This Slow Cooker Chicken and Dumplings with Vegetables is classic comfort food made easier in the crockpot.
Tender chicken slowly cooks with carrots, celery, onion, garlic, herbs, and savory broth until everything is rich and flavorful. Near the end, a simple homemade dumpling dough is spooned over the top and gently steamed until soft and fluffy.
The result is a warm, creamy dinner that’s perfect for chilly evenings, busy weekdays, or whenever you want a filling homemade meal with minimal hands-on cooking.
Why You Will Love This Recipe
- The slow cooker handles most of the cooking.
- Chicken becomes tender and easy to shred.
- Carrots, celery, and peas make it a complete comforting meal.
- Homemade dumplings stay soft and fluffy.
- The creamy broth is rich without being excessively heavy.
- It’s ideal for fall and winter dinners.
- Leftovers reheat well.
- No canned cream soup is required.
Ingredients
For the Chicken and Vegetables:
- 1½ lb boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 5 cups chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried parsley
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup frozen peas
- ¾ cup heavy cream or half-and-half
For Thickening:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
For the Dumplings:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 3 tablespoons cold unsalted butter
- ¾ cup milk
🍳 Step-by-Step Masterclass Instructions
Step 1: Prepare the Vegetables
Dice the onion, slice the carrots and celery, and mince the garlic.
Try to keep the carrots and celery fairly similar in size so they cook evenly.
Step 2: Load the Slow Cooker
Add the chicken to the bottom of the slow cooker.
Arrange the onion, carrots, celery, and garlic around it.
Add the thyme, parsley, poultry seasoning, salt, pepper, and bay leaf.
Step 3: Add the Broth
Pour in the chicken broth.
Cover and cook on:
- LOW for 5–6 hours, or
- HIGH for 3–4 hours
The chicken should be fully cooked and the vegetables tender.
Step 4: Shred the Chicken
Transfer the chicken to a plate.
Shred it into bite-size pieces using two forks.
Return the chicken to the slow cooker.
Masterclass Tip: Chicken thighs stay especially juicy during slow cooking, while chicken breasts give a leaner result.
Step 5: Make the Roux
Melt the butter in a small saucepan over medium heat.
Whisk in the flour.
Cook for about 1 minute, stirring continuously.
Slowly whisk in about 1 cup of hot broth from the slow cooker until smooth.
Step 6: Thicken the Soup
Pour the roux mixture back into the slow cooker.
Stir gently.
Add the heavy cream or half-and-half.
Remove the bay leaf.
Step 7: Add the Peas
Stir in the frozen peas.
Turn the slow cooker to HIGH.
Cover while you prepare the dumpling dough.
Step 8: Prepare the Dry Dumpling Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Garlic powder
- Parsley
Step 9: Add the Butter
Cut the cold butter into small pieces.
Use your fingertips or a pastry cutter to work it into the flour mixture until you have coarse crumbs.
Masterclass Tip: Cold butter helps create lighter, fluffier dumplings.
Step 10: Add the Milk
Pour in the milk.
Stir gently just until a soft dough forms.
Do not overmix.
The dough should be thick enough to scoop with a spoon.
Step 11: Add the Dumplings
Drop rounded spoonfuls of dough over the surface of the hot chicken mixture.
Leave a little space between each dumpling because they expand as they cook.
Do not push them underneath the broth.
Step 12: Slow Cook the Dumplings
Cover tightly.
Cook on HIGH for approximately 45–60 minutes.
Avoid lifting the lid during the first 40 minutes because trapped steam helps cook the dumplings.
Step 13: Check for Doneness
Insert a toothpick or thin knife into the center of a dumpling.
It should come out without wet raw dough.
The dumplings should look puffed and feel soft and fluffy.
Step 14: Adjust the Consistency
Taste the broth.
Add more salt, pepper, or thyme if needed.
If the mixture is too thick, stir in a splash of warm chicken broth around the dumplings.
Step 15: Serve
Spoon the creamy chicken and vegetables into bowls.
Place one or two dumplings over each serving.
Finish with parsley, thyme, and cracked black pepper.
The finished dish should have tender shredded chicken, creamy savory broth, soft vegetables, sweet peas, and light fluffy dumplings.
🔒 Storage & Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Best storage method: If possible, store the dumplings separately from the chicken mixture so they do not absorb too much broth.
Stovetop reheating: Reheat the chicken mixture gently over medium-low heat. Add a little broth or milk if it has thickened.
Microwave: Reheat individual servings in short intervals, stirring the chicken mixture gently between intervals.
Dumpling reheating: Warm dumplings covered so they retain moisture and stay soft.
Freezer: Freeze the chicken and vegetable mixture without the dumplings or cream for up to 2 months. Add fresh cream and make new dumplings after thawing.
Make ahead: Chop the vegetables and measure the seasonings up to 1 day ahead. For the best dumpling texture, prepare the dough only shortly before cooking it.
