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This easy Crock Pot Chicken and Dumplings recipe is here to deliver a convenient weeknight dinner with oodles of comfort food goodness. Tender, juicy chicken in a thick and creamy broth with tender, fluffy dumplings cooked right on top—absolute perfection!

A bowl of southern crock pot chicken and dumplings with potatoes

Why You’ll Love This Slow Cooker Chicken and Dumplings Recipe

  • Comfort Food for Every Occasion. Like my favorite Chicken Gnocchi Soup, this recipe is easy enough for a weeknight, nutritious enough to be a part of a regular dinner rotation, AND tastes special enough for a weekend feast. Drawing inspiration from Chicken and Biscuits, I landed on this recipe, which ticks every box and then some! (This Crockpot Beef Stew is another family favorite.)
  • The Dumpling Effect. What’s extra magical about this dish is how the dumplings absorb some of the soup’s cooking liquid as they simmer. The dumplings make the soup thick and provide a dimension of satisfying texture and pure comfort, similar to the effect of tortillas in Crock Pot Chicken Tortilla Soup.
  • Surprisingly Easy to Make. With just a few simple, everyday ingredients, you can make a crockpot chicken and dumplings recipe that your family will devour. Plus, the crockpot does the work! (For a speedier option that’s also hands-free, check out Instant Pot Chicken and Dumplings.)
  • Homemade Really is Better. Unlike other recipes with processed shortcuts—like chicken and dumplings with cream of chicken soup or cream of celery soup—this wholesome crockpot chicken and dumplings is made entirely from scratch, a trick I also used with this Healthy Chicken Pot Pie.
The BEST crock pot chicken and dumplings without cream of chicken soup

5 Star Review

“We have a cold spell currently so I figured the timing couldn’t be more perfect when I saw this recipe the other day. I made it tonight for my husband & it was delicious.”

— Cheryl —

How to Make Crock Pot Chicken and Dumplings from Scratch

The Ingredients

  • Chicken Breast. Boneless and skinless is easiest.
  • Fresh Vegetables. Carrots, celery, and onion are must-haves to create a classic chicken soup base, whether you’re making Instant Pot Chicken Noodle SoupCreamy Chicken Noodle Soup, classic Chicken Stew, or today’s chicken and dumplings.
  • Yukon Gold Potatoes. Deliciously buttery and creamy. The potatoes add bulk to make the dish more filling, and their starch also helps thicken the dish as it cooks.
  • Spices. Poultry seasoning, salt, and pepper are the perfect combination for this recipe. Poultry seasoning is packed with dried herbs and spices, making it an easy way to add flavor.
  • Roux. The roux is the secret to making a creamy chicken and dumpling recipe (and this Creamy Chicken and Wild Rice Soup) without heavy cream or cream of chicken soup.
  • Milk. I used 2%.
  • Frozen Peas. I love using frozen veggies in recipes to make it easy.
  • Dumplings. Similar to Drop Biscuits, simple ingredients and a few easy steps are all it takes to make these delightful homemade dumplings.

The Directions

Chopped vegetables and spices in a skillet
  1. Sauté the Vegetables. Add the spices. Transfer everything to a slow cooker.
Raw chicken breasts in a slow cooker
  1. Add the Chicken. Pour in the broth and salt.
  2. Slow Cook. Cook on LOW for 2 to 3 hours. Remove the chicken.
dumpling dough being stirred in a bowl
  1. Mix. Prepare the dumpling batter.
Milk, butter, and flour being whisked in a skillet
  1. Make the Roux. Whisk the butter and flour together over medium heat.
A roux being whisked in a skillet
  1. Stir in the Milk. Let the mixture thicken.
Crockpot chicken and dumplings no canned soup in a slow cooker
  1. Combine. Add the roux and peas to the slow cooker.
Chopped chicken breasts on a plate
  1. Dice the Chicken. Add it to the slow cooker.
Crockpot chicken and dumplings from scratch in a slow cooker
  1. Slow Cook. Drop the dumpling dough on top. Cook on HIGH for 1 hour. Serve and ENJOY!
The best crock pot chicken and dumplings in a bowl with vegetables and herbs

Storage Tips

  • To Store. Store leftovers in an airtight container with a lid in the fridge for up to 3 days. 
  • To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Plan Tips

Chop all the fresh vegetables up to 1 day in advance, and refrigerate them in separate airtight storage containers. Pre-measure your dumpling ingredients so they come together even more quickly.

A bowl of crock pot chicken and dumplings easy

What to Serve With Crock Pot Chicken and Dumplings

Easy crock pot chicken and dumplings with vegetables in a bowl

Recipe Tips and Tricks

  • Swap for Store-Bought in a Time-Crunch. If homemade dumplings feel like too much of a stretch, you can certainly take a note from my Crock Pot Chicken Pot Pie and turn this into an easy Pillsbury crockpot chicken and dumplings with canned biscuits (regular or Grands). Bisquick or canned crescent rolls work too (see tips in the recipe card below).
  • Don’t Overcook the Chicken. I recommend using an instant-read thermometer. This inexpensive tool will keep you from drying out the chicken.
  • Dumplings On Top. Make sure you put the dumplings in the slow cooker after you’ve stirred the cooked chicken back into the soup so that they cook on top of the other ingredients.
  • Swap Dark Meat if You Prefer. Feel free to make this chicken and dumplings with chicken thighs. Keep in mind that you may need to adjust the cooking time of the chicken to ensure it fully cooks.
  • In testing, my dumplings took right around 1 hour on HIGH to fully cook in the crockpot. Depending on the model of slow cooker you are using, your dumplings may require more or less time since the exact cooking temperature does vary between brands (this may be why your dumplings aren’t cooking in the slow cooker as expected). For best results, test your dumplings by cutting them in half to check for doneness as the 60-minute mark approaches.
  • Try It On the Stovetop. No crockpot or in a hurry? Check out this Chicken Dumpling Soup.

Crock Pot Chicken and Dumplings

4.75 from 20 votes
This easy crock pot chicken and dumplings recipe cooks tender chicken in a rich, creamy broth with fluffy biscuit dumplings on top. So good!

Prep: 20 minutes
Cook: 3 hours 10 minutes
Total: 3 hours 30 minutes

Servings: 6 servings


For the Soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound carrots peeled and cut into a 1/4 to 1/2-inch dice (about 6 medium carrots)
  • 3 medium celery stalks cut into a 1/4 to 1/2-inch dice
  • 1 medium Yukon gold potato peeled and cut into a 1/4 to 1/2-inch dice
  • 1 small yellow onion diced
  • 2 teaspoons poultry seasoning
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 14 ounces low sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breast
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup frozen peas
  • Chopped fresh parsley or thyme optional for serving

For the Dumplings (*see notes for a faster version):


  • Heat the olive oil in a wide skillet with high sides over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften and the onion is turning translucent, about 6 to 8 minutes. Stir in the poultry seasoning, 1/2 teaspoon salt, and pepper, and cook 30 additional seconds. Transfer to the bottom of a 6-quart slow cooker. Keep the skillet handy for later (no need to wash it yet).
  • Pour the chicken broth into the slow cooker, then arrange the chicken breasts in a single layer on top. Sprinkle the chicken breasts with the remaining 1/4 teaspoon kosher salt.
  • Cover and cook on low for 2 to 3 hours, until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer the chicken to a cutting board to cool. Turn off the slow cooker and cover it.
  • Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
  • In the same skillet you used to cook the vegetables, melt the butter over medium heat. Once the butter is melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 30 seconds to 1 minute.
  • Pour in the milk a few splashes at a time, whisking continuously as you go to remove any lumps. Bring to a gentle boil, continuing to whisk to smooth out any residual lumps. Let cook and bubble, whisking all the while, until the mixture thickens, about 3 minutes.
  • Pour the milk mixture into the slow cooker and stir to combine. Stir in the peas.
  • At this point, the chicken should be cool enough to handle. Dice it into bite-sized pieces, then stir it into the slow cooker.
  • Turn the slow cooker to HIGH. With a medium-sized scoop or a spoon, scoop the dumpling dough by generous tablespoons and drop it on top of the soup, spreading the scoops evenly; the top of the soup will be mostly covered, but you'll see some peeking through.
  • Cover the crockpot and cook on HIGH for 1 additional hour, or until the dumplings are cooked through. To check for doneness, remove a dumpling and cut it in half to make sure it's no longer raw inside (it will still be very moist). Sprinkle the fresh parsley or thyme over the top.
  • To serve, use a big spoon to scoop down through the top of the dumplings and into the soup underneath, ensuring each serving has a portion of both the soup and dumplings. Enjoy hot, breaking the dumplings up into the soup so that you enjoy a bit of both in each bite.



  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
  • TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • *TO USE BISQUICK: Mix 2 cups of Bisquick together with 2/3 cup milk of your choice. Once a dough has formed, drop it by the spoonful on top of the soup when the recipe calls for the dumplings to be added. Finish cooking the recipe as directed.
  • *TO USE CANNED BISCUITS: Quarter about 7 to 8 uncooked canned biscuits. When the recipe calls for the dumplings to be added, scatter the biscuit pieces over the top of the soup instead. Finish cooking as directed.
  • *TO USE CRESCENT ROLLS: To use crescent roll dough, follow the same instructions as the canned biscuit version, cutting your crescent roll dough into quarters.


Serving: 1(of 6)Calories: 506kcalCarbohydrates: 60gProtein: 38gFat: 13gSaturated Fat: 5gCholesterol: 92mgPotassium: 1200mgFiber: 8gSugar: 13gVitamin A: 13195IUVitamin C: 24mgCalcium: 342mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. “It’s a comfort food” for certain (just as Erin says at the start)! We have a cold spell currently (where I live in Western Canada) so I figured the timing couldn’t be more perfect when I saw this recipe the other day. I made it tonight for my husband (who has never had dumplings before) & it was delicious. I did the pre-prep (chopped the celery, carrots and onions) and the rest of the recipe came together easily. Thank you Erin for another winning recipe :-)5 stars

    1. Hi Angela! I’ve only made the recipe as written so it would be hard for me to say. If you give it a try, let me know how it goes!

  2. I’ve made this in the past and everyone loved it! My extremely picky 12 year old niece requested This Chicken and Dumplings and an Instant Pot Pumpkin Cheesecake for her Birthday tomorrow. Thank you for an recipe!5 stars

  3. This was excellent! Although I did do a few things differently… I used boneless chicken thighs , a russet potato instead of Yukon Gold…and it took twice the time for the dumplings to cook through. The taste was spot on and such a comfort food! Thank you!5 stars

  4. So savory! The taste is wonderful. I even loved the carrots (and I never eat carrots)! Perfect for a fall meal.5 stars

  5. OK. I chose this recipe because it called for fresh ingredients and offered shortcuts w/ the dumplings. It turned out to be a terrible waste of those same ingredients. First, today’s standard. market chicken breasts are much too large to cook to 165 degrees on low in 3 hours. (I even cut mine into smaller pieces and still needed another 1/2 hour (on high) to reach that temperature.) Secondly, I had to extract the dumplings from the pot and finish in the Breville oven because they were raw after 1 1/2 hours floating on top of the soup on high. Overall the taste factor was good, but it wasn’t any better than recipes I’ve made in the past that called for canned soups etc. Won’t be making this again.2 stars

    1. I’m sorry to hear that you had trouble with the recipe, Melanie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.