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Crockpot Creamy Chicken and Dumplings. I took the classic chicken and dumpling soup and made it even easier (and yummier) in the crockpot. Mix everything into the bowl of your crockpot, then let it slow cook. Add the dumplings to the soup base, cook a little more, and then you’re ready to serve. The soup base is creamy, with notes of butter, fresh thyme, and sage. The dumplings are light and airy. They make every bite so delicious. This cozy recipe will be on repeat for both fall and winter nights.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

This is the time of year when I love to cook for others the most. For whatever reason, most of us have fall recipes that hold special memories—the recipes that just make us feel a bit happier at the end of the day.

For me, my dad’s tacos or chicken and rice provide the most comfort. Oh, and my mom’s chili is so delicious with a side of Nonnie’s beer bread! Can you tell I’m from the Midwest?

I love to make Crieghton’s favorite meatballs, or creamy white chili for my dad. Asher also loves Dad’s tacos or my homestyle chicken soup. My mom, she loves all of these, but she’s a real sucker for chicken and dumplings.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

We’ve been having late-night calls while she’s away. When I mentioned this idea to her, she said, “Oh, you have to make that.”

She’s always been my favorite to cook for. She’s easily the most predictable about what she will like. Fortunately, I really know what she loves!

I agreed that the chicken and dumplings were a good choice, but I wanted to perfect this recipe for you all! And now I get to share it. This is so good and even easier than you’d think. Made in the crockpot, it’s almost effortless—just a little chopping, dumping, and mixing!

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

These are the details

Ingredients

  • salted butter
  • flour
  • garlic
  • fresh thyme (or use dried)
  • fresh sage (or use dried)
  • chicken breasts
  • yellow onions
  • celery
  • carrots
  • broth (I love using bone broth)
  • salt and black pepper
  • milk (I prefer whole milk)

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Steps

Step 1: mix the roux

Set your crockpot to high, add the butter, and let it melt. Now add the flour and garlic, whisking until a paste forms. This is the roux. Cook the roux for 5 or 10 minutes to cook out the flavor of the raw flour.

Step 2: add in everything else

Add the thyme, sage, chicken, onions, celery, and carrots. Pour over the broth and season the soup with salt and pepper. I also like to add a little cayenne pepper.

Cover and cook over low heat for 3 hours or high for 1-2.

Step 3: to make the dumplings

Mix the flour, baking powder, fresh chopped sage, and black pepper. Now add some milk and mix to form a dough.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Step 4: cook the dumplings

Turn the crockpot to high heat. Shred the chicken and add the milk.

Next, scoop spoonfuls of the dumpling dough and drop them into the soup. Cook, covered for another hour until the dumplings are fluffy.

The dumplings get cooked directly in the soup, making this the easiest chicken and dumpling recipe. No extra pot, no stressful boiling process, no fuss!

Step 5: serve

Now, you can serve the fluffy dumplings and creamy soup in bowls topped with fresh thyme, flaky sea salt, and black pepper.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

It’s the creamiest bowl of chicken and dumplings. It’s super cozy, and the dumplings cook perfectly—low and slow in the crockpot. They turn out super soft and fluffy. Scrumptious atop a creamy bowl of chicken soup!

I froze this meal for when I’m away and my family needs dinner. My mom and Asher will be so excited…and my dad will certainly be very thankful!

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Looking for other easy family dinners? Here are a few ideas: 

Crockpot Creamy Buffalo Chicken Meatballs

One Pot Buffalo Chicken “Helper”

Healthier Homemade One Pot Hamburger Helper

Broccoli Cheddar Chicken and Rice Casserole

One Pan Autumn Chicken and Wild Rice Casserole

Easy Southern Style Baked Mac and Cheese

Pumpkin Cheese Stuffed Pasta Bolognese Bake

One Skillet Cheesy Broccoli Cheddar Orzo Bake

Lastly, if you make these Crockpot Creamy Chicken and Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Creamy Chicken and Dumplings

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 428 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Dumplings

US Customary – Metric

Instructions

  • 1. Turn the crockpot to high. Add the butter and allow the butter to melt. Once melted, whisk in the flour and garlic. Let cook for 5-10 minutes. Add the thyme, sage, chicken, onions, carrots, and celery. Pour over the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1 -2 hours.
    2. About 1 hour prior to serving, make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined.
    3. Crank the heat on the crockpot to high. Shred the chicken. Mix in the milk.
    4. Drop heaping tablespoons of the dumpling dough into the soup. Cover and cook for 1 -2 more hours until the dumplings are cooked through and puffy. 
    5. Divide the soup and dumplings between bowls and serve topped with thyme, flaky salt, and pepper. Enjoy! 
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This post was originally published on September 25, 2024
4.09 from 57 votes

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Comments

    1. Hey Susie,
      I would probably cut the recipe in half. Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

  3. Hi, if I cut the chicken into bite size pieces, will they get overcooked? Also, what size slow cooker are you using? Thanks

    Reply

    1. Hi Aimee,
      The chicken should be just fine:) I used a 7 quart pot. I hope this helps, please let me know if you have any other questions! xT

      Reply

    1. Hi Kathy,
      I like to use boneless, skinless chicken breast for this recipe. Please let me know if you have any other questions! xT

      Reply

    1. Hey Kathy,
      You could definitely double the recipe and keep the cook times the same, I would just be sure your pot is large enough to handle all of the ingredients. If your pot is overcrowded, this will not cook properly. I hope you love this recipe! xT

      Reply

  6. I tried this and it turned out delicious but the dumplings were super dense, not sure what I did wrong. Any tips on how to ensure they are soft and fluffy next time?

    Reply

    1. Hey Lola! Did you add the baking powder? That is honestly the only thing that I can think. How dense where they? Sorry you had some trouble! x

      Reply

    1. Hey Rebecca,
      So I have not tested this with the instant pot. I would recommend cooking the soup base on high pressure for 15 minutes, then add the dumplings and cook 10-15 minutes also on high pressure. Again I have not tested this, so this just a guess. Hope that helps! Happy fall weekend! xx

      Reply

    1. Hey there,
      Sure, I would just add some extra veggies in place of the chicken, cauliflower and peas would be yummy! I hope you love this recipe, please let me know if you give it a try! xT

      Reply

  10. Do you add the two cups milk while the chicken mixture is cooking in the crockpot? I am only seeing the 3/4 C milk noted in the recipe instructions, when making the dumplings.

    Reply

  11. I made this recipe which was a classic in our house growing up and haven’t thought about it until I read your email. I made this into a stew rather than a soup, which is basically the same thing only thicker. Loved it and it took me back to eating with my family. Thanks for that! I can no longer print your recipes like I could before. It looks like you are using a different print program which is unfortunate. I have many of your recipe books and have some go to recipes I use over and over. Keep up the good work, you are very talented and much appreciated! Thanks from Kathy

    Reply

    1. Thanks so much, Kathy! Love to hear that you enjoyed this recipe and I appreciate you trying it! Thanks for sharing your insight regarding the printing, you should be able to print directly from the Jupiter site. x

      Reply

      1. No, printing from the Jupiter site no longer works. The Print button is clickable but nothing happens. My work around is to go to the Jupiter site and then use the web browser’s Print option to print out the recipe.

        Reply

  12. What’s the best way to freeze this after making in the crockpot? Should we transfer to aluminum freezer containers then do dumpling part in the oven? Or scoop out of crockpot? Scooping seems like it would lead to soggy dumpling situation…

    Reply

    1. Hey Jordan,
      I would probably freeze the dumplings separately, I think that would work best for you! Please let me know if you give this recipe a try, I hope you love it! xT

      Reply

  14. Can I use a regular crock pot or does it have to be one with browning feature built in? Is my Plain old AllClad crockpot hot enough to do the roux? Also wondering about chicken thighs.

    Reply

    1. Hi Kara,
      Any crockpot you have will work for this recipe. Chicken thighs are great to use! Let me know if you give this recipe a try, I hope you love it! xT

      Reply

  15. 5 stars
    Hi! I love your blog and all of your recipes. I just wanted to know what you think about using chicken thigh instead of chicken breasts in this recipe?

    Reply