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Cozy Crockpot Chicken and Dumplings: Easy Homemade Recipe

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This crockpot chicken and dumplings recipe is the ultimate comfort food, featuring tender shredded chicken, a creamy savory broth, and fluffy dumplings. It’s an easy, hands-off meal that turns even the biggest dumpling skeptics into believers.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 2 tablespoons unsalted butter (preferably Kerrygold)
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (preferably Swanson or Kitchen Basics)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 cups Bisquick or other baking mix
  • ⅔ cup whole milk
  • 1 teaspoon dried parsley (optional)
  • ½ teaspoon garlic powder

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Push the vegetables to the side of the skillet. Season the chicken breasts with a pinch of salt and pepper. Place them in the skillet and sear for about 2 minutes per side until golden brown. Transfer the chicken to the slow cooker.
  3. Pour about ½ cup of the chicken broth into the hot skillet. Use a wooden spoon to scrape up the browned bits from the bottom. Pour this liquid and the sautéed vegetables into the slow cooker.
  4. Add the remaining chicken broth, the can of cream of chicken soup, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir everything together gently to combine.
  5. Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours.
  6. When the cooking time is up, carefully remove the chicken breasts from the slow cooker using tongs. Place them on a cutting board and shred with two forks. Return the shredded chicken to the slow cooker. Stir in the frozen peas.
  7. In a small bowl, stir together the baking mix, milk, dried parsley, and garlic powder. Mix just until a soft dough forms. Do not overmix.
  8. Drop the dough by rounded tablespoonfuls onto the surface of the simmering broth. Do not submerge them. You should have about 12-14 dumplings.
  9. Cover the slow cooker and cook on high for 20-25 minutes. Do NOT lift the lid during this time. After 20 minutes, check one dumpling by inserting a toothpick into the center—it should come out clean.
  10. Turn off the slow cooker. Let the dish rest for about 5 minutes. Remove the bay leaves. Ladle into bowls, garnish with fresh parsley and a crack of black pepper.

Notes

Don’t skip searing the chicken and vegetables—it adds deep flavor. Never lift the lid while dumplings are cooking; the steam is essential for fluffiness. If broth is too thin, make a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir in after shredding chicken. For meal prep, complete steps 1-4 the night before, refrigerate, then add 30 minutes to cooking time. Use a cookie scoop for uniform dumplings.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, homemade chicken and dumplings, comfort food, chicken recipe, dumpling recipe

Find it online: https://recipebelle.com/cozy-crockpot-chicken-and-dumplings-easy-homemade-recipe/