Experience classic comfort food with this hassle-free slow cooker chicken and dumplings recipe.
Indulge in comforting, home-style chicken and dumplings made easily in the slow cooker: tender shredded chicken, hearty vegetables, and soft dumplings simmered in a rich, flavorful broth.
The warm aroma of chicken and dumplings cooking in the slow cooker is one of those cozy kitchen smells that signals a comforting meal is on the way.
This slow cooker version offers the same satisfying, old-fashioned flavor as stove-top recipes but with minimal hands-on time—perfect for busy weeknights or a relaxed weekend dinner.
The slow simmer concentrates the flavors of the broth while the chicken becomes tender and the dumplings develop a soft, pillowy texture that helps thicken the broth into a gravy-like consistency.
Crock Pot Chicken and Dumplings Magic
Using a slow cooker makes this classic dish nearly hands-off. Add the main ingredients, let them stew slowly, then finish with freshly made dumplings for a satisfying, family-friendly meal.
Allowing the ingredients to cook low and slow helps meld flavors, and leftover leftovers reheat well (add a splash of broth or water when reheating if the sauce has thickened).
More cozy variations to try:
- Chicken and Dumplings with Tortillas
- Slow Cooker Chicken and Frozen Dumplings
- Old-Fashioned Southern Chicken and Dumplings
- Oven Baked Chicken and Dumplings Casserole
- Crock Pot Chicken and Dumplings with Grands Biscuit Dough
- Easy Chicken and Bisquick Dumplings
- Chicken and Dumplings Soup
- Chicken and Biscuit Dumplings
- Chicken and Dumplings with Noodles
- Slow Cooker Chicken and Bisquick Dumplings
How to Make Slow Cooker Chicken and Dumplings
This straightforward slow cooker recipe yields a comforting, homestyle main dish that serves about 6.
How to Make It:
(Full printable recipe details are included below)
Cook the chicken. Place boneless skinless chicken breasts, chicken broth, celery ribs, and a chunk of onion in the slow cooker. Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the chicken is cooked through.
Shred the chicken. Remove and discard the celery and onion. Transfer the cooked chicken to a plate, shred it, then return the shredded chicken to the slow cooker and replace the lid to retain heat.
Prepare the dumplings. In a medium bowl whisk together all-purpose flour, baking powder, and salt. Add milk and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and roll it out very thin—about 1/4 inch. Use a pizza cutter or sharp knife to cut the dough into 1–2 inch squares or strips.
Cook the dumplings. Remove the slow cooker lid, stir the raw dumplings into the hot broth, then replace the lid. Cook covered for about 15 minutes, gently stir (some dumplings may break apart and thicken the broth), replace the lid, and cook another 15 minutes until dumplings are cooked through.
Season with salt and pepper to taste and serve warm. The broken-down dumplings help create a thick, comforting sauce that clings to the chicken.
Notes and Adaptations:
- The onion and celery add a surprising amount of flavor to the broth, but you can boost the seasoning with poultry seasoning, thyme, onion powder, or garlic powder if you prefer.
- If your dumplings are thicker, they will need more cooking time—check them at the end of each 15-minute interval.
- When using frozen chicken breasts, increase cooking time (approximately 4–6 hours on high or 6–8 hours on low) and ensure the internal temperature reaches 165°F.
- To include frozen or raw vegetables, add them at the start so they cook with the chicken.
- Store leftovers in an airtight container in the refrigerator. The broth thickens as it cools; add a little water or broth when reheating to adjust consistency.
Recommended Equipment:
- Slow cooker
- Rolling pin
- Pizza cutter (for cutting dumplings)
Crock Pot Chicken and Dumplings
These homestyle chicken and dumplings cook in your slow cooker, making for an easy weeknight dinner.
15 minutes
5 hours
5 hours 15 minutes
Ingredients
- 1 lb boneless skinless chicken breasts
- 6 cups chicken broth
- 2 ribs celery, each broken in half
- 1/2 medium onion (left as a chunk)
- 3 cups all-purpose flour
- 1 TBSP baking powder
- 1 1/4 tsp salt
- 1 cup + 2 TBSP milk
- Salt and pepper to taste
Instructions
- Add chicken breasts, broth, celery, and onion to the slow cooker. Cover and cook on low for 3–4 hours or on high for 2–3 hours.
- When the chicken is cooked, remove and discard the celery and onion. Transfer the chicken to a plate, shred it, then return it to the slow cooker and replace the lid.
- Whisk together flour, baking powder, and salt. Add milk and mix until a shaggy dough forms.
- Turn the dough onto a floured surface and roll it very thin (about 1/4 inch). Cut into 1–2 inch squares or strips.
- Remove the slow cooker lid and stir the dumplings into the hot broth. Cover and cook for 15 minutes, gently stir, then cook another 15 minutes until dumplings are cooked through.
- Season with salt and pepper to taste and serve warm.
Notes
- Thicker dumplings take longer to cook—check every 15 minutes as needed.
- Frozen chicken requires longer cooking; ensure it reaches 165°F.
- Add vegetables at the start if using frozen or raw so they cook with the chicken.
- Leftovers keep in the refrigerator; add a splash of broth or water when reheating if the sauce has thickened.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 377
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 70mg
Sodium: 1773mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 2g
Protein: 32g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your slow cooker dinners board on Pinterest!
