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Easy Crockpot Chicken and Dumplings Made from Scratch

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This crockpot chicken and dumplings recipe delivers rich, from-scratch flavor with tender chicken and cloud-like dumplings. It’s the ultimate comfort food, perfect for a crowd or meal prep.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (about 4–5 thighs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into ½-inch rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper, plus more to taste
  • 1 bay leaf
  • 1½ teaspoons salt, divided
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk, cold
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes, then flip and cook for 3-4 minutes. Transfer to a plate.
  2. Pour off all but 1 tablespoon of rendered fat from the skillet. Reduce heat to medium and cook diced onion for 3-4 minutes until softened. Add carrots, celery, and garlic; cook for 2 more minutes, scraping up browned bits.
  3. Transfer sautéed vegetables to a 6-quart slow cooker. Nestle browned chicken on top, skin-side up. Pour in chicken broth. Add thyme, rosemary, remaining 1 teaspoon salt, ¼ teaspoon pepper, and bay leaf. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  4. Remove chicken to a cutting board. Let cool slightly, then discard skin and bones. Shred meat with two forks and set aside.
  5. In a small saucepan over medium heat, melt ¼ cup butter. Whisk in ¼ cup flour and cook for 1-2 minutes until golden. Slowly whisk in heavy cream and cook until thickened, about 2-3 minutes. Pour into slow cooker and whisk into broth.
  6. In a medium bowl, whisk together 2 cups flour, baking powder, 1 teaspoon salt, and garlic powder. Cut in cold butter cubes until mixture resembles coarse meal. Make a well and pour in cold milk. Stir with a fork just until dough comes together (shaggy and slightly sticky). Let rest 2-3 minutes.
  7. Return shredded chicken to slow cooker and stir gently. Taste and adjust seasoning. Drop dough by heaping tablespoonfuls onto the surface of the simmering stew (about 12-14 dumplings). Cover immediately and cook on HIGH for 20-25 minutes. Do not lift the lid.
  8. Sprinkle with chopped parsley. Ladle into wide, shallow bowls. Let sit for 5 minutes before serving. Serve with crusty bread.

Notes

Don’t skip browning the chicken for maximum flavor. Keep dumpling dough cold. Resist lifting the lid while dumplings cook. Season in layers. Make roux right before adding.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, homemade dumplings, comfort food, chicken thighs, from scratch

Find it online: https://bitesienna.com/easy-crockpot-chicken-and-dumplings-made-from-scratch/