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Easy Crockpot Chicken and Dumplings from Scratch

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A creamy, comforting chicken and dumplings recipe made entirely from scratch in the slow cooker. Tender chicken, soft pillowy dumplings, and a rich savory broth come together with minimal effort for the ultimate hands-off comfort food.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into rounds (about 1½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables: dice the onion, slice the carrots into ¼-inch rounds, slice the celery into half-moons, and mince the garlic.
  2. Layer the crockpot: place the diced onion, sliced carrots, and celery in the bottom. Place the chicken thighs on top in a single layer. Sprinkle the minced garlic, dried thyme, dried rosemary, garlic powder, black pepper, and salt over the chicken.
  3. Add the liquids: in a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour over the chicken and vegetables. The liquid should come about three-quarters of the way up the chicken thighs; add more broth or water if needed, leaving at least an inch of space at the top.
  4. Cook the chicken: cover and cook on low for 4 hours or on high for 2 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Shred the chicken: remove the chicken thighs, let rest 2-3 minutes, then shred with two forks. Return the shredded chicken to the crockpot and stir gently. Taste and adjust salt and pepper.
  6. Make the dumpling dough: in a large bowl, whisk together flour, baking powder, salt, and garlic powder. Add cold butter cubes and work into the flour with fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Pour in the milk and stir just until a shaggy dough forms; do not overmix.
  7. Add the dumplings: using a 2-tablespoon cookie scoop or two spoons, drop rounded portions of dough onto the surface of the simmering broth, spacing them evenly. Do not press them into the liquid.
  8. Cook the dumplings: cover and cook on high for 30-40 minutes without lifting the lid. Check a dumpling with a toothpick; it should come out clean or with a few moist crumbs. If still doughy, cook 10 more minutes.
  9. Rest and serve: turn off the crockpot and let rest 5 minutes. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

Do not overfill the crockpot; leave at least an inch of space. Cold butter is essential for fluffy dumplings. Do not stir after adding dumplings. For thicker broth, let rest 10-15 minutes before serving. Make-ahead: prep vegetables the night before.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, homemade dumplings, comfort food, easy chicken recipe

Find it online: https://willarecipes.com/easy-crockpot-chicken-and-dumplings-from-scratch/