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Crockpot Chicken and Dumplings in a green bowl

Crockpot Chicken And Dumplings

Hearty, homemade Crockpot Chicken and Dumplings taste just like grandma used to make but without spending all day tied to the stove! Perfect for a cold day!
Course Main Course
Cuisine American
Keyword Crockpot Chicken And Dumplings, Crockpot Chicken And Dumplings Recipe, How Do I Make Crockpot Chicken And Dumplings, How To Make Crockpot Chicken And Dumplings
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings 6 -8 servings
Calories 710kcal
Author Kathleen



  • 3 pounds boneless skinless chicken thighs-trimmed
  • 3 tablespoons vegetable oil~divided
  • 1 large onion chopped
  • 1 tablespoon garlic minced
  • 2 celery ribs sliced 1/4 inch thick
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme leaves
  • 1/3 cup all-purpose flour
  • 1/4 cup dry sherry
  • 4 1/2 cups chicken broth divided
  • 2 teaspoons better than bouillon chicken flavor
  • 1/2 teaspoon black pepper
  • 4 carrots peeled and sliced 1/4 inch thick
  • 2 bay leaves
  • 1 cup frozen peas thawed and drained
  • 3 tablespoons fresh parsley chopped
  • 1/2 cup heavy whipping cream


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves chopped


Make The Stew:

  • Heat up 2 tablespoons of the oil in a 12-inch skillet until it's almost smoking. Add the chicken in batches, making sure not to overcrowd it, and brown on both sides. Remove to a plate and set aside.
  • Add another 1 tablespoon of oil to the skillet and heat until it begins to shimmer, then add the onions, celery, garlic, tomato paste, and thyme cooking over medium heat until the veggies are soft.  Whisk in flour and continue to cook for 1 minute. Slowly add sherry and stir, loosening any brown bits on the bottom of the skillet. Add 1 cup of chicken broth and whisk until the mixture is smooth. Carefully pour into the slow cooker.
  • Add the remaining chicken broth, Better Than Bouillon, black pepper, carrots, and bay leaves to the crockpot. Add the browned chicken, with any accumulated juice, and nestle the pieces in. Cover and cook on low for 4-6 hours, or high for 2-3 hours, or until chicken is tender.
  • Remove the chicken and transfer to a cutting board. Cool until it can be handled then cut or shred it into bite-size pieces. Remove any fat that's floating on the top of the stew. Remove bay leaves.
  • Stir in cut chicken, peas, parsley, and heavy whipping cream. Replace cover and turn on High, bringing back to a simmer, while you make the dumplings.

Make the Dumplings:

  • In a mixing bowl, whisk together flour, baking powder, salt, and black pepper.
  • Microwave butter and milk together until warm, about 1 minute. (Don't overheat). Stir to finish melting butter.
  • Mix milk mixture and fresh thyme into flour mixture until just incorporated.
  • Drop dough, about the size of a golf ball, onto the surface of the simmering stew, leaving about 1/4 inch between the dumplings. Cover and cook on High until the dumplings have about doubled and are cooked all the way through, 45-60 minutes.


Serving: 1/6 of the recipe | Calories: 710kcal | Carbohydrates: 53g | Protein: 58g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 191mg | Sodium: 1395mg | Potassium: 1598mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7880IU | Vitamin C: 34mg | Calcium: 212mg | Iron: 4mg