Creamy Crockpot Chicken and Dumplings (No Canned Soup)

If a bowl of chicken and dumplings sounds like exactly what you want on a cold night, this crockpot recipe makes it happen with zero stovetop hovering. The broth turns out rich and silky, and the dumplings cook right on top until they are tender and light.

It is a dinner that feels like you put in way more effort than you did. Everything slowly simmers together while you are off doing other things, and the result is pure comfort food with real, homemade flavor.

What Makes These Dumplings So Good

I keep coming back to this recipe because it delivers the deep chicken taste of a long simmer without relying on a can of soup. Fresh thyme, carrots, and celery build a clean broth base, and a quick milk slurry stirred in at the end gives it the creamy finish you expect.

The dumplings are drop biscuits at heart. They puff up steamed and tender, soaking up just enough of the savory liquid underneath. It is the kind of dish where every spoonful has a little bit of everything, and it all just works.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: they stay moist even after hours in the slow cooker
• 1 medium onion, diced
• 3 carrots, sliced into ½-inch rounds
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt, plus more to finish
• 4 cups chicken broth: low-sodium lets you control the salt
• ¼ cup all-purpose flour: for thickening the broth
• 1 cup whole milk: adds richness and builds the creamy base
• For the dumplings
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup cold butter, cut into small pieces
• ¾ cup whole milk

Variations and Easy Swaps

• Swap chicken thighs for breasts: use breasts if that is what you have, but lower the cook time slightly and watch that they do not dry out
• Add frozen peas or corn: stir in a cup of frozen peas or corn when you shred the chicken for a little extra color and sweetness
• Use fresh rosemary instead of thyme: a teaspoon of chopped fresh rosemary gives the broth a woodsier note that works well with chicken
• Make the dumplings gluten-free: use a 1:1 gluten-free flour blend for both the dumplings and the thickening flour; the texture will be a touch more delicate but still good
• Speed it up with canned biscuits: cut each biscuit into quarters and drop them onto the simmering broth; cook about 20 to 25 minutes instead of 30

If this hits the spot, you might like our creamy chicken pot pie next time.

How to Make Crockpot Chicken and Dumplings

Step 1: Load the Slow Cooker

Place the 1.5 lbs chicken thighs in the bottom of a 6-quart slow cooker. Scatter the diced onion, sliced carrots, and sliced celery around the chicken, then add the minced garlic, dried thyme, ½ tsp black pepper, and 1 tsp salt. Pour in the 4 cups chicken broth, cover, and cook on HIGH for 4 hours or LOW for 6 to 7 hours until the chicken is tender and pulls apart easily with a fork.

The kitchen will smell deeply savory after the first hour. The broth will be thin and pale, which is exactly right at this stage. It concentrates while the chicken finishes cooking.

Step 2: Shred the Chicken

Use tongs to lift the chicken onto a cutting board and let it rest for about 5 minutes. Shred the meat into bite sized pieces with two forks. Set the chicken aside for now; you will fold it back in after the dumplings cook.

If you want to add frozen peas or a handful of chopped parsley, stir them into the hot broth now. They will warm through while you thicken the base.

Step 3: Thicken the Broth

In a small bowl, whisk the ¼ cup flour with 1 cup milk until the mixture is completely smooth and no lumps remain. Pour this slurry into the slow cooker and stir it into the hot broth. Let it cook uncovered on HIGH for about 15 minutes, stirring once or twice, until the liquid thickens enough to lightly coat the back of a spoon.

The broth needs a steady simmer before the dumplings go in so they cook through. If you do not see gentle bubbles across the surface, switch to HIGH and wait a few more minutes.

Step 4: Drop the Dumplings

While the broth heats, make the dumpling dough. Whisk together the 2 cups flour, 1 tbsp baking powder, and ½ tsp salt in a mixing bowl. Cut in the ¼ cup cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pour in the ¾ cup milk and stir just until a soft, shaggy dough comes together.

Drop heaping tablespoonfuls of the dough directly onto the simmering broth, leaving a little space between them. Cover the slow cooker and cook on HIGH for 30 to 35 minutes without lifting the lid. The dumplings are done when a toothpick inserted in the center comes out clean and the tops look dry and cracked.

Step 5: Finish and Serve

Gently fold the shredded chicken back into the pot, taking care not to deflate the dumplings. Ladle the chicken, vegetables, and dumplings into wide bowls and serve right away while the broth is thick and creamy.

A crack of black pepper and a few fresh thyme leaves on top is all it needs to bring everything together at the table.

A Few Notes Before You Start

• Chicken thighs are your best bet for meat that stays juicy after hours of cooking, especially on the low setting. Breasts can work but turn stringy if they go too long.
• Make the flour and milk slurry in a mason jar and shake it hard: zero lumps and one less whisk to wash.
• If the broth seems thin after the dumplings cook, smash one or two dumplings into the liquid with the back of a spoon and stir; the starch thickens it quickly.
• Dumplings that look doughy on the bottom just need more steam time. Resist the urge to lift the lid during the first 25 minutes.

Cook times by slow cooker setting:

Storing Leftovers

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The dumplings will soften as they sit.
• Reheating: Warm gently on the stove over medium low heat with a splash of milk or broth, stirring carefully so the dumplings hold together. The microwave works in a pinch, but the dumplings may become a bit soggy.

What to Serve with Crockpot Chicken and Dumplings

A bright, simple salad with a lemon vinaigrette cuts through the richness of the creamy broth. Steamed green beans or roasted asparagus work well too, but honestly a big bowl of this on its own is already a full meal.

Frequently Asked Questions

Can I double this recipe?

Yes, use an 8-quart slow cooker and double all ingredients. The cook time before adding dumplings stays about the same, but you may need an extra 10 minutes for the dumplings to cook through because the surface area is larger.

Can I cook the dumplings on low instead of high?

You can, but they will take 45 to 60 minutes and the texture may be a bit less fluffy. The higher heat creates better steam, which is what puffs the dough.

Why did my broth look separated when I added the milk?

Hot slow cooker liquid and cold milk can cause slight curdling. To prevent it, let the milk sit at room temperature for 10 minutes before whisking it with the flour, or temper the milk by stirring a few spoonfuls of hot broth into the slurry before adding it to the pot.

How do I make this recipe gluten free?

Use a 1:1 gluten free all purpose flour for both the slurry and the dumplings. The dumplings will be a little more crumbly but will still steam up soft. Double check that your baking powder is gluten free as well.

Crockpot Chicken and Dumplings Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 medium onion, diced
• 3 carrots, sliced into ½ inch rounds
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt
• 4 cups chicken broth
• ¼ cup all-purpose flour
• 1 cup whole milk
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup cold butter, cut into small pieces
• ¾ cup whole milk

Method

 

1. Place chicken thighs, onion, carrots, celery, garlic, thyme, pepper, salt, and broth in a 6-quart slow cooker. Cook covered on HIGH for 4 hours or LOW for 6 to 7 hours until chicken is very tender.
2. Remove chicken, shred with two forks, and set aside.
3. Whisk ¼ cup flour with 1 cup milk until smooth. Stir into the hot broth and cook uncovered on HIGH for about 15 minutes until thickened and gently bubbling.
4. In a bowl, whisk together 2 cups flour, baking powder, and ½ tsp salt. Cut in cold butter until mixture resembles coarse crumbs, then stir in ¾ cup milk just until a dough forms. Drop spoonfuls onto simmering broth, cover, and cook on HIGH for 30 to 35 minutes without lifting the lid.
5. Gently fold shredded chicken back into the pot and serve immediately in wide bowls.

Notes

If your slow cooker runs hot, the broth may reduce too much; add a little extra broth before dropping the dumplings. The dumplings are best right after cooking because they absorb liquid as they sit.