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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
I made it exactly as the recipe instructed. Very delicious! I think next time I’ll also add a chicken bouillon to make it more chickeny.
Hey Priscilla,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Happy Sunday!
Hi Tieghan! Can I let this sit on low for several hours before I’m ready to start cooking the dumplings, or should I turn it to Keep Warm after 3 hours and then turn it back to low once I’m ready to cook the dumplings?
Hi Anya,
You can leave it on low before adding the dumplings, that will be just fine:) I hope you love this dish!
Can you do this in the instapot? I only have that!
Hi Brooke,
So sorry, I have never tested this recipe in the instant pot, I’m not sure the best way to go about that with the dumplings. You might want to check out this recipe:
https://fett-weg.today/chicken-and-parmesan-sage-dumplings/%3C/a%3E%3Cbr /> I hope this helps! xT
Dumplings never cooked. They just dissolved and turned it into weird gravy
Hi Kira,
Sorry to hear this. Was there anything you may have adjusted in the recipe or in the dumplings? Please let me know how I can help! xx
Is this with boneless skinless chicken breasts?
Hi Kim,
Yes, that’s what I like to use:) Please let me know if you have any other questions! xxT
If I wanted to make this but didn’t know exactly when I would be serving it, when should I add the dumplings in? Can they hang out longer than an hour?
Or better to choose a different dish?
Hi Margaret,
Yes, longer than an hour is totally fine! If it’s overnight, I would remove the dumplings once they are cooked. I hope this helps! xx
I want to make this recipe for next week, but have a question about making it ahead of time. Should I take the dumplings out of the soup once they are baked before storing as leftovers?
Hi Lindsay,
Yes, I would remove the dumplings, otherwise they will soak up all of the broth. Please let me know if you have any other questions! xx
Hi! I’m in the middle of trying this and wanted to be certain – is it a tablespoon of baking powder? I have never used that much in any receipe so just wanted to be certain. Thanks in advance!
Hey Katrina,
Yes, that is correct:) Please let me know how this turns out for you, I hope you love it! xx
Question- are the chicken breasts meant to be pre-cooked? Excited to try this!
Hi Andie,
Nope, the chicken will cook in the crockpot:) Please let me know if you have any other questions! xT
Hi! Can you add tips for freezing?
Hi Megan,
This is a great recipe to freeze, I just freeze the dumplings separate from the soup. Please let me know if you have any other questions! xT
I found this recipe to be sooo sooo good! Followed exactly. Even my kids loved it. Great flavour and easy to make.
Hi Rochelle,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
I was disappointed by this recipe. It has the potential for something lovely, except putting raw onion into the crock pot didn’t seem to soften them enough and the entire dish lacked flavour. I followed it to a T. Next time I would sauté the onion, garlic, celery and carrots before adding to the crockpot.
Hi Mandy,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
This was so so good to end our snow day with! Delicious!!! I didn’t have any fresh herbs but used dried thyme instead! Turned out great!
Hi Megan,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
I’ve made this in the crockpot and it’s amazing! I’m running low on time tonight and am gonna try to do it just in my Dutch oven using pre cooked rotisserie chicken. How long do you think I will need to cook the dumplings for after the soup has simmered for an hour or so?
Hi Megan,
Thanks for trying this recipe! I would say at least 30 minutes for the dumplings. I hope this helps! Happy New Year! xx
Cook the dumplings for an hour? Seems like they’d dissolve.
Hi Heather,
They won’t, I promise:) I hope you love this recipe! xx