooked through.
  6. Spoon into wide bowls, making sure each serving gets dumplings on top. Sprinkle with fresh parsley and extra cracked pepper.

Notes

Tips: Do not overmix the dumpling dough; lumps are fine. Make sure the broth is bubbling on HIGH before adding dumplings, and do not lift the lid while they steam. Check baking powder freshness. Storage: Refrigerate up to 4 days; add a splash of broth when reheating. Not recommended for freezing. Nutrition is estimated per serving.