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Easy Crockpot Chicken and Dumplings: Best Kid-Approved Dinner

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A creamy, comforting crockpot chicken and dumplings recipe with tender chicken and fluffy dumplings, perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 3 medium carrots, peeled and diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 4 tablespoons unsalted butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 cup whole milk
  • 1 cup frozen peas
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 4 tablespoons unsalted butter, cold and cubed (for dumplings)
  • 3/4 cup whole milk (for dumplings, plus more if needed)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Dice the onion, celery, and carrots into roughly 1/2-inch pieces. Mince the garlic.
  2. Place the chicken thighs in an even layer at the bottom of a 6-quart slow cooker. Scatter the diced vegetables and minced garlic over the top. Pour in the chicken broth. Add the dried thyme, crushed rosemary, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Do not stir.
  3. Cook on low for 6 to 7 hours. Do not lift the lid during cooking.
  4. After 6 to 7 hours, remove the chicken to a cutting board and shred using two forks. Discard the bay leaves.
  5. In a small bowl, whisk together 1/4 cup of flour and 1/2 cup of milk until smooth. Pour into the slow cooker and stir gently. Add the cubed butter and stir until melted.
  6. Return the shredded chicken to the pot and stir gently. Taste and adjust salt and pepper.
  7. In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter. Cut in using a pastry cutter or fingertips until the mixture resembles coarse sand with some pea-sized butter pieces. Make a well, pour in 3/4 cup of milk, and stir with a fork just until a shaggy dough forms. Do not overmix.
  8. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the surface of the simmering broth. Space them out. Do not submerge.
  9. Cover and cook for 25 to 30 minutes without lifting the lid. Insert a toothpick into the center of a dumpling to check for doneness.
  10. Gently stir in the frozen peas. Let warm for about 2 minutes. Sprinkle with fresh parsley if desired.
  11. Let rest for 5 minutes before serving. Serve hot in wide bowls.

Notes

Don’t lift the lid during cooking to maintain temperature. For fluffier dumplings, keep butter cold. Taste and adjust seasoning before adding dumplings. Leftovers can be stored in the refrigerator for up to 4 days; dumplings will absorb broth and thicken the dish.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, kid-friendly dinner, comfort food, chicken thighs, dumplings

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