Slow Cooker Chicken and Dumplings

$5.87 recipe / $0.98 serving

It’s time to stock my freezer with some portions of homemade chicken soup for the cold winter ahead. I’ve made a classic chicken noodle soup in the past, but I wanted to try a little something different this time.

The word “dumpling” has a million different culinary definitions. Okay, that might be a slight exaggeration, but just about every culture has its own version of dumplings and they’re all different. The dumplings that I grew up with were fluffy biscuit-like lumps that floated on top of soup like little delicious clouds. I wanted some of those dumplings. This is not a recipe for the thick, noodle-like dumpling similar to what you’d get at Cracker Barrel.

I started with a basic chicken noodle soup recipe, but made it in the slow cooker instead of on the stove top and with less broth so that it would have more of a stew-like consistency. Instead of adding noodles at the end, I simply mixed up a batch of drop biscuits and dropped them by the spoonful on top of the “soup.” The heat from the soup steams the biscuits, turning them into fluffy, broth soaked dumplings. The part of the dumpling touching the soup does get soggy, but IMHO that’s half of the beauty. If you’re not into that sort of texture, you can simply substitute your favorite noodle and turn it into a slow cooker chicken noodle soup!

I got about six servings out of this – approx. 1 cup of the soup part and 1-2 massive dumplings. It was very filling!

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

4.8 from 45 reviews
Slow Cooker Chicken & Dumplings
Prep time
Cook time
Total time
Total Cost: $5.87
Cost Per Serving: $0.98
Serves: 6
  • 2 cloves garlic $0.16
  • 1 medium yellow onion $0.57
  • 3 ribs celery $0.80
  • ½ lb (3-4) carrots $0.55
  • 1 large (3/4 lb.) chicken breast $1.49*
  • 1 whole bay leaf $0.15
  • 1 tsp dried basil $0.10
  • 1 tsp dried thyme $0.10
  • freshly cracked pepper $0.05
  • 4 cups water $0.00
  • 1 tsp salt (plus more to taste) $0.05
  • 1½ cups all-purpose flour $0.21
  • 1½ tsp baking powder $0.15
  • ½ tsp salt $0.02
  • ½ Tbsp dried parsley $0.15
  • 6 Tbsp cold butter $0.90
  • ¾ tsp sugar $0.01
  • ⅔ cup milk $0.41
  1. Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
  2. After cooking for four hours on high or eight hours on low, remove the chicken from the broth and place it on a cutting board (if you cooked on low heat, turn it to high now). Use two forks to shred the chicken. Return the chicken to the pot and stir in 1 tsp of salt to the soup. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature.
  3. Allow the soup to continue to cook on high while you mix the dumpling batter. In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
  4. Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.
*I buy my chicken breast when they're on sale and save them in the freezer for later.


Slow Cooker Chicken and Dumplings

Step by Step Photos


I like to add a lot of vegetables to my chicken & dumplings to round out the meal. I used half of a sleeve of celery, half of a one pound bag of carrots, a medium onion, and a couple cloves of garlic. Mince the garlic, dice the onion, and cut the celery and carrots into slices.

Soup Starter

Most of the soups that I make start with this same mix of carrots, celery, and onion. So, instead of letting the second half of the celery and carrots go to waste, I just chop them up, put them in a freezer bag, and then save them for my next batch of soup. Next time I’ll only have to do a fraction of the chopping!

Ingredients in Slow Cooker

Add the garlic, onion, carrot, celery, chicken breast (it’s hiding under there), bay leaf, basil, thyme, and some freshly cracked pepper to the slow cooker.

Ready to Cook

Add four cups of water and give it a good stir. Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

Finished Cooking

After which, it will look like this. From this point forward, you want to keep the lid on the slow cooker as much as possible to hold the heat in. The hotter the liquid, the lighter and fluffier the dumplings will be. If you cooked yours on low, turn the heat to high at this point.

Shred Chicken

Quickly remove the chicken breast and replace the lid on the slow cooker. Using two forks, shred the chicken breast. It will be extremely tender, so this should only take second.

Add Chicken and Salt

Return the chicken breast to the slow cooker and add a teaspoon of salt. Again, try to keep the lid on as much as possible, so work quickly. Allow it to continue to cook on high (with the lid on) while you mix up the batter for the dumplings… (or you can add some noodles at the point and just let them cook until tender).

Dry ingredients

Add the dry ingredients to the bowl: flour baking powder, salt, sugar, and dried parsley. Stir until they are well combined.

Add Butter

Add small pieces of the cold butter to the dry ingredients. Work the butter in using a pastry cutter or your hands until it resembles damp sand.

Add Milk

See how it kind of looks like clumpy, damp sand? Add the milk and then stir just until it forms a wet paste-like mixture.


It should be very soft and easy to scoop with a spoon. If your dough is too stiff (not enough milk) the dumplings will be dense and not light and fluffy.

Drop Dumplings

Drop the batter onto the soup by the heaping spoonful. Hopefully the soup will be very close to, if not simmering at this point. The hotter the soup, the better the dumplings. Unfortunately I had kept the lid off a lot to take photos, so mine had cooled off significantly.

Puffed Dumplings

Keeping the lid on and the heat turned on to high, let the dumplings cook for 20 minutes. They’ll puff up like this as they cook.

Break Apart Dumplings

I like to break the dumplings apart a bit because it also allows the bits of soaked dumpling to mix into the broth and make it a little creamy. Now it’s ready to serve!

Slow Cooker Chicken and Dumplings

Hearty, delicious, and 100% homemade! 


  1. This recipe is really tasty, but I doctored it up a bit. Instead of using 4 cups of water, I used 6 cups of low sodium chicken broth. When the chicken was done cooking, I pulled out the majority of the onions, celery and carrots and threw them in a food processor to puree. I then put them back in the crock pot. I liked how it made the texture a little creamier. I also added a handful of fresh chopped parsley to the crock pot right before I dropped the dumplings in to steam. I haven’t tried the recipe the original way, but my husband and I both loved it the way it turned out with the few little changes I made. We will definitely make this again!

  2. DaniM says:

    :-( I hate to do this because eveeything else that I have tried good, if not great, but I rely on honest reviews like others may do. This was not for us. It lacked the flavor that the traditional, old fashion recipe has that we typically use. I had to do quite a bit of doctoring up at the end. However, this may be a good recipe for others. Especially if they want something easy in a crockpot. It just wasn’t for us. Sorry. :-(

    • Lindsey says:

      I felt the same way when I made this recipe about a year ago, but I think it would be super flavorful if you subbed in chicken broth for the water. I’m going to try this in the near future.

      • DaniM says:

        Lindsey, that is exactly what I ended up having to do at the end. I added bouillon to it and then some more spices (I don’t remember which now or how much).

  3. Katie says:

    I inhaled this soup like I was never going to eat again. I used 3 cups of broth and 1 cup of water, and I used brown sugar and light vanilla almond milk in my dumplings. No reason other than that’s what I had in the pantry.

    As I was making it this morning, I was thinking, “Aww man, I don’t even like chicken soup that much.” Little did I know how incredible it was going to taste.

    I had to use a little more milk to get the dough to the right consistency, but oh man. The dumplings were incredible, and I could eat them plain.

  4. Larissa says:

    Hi Beth,

    Thank you for your wonderful recipes! Quick question: what are your thoughts on putting frozen chicken in the crock pot? I’ve heard other blogger swear by this, but the prospect of e.coli and salmonella deter me,

    • Although I have done it once or twice, I wouldn’t suggest it because of the possible food safety issues that you mentioned. It’s possible that the frozen meat can make it take MUCH longer than usual to reach a safe temperature inside the slow cooker, thereby giving dangerous bacteria time to flourish.

  5. Karen says:

    Wow! This was FAN-Friggin-TASTIC! Have yet to make a Budget Bytes recipe that I didn’t like, but this was delish and easy to make. I was super nervous about the dumplings, as I’ve never made them before and I can’t bake or mix dry ingredients together without there being a horrible outcome. I think the dumplings were the best part. My husband loved it, and had a second helping. This is super filling when you have a dumpling with it. Plenty of leftover for lunch tomorrow. Can hardly wait.

  6. Jenni says:

    Will be trying this! I do have a couple of questions….I’d like to omit the celery, any suggestions on what I can replace it with? And would using broth instead of water make it too salty?

    • Amanda says:

      My husband and I are both vegetarians so I make this soup using a vegetable broth and it’s great! I don’t add any extra salt. I’m sure it would be great with chicken broth, just monitor the taste as you go and decide whether or not it needs any salt.

    • I think you can leave the celery out without really replacing it with anything. Using broth in place of water will add a lot of flavor, just don’t add the extra teaspoon of salt that I added and you should be fine. :)

  7. Jeannine says:

    This is such an awesome and easy recipe. And it totally gets better every time you make it! Thank you so much for sharing! :)

  8. Carey says:

    We’ve made this probably 5-6 times and I swear it gets better each time! This is one of our favorites. It is so easy to make, too!

  9. Courtney says:

    Loved this one! The dumplings were absolutely incredible – so buttery and fluffy. I could eat them as a meal by themselves! We only got four servings out of this (not six) eating it as a stand alone meal. It was so delicious, though, that I think next time I’ll just double it!

  10. Jennifer says:

    I love this recipe. It’s so easy to make. I do have an alternative dumpling recipe for you though. It is cheaper and easier since it doesn’t use butter. I use regular milk with a bit of vinegar instead of buttermilk which makes it even less expensive. For your chicken and dumplings recipe, I usually make half of the following dumplings recipe and it’s plenty.

    2 cups flour, 1 tablespoon baking powder, 1 cup buttermilk, 2 eggs, minced chives or green onions.

    Combine dry ingredients. Combine wet ingredients and chives or onions. Make a well in the flour mixture. Place the wet mixture in the middle and mix until a dough forms. Place by the teaspoonful in the chicken stew and poach.

  11. Clarissa says:

    I made this for my significant other this week, and it was a big hit! I took the recommendations to use some chicken stock in addition to water, which seemed to work well. Being a vegetarian, I actually have no idea how it tasted, but it sure smelled yummy :).

  12. Sue Dezell says:

    Your Dumplings were so soft and fluffy.
    Added a special hint of
    ” What my Grandma used to make ” to my meal.
    Thank you.
    I look forward to more of your recipes. yum yum

  13. I use a handful of your recipes each week for simple, yummy weeknight dinners so thank you! Are there any changes that need to be considered if I use bone-in chicken for this recipe?

    • It should work pretty much the same. Just remove the bones before cooking the dumplings. :)

    • Jesse says:

      I used bone-in breasts when I made this and I think that having the bones added a lot to the broth. Plus the slow cooker makes them peel right off the bones because the meat gets so tender :)

  14. This recipe was absolutely delicious!
    I added a tsp of dried rosemary, a tsp or dried oregano, a tsp of fresh parsley and some chicken bouillon to taste; it was a hit. I think I’ll be making this very often.

  15. George Gilceava says:

    Love the Website , you guys are great , love the way you show everything step by step !

  16. Victoria says:

    This recipe is one of my favorites! It’s just simply amazing and delicious! I modify it by substituting 2 cups of water with 2 cups of chicken broth, or even just a 14.5 oz. can of chicken broth for convenience. It makes the soup just that more flavorful! Either way, this recipe is a keeper! Thank you soooo much!

  17. Jessica says:

    This site is amazing. Every recipe I’ve made from here turns out awesome. Well done!

  18. Jocelyn says:

    This is simmering away as I type this! My house smells delicious =]

    For those out there having trouble with the dumplings, I usually cover the top of my slow cooker with tin foil after putting the dumpling batter in. My lid doesn’t fit snugly on my slow cooker, and that helps to keep the steam where it should be.

  19. Esther says:

    Every single recipe I make from this site is out of the park.

  20. This recipe worked out well. I used vegetable broth (3 cups) and 1 cup water and it worked well but was a tad saltier than I’d intended. Next time I’ll do 2 cups of each. Thanks for the recipe!

  21. Janet says:

    This was fantastic! I used 6 cups homemade chicken stock instead of the four cups of water and added 1 cup of peas when I took out the chicken for shredding. This fed me, my husband, and my two young girls dinner and there were 3 portions leftover for my husband to take to lunch. What a bargin! I have been combing the rest of the site all day looking for my next meal. Thanks for the real, affordable, family friendly food!

  22. Melissa says:

    My family loved this! I altered the seasonings to our tastes but the cooking process was great! My crockpot didnt quite cook the dumplings properly but i just ladeled out some of the broth into another pot then added the uncooked dumplings to boiling broth. Then I added back to the chicken. My family loved it!

  23. Taiya says:

    Love all your recipes! will you please please please do a german dish with spaetzel noodle?

  24. Amanda says:

    This was really good and both my husband and toddler liked it a lot, too. My broth was pretty bland, so I think I’d need to do something nice time to up the flavour factor there. The dumplings worked out perfectly. We are in the UK, so (for anyone else on metric/without all purpose flour) I used 125-ish grams of plain flour, 1 teaspoon of baking powder and 60 grams of butter. I just poured the milk in until I got the right consistency. They rose and fluffed perfectly.

  25. Stefanie says:

    Thanks for posting this recipe! I made it tonight and it came out great! Personally, I cooked the chicken soup in the slow cooker overnight (because I’m too scared to leave it on while working) then I refrigerated the soup in the morning when it was done. When I came come I heated up the soup on the stove top, made the dumplings (I also added some half and half I had and chicken boulion). It was easier to get the dumplings going on the stove top. Amay-Zing!

  26. Jackie says:

    This was such a delicious meal… I would put a little bit more water next time because the dumplings really soaked up a lot of the broth. Super delish and makes a ton. We got 7 servings out of the recipe.

  27. Jennifer says:

    This was delicious and so easy! I needed a recipe of Chicken and Dumplingsin the slow cooker that did not require cans of soup- yuck. This was so simple- I threw everything in the slow cooker sunday around lunch time and by dinner it was ready, made the dumpling mixture, plopped them in and done! We had leftovers for dinner last night! YUM.

  28. This is probably the 7th or 8th recipe I’ve tried from your site, and once again, a hit! Before we were even finished, my 9yr old asked if there would be enough leftovers to have again for dinner the next night. Thanks!!

  29. I usually make something similar to this on the stovetop with bone-in chicken.
    I have never made dumplings from scratch before.
    This turned out delicious – it is the only recipe I am going to use from now on!!

  30. Ashley says:

    Thank you I’m makin this for dinner tonight. Which is better for cooking the chicken low or high?

  31. Ciara says:

    Tried this recipe tonight. Excellent. DH loved the dumplings!

  32. Kezia says:

    THANK YOU! I don’t consider myself a good cook by any means, but this was the first recipe that I tried in my new crockpot and it was absolutely delicious. After reading other people’s comments, I made sure to grate the butter and transfer the soup to a pot for more heat at the end. It worked perfectly! The dumplings were moist on the outside but fluffy on the inside, and the soup had a heartiness to it that can’t be beat on a cold, wintry day. Not to mention, my boyfriend couldn’t get enough!

    I’m definitely going to come to this blog first for future recipes. :)

  33. Made this for dinner today with a few tweaks – my fiance really wants his protein so I used 4 chicken breasts (BOGO for a pack of two at my local grocery), added two cups of water and 6-8 chicken bouillon cubes, and omitted the garlic (we don’t care for garlic in our chicken soup). Plus, I bought a bottle of sherry a few weeks back for another recipe so I put a tablespoon or so in for flavor (I’m trying to use this wherever I can!). My dumplings took about an hour to set as my crock doesn’t run very hot even on high. It was OUTSTANDING!!! Love the flavors and how the dumplings make the soup a little thick. Thanks for the awesome recipe, I’ll be making this again.

  34. ashley says:

    this literally just came out of the crockpot and i am eating a bowl! it’s soooo good! the dumplings turned out perfect, and it’s my first time making them. thanks so much!

  35. Katherine says:

    This is what we’re having for dinner tonight. Great site. I bookmarked it, so I’ll be back!

  36. I just wanted to thank you for posting such a great recipe! I have some serious health problems and frequently jones chicken and dumplings when I get sick. My Mom, who is full of awesome, tries a new chicken and dumplings recipe every time I get sick, and presents me with a huge pot of gluey mess and an apology. I try to eat it. It is gross and disappointing, so down the drain it goes.

    Then, I found this recipe. Soon after that, I had a horrible sinusitis/strep throat/ respiratory infection combo, and I printed your version of chicken and dumplings out and handed it to my Mom with a polite request that this be the next one she try. What did I get? A beautiful, fragrant pot of cloud-like fluffy dumplings with tender bites of chicken and delicious (glue-free) broth. It turned out so well that she made 3 more batches and portioned them into 1-serving containers and froze them, so I can just heat one up each time I’m feeling under the weather. She says she also added a few TBSPs of Better than Bullion Chicken stuff to each batch, which made it really flavorful and delicious, though that does raise the price a bit. It was worth it.


  37. Allye says:

    Hint: when it comes to the dumpling part, working the cold butter into the flour is a MILLION times easier if you grate it with a cheese grater instead of just cutting it up…. it makes it MUCH easier to work with!

    Great recipe, by the way! :)

  38. Brenna says:

    My husband and I couldn’t stop eating this meal. We were pretty hungry from working all day with no food, and this warm meal toasted us up after a cold day. I don’t think we have left-overs . . . that’s the only bummer. Could. Not. Stop. Eating. We have tried six or seven of your recipes and thanks so much for the amazing yum on the cheap ~ I recommend you to everyone.

  39. Emily K says:

    I made this the other night! The flavor was really savory and delicious and I loved the flavor of the dumplings. After reading other people’s comments about their dumplings not cooking through, I decided to a) add more milk to mine to make them less sticky and b) move the soup to the stove top to acheive hotter temperatures. I think my crockpot on high just isn’t hot enough. It was set to high for 5 hours and still the soup wasn’t bubbling (the chicken did cook all the way through and shredded beautifully).
    All that being said, I think if your dumplings aren’t cooking, you might just need more heat!!
    Delicious recipe. I think I’ll make it again tonight :)

  40. if I am wanting to double this recipe (which looks ah-mazing, by the way) could you tell me what adjustments cooking time I would need to make? Thank you so much, love your site and look forward to buying your book!

    • I would just double the soup part and not the dumplings. There was quite a bit of dumpling and if you doubled it, you wouldn’t be able to fit them on the surface of the soup to cook. You shouldn’t need any cooking adjustments if the soup is doubled. :)

  41. Kelly says:

    I made this today and it was wonderful! The flavors were perfect. I love your blog! Thank you!

  42. This was a perfect Sunday meal for me and the beau! Thanks Beth. Great meal for a lazy chilly end to the weekend (and gave me more time to craft!)

  43. Mckalley says:

    Just found your blog yesterday after I saw a friend’s pin on Pinterest. Love it! I make the crustless quiche yesterday and now this is bubbling away in my slow cooker as I type this. Great blog, Beth! Looking forward to many more meals :)

  44. Michelle says:

    I’m making this tonight, but added some potatoes, frozen corn, and frozen peas to give it more a stew/ chicken pot pie feeling to it! I will have to let you all know how it goes!

  45. Neesha says:

    I just made this and I’ve never had or cooked chicken and dumplings before but this is the most amazing soup! I had 2 bowls of it (piggy heehee) for lunch and I can’t wait to have more. Perfectly balanced. And the best part I had everything I needed in the house.

  46. LOVED this! Thank you!

  47. Marianna says:

    I know people are always curious about variations – works great with thighs, and I second adding a tsp or so of Better than Bouillon (or not, if you like very veggie broth – I consider celery a necessary evil at best). My dumplings weren’t totally SET after 20min (I also let a lot of heat out), but the flour was cooked in the runny parts, so they still tasted fine. They were set when I went back for seconds :).

  48. Ashly says:

    Just made this and it was delicious. Definitely going to make this again!

  49. Brandon says:

    It finally started to look like fall yesterday so I had to make this. While I love how easy this was and the flavour was really good, the texture of the dumplings aren’t what I remember having as a kid. Plus towards the end, I ran out of liquid while I still had a bunch of dumplings so I quickly boiled some chicken broth and added it.

  50. Lyndsay says:

    I made this tonight and it turned out amazing. The dumplings really made it all come together. I can’t wait to make it again soon.

  51. Would this still work if I substituted the milk for lactose free milk?

  52. Melissa says:

    I made this for the second time tonight, and my husband says it’s the best version of chicken and dumplings he’s ever had. :) Thanks!!

  53. I used whole wheat flour for the dumplings and they were really gooey, even after about 50 minutes. Is there a difference in how you treat white vs. whole wheat flour? I’m eating the leftovers now and it’s still delicious (and since no eggs are in the dumpling batter, not a big deal if it was slightly undercooked!) but I was just wondering. I did use the 2/3c milk as directed. Thanks!

    • Yes, whole wheat and white flour absorb moisture differently, so the ratios probably won’t be the same :(

      • Audrey says:

        Did you use the hard whole wheat or the soft? The soft whole wheat can be used basically the same as the all purpose. The hard whole wheat won’t act the same as the all purpose will. If you used the hard whole wheat try the soft stuff. If you use King Arthur the one in the orange bad.

  54. Crystal says:

    I don’t have dried basil do you think I will be missing out on the full flavor? Thinking about running to the store now.

  55. McKenna says:

    I really wanted to love this but I didn’t.
    After 4 hours on high, the chicken was dry and my vegetables were overly soft and pale. The dumplings while fluffy on the outside were under-cooked in the middle. Not sure what went wrong…

  56. Yalanda says:

    Had left over chicken breast from an earlier meal so I didn’t make this in the slow cooker but it still turned out DELISH! Cut up all ingredients (including my left over chicken), simmered them in a stock pot with veggie broth (made from organic bouillon cube) instead of plain water, just cuz, until tender but not soft. Added dumpling mixture (used silk original coconut milk, that’s all I had). Done and done. Yum and yum :) Thanks for the recipe!

  57. Crystal T. says:

    Thanks, Beth. Saturday night is really def-con 5 for me. I have My Keeblers (my picky eating Parents) all-day and the tummy crusher questions…what do I cook, especially dinner? And, can I do without buying more groceries? Budgetbytes and a crockpot to the rescue. Chicken and dumplings. Don’t need it until 6pm next day. Frozen drumsticks in the pot. Threw in frozen veggies, carrots left over from carrot cake, basil, thyme, pepper, garlic, and better than bouillon. Dumplings at 5:30pm. Will let you know how it goes, but I am feeling like the guys in the Lowes commercial when building a deck!

  58. Casey says:

    Do you think the dumplings would work with soy milk?

  59. Beth-

    This reminds me a lot of the chicken corn soup I had when I was a kid. Growing up in Central Pennsylvania, this kind of hearty dish is common among the PA Dutch. I was wondering if you could do your own version of chicken corn soup. It’s basically this recipe, but instead of dumplings you make rivels (pieces of dough), add hardboiled egg and corn. It’s my favorite soup and I’d love to see your take on it.

  60. Amanda J. Abrahamsen says:

    I made this a few days ago and it was excellent. I took some to work for lunch the next day and my friends said it smelled so good I needed to make extra for them next time. Instead of water I added chicken broth, and the dumplings came out great. Thank you so much for the easy recipe (it reminds me of my grandmothers chicken and dumplings) I know anything I make from your website will be a big hit. I’m remodeling my kitchen now so anything made in a slow cooker or with minimal cleanup is great.

  61. Laura says:

    Think I over-mixed my dumplings, as they came out chewy and still a bit raw in the middle. Also missed that part about salting the soup before adding the dumplings. My bad. Still a tasty, filling recipe. Would make again, and possibly add some Better Than Bouillon. Thanks for doing what you do, Beth!

  62. This recipe came with such perfect timing. Literally the week this was published, the boo came down with a cold. Not only was this super delicious it did the trick! Beth saved the day and I looked like a rockstar, since making dumplings from scratch pretty much equals amazing girlfriend status. I didn’t use the crock since I didn’t have 4 hours and instead did it stovetop – only adjustment was needing more water and a chicken buillon to change my water to broth. Thank you Beth!

  63. Karen says:

    Thank You, Thank You, Thank You for keeping it healthy and no canned stuff in it! I love that! I just your blog and I am very excited to make this and check out what else you have in here.

  64. C. Olsen says:

    I made this tonight using 6 cups water, 2 chicken breasts and one and a half cubes chicken bouillon. For the dumplings I substituted dairy free margarine for butter and water for milk. This is a great recipe and really filling and hearty. Next time I will add more veggies like potato and frozen peas.
    Thanks for something new and delicious!

  65. Another win! This recipe takes me back to the chicken and dumplings my mom used to make, but was much easier. One change we made, that I’m pretty sure you would approve of, was adding in a diced sweet potato that we had hanging out in our fridge. :)
    One thing I really loved about this recipe is that it fits in perfectly with something my wife and I are doing lately. We are trying to eat better meat, less often. Since we only needed one chicken breast, we were able to get a local, humanely raised chicken breast. The little bit extra we paid wasn’t a big deal, since we needed so little.

  66. Paige says:

    Delicious! Followed the recipe to a tee except I added 2 chicken bouillon cubes along with the water and a teensy bit extra salt. So good!

  67. I added a flour-water slurry before adding the dumplings to thicken up the broth. Was great!

  68. Heather says:

    Looks great! Any ideas for conversion times if I wanted to cook it on the stovetop? Thank you for sharing your recipes!

    • The chicken should be tender enough to shred after about 45 minutes of simmering on the stove top. Then just drop in the dumplings and continue with the recipe as usual. :)

  69. Mamie says:

    Just put this together in the CrockPot for tonight – can’t wait! We’ve never gone wrong using one of your recipes, Beth – thank you!

  70. Sally says:

    I think the only difference between your chicken and dumplings and my chicken and dumplings is that I thicken the broth to make more of a gravy before I add the dumplings. I make the dumplings the same way. That’s the way I had them as a child, so it’s real comfort food for me.

  71. Arielle says:

    I can sometimes get chicken for less than a $1/lb. I always feel like I’ve won something when I pay less than your listed prices, Beth. ;D

  72. Denise says:

    Do you freeze your soup starter? Wasn’t sure if you could freeze raw carrots and celery. I do it with raw onions but never the other. Thanks! I’ve got this recipe cooking right now. Love your blog.

    • Yes, I keep that bag of veggies in the freezer. They will soften a bit upon thawing, but they get soft when cooked in a soup anyway, so it’s no loss :)

  73. Kylie says:

    Well I just made this and the flavor is really good but the dumplings just aren’t really setting. At 20 minutes they were still totally raw and mushy inside and now the time is doubled and they still aren’t set enough. I followed the directions and opened the lid quickly and brought the slow cooker to high. I used 2/3 c milk. Perhaps that was too much?

    • Hmm, perhaps. It’s hard to say without seeing the texture of the batter. That’s the tricky thing with moisture levels in batter and dough, it can vary depending on how the flour is measured and how much residual moisture is in the flour.

    • I’m having the same problem. I’m probably going to have to ditch the dumplings, lest we wait all night for them to cook.

      Maybe I’ll try to figure out how to quickly steam them in the microwave.

      • Scott says:

        I have never done them in the Microwave, But you could take “failed” dumplings and place them in the Oven @350 for 10-15 minutes and they will crust up and brown on the outside making fluffy biscuits.

        Mom taught us Biscuits and Dumpling when we were kids and the only difference is the Moisture level and the Method of cooking. The moister dumpling batter makes fluffier biscuits. (add Garlic, Cheddar and a little Old Bay and you’ll have a pretty good approximation of Red Lobsters biscuits)

  74. Vicky says:

    This recipe couldn’t have been better timed! My dumplings were just added to my stew! The dough was amazing so I can’t wait until it’s finished! Thank you!! Everything I make of yours is always fantastic!

  75. Danielle says:

    What size slow cooker do you have/use? This looks wonderful, thanks for the tips for the leftover veggies.

    • Mine is somewhere between 5-7 quarts, but this recipe only filled it up half way, if that. It’s only about 6 cups of soup and then you’ll need some room for the dumplings.

  76. Lisa says:

    Chicken and dumplings is one of my all time favorites! Yes. Yes Yes! Thank you.

  77. This is right up my alley!

  78. Aldebrana says:

    Hmm, it owuld seem you forgot to mention adding the chicken to the slow cooker in the first step ;-)

  79. Pre-chopping and freezing the extra veg is such a good idea! Maybe I’ll just start batching up all my vegetables as soon as I get them home from the store… :) These chicken & dumplings look like they would hit the spot on a cold & blustery day!

  80. Christina says:

    I love your blog! I have been looking for a simple but yummy slow cooker Chicken and Dumplings- I can’t wait to try it this weekend!

  81. Rachel says:

    This looks great! I can’t wait to try it. I noticed that in your printable recipe it doesn’t state to add the chicken in step 1.

  82. I will be making this in the next week or so for sure! Is there a reason for not using chicken broth in place of water? Or is it because the water becomes chicken broth as it all cooks?

  83. Sofie says:

    This look delicious! Should you take out the dumplings when you store it, or would it be fine to leave them in the soup in the fridge?

    • I just stored them in my soup. I divided the soup and dumplings up into individual containers and then refrigerated them (and then froze half the next day – always best to chill before freezing).

      • Erin says:

        Just made this and I loved it although the broth couldn’t been a little more robust. Also my dumplings tasted very floury and doughy. I let them steam for 30 min. Anything I’m doing wrong? Tips? Thank you!!

        • Sometimes, if the broth is not hot enough when you drop the dumplings they’ll be more dense and doughy rather than fluffy.

  84. This looks delish! LOVE your recipes, will be trying this soon!!! Still enjoying the roasted autumn veggies and sausage I made the other day!

  85. Jamie says:

    This looks absolutely delicious – I can’t wait to make this soup!

  86. erin b says:

    Looks delish!

    do you chop your veggies by hand, or use a handy tool? I like to include onions, but can’t chop them before being blinded by tears.

    • I just chop everything by hand. I’m lucky, I wear contact lenses and they protect my eyes from onion burn! I feel nothing! :D

      • Jack says:

        Regarding onions: Be very wary of tips people give you to prevent crying while cutting or peeling onions. I was told by a former friend that I should peel onions underwater to avoid crying. Well, I tried that advice and nearly drowned. Needless to say that friendship did not survive.

    • I keep an old silicone snorkel mask in my kitchen. Awesome for chopping onions, garlic, leeks, etc. :-)

    • Karl E says:

      I just keep my onions in the fridge for a while beforehand – cuts right down on the tears!

  87. Michelle says:

    This looks DELICIOUS and perfect for cool weather. I’m looking to stock my freezer now, before baby gets here in January, and this looks great!

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