Go Back Email Link
–+ servings
Overhead shot of crockpot chicken and dumplings in a rustic white bowl, fluffy dumplings floating in golden broth with fresh parsley garnish

Crockpot Chicken and Dumplings

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 6 servings

Ingredients
  

  • 2 lbs boneless skinless chicken thighs about 6 medium thighs
  • 4 cups low-sodium chicken broth plus more if needed
  • 2 medium carrots peeled and sliced into rounds
  • 3 celery stalks sliced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tbsp olive oil
  • 1 cup frozen peas added in last hour
  • 2 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped
  • 4 tbsp cold unsalted butter grated or cubed
  • 2/3 cup whole milk or buttermilk for extra tenderness

Instructions
 

  • Add the chicken thighs to the bottom of a 6-quart slow cooker in a single layer. Season with salt, pepper, onion powder, dried thyme, and dried parsley.
  • Add the diced onion, sliced carrots, sliced celery, and minced garlic on top of and around the chicken. Drizzle with olive oil.
  • Pour in the chicken broth. The liquid should come up about two-thirds of the way — add a splash more if needed to just barely cover the vegetables.
  • Place the lid on the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is completely cooked through and very tender.
  • Using two forks or tongs, remove the chicken thighs from the slow cooker and transfer them to a cutting board. Shred the chicken into bite-sized pieces and set aside.
  • Whisk together the cornstarch and cold water in a small bowl to make a slurry. Stir the slurry into the broth in the slow cooker. Add the frozen peas. Stir well to combine.
  • Return the shredded chicken to the slow cooker and stir everything together. Switch the slow cooker to HIGH if it was on LOW.
  • In a medium mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and fresh parsley.
  • Add the cold grated or cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter in until the mixture resembles coarse, shaggy crumbs with some pea-sized butter pieces remaining.
  • Pour in the milk and stir gently with a fork just until a thick, shaggy dough comes together. Do not overmix — lumps are perfectly fine and desirable for fluffy dumplings.
  • Using a large spoon or a cookie scoop, drop heaping spoonfuls of the dumpling dough directly on top of the hot chicken and broth mixture in the slow cooker. You should get about 10 to 12 dumplings. Space them as evenly as possible.
  • Place the lid back on the slow cooker and cook on HIGH for 45 to 55 minutes, without lifting the lid, until the dumplings are puffed, cooked through, and a toothpick inserted into the center of one comes out clean.
  • Taste the broth and adjust seasoning with additional salt and pepper as needed. Ladle into bowls, making sure each serving gets plenty of shredded chicken, broth, vegetables, and at least one or two dumplings. Garnish with fresh parsley and serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The dumplings will absorb more broth as the soup sits — add a splash of extra chicken broth when reheating and warm gently over medium-low heat. Freezing: Freeze the soup base (without dumplings) for up to 3 months. Make a fresh batch of dumplings when ready to serve. Dairy-free option: Use full-fat coconut milk in place of regular milk in the dumplings and substitute vegan butter or cold coconut oil. Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend for the dumplings.
No ratings yet