Tender shredded chicken, carrots, celery, and soft dumplings make this slow cooker dinner easy to serve by the bowl. The chicken cooks in an herb-seasoned broth, then a small amount of cream rounds out the flavor before the dumplings are steamed on top.
This version uses homemade drop dumplings made from flour, baking powder, butter, and milk. There is no refrigerated biscuit dough or condensed soup in the ingredient list. Plan to be available near the end of cooking: the chicken can simmer largely unattended, but the dumplings need a final covered cooking stage.
Recipe Overview
- Servings: 6
- Preparation: approximately 15 minutes
- Chicken cooking time: 6–7 hours on Low or 3–4 hours on High
- Dumpling stage: approximately 30–40 additional minutes on High, or until cooked through
- Total on Low: approximately 6 hours 45 minutes to 7 hours 55 minutes
- Equipment: a slow cooker large enough to leave room for the dumplings to expand, a mixing bowl, and an instant-read thermometer
Ingredients
For the Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, fully thawed
- 1 tablespoon olive oil, for lightly coating the insert
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth, preferably reduced sodium
- 1 teaspoon salt, divided and adjusted to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For the Creamy Finish
- 1/2 cup heavy cream, or milk for a lighter broth
- Optional: 1/2 cup frozen peas and a little fresh parsley for serving
For the Homemade Dumplings
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter, melted and slightly cooled
- 1/2 cup milk
The cream gives more body than milk, but this remains a soup-style dish rather than a thick condensed-soup casserole. The peas are an optional addition for the colorful finish shown in the photographs.
How to Make Crockpot Chicken and Dumplings
1. Assemble the Slow Cooker Base
Lightly coat the insert with the olive oil. Add the sliced carrots, celery, and onion, then arrange the chicken over them. Add the garlic, thyme, dried parsley, pepper, and half the measured salt. Pour in the broth. Follow your appliance’s fill limits and leave space above the liquid for the dumplings.
2. Cook Until the Chicken Is Tender
Cover and cook on Low for approximately 6–7 hours or High for 3–4 hours. Check that the vegetables are tender and that the thickest part of the chicken reaches at least 165°F (74°C). Appliance performance and the size of the chicken pieces affect the timing.
Start with fully thawed chicken rather than frozen pieces. The USDA’s slow cooker guidance recommends thawing meat and poultry before slow cooking.
3. Shred the Chicken and Add the Cream
Transfer the cooked chicken to a clean plate and pull it into bite-sized pieces with two forks. Return it to the cooker. Stir a ladle of hot broth into the cream to warm it gradually, then stir the mixture back into the pot. Add the optional peas now if using.
Switch the cooker to High and replace the lid. Let the mixture become thoroughly hot again before adding the dumplings; cold liquid slows the final steaming stage.
4. Mix the Dumpling Dough
In a bowl, whisk together the flour, baking powder, and dumpling salt. Stir the melted butter into the milk, then pour it into the flour mixture. Fold gently just until the dry flour disappears. The dough should be soft and sticky; do not knead it or stir it smooth like a batter.
5. Drop Small Portions onto the Hot Broth
Using two spoons, place small tablespoon-size mounds over the surface, leaving gaps for expansion. Make the portions similar in size so they finish together. Keep them near the surface rather than stirring the raw dough into the chicken.
6. Cover and Steam Until Done
Cover immediately and cook on High for approximately 30–40 minutes. Avoid repeatedly lifting the lid. When checking, split one of the larger dumplings: the center should be set and fluffy, with no wet, sticky dough remaining. If it is still doughy, replace the lid and continue cooking before checking again.
Once everything is ready, taste the broth and add some or all of the reserved chicken-base salt if needed. Lift portions gently into bowls so the dumplings keep their shape.
Tips for Soft Dumplings
Check that the baking powder is fresh, measure the flour without packing it into the cup, and keep mixing brief. Large dough portions take longer to cook and may leave a sticky center even when their outside looks ready. Small, evenly sized mounds are easier to assess.
If the lid drips condensation onto the dumplings, do not assume they are raw from the shiny surface alone. Check the inside. Conversely, a puffed appearance is not enough to confirm that the middle has cooked.
Variations and Serving Ideas
Boneless thighs are a useful alternative to breasts if you prefer their texture. Keep the weight the same and still check temperature and tenderness. For a different herb profile, replace part of the thyme with a small amount of rosemary. Add extra vegetables only if the cooker still has adequate space.
The chicken, vegetables, and dumplings make a substantial meal on their own. A crisp green salad or steamed green beans provides a simple contrast. Serve additional bread only if desired; the dumplings already supply the starchy part of the meal.
Storage and Reheating
Divide leftovers into shallow containers and refrigerate within two hours. Keep them for three to four days. The broth thickens as it chills, and the dumplings absorb some liquid, so add a little broth when reheating if necessary.
Reheat gently on the stove or in the microwave until the center reaches 165°F (74°C), stirring carefully around the dumplings. Use the stove, microwave, or oven for reheating rather than slowly warming cold leftovers in the slow cooker. For freezing, the chicken-and-broth base holds its texture better when frozen separately from the dumplings.
