Crockpot Chicken and Dumplings

Prep 15 mins
Cook 5 hrs
Total 5 hrs 15 mins

This easy Crockpot Chicken and Dumplings recipe is one of our all time favorites! Easy homemade dumplings cooked in a creamy chicken soup base. Your slower cooker does all the work!

Looking for more ways to enjoy dumplings? Try this Homemade Chicken and Dumplings Recipe or this canned biscuit Chicken and Dumplings that comes together super quick.

Crockpot chicken and dumplings in a large white bowl.

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! 

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

  • all purpose flour
  • baking powder
  • freshly cracked black pepper
  • salt
  • fresh thyme
  • whole milk
  • butter

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 to taste
  • Cornstarch – This helps thicken the soup.
  • Evaporated milk – My “secret” ingredient for extra creaminess!

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, evaporated milk, 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: place cornstarch in a bowl. Add 2 tablespoons of evaporated milk from the crockpot into the cornstarch and stir. Continue adding evaporated milk 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup.

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.

Cook the Dumplings: Place the lid on your crockpot and let cook for 1 hour and then 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. 

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.

This Crockpot Chicken And Dumplings recipe is based off my number one recipe on my site for homemade Chicken And Dumplings. I personally still prefer the original stove top version, because that is how I grew up making it. However this crockpot version is absolutely delicious as well! 

Try them both and let me know which version your family prefers. Make sure and leave your review in the comments below!

Yield: serves 6

Crockpot Chicken and Dumplings Recipe

Chicken and dumplings in a large white bowl.

Crockpot Chicken and Dumplings Recipe: our favorite homemade chicken and dumplings with easy homemade dumplings and a secret ingredient to make it extra creamy!

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 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

HOMEMADE 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)
  • 3/4 cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Instructions

  1. Add chicken, onion, carrots, celery, garlic, evaporated milk, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low.
  2. If not already set to high, set crockpot to the high setting. Remove cooked chicken from crockpot, shred and return to crockpot.
  3. Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of evaporated milk from the crockpot into the cornstarch and stir. Continue adding evaporated milk 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup.
  4. 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. 
  5. 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.
  6. 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. 
  7. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
  8. Place the lid on your crockpot and let cook for 1 hour and then 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!)
  9. If the dumplings are cooked through, serve hot and enjoy! If not, cook an additional 15 minutes and check again. 

Notes

This recipe has been updated to add the evaporated milk after you cook the chicken and broth all day. Some readers were having issues with the evaporated milk curdling. I could not recreate the issue in my own kitchen, but I believe adding the evaporated milk later in the recipe should avoid this possible issue all together!

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Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 552Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 997mgCarbohydrates: 56gFiber: 3gSugar: 14gProtein: 38g

Want to Save This Recipe?

If you are looking for more great crockpot chicken recipes, check out these other reader favorites: Crockpot French Onion Chicken, Slow Cooker Chicken Tortilla Soup and Taco Ranch Chicken Chili!

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Comments

34 Responses
  1. Tootie Welch

    I make this at least once a month I have never had the milk curdle but I put broth with milk then add it to pot I make it with the dumplings and egg noodles everyone loves it

  2. Nicki

    I also did not see the amendment for the evaporated milk and mine did curdle as well, but I just pulled the chicken out and whisked the soup base for a few minutes and it was fine after that. As far as the spices being too heavy in the recipe I disagree. I actually had to add more than was listed on the recipe. However, I generally always use a lot of pepper in my cooking. I had to switch from the fresh thyme to ground thyme because I couldn’t taste it with the fresh. I had to add an additional 1/3 cup of milk in the dumpling mixture to get it to mix completely. I cooked on low for 6 hours, made another slurry with a mix of corn starch, heavy cream and whole milk to thicken the soup as it was to thin for my liking, then bumped the crockpot to high before adding the dumplings. Definitely not my favorite chicken and dumplings, these are very different from the recipe I normally use, and I prefer the stove top cooking method. To be honest, I’m not sure that this is a recipe that saves time or is easier in the crockpot, it actually wouldn’t take much more time than it takes to prepare and cook the dumplings to just make the whole dish. But if the crockpot is your chosen method, this recipe is a solid base and then you can customize to your preferences.

  3. Amanda

    The dumplings would be so good if not for the overpowering taste of thyme. Unfortunately I read some of the comments too late. I even used less than the recipe called for because it looked like a lot and it’s still too much.

  4. Fran

    First of all, the dumplings in this recipe are phenomenal and really easy to make. I’ve made this 3x’s. The first time, the Thyme (dried) was overpowering, as was the pepper. My milk curdled. So, the second time, I used half the amount of Thyme and added the milk right before I added the dumplings. The Thyme was still too overpowering and it was still way too peppery. 3rd time was the charm! I personally recommend NOT using THYME in this recipe. I don’t think
    it’s a good addition to this dish (unless you really love Thyme, which I don’t). Here’s what I did, instead:

    In the broth mix: I used a half Teaspoon of pepper, a full Teaspoon of garlic powder, a full Teaspoon of salt. Cooked on low for 5 hours (6 hrs. is too long in my crockpot). Then made the dumplings (omitting the Thyme entirely). I used a half Teaspoon of salt, half Teaspoon garlic powder, and just a few shakes of pepper to the flour for the dumplings. I turned crockpot to high and cooked an additional hour (for a total of 6 hours cooking time). I cooked frozen peas and added them at the end. It adds a pop of color. I changed nothing else about this recipe except for the spices, and it is reminiscent of chicken pot pie if you take out the Thyme. My family loved it!! Overall, this is a great recipe, but it just needed to be un-spiced up a bit, haha!!

  5. Betsy

    I made this tonight. I suck at cooking for the most part but this was very easy and really delicious. I do wish recipes would put how much salt to add in, like even a ballpark. I got it right this time but I have no idea how much I used. I did the modification with the milk added in later. Did not have a problem with curdling. Kids and husband loved it and it is definitely bookmarked.

    1. Alexander

      Quick question.. did you use a genuine crock pot? Or did you use an “InstaPot”? I ask, because my girlfriend said if you used an instapot then that could be why the milk curdled. Apparently those are known for curdling milk.

  6. Sharon

    Made this last night and was very good. I added a little more vegetables but otherwise followed recipe as posted. My husband really loved it.

  7. telynb

    this was horrible. not only did the milk curdle, making it visually unappealing and unappetizing , but it was very bland. i added a lil salt and italian seasoning and it just got worse. i kept it on low to avoid the curdling, but it curdled anyways and the veggies were still hard after FIVE hours. to top off the nightmare, the biscuits were fully cooked on the top and in the middle but underneath where it sat in the soup they became a sludge of flour and gross soup. this is most likely to being cooked on low. ive used other similar recipes that came out perfect every time, i should have just used one of those instead of this one. NOVICE is right.

    1. Alexander

      Quick question.. did you use a genuine crock pot? Or did you use an “InstaPot”? I ask, because my girlfriend said if you used an instapot then that could be why the milk curdled. Apparently those are known for curdling milk.

  8. telynb

    i was really excited to make this and prepared the soup part this morning to cook it up tomorrow. as i was reviewing the dumpling part of the recipe, i finally saw the note at the bottom about the evaporated milk. PLEASE amend the actual recipe to include the addition of the milk at the end. it was my mistake i didn’t see the note but an actual correction seems more appropriate than just a note for something like that. this is a large portion and the chicken breast is too expensive for it to be ruined, and now i’m worried the dish won’t come out right.

    1. Alexander

      Did it come out right? Just curious. Did you use a crockpot? Or instapot?

      I’m currently trying the recipe with the evaporated milk added at the end. I will update on how it turns out!

  9. Tiffany

    maybe make a change to the recipe in general about the evaporated milk I didn’t see until I was at the last steps… I read recipes while I do them… my milk curdled .. atleast next time I make this I’ll know 

  10. Sara

    Really enjoyed the Italian seasoning in the dumplings. First time we made these dumplings and my family thought they were the best they’d had. Can’t speak to the soup as I found this recipe after the soup was made.

  11. Andrea

    I was very excited to try a crock pot version! Unfortunately, the evaporated milk curdled for me, too. Followed directions exactly, crock pot was on low. Any tips to avoid having this happen? 

    1. Jessica

      I tried this recipe again yesterday after seeing your comment earlier this week. I did not have the issue of the curdling and can not figure out why it is happening to some. However, I have a solution! I will update the recipe above to cook without the evaporated milk, then stir in the evaporated milk before you add the dumplings to cook. This should hopefully stop this issue from happening.

  12. Kim

    I made this recipe tonight for dinner in my crockpot. It smelled wonderful. I did everything the recipe said to do and use. But the evaporated milk curdled. I was very disappointed. Needless to say, it couldn’t be saved. I’m not sure if I will try it again. 

  13. Tania

    I made this last night, and mine turned out really bland. I’m trying to figure out what I did. I accidentally bought turkey tenderloins instead of chicken breast and used that, but otherwise I think I followed everything. The meat turned out good. I think the chicken stock I bought was unsalted, so that could be the problem. I added more seasonings last night before I put it up and will try it again today. It might be something that’s tastes better on day 2.

  14. Gina

    I made this the other day and it came out so pepper-y that we could not eat it 🙁 It seemed good other than that the dumplings were a nice biscuit-y consistency. I used jar pepper, which I guess is not equivalent to cracked pepper? Just wanted to let people know if you use pepper from the jar be sure not to add the full 2 teaspoons unless you like spicy chicken and dumplings lol

  15. William Jeffords

    Sounds incredibly delicious! I’ll going to make this for sure, so tasty and flavorful! Great indeed!!!

  16. Deyanova Berkey

    Just wanted to let you know that I made this for my family for dinner tonight and they loved it! It was pretty filling too. Thank you. 🙂

  17. Michelle

    Chicken and Dumplings is one of my top 5 ultimate comfort foods, in fact I just made some this weekend. But I have never considered doing it in the slow cooker. Now I must try that. 

  18. Steph

    I love dumplings so much but I have never tried making them in the crock pot. Can’t wait to give these a try, they look so good!

  19. Kelly

    Do you think this would be worth making as a vegetarian version – i.e. no chicken breasts and with vegetable broth? Not sure if the flavor would be good but I’d love to try if so. Thanks!

    1. Karin Dodge

      I used evaporated milk as directed and it separated. I probably should have added after cooking since dairy dose this in a slow cooker. It was on low and it still is curdled.

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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.
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