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Crockpot Creamy Chicken and Dumplings. I took the classic chicken and dumpling soup and made it even easier (and yummier) in the crockpot. Mix everything into the bowl of your crockpot, then let it slow cook. Add the dumplings to the soup base, cook a little more, and then you’re ready to serve. The soup base is creamy, with notes of butter, fresh thyme, and sage. The dumplings are light and airy. They make every bite so delicious. This cozy recipe will be on repeat for both fall and winter nights.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

This is the time of year when I love to cook for others the most. For whatever reason, most of us have fall recipes that hold special memories—the recipes that just make us feel a bit happier at the end of the day.

For me, my dad’s tacos or chicken and rice provide the most comfort. Oh, and my mom’s chili is so delicious with a side of Nonnie’s beer bread! Can you tell I’m from the Midwest?

I love to make Crieghton’s favorite meatballs, or creamy white chili for my dad. Asher also loves Dad’s tacos or my homestyle chicken soup. My mom, she loves all of these, but she’s a real sucker for chicken and dumplings.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

We’ve been having late-night calls while she’s away. When I mentioned this idea to her, she said, “Oh, you have to make that.”

She’s always been my favorite to cook for. She’s easily the most predictable about what she will like. Fortunately, I really know what she loves!

I agreed that the chicken and dumplings were a good choice, but I wanted to perfect this recipe for you all! And now I get to share it. This is so good and even easier than you’d think. Made in the crockpot, it’s almost effortless—just a little chopping, dumping, and mixing!

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

These are the details

Ingredients

  • salted butter
  • flour
  • garlic
  • fresh thyme (or use dried)
  • fresh sage (or use dried)
  • chicken breasts
  • yellow onions
  • celery
  • carrots
  • broth (I love using bone broth)
  • salt and black pepper
  • milk (I prefer whole milk)

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Steps

Step 1: mix the roux

Set your crockpot to high, add the butter, and let it melt. Now add the flour and garlic, whisking until a paste forms. This is the roux. Cook the roux for 5 or 10 minutes to cook out the flavor of the raw flour.

Step 2: add in everything else

Add the thyme, sage, chicken, onions, celery, and carrots. Pour over the broth and season the soup with salt and pepper. I also like to add a little cayenne pepper.

Cover and cook over low heat for 3 hours or high for 1-2.

Step 3: to make the dumplings

Mix the flour, baking powder, fresh chopped sage, and black pepper. Now add some milk and mix to form a dough.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Step 4: cook the dumplings

Turn the crockpot to high heat. Shred the chicken and add the milk.

Next, scoop spoonfuls of the dumpling dough and drop them into the soup. Cook, covered for another hour until the dumplings are fluffy.

The dumplings get cooked directly in the soup, making this the easiest chicken and dumpling recipe. No extra pot, no stressful boiling process, no fuss!

Step 5: serve

Now, you can serve the fluffy dumplings and creamy soup in bowls topped with fresh thyme, flaky sea salt, and black pepper.

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

It’s the creamiest bowl of chicken and dumplings. It’s super cozy, and the dumplings cook perfectly—low and slow in the crockpot. They turn out super soft and fluffy. Scrumptious atop a creamy bowl of chicken soup!

I froze this meal for when I’m away and my family needs dinner. My mom and Asher will be so excited…and my dad will certainly be very thankful!

Crockpot Creamy Chicken and Dumplings | halfbakedharvest.com

Looking for other easy family dinners? Here are a few ideas: 

Crockpot Creamy Buffalo Chicken Meatballs

One Pot Buffalo Chicken “Helper”

Healthier Homemade One Pot Hamburger Helper

Broccoli Cheddar Chicken and Rice Casserole

One Pan Autumn Chicken and Wild Rice Casserole

Easy Southern Style Baked Mac and Cheese

Pumpkin Cheese Stuffed Pasta Bolognese Bake

One Skillet Cheesy Broccoli Cheddar Orzo Bake

Lastly, if you make these Crockpot Creamy Chicken and Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Creamy Chicken and Dumplings

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 428 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Dumplings

US Customary - Metric

Instructions

  • 1. Turn the crockpot to high. Add the butter and allow the butter to melt. Once melted, whisk in the flour and garlic. Let cook for 5-10 minutes. Add the thyme, sage, chicken, onions, carrots, and celery. Pour over the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1 -2 hours.
    2. About 1 hour prior to serving, make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined.
    3. Crank the heat on the crockpot to high. Shred the chicken. Mix in the milk.
    4. Drop heaping tablespoons of the dumpling dough into the soup. Cover and cook for 1 -2 more hours until the dumplings are cooked through and puffy. 
    5. Divide the soup and dumplings between bowls and serve topped with thyme, flaky salt, and pepper. Enjoy! 
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4.32 from 29 votes

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Comments

  1. I’ll have 8 people for dinner. Would it still work in the crockpot if I increase all ingredients 1 & 1/2 times? Want to make it Sunday.

    Reply

    1. Hi Susan,
      You bet, as along as your pot is large enough to handle the ingredients. I hope you love this recipe! Happy New Year! xx

      Reply

  3. How did you go about freezing and reheating? Did you cook everything as normal, let cool and transfer to a freezer safe container? How did you reheat?

    Reply

    1. Hi Olivia,
      Yes, I cooked everything but then I store the dumplings separate from the soup. For reheating, you can do so on the stove top or the crockpot. I hope this helps! xT

      Reply

    1. Hey Chelsea,
      Unfortunately, letting this cook overnight and then all day the next day is going to be too long. You could prep before work and just cook on low for the day and then add the dumplings once you get home. I hope this helps! xx

      Reply

  5. 5 stars
    My boyfriend said this was probably the best soup he has ever had! I used coconut milk instead of regular milk and it turned out great. There might be a slight hint on coconut but you can’t really tell. I’ll definitely be making this again!

    Reply

    1. Hey Alexandra,
      Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT

      Reply

    1. Hi Ali,
      Sure, coconut milk will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx

      Reply

  7. 5 stars
    Made this tonight- had to eliminate carrots and celery for allergies but it was fine. Very picky eaters inhaled and asked for seconds (and thirds). I cut chicken into cubes when putting in to eliminate the shredding part. Will absolutely make again!

    Reply

    1. Hi Katie,
      Thanks so much for trying this recipe and your feedback, so glad to hear it was a hit! Happy Monday! xT

      Reply

  9. This looks fabulous! I’m making a double batch this week! Can you freeze the entire soup? Dumplings and all?

    Reply

    1. Thanks so much, Allison!! You bet, I would just freeze the dumplings separately:) Please let me know if you have any other questions! xT

      Reply

  10. I accidentally added the milk in the beginning. I strained most of it out but there’s definitely a little in there. Did I ruin it?

    Reply

  11. 2 stars
    Cooked low for 3 hours, shredded chicken, added dumplings, cooked high for two hours, dumplings weren’t completely cooked, and celery was still slightly crunchy. I also really love a chicken flavor and this wasn’t enough for me, I’d add some chicken bouillon and cook low for 4 hours.

    Reply

    1. Hi Carrie,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it and had some issues! xx

      Reply

    1. Hey Angela,
      Wonderful! Thank you for making this recipe, I love to hear that it turned out well for you! Have the best day! xx

      Reply

      1. Hi Kathryn,
        Yes, that is correct…3/4 cup will go in step 2 and then 2 cups in step 3. Please let me know if you have any other questions! xx

        Reply

      2. Thank you for clarifying! I missed the milk in the soup base instructions as well. Reading this saved our supper

        Reply

      1. Hi! Do you have time suggestions for the stove top or just until the chicken is cooked and the vegetables are tender? Looking forward to trying it but just pulled out my crockpot and it’s broken!

        Reply