There are certain dishes that feel like a warm hug in a bowl, and chicken and dumplings is at the very top of that list. This is the food that grandmothers made on cold winter days, the meal that soothes the soul and fills the belly with its creamy, savory broth and those pillowy, tender dumplings that melt in your mouth. And the best part? This version comes together in the slow cooker with almost no effort at all. The chicken cooks until it is fall-apart tender, the broth becomes rich and velvety, and the dumplings puff up to perfection on top. This is the kind of meal that tastes like you spent all day in the kitchen, but really, the crock pot did all the work. It is comfort food at its absolute finest.
For the Chicken and Broth
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1 ½ to 2 pounds boneless, skinless chicken breasts (or a combination of breasts and thighs for more flavor)
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1 medium yellow onion, finely diced
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3 celery stalks, diced
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3 medium carrots, peeled and sliced into coins
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4 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 can (10.5 ounces) cream of chicken soup (or cream of mushroom)
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1 teaspoon dried thyme
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1 teaspoon dried rosemary (or 1 sprig fresh)
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1 teaspoon onion powder
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½ teaspoon garlic powder
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1 bay leaf
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1 teaspoon salt
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½ teaspoon black pepper
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½ cup heavy cream or half-and-half (added at the end)
For the Dumplings
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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2 tablespoons unsalted butter, cold and cut into small pieces
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¾ cup whole milk or buttermilk
For Garnish (Optional)
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Fresh parsley, finely chopped
Building the Broth
Begin by placing the chicken breasts or thighs into the bottom of your slow cooker. Add the diced onion, celery, carrots, and minced garlic on top and around the chicken. These vegetables will soften and release their sweetness into the broth as they cook, building a rich, aromatic base.
Pour the chicken broth over everything, followed by the cream of chicken soup. Use a whisk or spatula to stir the soup into the broth until it is mostly dissolved—it does not need to be perfectly smooth, as it will melt into the liquid as it cooks. Add the dried thyme, rosemary, onion powder, garlic powder, bay leaf, salt, and pepper, stirring gently to distribute the seasonings.
Cover the slow cooker and set it to low heat. Let it cook for six to eight hours, or on high for four to five hours, until the chicken is tender enough to shred easily with a fork.
Shredding the Chicken
Once the chicken is cooked through and fork-tender, carefully remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces, discarding any large pieces of fat or cartilage. Return the shredded chicken to the slow cooker, stirring it back into the broth. Remove and discard the bay leaf. At this point, stir in the heavy cream or half-and-half for an extra layer of richness.
Making the Dumplings
Now it is time for the dumplings—the crowning glory of this dish. In a medium mixing bowl, whisk together the flour, baking powder, and salt until they are evenly combined. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This is the key to flaky, tender dumplings.
Pour in the milk and stir gently with a spatula or wooden spoon just until the dough comes together. Be careful not to overmix—a few lumps are perfectly fine. The dough should be soft and slightly sticky.
Adding the Dumplings
Drop spoonfuls of the dumpling dough gently onto the surface of the simmering broth. You should get about eight to twelve dumplings, depending on their size. Do not stir them—they need to steam and cook on top of the liquid. Cover the slow cooker and let the dumplings cook for thirty to forty minutes on high, or until they are puffed up, fluffy, and cooked through. The dumplings will double in size as they steam, and a toothpick inserted into the center should come out clean.
Serving and Storing
Ladle the chicken and dumplings into deep bowls, making sure each serving gets plenty of that creamy, savory broth and a couple of those tender, fluffy dumplings. Garnish with a sprinkle of fresh parsley for a pop of color and brightness.
This dish is a complete meal in itself, but it pairs beautifully with a simple green salad or a side of crusty bread for sopping up every last drop of that delicious broth.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The dumplings will absorb some of the broth as they sit, becoming even more tender and flavorful. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the consistency if needed.
A Few Grace Notes
This recipe is wonderfully adaptable to your tastes and what you have on hand. If you prefer a richer, more traditional flavor, use bone-in, skin-on chicken thighs instead of breasts—they will add incredible depth to the broth. For a lighter version, you can substitute the cream of chicken soup with an equal amount of plain Greek yogurt or a cornstarch slurry.
For extra vegetable goodness, add a cup of frozen peas or corn during the final thirty minutes of cooking. If you love herbs, stir in a tablespoon of fresh chopped thyme or sage just before adding the dumplings.
If you want to save time, you can use refrigerated biscuit dough for the dumplings—simply cut each biscuit into quarters and drop them onto the broth. They will puff up beautifully and taste almost as good as homemade.
Best Ever Crock Pot Chicken and Dumplings is the kind of meal that defines comfort food. With its creamy, savory broth, its tender shredded chicken, and its pillowy dumplings, it is the dish you will turn to again and again whenever you need something warm, satisfying, and deeply nourishing. It is the best ever for good reason.