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Slow cooker chicken and dumplings is a cozy, comforting, classic meal. With homemade dumplings, this recipe can’t be beat!
I’ve mentioned before that soups are a favorite comfort food. Well, chicken and dumplings might be the ultimate comfort food!
There’s nothing quite like a bowl of warm and hearty chicken and dumplings.
Luckily, it’s a dish that is super easy to make, especially when you employ your slow cooker!
This is a great recipe to make when you know you have a busy day ahead and can get a jump on dinner in the morning.
Simply sauté the veggies, add the rest of the soup ingredients, and let it simmer all day. Is there anything more tempting than coming home to the delicious aroma of chicken soup?
Topped with easy drop biscuit dumplings, this recipe is a go-to for dinner!
Ingredients for chicken and dumplings
I love how easy this recipe comes together with refrigerator and pantry staples.
Chicken – For full flavor, go with chicken thighs. I buy boneless skinless chicken thighs. Usually they will have a little bit of excess fat on them; you can either leave this on for flavor, or trim it off.
You can also swap in boneless skinless chicken breast.
Butter – You’ll need butter both for sautéing the vegetables and the drop biscuit dough. Both unsalted and unsalted can be used; if you use salted make sure to adjust the added salt in this recipe to your tastes.
Onion – Onions are a building block here, so don’t skip them! I recommend yellow or white onion. Red onion will add sharpness, while sweet onions should be avoided here.
Carrots – Cut your carrots into moons, half moons, or dice, depending on how you like your soup.
Celery – Use 1-2 celery stalks, sliced.
Herbs – For my chicken and dumplings, I use thyme, rosemary, and bay leaves. Parsley is also added to the biscuit dough and for garnish.
Chicken broth – Make sure you use stock or broth instead of water for flavor. If you prefer to use bouillon, make sure to mix it completely with the water before adding it to the crockpot.
Flour – The dumplings are made with all-purpose flour. To make this recipe gluten-free, you can swap in your favorite all-purpose gluten-free flour blend.
Baking powder – To help the dumplings puff up during cooking.
Salt and pepper – For seasoning.
Milk – For the dumpling dough. Whole, lowfat, and skim will all work.
Egg – One egg is used in the dumpling dough.
How to make crockpot chicken and dumplings
Dice the onion, carrot, and celery.
In a sauté pan, or in your slow cooker using the sauté setting, melt 2 tablespoons of butter.
Once melted, add the onion, carrot, and celery, and cook for 5 minutes.
Transfer to a 6 quart slow cooker and place chicken thighs on top.
Mix together thyme, rosemary, salt, and pepper, then sprinkle evenly over the chicken.
Pour in the chicken broth and add the bay leaves.
Cover the slow cooker and cook on low for 6 hours, or on high for 4 hours.
Just before the time is up, make the dumpling dough.
In a bowl, mix together flour, baking powder, salt, and parsley.
Add milk, egg, and melted butter and stir to form a sticky batter.
Remove the lid from the slow cooker and use tongs or two forks to shred the chicken thighs into pieces.
Use a spoon or cookie scoop to scoop balls of the dough and place on top of the soup. You can make the dumplings as small or large as you like.
Place the cover on the slow cooker. Turn temperature to high and cook for 1 hour.
Cut open a dumpling to make sure it is fully cooked in the middle. It should no longer be doughy in the center.
Serve chicken and dumplings immediately.
Add more vegetables to your soup with diced potatoes, frozen peas, or other favorites. Frozen mixed vegetables can be used in place of the chopped carrots and celery.
Add your favorite herbs like tarragon, marjoram, or dill. Make sure to use sparingly and taste as you go to not overpower the dish.
Mix shredded cheese into the dumpling dough for a cheesy take! Shredded cheddar, grated parmesan, or shredded smoked gouda are all great options.
How long do dumplings take in a slow cooker?
To ensure the dumplings are completely cooked all the way through, you should let them cook for about 1 hour on high.
Cooking the dumplings on low can prevent them from cooking properly and they might not puff up on a lower temperature.
Make sure to cut open one of the dumplings and check for doneness before serving.
Can I freeze leftover chicken and dumplings?
Chicken and dumplings is best served right after cooking, due to the nature of the dumplings.
The longer the dumplings rest in the soup, the more they will absorb liquid and turn the dish into a thick stew.
You can store leftover chicken and dumplings, but make sure to remove the dumplings and freeze them separately.
You can also make the soup without the dumplings and freeze that. Then, make the dumplings when you reheat the soup.
Can I use canned biscuits in this chicken and dumplings recipe?
If you prefer the taste of canned biscuits or don’t want to make drop biscuits from scratch, you can easily swap in your favorite brand.
Canned biscuits will take the same amount of time to cook in the slow cooker.
Can I use fresh herbs instead of dried?
I love using fresh herbs when they are available, so feel free to swap them in!
A rule of thumb for substituting fresh herbs is 1 tablespoon of fresh herb for 1 teaspoon dried.
More soup recipes to love
Have a soup craving? Try my favorites:
- Instant Pot Tortellini Soup
- Carrot and Fennel Soup
- Black Bean Soup
- Beef Bulgar Soup
- Baked Potato Soup
Make these easy slow cooker chicken and dumplings for your next cozy dinner!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Slow Cooker Chicken and Dumplings
For the soup
For the dumplings
- 1 1/2 cups all-purpose flour
- 1 teaspoon chopped fresh parsley
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2/3 cup milk
- 1 egg
- 2 tablespoons unsalted butter, melted and cooled
- Melt 2 tablespoons butter in a slow cooker set to sauté or a sauté pan over medium-high heat. Add carrots, celery, and onion, and sauté 5 minutes.
- If using a pan, transfer vegetables to slow cooker. Lay chicken thighs on top. Mix together thyme, salt, rosemary, and pepper, and sprinkle evenly over the chicken. Pour in the chicken broth and add the bay leaves.
- Cover and cook on Low for 6 hours.
- Just before the time is up, make the dumplings. In a bowl, mix together the flour, parsley, baking powder, and salt. Mix in the milk, egg, and melted butter until a sticky, thick batter forms.
- Take the lid off the slow cooker and use tongs or two forks to shred the chicken.
- Scoop batter and place on top of the chicken. Leave room between each dumpling to allow for expansion.
- Replace the lid and turn the slow cooker to High. Cook for 1 hour, until dumplings have risen and are cooked through.
- This can be cooked on high for less time if desired.
- Make sure to reserve 1 hour of time for cooking the dumplings.
- Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker | Stainless Steel
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…