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A white bowl filled with creamy Chicken and Dumplings, carrots, peas, and shredded chicken garnished with fresh parsley.

Creamy Crockpot Chicken and Dumplings

Cozy up with this ultimate comfort food! Tender chicken and fluffy dumplings simmered in a rich, creamy sauce, all made effortlessly in your slow cooker.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Base
  • 2 lbs Boneless, Skinless Chicken Breasts
  • 4 cups Chicken Broth low sodium preferred
  • 1 can Cream of Chicken Soup 10.5 oz, condensed
  • 1 cup Frozen Peas and Carrots Blend
  • 1/2 cup Celery chopped
  • 1/2 cup Yellow Onion chopped
  • 1 tsp Dried Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Heavy Cream
  • 2 tbsp Cornstarch
  • 1/4 cup Cold Water
For the Dumplings
  • 1 1/2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Cold Butter cut into small pieces
  • 2/3 cup Milk plus more if needed

Equipment

  • 6-Quart Slow Cooker (Crockpot)
  • Large mixing bowl
  • Whisk
  • Two Forks (for shredding chicken)
  • Pastry Blender (optional, for dumplings)

Method
 

Part 1: Initial Slow Cook
  1. Place the boneless, skinless chicken breasts in the bottom of your 6-quart (or larger) slow cooker.
  2. Add chicken broth, condensed cream of chicken soup, frozen peas and carrots, chopped celery, chopped onion, dried thyme, garlic powder, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients around the chicken.
  3. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is thoroughly cooked through and easily shreds with a fork.
Part 2: Shred Chicken & Thicken Sauce
  1. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  2. Stir the heavy cream into the chicken mixture in the slow cooker.
  3. In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Stir this cornstarch slurry into the slow cooker contents.
  4. If cooking on LOW, increase the slow cooker heat setting to HIGH. Allow the mixture to simmer and thicken slightly for about 15-20 minutes while you prepare the dumplings. It should be bubbling gently.
Part 3: Prepare & Cook Dumplings
  1. While the chicken mixture is simmering and thickening, prepare the dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Add the cold butter pieces to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Gradually add the milk, stirring with a fork until a soft, shaggy dough forms. Be careful not to overmix; a few dry spots are fine. If the dough is too dry, add a tiny bit more milk, one teaspoon at a time.
  4. Drop spoonfuls (about 1-inch sized mounds) of the dumpling dough directly onto the simmering chicken mixture in the slow cooker. Distribute them evenly, but do not stir them into the sauce.
  5. Cover the slow cooker and continue to cook on HIGH for an additional 30-45 minutes, or until the dumplings are puffed up, cooked through, and no longer doughy in the center. (They will expand significantly during cooking).
  6. Once the dumplings are cooked, gently stir the creamy chicken and dumplings to combine before serving. Serve hot and enjoy!

Notes

For a heartier meal, you can add 1-2 cups of diced potatoes along with the initial chicken and vegetables. If you prefer a thicker sauce, you can add an additional tablespoon of cornstarch slurry during the thickening step. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The dumplings may soften slightly upon reheating.