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White ceramic bowl of crockpot chicken and dumplings with fluffy drop dumplings, shredded chicken, peas, carrots, and creamy golden broth on a white marble counter.

Crockpot Chicken and Dumplings

InsiderMama.com
This crockpot chicken and dumplings cooks low and steady until the chicken turns tender and the broth thickens gently around soft drop dumplings. The result is creamy but not heavy, with simple herbs and vegetables layered into every spoonful.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings 6

Ingredients
  

Base

  • 2 pounds boneless skinless chicken breasts
  • 1 small yellow onion diced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup frozen peas

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 cup whole milk
  • 3 tablespoons melted butter

Instructions
 

  • Add the chicken breasts, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried parsley, salt, black pepper, and paprika to the crockpot.
  • Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  • Shred the chicken directly in the crockpot using two forks.
  • Stir in the frozen peas.
  • In a separate bowl, combine the flour, baking powder, salt, and chopped fresh parsley.
  • Pour in the whole milk and melted butter and stir just until combined.
  • Drop spoonfuls of the dumpling dough evenly over the hot chicken mixture.
  • Cover the crockpot and cook for 1 hour on high without lifting the lid.
  • Check that the dumplings are puffed and cooked through before serving.