Jump to Recipe This hearty slow cooker chicken and dumplings combines tender pieces of chicken with vegetables in a tasty soup topped with traditional dumplings. My easy crock pot recipe is bound to be a new family favorite for weeknight dinners! This flavorful comfort food soup is rich, creamy, and loaded with flavor! An incredibly easy-to-make version of the very popular chicken & dumplings! Chicken and dumplings has been a lifetime favorite soup of mine and I just love how easily it comes together in my slow cooker! Add all of your favorite veggies with your preferred chicken (breasts or thighs!) plus liquids and let it cook to perfection!

Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 😋 Other Great Crock Pot Recipes 📋 Recipe

🥘 Ingredients Chicken Soup Base 3 Chicken Breasts (boneless, skinless, cubed into chunks)1 Russet Potato (sliced, use 2 if medium sized)3 Carrots (sliced)4 Celery Ribs (sliced)½ Yellow Onion (minced or finely chopped)2 Cloves Garlic (minced or finely chopped)1 15.25 oz can of Sweet Whole Kernel Corn (drained)2 c (480 ml) Chicken Broth1 c (240 ml) Heavy Cream2 tablespoon (0.4 g) Chives (freeze dried or fresh)1 teaspoon (1 g) each, Rosemary & ThymeSalt & Pepper (to taste) Dumpling Batter 1 c (120 g) All-Purpose Flour1 tablespoon (14 g) Baking Powder½ tablespoon (6.25 g) Sugar½ tsp (2 g) Salt2 ½ tablespoon (35 g) Unsalted Butter (cold, cubed)½ c (120 ml) Milk (preferably whole milk) 🔪 Step-By-Step Instructions This amazingly delicious and hearty dinner is super easy! Chicken Soup Base In your slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours. Chicken & Dumplings Batter Combine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.Serve and enjoy! 💭 Angela’s Tips & Recipe Notes Adaptations to this recipe are easily made, including substituting cream of chicken soup for the chicken broth and heavy cream.If you happen to be around during the cooking time, stir every two hours.Prepackaged biscuits or biscuits made from Bisquick are also very successfully used for equally wonderful results in a pinch!

😋 Other Great Crock Pot Recipes

Pork ChopsChicken & GravyApplesauceButter ChickenChicken Alfredo

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews

Crock Pot Chicken and Dumplings Recipe

There is nothing better than the smell of a delicious dinner already waiting for you when you come home, and these Crock Pot chicken and dumplings are no exception!

Author | Angela

Servings: 8 people Calories: 244kcal Prep 15 minutes Cooking 6 hours Total Time 6 hours 15 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3xChicken Soup Base▢ 3 chicken breasts (boneless, skinless, cubed into chunks)▢ 1 russet potato (sliced, use 2 if medium sized)▢ 3 carrots (sliced)▢ 4 celery ribs (sliced)▢ ½ yellow onion (minced or finely chopped)▢ 2 cloves garlic (minced or finely chopped)▢ 1 15.25 oz can of sweet whole kernel corn (drained)▢ 2 c (480 ml) chicken broth▢ 1 c (240 ml) heavy cream▢ 2 Tbsp (0.4 g) chives (freeze dried or fresh)▢ 1 tsp (1 g) each, rosemary & thyme▢ salt & pepper (to taste)Dumpling Batter▢ 1 c (120 g) all-purpose flour▢ 1 Tbsp (14 g) baking powder▢ ½ Tbsp (6.25 g) sugar▢ ½ tsp (2 g) salt▢ 2 ½ Tbsp (35 g) unsalted butter (cold, cubed)▢ ½ c (120 ml) milk (preferably whole milk)

InstructionsChicken Soup BaseIn a slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.Dumplings BatterCombine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy. Video Notes*For a lighter soup, skip making the dumplings and simply add wild rice for the last 30 minutes!   NutritionCalories: 244kcal (12%) | Carbohydrates: 10g (3%) | Protein: 20g (40%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 96mg (32%) | Sodium: 370mg (16%) | Potassium: 610mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 4334IU (87%) | Vitamin C: 10mg (12%) | Calcium: 49mg (5%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chicken and dumplings, Crock Pot, crock pot meals, crockpot dinners, slow cooker, slow cooker dinners Course Dinner Recipes, Main Dish, Slow Cooker Crockpot RecipesCuisine American Save Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This hearty slow cooker chicken and dumplings combines tender pieces of chicken with vegetables in a tasty soup topped with traditional dumplings. My easy crock pot recipe is bound to be a new family favorite for weeknight dinners!

This flavorful comfort food soup is rich, creamy, and loaded with flavor!

An incredibly easy-to-make version of the very popular chicken & dumplings!

Chicken and dumplings has been a lifetime favorite soup of mine and I just love how easily it comes together in my slow cooker! Add all of your favorite veggies with your preferred chicken (breasts or thighs!) plus liquids and let it cook to perfection!

🥘 Ingredients

Chicken Soup Base

  • 3 Chicken Breasts (boneless, skinless, cubed into chunks)1 Russet Potato (sliced, use 2 if medium sized)3 Carrots (sliced)4 Celery Ribs (sliced)½ Yellow Onion (minced or finely chopped)2 Cloves Garlic (minced or finely chopped)1 15.25 oz can of Sweet Whole Kernel Corn (drained)2 c (480 ml) Chicken Broth1 c (240 ml) Heavy Cream2 tablespoon (0.4 g) Chives (freeze dried or fresh)1 teaspoon (1 g) each, Rosemary & ThymeSalt & Pepper (to taste)

Dumpling Batter

  • 1 c (120 g) All-Purpose Flour1 tablespoon (14 g) Baking Powder½ tablespoon (6.25 g) Sugar½ tsp (2 g) Salt2 ½ tablespoon (35 g) Unsalted Butter (cold, cubed)½ c (120 ml) Milk (preferably whole milk)

🔪 Step-By-Step Instructions

This amazingly delicious and hearty dinner is super easy!

  • In your slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.

Chicken & Dumplings Batter

  • Combine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.Serve and enjoy!

💭 Angela’s Tips & Recipe Notes

  • Adaptations to this recipe are easily made, including substituting cream of chicken soup for the chicken broth and heavy cream.If you happen to be around during the cooking time, stir every two hours.Prepackaged biscuits or biscuits made from Bisquick are also very successfully used for equally wonderful results in a pinch!

😋 Other Great Crock Pot Recipes

  • Pork ChopsChicken & GravyApplesauceButter ChickenChicken Alfredo

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews

Crock Pot Chicken and Dumplings Recipe

There is nothing better than the smell of a delicious dinner already waiting for you when you come home, and these Crock Pot chicken and dumplings are no exception!

Author | Angela

Servings: 8 people Calories: 244kcal Prep 15 minutes Cooking 6 hours Total Time 6 hours 15 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3xChicken Soup Base▢ 3 chicken breasts (boneless, skinless, cubed into chunks)▢ 1 russet potato (sliced, use 2 if medium sized)▢ 3 carrots (sliced)▢ 4 celery ribs (sliced)▢ ½ yellow onion (minced or finely chopped)▢ 2 cloves garlic (minced or finely chopped)▢ 1 15.25 oz can of sweet whole kernel corn (drained)▢ 2 c (480 ml) chicken broth▢ 1 c (240 ml) heavy cream▢ 2 Tbsp (0.4 g) chives (freeze dried or fresh)▢ 1 tsp (1 g) each, rosemary & thyme▢ salt & pepper (to taste)Dumpling Batter▢ 1 c (120 g) all-purpose flour▢ 1 Tbsp (14 g) baking powder▢ ½ Tbsp (6.25 g) sugar▢ ½ tsp (2 g) salt▢ 2 ½ Tbsp (35 g) unsalted butter (cold, cubed)▢ ½ c (120 ml) milk (preferably whole milk)

InstructionsChicken Soup BaseIn a slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.Dumplings BatterCombine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy. Video Notes*For a lighter soup, skip making the dumplings and simply add wild rice for the last 30 minutes!   NutritionCalories: 244kcal (12%) | Carbohydrates: 10g (3%) | Protein: 20g (40%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 96mg (32%) | Sodium: 370mg (16%) | Potassium: 610mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 4334IU (87%) | Vitamin C: 10mg (12%) | Calcium: 49mg (5%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chicken and dumplings, Crock Pot, crock pot meals, crockpot dinners, slow cooker, slow cooker dinners Course Dinner Recipes, Main Dish, Slow Cooker Crockpot RecipesCuisine American

Save

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 17 reviews

Crock Pot Chicken and Dumplings Recipe

There is nothing better than the smell of a delicious dinner already waiting for you when you come home, and these Crock Pot chicken and dumplings are no exception!

Author | Angela

Servings: 8 people

Calories: 244kcal

Prep 15 minutes

Cooking 6 hours

Total Time 6 hours 15 minutes

Ingredients 1x2x3xChicken Soup Base▢ 3 chicken breasts (boneless, skinless, cubed into chunks)▢ 1 russet potato (sliced, use 2 if medium sized)▢ 3 carrots (sliced)▢ 4 celery ribs (sliced)▢ ½ yellow onion (minced or finely chopped)▢ 2 cloves garlic (minced or finely chopped)▢ 1 15.25 oz can of sweet whole kernel corn (drained)▢ 2 c (480 ml) chicken broth▢ 1 c (240 ml) heavy cream▢ 2 Tbsp (0.4 g) chives (freeze dried or fresh)▢ 1 tsp (1 g) each, rosemary & thyme▢ salt & pepper (to taste)Dumpling Batter▢ 1 c (120 g) all-purpose flour▢ 1 Tbsp (14 g) baking powder▢ ½ Tbsp (6.25 g) sugar▢ ½ tsp (2 g) salt▢ 2 ½ Tbsp (35 g) unsalted butter (cold, cubed)▢ ½ c (120 ml) milk (preferably whole milk)

InstructionsChicken Soup BaseIn a slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.Dumplings BatterCombine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.

Video

Notes*For a lighter soup, skip making the dumplings and simply add wild rice for the last 30 minutes!  

Nutrition

Calories: 244kcal (12%) | Carbohydrates: 10g (3%) | Protein: 20g (40%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Cholesterol: 96mg (32%) | Sodium: 370mg (16%) | Potassium: 610mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 4334IU (87%) | Vitamin C: 10mg (12%) | Calcium: 49mg (5%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Main Dish, Slow Cooker Crockpot RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/