Comfort food doesn’t get much easier than this slow cooker chicken and dumplings recipe. Made with tender chicken, simple vegetables, and a rich broth that thickens as it cooks, this crock pot version delivers all the flavor of a classic without standing over the stove. Finish it with quick, homemade dumplings dropped right into the slow cooker for a warm, satisfying meal the whole family will love.
How to Make Slow Cooker Chicken and Dumplings
This is one of those recipes you can rely on when you want something hearty without a lot of effort. The chicken cooks until tender right in the slow cooker, while the broth develops flavor as everything simmers together. Adding the dumplings at the end keeps them soft and fluffy without overcooking, giving you that classic texture without extra steps.
At the end, you add the dumplings, and that’s what turns it from chicken soup into chicken and dumplings. The dough comes together in just a minute, using a small cookie scoop or spoon, drop small scoops right into the hot broth and let them steam with the lid on. After about 20 minutes, they’re soft and fluffy, not heavy, and have absorbed just enough of the broth to give them flavor.
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Keep the lid on while they cook and make the scoops small so they cook through evenly. Before serving, pull one out and split it open. If the center is still doughy, cover and cook a few minutes longer. Then ladle it into your soup bowls.
If you like this style of comfort food, you might also enjoy other slow cooker meals that let everything cook low and slow until tender like raspberry bbq chicken or your grandma’s pot roast.
This is a full meal on its own, but it pairs well with a simple seven layer salad if you’re feeding a group. It’s great option when you want a slow cooker meal without turning on the oven, especially during warmer months.
The Soup Pot Lineup
You’ll find exact amounts in the recipe card at the bottom of the post.
- Chicken thighs: I like thighs here because they stay tender during a longer cook. Remove the skin so the soup doesn’t get greasy.
- A good chicken broth makes a difference here, especially in simple slow cooker recipes like a classic chicken and noodle soup. (this is the broth I use the most)
Dumplings That Steam Right In The Crock Pot
Step One: Build The Base
Step Two: Make and Steam the Dumplings
Slow cooker chicken and dumplings is one of those meals you can count on when you want something hearty without a lot of effort. The slow cooker does most of the work, and finishing with homemade dumplings gives you that classic texture without extra fuss. It’s a simple, comforting recipe that turns out well every time and is just as good for a weeknight dinner as it is for feeding a group.
It’s the kind of recipe you can come back to, especially when you need something warm and dependable, right up there with a simple stovetop mac and cheese.
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Easy Slow Cooker Chicken and Dumplings with Homemade Dumplings
Ingredients
- 6-8 chicken thighs skin removed
- 4 carrots peeled and chopped
- 2 celery stalks diced
- 1 medium onion diced
- ¼ cup flour
- 4 cups chicken broth
- ½ cup milk
- 1 teaspoon fresh thyme
- 2 bay leaves
- 3 tablespoons parsley chopped
Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 3 tablespoons butter
Equipment
Instructions
Soup:
- Remove the skin from the chicken and pat dry. Season with salt and pepper.
- Add chopped carrots, celery and onions to the bottom of a slow cooker. Add flour, chicken broth, milk, thyme bay leaves and parsley and stir to combine. Place the chicken in the slow cooker and cook on low for 4 hours. The chicken should be tender when pierced with a fork.
- Remove the chicken to a cutting board and shred into bite sized pieces with two forks. Add the chicken back to the slow cooker. Season with additional salt and pepper to taste. Turn on high.
Dumplings:
- In a medium bowl whisk together the flour, baking powder, and salt. Combine the milk and butter and heat in the microwave until the butter has melted, about 1-2 minutes. Pour the milk mixture into the flour mixture and stir with a wooden spoon. Use a small cookie scoop or a spoon to add balls of dough to the soup. Cover and cook on high for 20 minutes.
- Remove a dumpling and cut it in half to make sure it is cooked all the way through.
Barbara’s Tips + Notes
- Store: Cool leftovers, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove until hot.
- Freeze: Freeze the soup base (chicken and vegetables) for up to 3 months. The dumplings will break apart a little.
Nutrition
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