Crockpot Chicken and Dumplings

Crockpot chicken and dumplings are comforting, super easy to make, and always a crowd favorite! This recipe is dairy-free, and made using whole wheat flour in the quick dumplings! Start your crockpot in the morning, and enjoy this cozy meal by the evening. Enjoy!

Crockpot chicken and dumplings

Did you grow up enjoying chicken and dumplings? I sure did! It always felt like such a special meal whenever my mom would make it.

Whenever we have this crockpot chicken and dumplings, I am taken back. That’s the beauty of cooking, it brings you back to special memories.

My slow cooker recipe is super easy to make, and something you can enjoy any day of the week!

Can this be made on the stovetop?

Yes, it most definitely can! Here’s how:

In a large pot, sauté the vegetables first. Add the chicken and thickened broth in, and simmer until the chicken is cooked. Shred the chicken, and mix up the dumpling mixture. Add the dumplings on top of the chicken/broth mixture, cover with a lid, and cook for 15 minutes.

What you need for crockpot chicken and dumplings

• onion
• carrot
• celery
• garlic
• chicken breast or chicken thighs
• sea salt
• pepper
• unsalted butter
• whole wheat flour
• chicken bone broth
• coconut milk
• baking powder
• coconut sugar

How to make crockpot chicken and dumplings

1. In the bottom of your crockpot, layer the onions, carrots, celery, and garlic. Season the chicken with sea salt and pepper and lay them on top of the vegetables.
2. Heat a small saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook for 2-3 minutes until it is golden in color to create a roux. Add in 2 cups of chicken broth and mix well using a whisk, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add the remaining chicken broth, place 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 the milk into the crockpot, then recover while you make the dumplings.
4. In a bowl, combine the flour, baking powder, sugar, sea salt and pepper. Crumble in the butter with your fingers and rub into the flour until a coarse crumbs forms. Add in the milk, stirring just until a sticky dough forms. Use a tablespoon measured 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. Enjoy!

Substitutions or more tips

Need some substitutions? Here are some common ones:

Chicken breast – use chicken thighs instead

Chicken bone broth – regular broth or stock works as well. You can also use a vegetable broth

Whole wheat flour – substitute in all-purpose flour, or an all-purpose gluten-free flour mixture

Coconut milk – use whole milk or heavy cream as a substitute

Butter – use ghee to keep it dairy-free

More recipes you’ll love

• Cheesy curry chicken and rice casserole
• Crockpot pork carnitas
• Instant pot stuffed pepper soup
• Crockpot chicken and kale soup

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published October 2012. Updated December 2021.