Crock Pot Chicken and Dumplings

There’s something about a big pot of Crock Pot Chicken and Dumplings that just feels like a warm hug on a chilly winter evening. Growing up, my mom made this dish often, and it always brought our family together around the table. I remember the aroma of tender chicken simmering with a medley of vegetables, filling our home with comfort and love. As a kid, I couldn’t wait to dig into those fluffy dumplings soaking in the savory broth. Now, as an adult, I find joy in recreating this cherished recipe for my own family.

This Crock Pot Chicken and Dumplings is perfect for a busy day when you want a hearty meal waiting for you at dinnertime. Just throw everything into the slow cooker in the morning and let the magic happen. By the time you’re ready to eat, the chicken is perfectly cooked, and the dumplings are light and fluffy, soaking up all that delicious flavor. Honestly, it’s one of those meals that makes you feel grateful for home-cooked goodness, especially when the days are short, and the nights are long.

Whenever I make this dish, I think of cold winter nights and the laughter shared with family. It always brings a sense of nostalgia, reminding me of cozy gatherings and shared stories. So, whether you’re feeding a crowd or simply enjoying a bowl for yourself, this recipe is sure to warm your heart and fill your belly.

What Goes Into Crock Pot Chicken and Dumplings

This recipe shines thanks to its simple, wholesome ingredients. Each one plays a vital role in creating that rich, comforting flavor. The star players here are tender chicken, fresh vegetables, and those delightful dumplings that soak up all the delicious broth.

• Extra-virgin olive oil: Adds a rich flavor and is perfect for sautéing.
• Carrots: Sweet and earthy, they bring a lovely color and texture.
• Celery: Adds a fresh crunch and aromatic flavor.
• Yukon gold potato: Creamy and buttery, this potato variety helps thicken the broth.
• Yellow onion: Provides a savory base flavor.
• Poultry seasoning: A blend of spices that complements the chicken beautifully.
• Kosher salt: Enhances the flavors of all the ingredients.
• Ground black pepper: Adds a hint of spice.
• Low sodium chicken broth: The foundation of the soup, giving it depth and richness.
• Boneless, skinless chicken breast: This is what makes the dish hearty and fulfilling.
• Unsalted butter: Adds creaminess to the dumplings.
• All-purpose flour: The base for the dumplings.
• Milk: Adds moisture and richness to both the broth and dumplings.
• Frozen peas: A pop of color and sweetness.
• Baking powder: Helps the dumplings rise and become fluffy.
• Garlic powder: Adds a subtle savory depth.

How to Make Crock Pot Chicken and Dumplings

Making Crock Pot Chicken and Dumplings is an easy and rewarding process. You’ll love how simple it is to create this comforting dish in your slow cooker. Just follow these steps for a delicious, heartwarming meal!

1. Start by heating the olive oil in a wide skillet over medium-high heat. Add the carrots, celery, potato, and onion. Cook until the vegetables are softening and the onion is becoming translucent, which should take about 6 to 8 minutes. Stir in the poultry seasoning, salt, and pepper, and cook for an additional 30 seconds to allow those flavors to meld.
2. Transfer the sautéed vegetables to the bottom of your slow cooker. Pour in the chicken broth, then place the chicken breasts in a single layer on top. Sprinkle the remaining salt over the chicken.
3. Cover the slow cooker and cook on low for 2 to 3 hours, or until the chicken is fully cooked and registers 165°F on an instant-read thermometer. Once cooked, carefully transfer the chicken to a cutting board and turn off the slow cooker.
4. Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Gradually pour in the milk and stir until combined. The batter should be thick and able to hold its shape. Allow it to rest for at least 5 minutes.
5. In the same skillet used for the vegetables, melt the butter over medium heat. Once melted, sprinkle the flour on top and whisk continuously until the mixture turns golden brown, about 30 seconds to 1 minute.
6. Slowly pour in the milk a little at a time, whisking to eliminate lumps. Bring this mixture to a gentle boil, whisking until it thickens, which should take about 3 minutes.
7. Pour the thickened milk mixture into the slow cooker and stir to combine with the chicken and vegetables. Add the frozen peas and mix well.
8. Once the chicken has cooled, dice it into bite-sized pieces and return it to the slow cooker, mixing it in with the rest of the ingredients.
9. Set the slow cooker to HIGH. Scoop the dumpling batter by tablespoons and drop it on top of the soup, spreading the scoops evenly to cover most of the surface.
10. Cover the slow cooker again and cook on HIGH for an additional hour, checking for doneness by cutting a dumpling in half; it should be moist but not raw inside. Finish by sprinkling some fresh parsley or thyme over the top.
11. To serve, scoop down through the dumplings to get some soup and dumplings in every bowl. Enjoy this comforting dish hot!

Change It Up

There are so many ways to enjoy Crock Pot Chicken and Dumplings. Here are some tips to customize this dish:

• Storage: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
• Freezing: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Use Bisquick: For a quick dumpling alternative, mix 2 cups of Bisquick with 2/3 cup of milk, then drop dollops onto the soup.
• Canned biscuits: For a shortcut, quarter uncooked canned biscuits and drop them in when it’s time to add dumplings.
• Crescent rolls: For a fun twist, use crescent roll dough cut into quarters instead of traditional dumplings.
• Pairings: This dish pairs beautifully with a green salad or crusty bread for a complete meal.

Side Dish Ideas for Crock Pot Chicken and Dumplings

When it comes to serving Crock Pot Chicken and Dumplings, there are plenty of delicious options to enhance your meal. Here are some ideas:

• Crusty bread: A warm, crusty loaf is perfect for soaking up the rich broth.
• Green salad: A light salad with a tangy vinaigrette can balance the hearty flavors of the dish.
• Roasted vegetables: Serve with a side of seasonal roasted veggies for added nutrition and flavor.
• Mashed potatoes: For an extra indulgent meal, creamy mashed potatoes can complement the dish beautifully.
• Occasions: This recipe is ideal for cozy family dinners, potlucks, or even as a comforting meal during the winter holidays.

FAQ

Conclusion

In conclusion, Crock Pot Chicken and Dumplings is not just a recipe; it’s a comforting tradition that brings families together. With its rich flavors and nourishing ingredients, it’s the perfect dish for chilly evenings or family gatherings. I encourage you to give it a try and discover how easy it is to create this delightful meal in your own home. You’ll be amazed at how a simple recipe can evoke such warmth and togetherness around the dinner table.

Crock Pot Chicken and Dumplings

The ultimate comfort food, Crock Pot Chicken and Dumplings combines tender chicken, fluffy dumplings, and hearty vegetables in a rich broth. This easy weeknight dinner is perfect for chilly evenings when all you crave is something warm and filling. Make it tonight for a satisfying meal that will leave everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Extra-virgin olive oil
• 1 pound Carrots peeled and cut into a 1/4 to 1/2-inch dice
• 3 medium Celery stalks cut into a 1/4 to 1/2-inch dice
• 1 medium Yukon gold potato peeled and cut into a 1/4 to 1/2-inch dice
• 1 small Yellow onion diced
• 2 teaspoons Poultry seasoning
• ¾ teaspoon Kosher salt divided
• ½ teaspoon Ground black pepper
• 14 ounces Low sodium chicken broth
• 1 ½ pounds Boneless, skinless chicken breast
• 2 tablespoons Unsalted butter
• ¼ cup All-purpose flour
• 2 cups 2% milk
• 1 cup Frozen peas
• 1 cup All-purpose flour
• 1 cup White whole wheat flour
• 1 teaspoon Kosher salt
• ¼ teaspoon Garlic powder
• 1 cup 2% milk (plus 1 tablespoon)

Equipment

• Skillet
• Large Pot
• Mixing Bowl
• Chef's Knife
• Peeler
• Wooden Spoon
• Cutting Board
• Slow Cooker
• Whisk

Method

 

1. Start by heating the olive oil in a wide skillet over medium-high heat. Add the carrots, celery, potato, and onion. Cook until the vegetables are softening and the onion is becoming translucent, which should take about 6 to 8 minutes. Stir in the poultry seasoning, salt, and pepper, and cook for an additional 30 seconds to allow those flavors to meld.
2. Transfer the sautéed vegetables to the bottom of your slow cooker. Pour in the chicken broth, then place the chicken breasts in a single layer on top. Sprinkle the remaining salt over the chicken.
3. Cover the slow cooker and cook on low for 2 to 3 hours, or until the chicken is fully cooked and registers 165°F on an instant-read thermometer. Once cooked, carefully transfer the chicken to a cutting board and turn off the slow cooker.
4. Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Gradually pour in the milk and stir until combined. The batter should be thick and able to hold its shape. Allow it to rest for at least 5 minutes.
5. In the same skillet used for the vegetables, melt the butter over medium heat. Once melted, sprinkle the flour on top and whisk continuously until the mixture turns golden brown, about 30 seconds to 1 minute.
6. Slowly pour in the milk a little at a time, whisking to eliminate lumps. Bring this mixture to a gentle boil, whisking until it thickens, which should take about 3 minutes.
7. Pour the thickened milk mixture into the slow cooker and stir to combine with the chicken and vegetables. Add the frozen peas and mix well.
8. Once the chicken has cooled, dice it into bite-sized pieces and return it to the slow cooker, mixing it in with the rest of the ingredients.
9. Set the slow cooker to HIGH. Scoop the dumpling batter by tablespoons and drop it on top of the soup, spreading the scoops evenly to cover most of the surface.
10. Cover the slow cooker again and cook on HIGH for an additional hour, checking for doneness by cutting a dumpling in half; it should be moist but not raw inside. Finish by sprinkling some fresh parsley or thyme over the top.
11. To serve, scoop down through the dumplings to get some soup and dumplings in every bowl. Enjoy this comforting dish hot!

Notes

• Tip 1: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
• Tip 2: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Tip 3: For a quick dumpling alternative, mix 2 cups of Bisquick with 2/3 cup of milk, then drop dollops onto the soup.
• Tip 4: For a shortcut, quarter uncooked canned biscuits and drop them in when it’s time to add dumplings.
• Tip 5: For a fun twist, use crescent roll dough cut into quarters instead of traditional dumplings.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!