This hearty slow cooker chicken and dumplings combines tender pieces of chicken with vegetables in a tasty soup topped with traditional dumplings. My easy crock pot recipe is bound to be a new family favorite for weeknight dinners!
An incredibly easy-to-make version of the very popular chicken & dumplings!
Chicken and dumplings has been a lifetime favorite soup of mine and I just love how easily it comes together in my slow cooker! Add all of your favorite veggies with your preferred chicken (breasts or thighs!) plus liquids and let it cook to perfection!
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🥘 Ingredients
Chicken Soup Base
- 3 Chicken Breasts (boneless, skinless, cubed into chunks)
- 1 Russet Potato (sliced, use 2 if medium sized)
- 3 Carrots (sliced)
- 4 Celery Ribs (sliced)
- ½ Yellow Onion (minced or finely chopped)
- 2 Cloves Garlic (minced or finely chopped)
- 1 15.25 oz can of Sweet Whole Kernel Corn (drained)
- 2 c (480 ml) Chicken Broth
- 1 c (240 ml) Heavy Cream
- 2 tablespoon (0.4 g) Chives (freeze dried or fresh)
- 1 teaspoon (1 g) each, Rosemary & Thyme
- Salt & Pepper (to taste)
Dumpling Batter
- 1 c (120 g) All-Purpose Flour
- 1 tablespoon (14 g) Baking Powder
- ½ tablespoon (6.25 g) Sugar
- ½ tsp (2 g) Salt
- 2 ½ tablespoon (35 g) Unsalted Butter (cold, cubed)
- ½ c (120 ml) Milk (preferably whole milk)
🔪 Instructions
This amazingly delicious and hearty dinner is super easy!
Chicken Soup Base
- In your slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.
- Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine.
- Cover and cook on low heat for 6 hours.
Chicken & Dumplings Batter
- Combine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer.
- Cut the butter into the dry ingredients, until crumbly and about pea sized.
- Add milk and stir until a rough dough ball is formed.
- Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.
- Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.
- Serve and enjoy!
💠Angela's Pro Tips & Notes
- Adaptations to this recipe are easily made, including substituting cream of chicken soup for the chicken broth and heavy cream.
- If you happen to be around during the cooking time, stir every two hours.
- Prepackaged biscuits or biscuits made from Bisquick are also very successfully used for equally wonderful results in a pinch!
😋 Other Great Crock Pot Recipes
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📖 Recipe Card
Crock Pot Chicken and Dumplings Recipe
There is nothing better than the smell of a delicious dinner already waiting for you when you come home, and these Crock Pot chicken and dumplings are no exception!
Servings: 8 people
Calories: 244kcal
Prep 15 minutes
Cooking 6 hours
Total Time 6 hours 15 minutes
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Ingredients
Chicken Soup Base
- 3 chicken breasts (boneless, skinless, cubed into chunks)
- 1 russet potato (sliced, use 2 if medium sized)
- 3 carrots (sliced)
- 4 celery ribs (sliced)
- ½ yellow onion (minced or finely chopped)
- 2 cloves garlic (minced or finely chopped)
- 1 15.25 oz can of sweet whole kernel corn (drained)
- 2 c (480 ml) chicken broth
- 1 c (240 ml) heavy cream
- 2 Tbsp (0.4 g) chives (freeze dried or fresh)
- 1 tsp (1 g) each, rosemary & thyme
- salt & pepper (to taste)
Dumpling Batter
- 1 c (120 g) all-purpose flour
- 1 Tbsp (14 g) baking powder
- ½ Tbsp (6.25 g) sugar
- ½ tsp (2 g) salt
- 2 ½ Tbsp (35 g) unsalted butter (cold, cubed)
- ½ c (120 ml) milk (preferably whole milk)
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Instructions
Chicken Soup Base
- In a slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.
- Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.
Dumplings Batter
- Combine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.
- Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.
- Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.
Notes
*For a lighter soup, skip making the dumplings and simply add wild rice for the last 30 minutes!
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Nutrition
Calories: 244kcal (12%) | Carbohydrates: 10g (3%) | Protein: 20g (40%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 96mg (32%) | Sodium: 370mg (16%) | Potassium: 610mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 4334IU (87%) | Vitamin C: 10mg (12%) | Calcium: 49mg (5%) | Iron: 1mg (6%)
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