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Creamy Crockpot Chicken and Dumplings from Scratch Easy Homemade Recipe

creamy crockpot chicken and dumplings - featured image
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A comforting and reliable slow cooker recipe featuring juicy chicken simmered with herbs and vegetables, topped with homemade tender dumplings cooked to perfection in a creamy broth.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 4 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper, to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk or buttermilk
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour (for thickening)

Instructions

  1. Place chopped onion, garlic, carrots, and celery in the bottom of the crockpot. Add chicken thighs or breasts on top.
  2. Pour in chicken broth and sprinkle thyme, parsley, salt, and pepper evenly. Stir gently to distribute seasonings.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and shreddable.
  4. About 30 minutes before chicken finishes, combine flour, baking powder, and salt in a bowl. Stir in milk and melted butter until just combined to form dumpling dough.
  5. Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir to mix evenly.
  6. Whisk together 2 tablespoons flour with heavy cream until smooth. Slowly stir into crockpot broth and cook on high for 10 minutes to thicken.
  7. Drop spoonfuls of dumpling dough onto simmering stew, spacing them out gently. Cover and cook on high for 25 to 30 minutes until dumplings are puffed and cooked through. Do not lift lid during cooking.
  8. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Use baking powder, not baking soda, for fluffy dumplings. Avoid overmixing dumpling dough to prevent toughness. Do not lift lid while dumplings cook to keep steam trapped. Dumplings can be made ahead and refrigerated. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based milk and butter alternatives. Leftovers keep well refrigerated for up to 3 days but dumplings soften over time. Freeze stew and dumplings separately for best results.

Nutrition

Keywords: chicken and dumplings, crockpot recipe, slow cooker, homemade dumplings, comfort food, creamy chicken stew

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