Crockpot Chicken and Dumplings

Home » Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings recipe is easy to make and full of good old fashioned, delicious flat dumplings made from scratch.

Chicken and dumplings are classic American comfort food. This Southern-style chicken and dumplings is made from scratch in the slow cooker. Chicken is cooked low and slow with shallots and garlic until it shreds easily with a fork.once the chicken is shredded

Drip Biscuit Dumplings vs. Flat Dumplings

Dumplings range from flat noodle-like to more like a biscuit. This will depend on your region and personal preference. This particular recipe uses linguine dumplings. It’s a simple dough with just a handful of ingredients rolled out and cut into strips. The strips are then cooked directly into the soup base. You can use buttermilk or regular milk to make your dumplings.

How to make dumplings? How thick should they be? How should I cut them?

Dumplings are a simple mixture of all-purpose flour, salt, baking powder, and milk or buttermilk. You can also add extra fat with melted butter. Whisk this mixture together in a bowl until a workable ball of dough forms, which is then kneaded and rolled out. The dumpling dough should be rolled out to about 1/8 inch thick. After the dough is rolled out, simply cut them out. The size or shape of the dumplings doesn’t matter, so you can cut the dumplings however you want. A good starting point is to cut them into 1/2 inch by 1 inch strips. Please see the image below for reference.

dumpling skin
sliced ​​dumplings
cut dumplings

How do you thicken chicken and dumplings?

If you want the chicken and dumpling soup base to thicken, you need to do this before adding the dumplings. Stir 2-3 tablespoons of cornstarch into some milk. If you don’t want to use milk, you can just use some of the liquid from the saucepan. Once the mixture is smooth, pour it back into the stockpot and stir. Then, you can make dumplings. The soup base will thicken as the dumplings cook.

If you liked this recipe, you might also be interested in my other chicken and dumplings recipes or other slow cooker comfort food recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bird

This Crockpot Chicken and Dumplings recipe is easy to make and full of good old fashioned, delicious flat dumplings made from scratch.

Preparation time 15 minute

cooking time 7 Hour

total time 7 Hour 15 minute

raw material


  • 3 Boneless Skinless Chicken Breasts
  • 1 small white onion diced
  • 3 clove minced garlic
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 6 cup chicken soup
  • 2 cup milk
  • 2-3 tablespoon corn starch


  • 2 cup all purpose flour
  • 1 teaspoon Salt
  • 1/4 teaspoon baking powder
  • 3/4 cup milk or buttermilk
  • 2 tablespoon melted butter


  • Place chicken breasts in the bottom of a 6- to 8-quart slow cooker. Add onion and garlic and season with salt and pepper. Pour in the chicken stock,

  • Cover and cook on low for 6 hours or on high for 3 hours. Shred the chicken with a fork.

  • Stir the cornstarch into the milk. Pour mixture into crockpot and stir to combine.

  • Whisk together flour, baking powder, and salt in a mixing bowl to make dumplings. Slowly pour in milk and butter and stir into dough. Roll out on a lightly floured work surface to a thickness of 1/8 inch. and cut into 1-inch by 1/2-inch strips.

  • Place the dumpling sticks in the slow cooker. Cover and cook on high heat for 1 hour, until the dumplings are cooked. Serve hot.

Calories: 335kcal | carbohydrate: 39G | protein: twenty oneG | fat: 10G | Saturated fat: 5G | cholesterol: 58mg | sodium: 1802mg | Potassium: 623mg | fiber: 1G | sugar: 6G | Vitamin A: 315unit | Vitamin C: 18mg | calcium: 159mg | iron: 3mg