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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.
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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.
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!
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)
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.
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.
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!
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
Ingredients
- 6 tablespoons salted butter
- 1/3 cup all purpose flour
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pound chicken breasts
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups broth
- salt and black pepper
- 2 cups milk
Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- black pepper
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I plan on making this today in my instant pot using the slow cook mode, and with a whole chicken instead of breasts. Any recommendations or suggestions on recipe tweaks to accommodate? Thanks in advance!
Hi Clara,
I would probably cook on low for 6-8 to ensure the whole chicken is cooked through. I hope you love this recipe, please let me know if you give it a try! xT
Rated “very good” by my father in law who went back for seconds! Quick and easy to make. I usually sub a bag of frozen mirepoix for the onion, celery, and carrot to make it even more convenient. Will be making again!
Hey Darby,
Happy November!! Thank you so much for trying this dish and sharing your feedback! Glad to hear it was a hit! 🍂
Hi, how could I make this recipe dairy free? Could I use coconut milk instead of cows milk?
Hey Alice,
Totally, that will work nicely for you! I hope you love this recipe! xT
Could you add instapot directions? I love when you provide both. Thanks!
Hey Sadie,
I’ve not tested this recipe in the instant pot, so I do not have those exact instructions. So sorry! You might like this recipe, which is faster:
https://www.halfbakedharvest.com/chicken-and-parmesan-sage-dumplings/#wprm-recipe-container-112149
I hope this helps! xT
Hi! Am I cooking the chicken first a little? Or just throwing the raw chicken into the crock pot?
Hi Alison,
You are adding the raw chicken to the crockpot. Please let me know if you have any other questions! xT
Can this be done in a Dutch oven instead? From doing a little research I think I would cut the cook time in half and set the oven at 375. Do you think that would work for this recipe?
Hey Tayler,
You bet! You could also use this recipe:
https://www.halfbakedharvest.com/one-pot-chicken-and-sage-dumplings/
Please let me know if you have any other questions! xT
The recipe wasn’t super clear. When to add milk, figured it out. But I would have preferred a thicker broth. It’s very soupy. And my carrots stayed al dente. It was good but probably won’t make again. It seemed like a lot of work for a crock pot meal.
Hi Ellie,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed. The milk is added in step 3. Please let me know if there is anything else I can help with! xT
The 2 cups of milk when do I add it?
Hi Sheila,
The 2 cups of milk are added in step 3. Please let me know if you have any other questions! xT
Just wanted some clarification before attempting this recipe today. Cooking on low for 3 hours or high for 1 -2 hours and then after adding the dumplings an additional 1 -2 more hours on high? Looking forward to making this for my husband’s birthday dinner:)
Hey Jane,
Yes, that is correct! I hope you love this recipe! xT
I absolutley loved the soup I have never used fresh sage and it was delisous Didnt have any thyme so I used some italian seasoning I also had a horrible time trying to get the dumplings to cook It took about 4 hours
Hi Paul,
Thanks for making this recipe and sharing your feedback! Glad you enjoyed the recipe! Sorry to hear you had some issues with the dumplings! xT
My crackpot is on the fritz, so I just did it on the stove top and it came out great. We really enjoyed the soup, and the dumplings came out just fine, but I’m not a huge dumpling fan, so next time I think I’ll just make some crusty bread next to it. The fresh sage makes a huge impact on the flavor. Yum.
Hey Kathy,
Yay! So glad to hear this recipe turned out well for you, thanks so much for making it! xT
Tieghan, I followed your directions carefully, but the dumplings did NOT cook. What may I have done wrong?
Many thanks.
Hi Maggie,
Thanks for trying this recipe, sorry to hear you had some issues with the dumplings. Did you turn your crockpot to high and cover? They should definitely be fully cooked in 2 hours. Let me know how I can help! xT
Tieghan, thank you for answering and so quickly! The setting on my crockpot was on HIGH the entire time that I was preparing the recipe—- a full 2 hours on HIGH for the dumplings themselves to cook through after they were added to the crockpot that had already been on HIGH for the previous 1-2 hours. Do you think that the crockpot was simply not hot enough? How could I prepare the dumplings separately, on the stove-top, if I were making this again? Again, many thanks!
I have a large crockpot so I used 3# of chicken breasts and doubled everything else.
I typed each bowl with Everything but the Bagel seasoning. Family loved it.
Hey Aimee,
Awesome!! So glad to hear your family enjoyed this recipe, thanks for giving it a try! Happy Sunday! XxT
Such a good recipe! I put in a cup of the oat milk and used oat butter to make it dairy free. Then cooked on high for 2 hours and cooked the biscuits in high for another 2 hours. It turned out so well. Making this again the future!
Hey Alyssa,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
Per usual, another delicious meal! I used dried herbs vs fresh since I had them on hand and I could have added more for a little more flavor, but it was still so good!
Thanks so much, Sarah! So glad to hear this dish turned out well for you! Thanks for giving it a try! XxT
I have always made my MIL’s chicken and dumplings, but saw this recipe and wanted to give it a try…WOW!!! My husband loves it! I love it! Dare I say, my favorite dumplings! Full of flavor!
Hey Katie,
Wonderful!! Thank you so much for trying this recipe and your feedback, so glad it was enjoyed! Xx
1. It’s really difficult to brown a roux in a crock pot. It just takes too long. I got impatient and added the rest of the ingredients and it didn’t seem to affect the recipe.
2. I was surprised the dumplings came out so well. On the stovetop, with other recipes, I’ve had trouble getting them to cook, but these turned out great. I did add salt, and I think they would’ve been bland without it.
3. BIGGEST PROBLEM: the milk curdled. The taste was great, but the texture and appearance was chunky, not creamy. Please tell me how to fix this! Thanks!
Hey Kim,
Thanks so much for trying this dish and sharing your feedback! Glad to hear the dumplings turned out well for you. Sorry to hear about the milk…was it at room temp when you added it? If not, I would try warming it and then adding it next time, I hope this helps! xT