Crockpot Dumplings with Chicken and Vegetables
This crockpot dumplings recipe starts with a creamy chicken stew and finishes with fluffy biscuit-style dumplings on top. A shortcut version uses frozen dumplings, so you can pick whichever route suits your day.
6
servings20
minutes6
hours30
minutesChicken, carrots and celery simmer into a thick, creamy stew. Drop dumplings steam on top during the last stretch.
Ingredients
1 1/2 lb boneless skinless chicken thighs
3 carrots, sliced
3 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas
2 cups all-purpose baking mix
2/3 cup milk
2 tbsp melted butter
Directions
- Add the carrots, celery, onion and garlic to a 6-quart slow cooker.
- Lay the chicken thighs on top. Whisk the broth and cream of chicken soup together and pour over.
- Sprinkle in the thyme, salt and pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Remove the chicken to a plate, shred it with two forks, and stir it back into the pot. Confirm it reached 165°F before shredding.
- Stir in the frozen peas and turn the slow cooker to HIGH.
- In a bowl, mix the baking mix, milk and melted butter just until a sticky dough forms. Do not overmix.
- Drop heaping spoonfuls of dough over the surface of the stew, leaving small gaps between them.
- Cover with the lid and cook on HIGH for 45 to 60 minutes. Do not lift the lid for the first 30 minutes.
- The dumplings are done when a toothpick poked into the center comes out clean.
- Let the pot sit 5 minutes, then ladle into bowls with a dumpling on top.
Notes
- For the frozen dumplings crockpot shortcut, skip the dough and drop 1 pound of frozen dumplings straight into the hot stew for the last 30 to 40 minutes. Skip the baking mix and use a biscuit dough if you prefer. Dumplings are best the same day, as leftovers turn soft. The stew alone keeps 4 days and freezes well.
Why dumplings work in the slow cooker
A slow cooker is an easy way to make chicken and dumplings, because the stew cooks itself while you do other things. The chicken thighs turn so tender they shred with a fork, and the broth picks up flavor from the vegetables and thyme all day.
Dumplings go in at the end, on high heat, where they steam on top of the stew. They puff up light and fluffy, and the bottoms soak up the broth. A shortcut with frozen dumplings works too, and it is explained below. It is the kind of cozy meal that fills the house with a meaty smell by dinnertime. Thighs, not breasts, are the reason the broth tastes rich.
Ingredient notes
Chicken thighs: Boneless, skinless thighs stay juicy through a long cook. Breasts work, but they can turn stringy by hour six.
Cream of chicken soup: It thickens the broth and gives the stew body. A can is plenty, and you do not need to add flour.
Carrots, celery and onion: Slice the carrots about 1/4 inch thick so they soften in the same time as the chicken.
Baking mix: Any all-purpose baking mix makes a quick dumpling dough. Use cold milk and mix just until the dough comes together.
Frozen dumplings: If you go the frozen dumplings crockpot route, pick the plain flat dumplings sold in the freezer aisle, not filled potstickers.
Frozen peas: Add them straight from the freezer near the end. They stay bright green and sweet instead of turning gray in a long cook.
Tips for fluffy dumplings
Do not lift the lid: The most common mistake is peeking at the dumplings. The steam is what cooks them, and lifting the lid lets it out. Wait 30 minutes before you check.
Do not overmix: Stir the dough only until no dry flour is left. Overmixed dough makes tough, heavy dumplings.
Leave space between them: Drop the dough in heaping spoonfuls with small gaps. They swell as they steam and will merge if packed together. Use a spoon to drop dumplings on the hot spots, not the cold edges, so they cook evenly.
Swaps and variations
For the frozen dumplings crockpot shortcut, skip the dough and add 1 pound of frozen dumplings to the hot stew for the last 30 to 40 minutes. Biscuit dough also works in place of the baking mix. Swap the peas for green beans or corn, or add a bay leaf with the broth.
Do not use refrigerated canned biscuits cut into pieces and dropped in at the start. They dissolve into gummy lumps if they cook for hours. A teaspoon of poultry seasoning in the dough adds a classic flavor.
What to serve with it
The stew is a full meal in a bowl. A green salad with lemon dressing or steamed broccoli on the side keeps it from feeling heavy. Ladle it into wide bowls so each person gets a dumpling and plenty of broth. A sprinkle of black pepper and a handful of chopped parsley over each bowl finishes the plate.
Storing and reheating
Dumplings are best the same day, because leftovers turn soft in the broth. The stew itself keeps in the fridge for 4 days and freezes well for up to 3 months.
Reheat the stew in a pot over medium-low heat with a splash of broth to loosen it. If you want fresh dumplings, make a small batch of dough and steam it on top of the reheated stew for 15 minutes. Add a little hot water when reheating dumplings in the microwave so they steam instead of drying out.
Crockpot Dumplings with Chicken and Vegetables at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, carrots, celery stalks, onion
Tips for Crockpot Dumplings with Chicken and Vegetables
For the frozen dumplings crockpot shortcut, skip the dough and drop 1 pound of frozen dumplings straight into the hot stew for the last 30 to 40 minutes. Skip the baking mix and use a biscuit dough if you prefer. Dumplings are best the same day, as leftovers turn soft. The stew alone keeps 4 days and freezes well.
Crockpot Dumplings with Chicken and Vegetables FAQ
How long does Crockpot Dumplings with Chicken and Vegetables take?
Crockpot Dumplings with Chicken and Vegetables takes 6 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Dumplings with Chicken and Vegetables serve?
This recipe makes 6 servings.
What do I need to make Crockpot Dumplings with Chicken and Vegetables?
14 ingredients, led by boneless skinless chicken thighs, carrots, celery stalks, onion. Amounts are in the recipe card above.
