When chilly nights roll in, crockpot chicken and dumplings is the perfect fix—it warms you right up. This meal mixes tender chicken, hearty veggies, and soft dumplings into a cozy dish you’ll want again and again. Its mix of textures and flavors just works, and even tho it sounds fancy, the slow cooker pretty much does all the work.
Cooking chicken and dumplings in a crockpot not only makes things easier but also really boosts the taste. The slow cooker helps all the flavors blend together, giving you juicy chicken and a tasty broth. With almost no hands-on time, you can toss your stuff in before school or work, then come home to a warm dinner. Just imagine walking in and smelling that home-made goodness!
In this article you’ll get a simple guide to making the best crockpot chicken and dumplings. You’ll see an ingredients list, easy steps, serving tips, and a few things to watch out for. Whether you’re just starting out in the kitchen or you’ve cooked a bunch, you’ll learn how to whip up this classic meal without stress.
Section 1: Understanding Crockpot Chicken and Dumplings
Crockpot chicken and dumplings is a classic American comfort food lots of families love. Back in the day, settlers made versions of it depending on what they had around. Normally it’s a rich broth with chicken and dumplings on top, but you’ll find all kinds of twists around the world. Like in the UK they call it “doughboys,” and some places add local spices or veggies.
Using a crockpot for this dish has big perks. First, the slow cook makes chicken so tender it falls apart. Next, all the flavors get to hang out together and make the broth taste awesome. Plus, you save time—you just dump everything in the pot in the morning, then walk away. By dinner, bam, it’s ready to eat. No wonder slow cookers are kitchen heroes for so many people.
Section 2: Ingredients for the Perfect Crockpot Chicken and Dumplings
To make great crockpot chicken and dumplings you gotta start with good stuff. Here’s what you need:
Main Ingredients
- Chicken: You can use breasts or thighs—thighs are juicier. Some folks even use a whole chicken cut up for extra flavor.
- Vegetables: Carrots, celery, and onions are the usual. If you want, add peas or potatoes for more color and taste.
- Broth: Chicken broth is the classic choice, but vegetable broth works if you want it lighter or vegetarian.
Dumplings
The dumplings really make the dish. You’ve got options:
- Homemade Dumplings: If you have time, scratch-made dumplings with flour, baking powder, salt, milk, and butter taste amazing.
- Store-Bought Dumplings: For speed, grab pre-made ones. They still give you that cozy feeling.
Optional Add-ins and Variations
Want to switch it up? Try these:
- Herbs and Spices: Fresh thyme or parsley really lift the flavor.
- Creamy Variations: Stir in some cream or cream cheese for a richer broth.
- Healthy Swaps: Use low-fat milk or add extra veggies to lighten it up.
Section 3: Step-by-Step Recipe for Crockpot Chicken and Dumplings
3.1 Ingredients List
- Chicken: 2–3 pounds (breasts or thighs)
- Vegetables:
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 cup onion, diced
- 1 cup frozen peas (optional)
- Broth: 4 cups chicken broth
- Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter, melted
- Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
3.2 Directions
Follow these steps to make it right:
Preparation Steps:
- Cut the chicken into bite-sized pieces or leave breasts whole.
- Chop veggies into similar sizes so they cook evenly.
Cooking Instructions:
- Put the chicken in the bottom of the crockpot.
- Add carrots, celery, and onion on top of the chicken.
- Pour in broth, then sprinkle garlic powder, thyme, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 4 hours.
- About 30 minutes before eating, mix dumpling dough: stir flour, baking powder, and salt, then add milk and melted butter until barely mixed.
- Drop spoonfuls of dough onto the chicken and veggies. Cover and cook on high 30–45 minutes, until dumplings are fluffy.
- Check if dumplings are done, then serve hot with fresh herbs if you like.
3.3 Cooking Tips and Tricks
- Don’t overcook the chicken or it’ll get dry.
- Don’t overmix dumpling dough—even a few lumps are fine.
- Smaller crockpots may need less cook time, so keep an eye on it.
Section 4: Serving Suggestions
4.1 Ideal Pairings
Make your meal even better with these sides:
- Sides: A green salad or crusty bread is great for dipping.
- Garnishes: Sprinkle chopped parsley or chives on top for color.
4.2 Meal Planning Ideas
Here’s how to prep ahead and save time:
- Make-Ahead: Chop veggies and cut chicken a day before, then keep in the fridge.
- Freezing and Reheating: Freeze leftovers up to 3 months. Thaw and warm on the stove with some extra broth so it’s not dry.
Section 5: Common Mistakes to Avoid
5.1 Over or Under Cooking the Dumplings
Check dumplings near the end—crockpot size and settings can change times. Overcooked ones get dense, undercooked stay doughy.
5.2 Skipping Ingredients
Every spice and veggie adds to the taste. Skip something and it’ll be kinda bland, so follow the recipe for best results.
5.3 Not Using Enough Liquid
Make sure there’s enough broth in the pot. Chicken gives off juice, but you gotta start with enough liquid for a rich soup.
Section 6: Nutritional Information
6.1 Breakdown of Calories and Nutrients
One serving usually has about:
- Calories: 400
- Protein: 35g
- Fat: 15g
- Carbs: 40g
You can swap ingredients to change these numbers if you want a lighter or richer version.
Section 7: Frequently Asked Questions (FAQ)
7.1 Common Questions
- Can I use frozen chicken? Yes, but cook it longer. Make sure it hits 165°F inside.
- Can I skip the cream? Totally. Just use more broth or veggie stock so it stays moist.
- How do I thicken the broth? Stir in a cornstarch slurry or mash some veggies to make it thicker.
- Can I add other veggies? Sure—mushrooms, corn, or green beans all work. Adjust cooking time if needed.
- How long do leftovers last? 3–4 days in the fridge, or up to 3 months in the freezer.
7.2 Tips for Customizing the Recipe
Feel free to switch up herbs, spices, and veggies. Try new combos and cook until it tastes just right for you.
Conclusion
Crockpot chicken and dumplings is a warm, homey meal that lots of families go back to time after time. Its rich taste and soft textures make it a cozy dinner choice. Give it a try and see how easy and satisfying it can be!
crockpot chicken and dumplings
Equipment
- 1 Crockpot
- 1 Large mixing bowl
- 1 Whisk
- 1 Spoon or spatula
- 1 set Measuring cups and spoons
Ingredients
- 2 lb chicken breasts, boneless and skinless You can substitute with chicken thighs for richer taste.
- 4 cups chicken broth For added flavor, consider using homemade chicken broth.
- 1 can (10.5 oz) cream of chicken soup
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste none salt and pepper
- 1 cup frozen peas
- 2 cups biscuit dough Store-bought or homemade.
- to garnish none fresh parsley, chopped
Instructions
- Prepare the crockpot by lightly greasing the interior with cooking spray or a small amount of oil.
- Place the chicken breasts in the crockpot, and pour the chicken broth and cream of chicken soup over the top.
- Add the diced onion, sliced carrots, diced celery, garlic powder, Italian seasoning, salt, and pepper. Stir gently to combine.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and tender.
- After cooking, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the frozen peas, and then spoon the biscuit dough on top of the mixture in the crockpot.
- Cover and cook on high for an additional 30 minutes or until the dumplings are cooked through and fluffy.
- Serve hot, garnished with freshly chopped parsley.
