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Crock Pot Chicken and Dumplings

These Crock Pot Chicken and Dumplings combine tender chicken, potatoes, carrots, celery, corn, herbs, and a rich creamy broth with soft homemade buttery dumplings. The slow cooker does most of the work for an easy, hearty comfort-food dinner.
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Prep Time 15 minutes
Cook Time 6 hours 35 minutes
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 244
Ingredients Equipment Method Notes

Ingredients
  

Chicken Soup Base
  • 3 boneless skinless chicken breasts cut into bite-sized chunks
  • 1 russet potato sliced; use 2 if using medium-sized potatoes
  • 3 carrots sliced
  • 4 ribs celery sliced
  • 1/2 yellow onion minced or finely chopped
  • 2 cloves garlic minced or finely chopped
  • 1 15.25-ounce can sweet whole kernel corn drained
  • 2 cups chicken broth 480 ml
  • 1 cup heavy cream 240 ml
  • 2 tablespoons chives freeze-dried or fresh; listed as 0.4 g in the source
  • 1 teaspoon dried rosemary 1 g
  • 1 teaspoon dried thyme 1 g
  • salt to taste
  • ground black pepper to taste
Dumpling Batter
  • 1 cup all-purpose flour 120 g
  • 1 tablespoon baking powder 14 g
  • 1/2 tablespoon granulated sugar 6.25 g
  • 1/2 teaspoon salt 2 g
  • 2 1/2 tablespoons unsalted butter 35 g, cold and cubed
  • 1/2 cup milk 120 ml; preferably whole milk

Equipment

  • Slow cooker or crock pot
  • Large mixing bowl or stand mixer
  • Pastry cutter, fork, or stand mixer attachment
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Large spoon or ladle

Method
 

Assemble the Chicken Soup
  1. Place the minced or finely chopped onion and garlic in the bottom of the slow cooker.
  2. Add the cubed chicken breast pieces over the onion and garlic.
  3. Top the chicken with the sliced potato, carrots, celery, and drained corn.
  4. Add the chives, rosemary, thyme, salt, and black pepper.
  5. Pour in the chicken broth and heavy cream, then gently stir until the ingredients are evenly distributed.
Slow Cook the Soup
  1. Cover the slow cooker and cook on LOW for 6 hours, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
Prepare the Dumpling Dough
  1. Near the end of the 6-hour cooking time, combine the flour, baking powder, sugar, and salt in a large mixing bowl or the bowl of a stand mixer.
  2. Add the cold cubed butter and cut it into the dry ingredients until the mixture is crumbly and the butter pieces are approximately pea-sized.
  3. Add the milk and gently stir just until a rough, shaggy dough forms. Do not overmix.
Cook the Dumplings
  1. After the soup has cooked for 6 hours, remove the lid and drop heaping tablespoon-sized portions of dumpling dough evenly over the surface of the hot soup.
  2. Leave some space between the dumplings because they will expand as they cook.
  3. Replace the lid and continue cooking on LOW for 35–45 minutes, or until the dumplings are puffed, cooked through, and no longer doughy in the center.
Serve
  1. Gently stir the soup around the dumplings if needed, taste, and adjust the salt and black pepper.
  2. Ladle the creamy chicken soup into bowls, adding dumplings to each serving. Serve hot.

Notes

  • Cooking time: The original timing lists 6 hours, but the instructions require an additional 35–45 minutes after adding the dumplings. The actual cooking time is approximately 6 hours 35 minutes to 6 hours 45 minutes.
  • Total time: Including the 15-minute preparation time, plan on approximately 6 hours 50 minutes to 7 hours from start to finish.
  • Chicken safety: The chicken should reach an internal temperature of 165°F (74°C).
  • Dumpling texture: Keep the butter cold and mix the dough only until combined for softer, more tender dumplings.
  • Dumpling size: Use heaping tablespoon-sized portions and leave space between them because the dough expands during cooking.
  • Checking dumplings: Break open one of the largest dumplings to make sure the center is fluffy and fully cooked rather than wet or doughy.
  • Potatoes: One large russet potato is sufficient. Use two when the potatoes are medium-sized.
  • Herbs: Fresh or freeze-dried chives may be used. Adjust rosemary and thyme according to taste.
  • Lighter variation: The original recipe suggests omitting the dumplings and adding wild rice during the final portion of cooking. Wild rice cooking times vary, so follow the package instructions to ensure it cooks completely.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of chicken broth or milk if the soup becomes too thick.