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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
Can’t wait to make this. Can I substitute milk for coconut milk?
Hi Anissa,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
Wow, the flavor was amazing! But the texture was thin, not creamy. 2 cups of milk with only 1-1/2 cup flour for the dough ended up runny – not dough like at all. I had to add quite a bit more flour to get the dough to the point where I could “drop” spoonfuls into the soup as described. Makes me wonder if it shouldn’t be only 3/4 cup milk for the dumpling dough. This is the only reason I didn’t give it 5 stars.
Hi Sheila,
Thanks so much for making this recipe! The 2 cups of milk is added to the soup in step 3.
The dumpling dough only has 3/4 cup of milk which is added in step 2.
I hope this helps for next time!
Thank you for clarifying. I was following the sequence in the ingredient list so I got the amounts reversed. I can’t wait to make it again!
Tieghan, thank you so much for this recipe. It was a bite of heaven, my family loved this. Best thing I have eaten in a long time!
Hey Anna,
Love to hear this! Thank you so much for making this recipe and your feedback.
Have a great weekend!
would you have a cooking conversion for the instapot for the first part at least? I’m attempting an hour currently, but not really sure!
Hi Sarah,
So sorry, I have not tested this recipe in the instant pot.
Please let me know if I can help in any other way!
Happy fall! I am cooking for one and was wondering the best way to store and reheat (will be eating within 2-3 days). Will the dumplings get mushy? Thanks so much!!
Hi Alexis,
I would remove the dumplings from the soup and store those separately. Please let me know if you have any other questions!
Chicken and dumplings is one of my family’s favorites. Tried your recipe and it is absolutely delicious!!! I started the roux in a saucepan but everything thing else in the crockpot. Just love the seasonings. Thanks so much for sharing!! Will definitely make your recipe again.
Hi Sheri,
Happy Sunday!🎃 Thanks for giving this recipe a whirl, so glad it turned out nicely for you!
The flavor was amazing! The dumplings were perfect, even our kids loved it. This will be a staple 🌟
Hi Amanda,
Big thanks for making this and sharing back. So glad it hit the spot!
This is really good, but it is a lot of work for a crockpot meal (which for me, usually means hands-off and walk away). I was glad I started it earlier than I thought I had to, and it didn’t save me any time over HBH’s one pot chicken and dumplings recipe (which I love!). It took forever for my crockpot (without a saute function) to get hot enough for the roux. Also, the amount of times you have to come back and do something to the crockpot is a lot. So yes, it’s good, but if you’re looking for a crockpot meal for the same reason I was (Thursdays are late days for us and I wanted to come home to dinner made), this is not it.
Hi Annie,
Thanks for trying this dish and sharing your feedback. Sorry about all of the steps. Have a great evening!
Hi! Planning to make this for tonight. Would it be okay to make the dumpling dough ahead of time and refrigerate until time to drop them in the slow cooker, or would the dough be too cold then?
Hi Lauren,
You could definitely make the dough ahead of time, I would just pull it out of the fridge a bit before dropping them. I hope you love this recipe!
Does your slow cooker have a sauté function? If not, I didn’t realize that you could make a roux in a standard crockpot. Is that what you’re doing in this recipe?
Hi Crystal,
I am just using the “high” temperature on my slow cooker, not a special “sauce” function. Let me know if you give this recipe a try!
If you didn’t have a slow cooker, how would you make this on the stove/oven?
Hey Adrienne,
I would go ahead and follow one of these recipes:
https://fett-weg.today/chicken-and-parmesan-sage-dumplings/%3C/a%3E%3Cbr /> https://fett-weg.today/one-pot-chicken-and-sage-dumplings/%3C/a%3E%3Cbr /> I hope this helps!
Very yummy and easy! The only issue is that the carrots and celery didn’t get soft. I cooked it all on low for 3 hours and then over an hour on high after adding dumplings. Flavor is DELICIOUS and dumplings are perfect but the hard carrots are a little off putting. I think one more hour would be perfect, I’ve seen a few comments mentioning similar issues (wonder if certain crock pots don’t work as well, mines definitely not fancy)
Hey Morgyn,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it! Sorry to hear about the carrots, you could sauté them first next time to make sure they are soft. 🎃👻
I found the same thing with the carrots. I cooked it abit longer, another hour on low.
On step 4, at what setting should the crock pot be set to for the remainder of the cooking?
Hi Sara,
You are going to leave the crockpot on high. Please let me know if you have any other questions!
Absolutely delightful. I used coconut milk and a butter substitute to make it dairy free. I could eat this every week.
Hey Shayla,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!🎃👻
Going to make this today to kick off the cooler weather where I live! Curious if I can use heavy cream versus whole milk, obviously it would be mush less. W hair l or the thickness and creaminess of a good heavy cream. Thanks!
Hey Maddie,
Totally, that would be just fine for you to do. I hope you love this recipe!