Key Ingredients & Substitutions
These are the core ingredients that create the stew’s base and texture, with easy substitutes to adapt to what you have on hand.
Chicken (thighs or breasts): Boneless, skinless thighs stay juicier during long cooking and are forgiving; breasts work fine but may be slightly drier—consider adding an extra splash of broth if using breasts.
Chicken broth: Use low-sodium broth to control salt. For extra depth, mix half broth and half low-sodium chicken stock or add a teaspoon of better-than-bouillon paste.
Carrots & celery: Classic aromatic vegetables that build flavor. Swap in parsnips, rutabaga, or extra potatoes if you prefer a root-vegetable twist.
Onion & garlic: Essential aromatics. If you only have onion powder, use 1 tsp per medium onion; for garlic powder, use 1/4 tsp per clove.
Heavy cream or milk: Adds creaminess to the base. Use whole milk or half-and-half for a lighter version, or coconut milk for a dairy-free option (note flavor change).
Bisquick or biscuit dough (for dumplings): Bisquick makes quick dumplings; you can also use refrigerated biscuit dough or make a simple drop-dumpling batter from flour, baking powder, butter, and milk. For gluten-free, use a gluten-free baking mix.
Flour or cornstarch: Used to thicken the stew. Choose cornstarch for a gluten-free thickener or flour for a richer mouthfeel if gluten is not a concern.
Equipment You’ll Need
- Slow cooker (Crock Pot) — 4 to 6-quart capacity
- Large skillet (optional — for browning chicken)
- Cutting board and chef’s knife
- Measuring cups and spoons
- Mixing bowl for dumpling batter (if making from scratch)
- Wooden spoon or heatproof spatula
Flavor Variations & Add-Ins
- Herby classic: Add a couple of sprigs of fresh thyme and a bay leaf for an aromatic, traditional flavor.
- Garlic-forward: Increase garlic to 4 cloves and stir in a teaspoon of roasted garlic paste before serving.
- Veggie boost: Toss in frozen peas or a handful of chopped spinach in the last 10 minutes for color and nutrition.
- Cheesy dumplings: Stir ¼ cup grated cheddar into the dumpling batter for savory richness.
- Herbed lemon: Add a splash of lemon juice and chopped parsley at the end to brighten the stew.
- Low-carb: Skip dumplings and add cauliflower florets for substance without carbs.
How to Make Easy Crockpot Chicken and Dumplings Recipe
Ingredients You’ll Need:
- 2 lbs boneless chicken thighs (or breasts), trimmed and cut into large pieces
- 4 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour (or 2 tbsp cornstarch for GF)
- 1 tsp dried thyme (or 2 sprigs fresh)
- Salt and black pepper to taste
- 2 cups biscuit mix (Bisquick) OR 8 refrigerated biscuit dough pieces OR dumpling batter made from 1½ cups flour, 1 tbsp baking powder, ¼ tsp salt, 4 tbsp cold butter, and ¾ cup milk
- 2 tbsp olive oil (optional, for browning)
How Much Time Will You Need?
Prep time: 15–25 minutes. Slow-cooker time: 3–4 hours on high or 6–8 hours on low. If using frozen or very large chicken pieces, add extra time. Dumplings cook in about 30–45 minutes on low in the Crock Pot.
Step-by-Step Instructions:
1. (Optional) Brown the chicken
Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and brown chicken quickly, 1–2 minutes per side. This step adds flavor but can be skipped to save time — the slow cooker will still tenderize the meat.
2. Build the base in the slow cooker
Place carrots, celery, onion, garlic, and browned (or raw) chicken in the slow cooker. Whisk together chicken broth, flour (or cornstarch slurry), thyme, and Worcestershire sauce if using; pour over the ingredients. Stir gently to combine.
3. Cook until tender
Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until chicken is tender and vegetables are soft. If you prefer to shred the chicken, remove it, shred with two forks, and return it to the pot.
4. Add cream and dumplings
Stir in the heavy cream or half-and-half. Drop spoonfuls of biscuit mix or homemade dumpling batter onto the surface of the stew, spacing them evenly. Cover and continue to cook on LOW for 30–45 minutes, until dumplings are cooked through and fluffy.
5. Finish and serve
Taste and adjust salt and pepper. Garnish with chopped parsley or chives and serve hot in bowls with extra broth spooned over the dumplings.
Pro Tips for Best Texture & Taste
Little techniques make the difference between good and great chicken and dumplings.
- Don’t over-stir after adding dumplings: Let the dumplings steam undisturbed so they rise and stay fluffy.
- Use thighs for juicier results: Dark meat resists drying during long cooks and delivers richer flavor.
- Thicken at the end: If the broth is thin, remove a cup of liquid, whisk in a tablespoon of cornstarch, then stir back in and cook 10 more minutes to thicken.
- Fresh herbs at the end: Add parsley, chives, or a squeeze of lemon just before serving to brighten flavors.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a gluten-free baking mix for the dumplings (many brands offer a drop-dumpling option) and thicken with cornstarch or a gluten-free flour blend. Verify your broth is gluten-free as well.
Can I prepare this ahead of time?
Yes. Cook the stew base ahead and refrigerate. When ready to serve, reheat gently and add fresh dumpling batter so the dumplings are freshly cooked and fluffy.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat; dumplings will firm up when chilled so consider adding a splash of broth or reheating in the oven covered to preserve moisture.
Can I freeze chicken and dumplings?
Freezing is possible but dumplings can become denser after thawing. For best results, freeze the stew base (without dumplings) and add fresh dumplings when you reheat the thawed stew.