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Close-up of a bowl filled with creamy Chicken and Dumplings, shredded chicken, carrots, and peas.

Creamy Crockpot Chicken and Dumplings

A comforting and hearty one-pot meal, this creamy crockpot chicken and dumplings recipe features tender chicken, a rich savory sauce, and fluffy homemade dumplings, all cooked to perfection with minimal effort. It's the ultimate set-it-and-forget-it comfort food.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Mixture
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 can cream of chicken soup 10.75 oz
  • 1 can cream of celery soup 10.75 oz
  • 1/2 cup milk
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled and sliced
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter cut into small pieces
  • 3/4 cup milk cold
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Whisk
  • Pastry Blender (optional, for dumplings)

Method
 

Prepare the Chicken Mixture
  1. Place the cut chicken, chicken broth, cream of chicken soup, cream of celery soup, milk, chopped onion, celery, carrots, garlic powder, dried thyme, salt, and black pepper into a 6-quart (or larger) slow cooker. Stir all ingredients well to combine.
  2. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. If using whole chicken breasts, remove them and shred with two forks, then return to the slow cooker.
  3. Once the chicken is cooked, stir in the frozen peas. Keep the slow cooker covered and on a warm setting while you prepare the dumplings.
Prepare and Cook Dumplings
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 tsp salt.
  2. Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add the cold milk, stirring with a fork until a shaggy dough forms. Be careful not to overmix; the dough should just come together.
  4. Drop the dumpling dough by rounded spoonfuls directly onto the hot chicken mixture in the slow cooker. Arrange them so they are not completely submerged but sitting on top of the liquid.
  5. Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the dumplings are cooked through, fluffy, and firm to the touch. Avoid opening the lid during this time to retain heat.
Serve
  1. Ladle the creamy chicken and dumplings into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.

Notes

For a thicker sauce, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker mixture about 30 minutes before adding the dumplings. For an even richer flavor, consider using boneless, skinless chicken thighs instead of breasts. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.