Crock Pot Chicken and Dumplings

Tender, fall-apart chicken in a thick, creamy, herb-scented broth topped with soft, pillowy dumplings that cook right in the slow cooker — the ultimate set-it-and-forget-it comfort food that tastes like it simmered on the stove all day because it did.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts or thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried rosemary
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 1 cup frozen peas
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 2 cups chicken broth
• 0.5 cups whole milk
• 1 tablespoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder (for dumplings)
• 1 teaspoon salt (for dumplings)
• 0.5 teaspoons garlic powder (for dumplings)
• 0.5 teaspoons dried parsley (for dumplings)
• 0.75 cups whole milk (for dumplings)
• 4 tablespoons unsalted butter, melted (for dumplings)
• fresh parsley, chopped, for garnish

STEPS

1. Season the chicken: Pat the chicken completely dry and season generously on all sides with salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary.
2. Build the slow cooker base: Scatter the diced onion, minced garlic, sliced carrots, and sliced celery across the bottom of the slow cooker. Place the seasoned chicken on top of the vegetables in a single layer.
3. Make the sauce: In a large bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, whole milk, and Worcestershire sauce until smooth. Pour evenly over the chicken and vegetables. Add the butter on top.
4. Slow cook the chicken: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is completely tender and shreds effortlessly.
5. Shred the chicken: Use two forks to shred the chicken directly in the slow cooker into generous, tender pieces. Stir everything together well so the shredded chicken is evenly distributed throughout the creamy broth. Stir in the frozen peas at this stage.
6. Make the dumpling dough: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley until combined. Add the whole milk and melted butter and stir gently with a fork until a soft, shaggy dough just comes together. Do not overmix — a few lumps are perfectly fine and overworking the dough will make the dumplings tough and dense instead of light and pillowy.
7. Add the dumplings: Drop heaping tablespoons of the dumpling dough directly onto the surface of the hot chicken and broth mixture, spacing them slightly apart. They will puff up and spread as they cook so do not crowd them. Do not stir — leave them to steam on top of the broth.
8. Cook the dumplings: Place the lid back on the slow cooker and cook on HIGH for 1 to 1.5 hours until the dumplings are cooked through, puffed, and no longer doughy in the center. Do not lift the lid during this time — the steam is what cooks the dumplings through from above.
9. Rest and serve: Let the dish rest uncovered for 5 minutes before serving — the broth thickens slightly as it sits. Ladle into deep bowls making sure every serving gets plenty of chicken, vegetables, broth, and at least one or two dumplings. Garnish with fresh chopped parsley and serve immediately.

NOTES Tips: Chicken thighs stay juicier and more flavorful through the long slow cook than breasts — use them for the most tender, richest result. Do not lift the lid while the dumplings are cooking — every peek releases the steam that is cooking them from above and will result in raw, doughy centers. The dumpling dough should be thick and sticky — if it seems too thin add a tablespoon more flour. Do not overmix the dumpling dough under any circumstances — stir only until the flour disappears. The double cream soup base makes the broth incredibly thick and rich — if you prefer a lighter broth replace one can of soup with an extra cup of chicken broth. This dish is best eaten fresh and immediately — the dumplings absorb the broth quickly and become dense and gummy if left sitting in the liquid for too long.