Crockpot Chicken and Dumplings

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
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This easy Crockpot Chicken and Dumplings recipe is one of our all time favorites! Easy homemade dumplings cooked in a creamy chicken soup base. Let the slower cooker do all the work!

Easy Crockpot Chicken and Dumplings

Recently my number one recipe request is for a slow cooker version of my famous homemade Chicken and Dumplings. And I am proud to say, I finally got it right and I am ready to share this killer Crockpot Chicken and Dumplings recipe with all of you. 

Just like the original, this Chicken and Dumplings recipe has a deliciously creamy chicken soup base with lots of flavor. Then we whip up a quick batch of big fluffy homemade dumplings and drop them into the soup with a cookie scoop. Read below to find out all the tips and tricks to make it! 

Looking for more ways to enjoy Chicken and Dumplings? Try this Homemade Chicken and Dumplings with dumplings made from scratch, Easy Chicken and Dumplings made with canned biscuits, Chicken and Dumplings Casserole, or this Instant Pot Chicken and Dumplings!

Up close image of a dumpling with a bite taken out of it.

What You’ll Need

Are you ready to make chicken and dumplings in your slow cooker? Here’s what you’ll need:

For the Dumplings

  • Flour: You will want to use all purpose flour. I have tried a mixture of whole wheat and regular flour and the dumplings were too gummy for my tastes.
  • Baking Powder: Make sure your baking powder is still good and has not expired. If it is not longer good, your dumplings will be dense and will not rise.
  • Salt & Pepper: Freshly cracked black pepper will give them the most flavor.
  • Fresh Thyme: I like to use fresh thyme, however you can use dried thyme as well. If you aren’t a thyme fan, you can skip it completely or substitute it for another herb you enjoy.
  • Whole Milk: If you do not have whole milk, you can use any type of milk you have on hand. I like to use whole milk because the extra fat gives the dumplings a better texture, but even water can be used.
  • Butter: Melted and cooled slightly.

For the Creamy Chicken Soup Base

  • Chicken Breasts: As with my original recipe, you could also use Rotisserie chicken.
  • Veggies: Yellow onion, carrots, celery and garlic.
  • Chicken Stock: You could also use vegetable stock.
  • Fresh Thyme: Or 1 teaspoon dried thyme. If you are not a fan of thyme, feel free to leave it out or substitute an Italian herb mix instead. You can also use half the thyme called for in the recipe, if desired.
  • Salt and Pepper: Season to taste. I highly recommend using freshly cracked black pepper or the best taste.
  • Cornstarch: This helps thicken the soup at the end of cooking. You can skip it if you enjoy your soup thin.
  • Evaporated Milk: My “secret” ingredient for extra creaminess! **NOTE** Evaporated milk and condensed milk are not the same. Make sure you use evaporated milk!

Why Use Evaporated Milk?

I do have one very important secret ingredient that is absolutely KEY to making the best chicken and dumplings…evaporated milk!! 

Evaporated milk is creamier when compared to whole milk, but not as thick as heavy whipping cream (and a lot less fattening as well). It creates the best broth for this chicken and dumplings recipe.

Soup in a bowl with a crockpot in the background.

How to Make Crockpot Chicken and Dumplings Soup

Don’t get nervous, I promise these homemade chicken and dumplings soup is incredibly easy to make. Here’s how to do it:

Cook the chicken and veggies: Add chicken, onion, carrots, celery, garlic, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low. If not already set to high, set crockpot to the high setting.

Shred the chicken: Remove cooked chicken from crockpot, shred and return to crockpot.

Make a slurry: In a small bowl, whisk to combine the cornstarch and 4 tablespoons evaporated milk until smooth. Stir the slurry into the soup, this will help to thicken the soup. Then stir in the remaining evaporated milk.

Make the Dumplings: In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms.

If your dough seems too dry, you can add an extra tablespoon of milk.

Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.

Dumplings in crockpot.

Cook the Dumplings: Place the lid on your crockpot, set the crockpot to high temperature and let the dumplings cook for 1 hour. Cut one dumpling in half to make sure they are cooked through. (Your dumplings will possibly bake together on top in your crockpot, if this happens, just gently break them apart into large chunks again with your spatula. They will still taste exactly the same!)

Check the Dumplings & Serve: If the dumplings are cooked through, serve hot and enjoy! If not, cook an additional 15 minutes and check again.

Crockpot chicken and dumplings in a large bowl with homemade dumplings from scratch!

Tips for Success

  • Don’t be intimidated: Making dumplings from scratch sounds fancy, but you literally whip all the dough ingredients together in a bowl and then drop it into the soup with a cookie scoop. There are no eggs required, no rolling out of the dough, just mix it and drop them by the scoopful into your crockpot!
  • Watch the time: To cook the dumplings, you will need your crockpot set to high and they will take about an hour to cook through. In my crockpot, they took 45 minutes, but it tends to run a little hotter than most. So I’d advise you to start checking them around 45 minutes with a knife to see if they have cooked through. 
  • Evaporated Milk NOT Condensed Milk: Evaporated milk and condensed milk are not interchangeable. Condensed milk (also commonly called sweetened condensed milk) has sugar and is used for sweet recipes.

Can I Use Canned Biscuits For The Dumplings?

Yes, absolutely! If you don’t have the time to make the dumplings from scratch, you can use canned biscuits instead to make the dumplings. I recommend using 1 large can of buttermilk biscuits.

  1. Cut each biscuit into quarters (so each biscuit will become 4 dumplings).
  2. Add them to the crockpot, press them down with a spoon to have them covered in the sauce.
  3. Replace the crockpot lid and then turn the slow cooker to high and let the dumplings cook for 1 additional hour.

How to Store and Reheat Leftovers

You can store leftover chicken and dumplings in an air tight container in the fridge for up to 3 days. I usually store the dumplings and chicken soup base separately. You don’t have to do this but the dumplings will soak up extra liquid if stores with the soup.

To reheat, spoon the amount you want to eat into a pot and reheat on the stovetop over medium-low heat until warmed through. You can also reheat in the microwave. Spoon the chicken and dumplings into a bowl, cover with a plate, then reheat for about 3 minutes, stopping halfway to stir the soup.

Chicken and dumplings in a large white bowl.
4.4 from 216 votes
Print Pin Recipe

Crockpot Chicken and Dumplings Recipe

Homemade fluffy dumplings are cooked in a creamy chicken soup, loaded with veggies, in this easy Crockpot Chicken and Dumplings! This easy Southern classic is sure to be your new favorite comfort food dinner!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 cup chopped yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 32 oz 1 quart chicken stock
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 2 teaspoons freshly cracked black pepper, or to taste
  • salt, to taste
  • 2 tablespoons cornstarch
  • 12 oz 1 can evaporated milk

Dumplings:

  • 2 cups all purpose flour
  • 1 tablespoon plus 1 teaspoon, baking powder
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • ¾ cup 6 oz whole milk
  • 4 tablespoons butter, melted

Instructions 

  • Add chicken, onion, carrots, celery, garlic, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low.
  • If not already set to high, set crockpot to the high setting. Remove cooked chicken from crockpot, shred and return to crockpot.
  • Make a slurry: Place cornstarch in a bowl and add 4 tablespoons evaporated milk, whisking until smooth. Stir the slurry into the soup, this will help to thicken the soup. Add any remaining evaporated milk to the soup and stir to combine.
  • Dumplings: In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
  • Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
  • Place the lid on your crockpot (making sure it's set to high heat) and let the dumplings cook for 1 hour. Cut one dumpling in half to make sure they are cooked through. (Your dumplings will possibly bake together on top in your crockpot, if this happens, just gently break them apart into large chunks again with your spatula. They will still taste exactly the same!)
  • If the dumplings are cooked through, serve hot and enjoy! If not, cook an additional 15 minutes and check again. 

Video

Notes

Storage: You can store leftover chicken and dumplings in an air tight container in the fridge for up to 3 days. I usually store the dumplings and chicken soup base separately. You don't have to do this but the dumplings will soak up extra liquid if stores with the soup.

Nutrition

Serving: 1serving, Calories: 552kcal, Carbohydrates: 56g, Protein: 38g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Cholesterol: 111mg, Sodium: 997mg, Fiber: 3g, Sugar: 14g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.