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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.
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.
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!
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)
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.
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.
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!
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
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.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 1/3 cup all purpose flour
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pound chicken breasts
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups broth
- salt and black pepper
- 2 cups milk
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- black pepper
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!
This post was originally published on September 25, 2024
Do you put the chicken in raw, and it cooks in the soup, or do you cook it beforehand? Thanks!
Hi Bethany,
Yes, the chicken is raw and cooks in the soup. Please let me know if you have any other questions! xT
Turned out so good. I did leave out the sage because my husband is allergic but it was delish! Thanks for all your great recipes!
Hey Dyan,
So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great day! xT
When do you add the two cups of milk?
Hi Louise,
You will add the milk in step 3. Please let me know if you have any other questions! xT
Really yummy! I added extra broth since I had more than a pound of chicken, red pepper flakes for a lil’ bit spicy version, plus 2oz cream cheese and white wine along with the milk so it was extra rich!
Thanks so much, Richard!! Love to hear that this dish turned out well for you, I appreciate you giving it a try! xT
At what point does the chicken get shredded
Hi Linda,
The chicken is shredded in step 3. Please let me know if you have any other questions! xT
Where do the two cups of milk come into it? There’s separate milk for the dumplings and nothing mentioned about the other two cups anywhere.
You put the 2c for milk into soup after shredding the chicken before you finish up the cook with the biscuits on top (the other .75c is for the biscuits)
Hi Marci,
The 2 cups of milk are added in step 3. Please let me know if you have any other questions! xT
How long would you do if you were putting it in an instant pot?
Hey Amy,
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
Super easy to throw together while my 3 month old napped. Broth was super flavorful and dumplings were delicious. I some how overcooked the chicken so that was a bummer (totally my fault) idk where I went wrong.
Thanks so much, Angie! So glad to hear you enjoyed this dish:) Thanks for giving it a try! xT
Hi! Can you clarify one thing, if cooking on low, total cook time should be 4-5 hours, right? Or is it 3 hours on low and on hour 2, add the dumplings then cook 1-2 hrs?
Hi Shelby,
It’s 3 hours on low and then add the dumplings and cook 1-2 more hours. I hope this helps! Please let me know if you give this recipe a try! xT
This recipe is so flavorful and delicious! The broth was creamy, the dumplings came out perfect and it was easy. Both my husband and I went back for seconds. I’m stuffed but happy 😊. Tomorrow I’m making Simple Baked Italian Oregano Meatballs for company!
Hey Brenda,
Wonderful! So glad to hear this recipe was enjoyed, thanks for making it! Have a great Monday! x
So I missed / wasn’t paying attention to some of the steps … Like I forgot to add the milk LOL. But it turned out wonderful. I’ll definetly cook the dumplings longer next time, but this will be a permanent addition to the rotation options.
Thanks so much, Tammie! Love to hear this recipe was enjoyed. I appreciate you making it! xT
I saw you said you froze this for later. Would you recommend cooking up till dumpling addition and then freezing there for an easy meal another day?
Hey Cora,
Yes, that will work nicely for you! Then, just remove the dumplings from the soup and freeze them separately. I hope this helps! xT
After adding milk and dumplings, should the pot be covered for the additional cook time? I left it uncovered since it didn’t direct me to re-cover it, and it seemed the dumplings were raw.
Hi Denise,
Yes, you definitely need to cover the pot for the dumplings to cook. So sorry for any confusion! xT
Do you fully cook the dumpling before freezing
Hey Gail,
Yes, you can go ahead and fully cook the dumplings and then freeze them. Please let me know if you have any other questions! xT
Using the stove top method, how do I adjust cooking time?