The rain return to Washington this past week. Really that just makes me want to stay inside and eat warm food. Which means only one thing… it’s crockpot season again! Time for dinner to be waiting for me, and not the other way around.

While I was meal planning and looking through my google reader I came across Jessica’s easy crockpot chicken and dumplings. I love my mom’s chicken and dumplings, so I knew I just had to try it out.

The recipe was a bit different that my moms though, but also a little healthier (we’ve got veggies!), which I always love. I started the chicken part in the morning, then before I left to teach in the evening I added the dumplings in.

Jessica’s recipe called for white flour in the dumplings, but since I rarely have any in the house I subbed in whole wheat flour. I also added celery to the mix since I had it on hand too.

The meal was excellent and super simple, but didn’t really remind me of chicken and dumplings. It was more like a delicious chicken soup with a bready/doughy topping.

Perfect for chilly nights!  We went back for seconds which means it was a winner!

Crockpot Chicken and Dumplings
Slightly adapted from here


  • 1 onion, diced
  • 1 cup chopped carrots
  • 2 stalks celery, diced
  • 2 garlic cloves, minced
  • 2.5 pounds boneless, skinless chicken breasts and/or chicken thighs
  • 1/2 tsp sea salt
  • 1/2 tsp whole wheat flour
  • 46 ounces low-sodium chicken stock
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup whole milk


  • 1 1/8 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp natural cane sugar
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 2 tbsp cold butter, cut into small pieces
  • 1/2 cup whole milk


  1. In the bottom of your crockpot, layer onions, carrots, celery and garlic. Season chicken with salt and pepper then lay them on top.
  2. Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook for 2-3 minutes to create a roux, until it’s golden in color. Add in 2 cups of chicken stock and mix well, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add remaining chicken stock, put the lid on and cook on low for 6 hours.
  3. After 6 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. (This should be easy since they have cooked so long.) Stir milk into the crockpot, then recover while you make the dumplings.
  4. In a bowl, combine flour, sugar, baking powder, salt and pepper. Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. Use a tablespoon measure and add small scoops of the dough into the crockpot, starting by placing them around the outside first, then the inside.
  5. Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle. Taste and season additionally if desired.

Have you ever made chicken and dumplings? Has it been rainy where you live?


0 thoughts on “crockpot chicken and dumplings”

  1. I love dumplings. We call them “dough balls” though. I don’t think I’ve ever had them with chicken – always with beef stew. This does sound very good so I plan on trying it this winter.

    Today is rainy, cold and windy. And makes me not want to do anything other than lay on the couch under a blanket, but there is no time for that!

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