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Homemade Crockpot chicken and dumplings with tender shredded chicken, carrots, celery and fluffy drop dumplings in a creamy savory broth.

Easy Crockpot Chicken and Dumplings

Tender slow-cooked chicken and vegetables in a creamy savory broth topped with fluffy homemade drop dumplings for an easy, cozy family dinner.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken Filling
  • 2 pounds boneless skinless chicken thighs
  • 3 medium carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon poultry seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt plus more to taste
  • 3 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Homemade Dumplings
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 3 tablespoons cold unsalted butter
  • ¾ cup whole milk as needed
  • Optional Garnish
  • Chopped fresh parsley
  • Freshly ground black pepper

Method
 

  1. Add carrots, celery, onion, and garlic to a 6-quart slow cooker.
  2. Place chicken thighs over the vegetables.
  3. Season with thyme, parsley, poultry seasoning, black pepper, and salt.
  4. Distribute butter over the chicken.
  5. Pour chicken broth around the chicken.
  6. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches at least 165°F (74°C).
  7. Remove the chicken and shred it into bite-sized pieces.
  8. Return shredded chicken to the slow cooker.
  9. Stir in heavy cream.
  10. Whisk cornstarch with cold water and stir into the chicken mixture.
  11. Cover and switch the slow cooker to HIGH.
  12. Whisk flour, baking powder, salt, and garlic powder together in a bowl.
  13. Cut cold butter into the flour until coarse crumbs form.
  14. Gently stir in enough milk to create a soft, slightly sticky dough.
  15. Drop 10–12 portions of dumpling dough over the hot chicken mixture.
  16. Cover immediately.
  17. Cook on HIGH for approximately 45–60 minutes without repeatedly opening the lid.
  18. Check that the dumplings are cooked through; their centers should reach about 200°F (93°C).
  19. Taste and adjust the broth seasoning.
  20. Serve chicken, vegetables, broth, and dumplings together.

Notes

  • Chicken thighs stay especially tender during slow cooking, but chicken breasts can be substituted.
  • Thaw chicken before adding it to the slow cooker.
  • Add heavy cream toward the end rather than at the beginning.
  • Don't overmix the dumpling dough.
  • Keep the slow cooker covered while the dumplings cook.
  • Make 10–12 moderate dumplings rather than a few oversized ones.
  • Dumplings should be fully cooked through before serving.
  • Add peas or corn near the end if desired.
  • Refrigerate leftovers for 3–4 days.
  • For freezing, freeze the chicken base and prepare fresh dumplings after reheating.