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A white plate holds a serving of creamy crockpot chicken and vegetable stew topped with two herb dumplings. The dish features tender chicken chunks, peas, and red peppers. A striped cloth is partially visible beside the plate.
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Crockpot Chicken and Dumplings Recipe

Enjoy the hearty flavors of this Crockpot Chicken and Dumplings recipe. Tender chicken simmers with vegetables in a rich broth, while soft herbed dumplings rise to create a satisfying dish perfect for family dinners.
Prep Time10 minutes
6 hours
Total Time6 hours 10 minutes
Servings: 8 servings
Calories: 395kcal
Author: Stephanie Wilson

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2-3 pounds boneless skinless chicken thighs or chicken breasts
  • 3 large garlic cloves finely chopped
  • 2 celery stalks chopped
  • 2 large carrots peeled and finely chopped
  • 1/2 cup diced onion finely chopped (about 1/2 onion)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme or fresh
  • 1 teaspoon dried rosemary or fresh
  • 1 ½ cups chicken broth
  • Salt and black pepper to taste
  • 1/2 cup frozen peas
  • Fresh parsley for serving

For the Dumplings

  • 1 ¾ cups all-purpose flour
  • ¼ cup fine cornmeal
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon fresh herbs finely minced, like parsley, thyme, rosemary, or chives
  • 1 cup buttermilk
  • 4 tablespoons melted unsalted butter

Instructions

For the chicken stew

  • Melt the butter and stir in the flour until no lumps remain.
  • In a 6- to 8-quart slow cooker, combine the butter-flour mixture with the chicken, garlic, celery, carrots, onion, lemon juice, thyme, rosemary, chicken broth and 1 teaspoon each salt and pepper; stir well. Cook on low until the chicken and vegetables are tender, about 5 hours.

For the herbed dumplings

  • Stir together the flour, cornmeal, baking powder, salt and fresh chopped herbs in a medium bowl. Add the buttermilk and melted butter and stir until just combined, being careful not to overmix.
  • Remove the slow cooker lid coarsely shred the chicken with two forks and stir in the frozen peas; using a large spoon, cookie scoop, or a ¼-cup measure, dollop the batter on top of the stew, creating about 8 dumplings spaced evenly. Cover and cook on low for 1 hour.
  • Remove the lid and cook for 15 minutes, to firm up the tops of the dumplings.

Notes

  1. Chicken: You can use either boneless skinless chicken thighs or chicken breasts in this recipe.
  2. Vegetables: You can substitute frozen peas and carrots for the chopped carrots.
  3. How to Store: Let the chicken and dumplings cool completely before storing them in a covered casserole dish or an airtight container. Refrigerate for up to five days. Reheat in the microwave, on the stove, or in the oven.
    You can also freeze it. Allow the dish to cool completely, then remove the dumplings and place them in a freezer-safe container or zip-top bag. Store the remaining chicken stew in a separate freezer-safe storage container or zip-top bag.
    When you're ready to eat, place the chicken stew in a pot on the stovetop. Bring to a boil and thaw the dumplings. Add them to the boiling stew, reduce to a simmer, and cook for 10 to 15 more minutes before serving.

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 28g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 739mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3047IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg