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Hearty Crock Pot Chicken & Dumplings (Easy Slow Cooker Recipe)

A comforting, classic slow-cooker meal featuring tender shredded chicken in a rich, creamy sauce topped with fluffy, homemade drop dumplings. This recipe requires minimal prep and yields a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Base
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cups chicken broth low sodium preferred
  • 2 10.5 ounce cans condensed cream of chicken soup
  • 1 10.5 ounce can condensed cream of celery soup substitute with another cream of chicken
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter optional, for richer flavor
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk or buttermilk
  • 1/4 cup melted unsalted butter

Equipment

  • Slow cooker (6-quart or larger)
  • Mixing Bowl
  • Cutting board

Method
 

Part 1: Preparing the Chicken Base
  1. Place the chicken breasts or thighs into the bottom of a large slow cooker (6-quart or larger). Add the chopped onion, carrots, and celery around the chicken.
  2. Pour in the chicken broth, cream of chicken soup, and cream of celery soup. Season the mixture with dried thyme, salt, and black pepper. If using butter, slice it into four pieces and place it on top of the mixture.
  3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shredded.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken, then return the shredded meat back to the slow cooker and stir well to ensure it is evenly distributed in the creamy base.
Part 2: Making and Cooking the Dumplings
  1. Prepare the dumpling dough: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour in the milk and the melted butter. Stir gently until just combined. The dough will be slightly sticky and wet, similar to a thick biscuit dough. Do not overmix.
  2. Drop the dumplings: Ensure the slow cooker mixture is actively simmering and hot. Using a tablespoon or small cookie scoop, drop the dumpling dough directly onto the surface of the chicken mixture. Leave a small space between each dumpling to allow for expansion.
  3. Cook the dumplings: Cover the slow cooker immediately. Cook the dumplings on HIGH for 30 to 45 minutes, or until the dumplings are puffy, doubled in size, and cooked through. Avoid removing the lid during this time, as the steam is essential for cooking the dumplings properly.
  4. Serve hot: Stir the mixture gently once the dumplings are cooked to incorporate them into the stew. Serve the Crock Pot Chicken & Dumplings immediately.

Notes

If the sauce seems too thick after shredding the chicken, you can add an extra 1/2 cup of chicken broth before adding the dumplings. Make sure to put the slow cooker on HIGH for the dumpling cooking phase to ensure enough heat and steam is generated. The 6-8 hours listed in the instructions is the primary slow cooking time for the chicken base, which is necessary before the final 45 minutes of dumpling cooking.