Crock Pot Chicken and Dumplings Recipe (2024)

Make this Crock Pot Chicken and Dumplings recipe for the absolute comfort food meal. Your family will be for more and luckily for you it’s super easy low maintained.

Updated with instructions for how to cook chicken and dumplings in the Instant Pot.

There’s nothing better than coming home to a house smelling delicious with a crock pot full of yummy food waiting for you after a busy Fall day. This crock pot chicken and dumplings recipe is one of my new favorites.

I’ve feed it too the whole family and not only did they all gobble it up but my sister was begging for a repeat the very next week.

How to Make Chicken and Dumplings in the Crock Pot

I’ve always loved chicken and dumplings but on a busy weeknight it’s hard to get motivated to make most traditional recipes. This one has been adapted for the slow cooker and boy oh boy is it tasty!

Chicken and Dumplings Ingredients

There are 3 different groups of ingredients but don’t let that intimidate you. It’s really almost just dumping stuff in and stirring but spacing out the timing of adding the ingredients makes it work for the crock pot!

Group 1

This stuff goes into the crock pot from the beginning and is allowed to simmer and get all delicious.

• 1 TBS Butter (optional)
• 6 C Chicken Broth
• 3 Stalks Celery, chopped
• 3 Carrots, chopped
• 1/2 Onion, chopped
• 4 Chicken Thighs (I use skin on bone on but you can substitute any chicken really)

Group 2

This stuff goes gets added later. Everything except for the mushrooms will be used to make a roux to help thicken everything into a wonderful creamy base.

• 8 oz Mushrooms (optional), quartered
• 3 TBS Butter
• 4 TBS Flour
• 2 C Milk
• Salt and Pepper to taste

Group 3

This is used for making the dumplings. The consistency is so yummy like real dumplings nothing mushy or slimy about them!

• 2 C Bisquick
• 2/3 C Milk
• 1 tsp Italian seasoning

Directions for Slow Cooker Chicken and Dumplings

1. You can definitely just dump the first group of ingredients in the crock pot but since you are already going to make a cream sauce to stir in later I like to take the extra 5 minutes to brown the chicken and veggies. I don’t cook them through just get a bit of color on them by first browning the chicken skin side down in 1 TBS of butter. I remove those to the the crock pot once browned just a few minutes. And toss the onion, celery, and carrots in the pan and brown for a minute or two.
2. Add the first batch of ingredients into the crock pot and cook on high for 4-6 hours. I leave the dirty pan covered to use later.
3. 1/2- 1 hour before eating if you used bone on chicken remove the bones. I keep the skin but you can discard that if you want. I don’t bother shredding the chicken since it breaks apart fast jut by stirring in the rest of the ingredients and I prefer to have some bigger pieces of chicken.
4. Add in your quartered mushrooms if using.
5. Next make your cream sauce. Start by making the roux by melting your butter and cooking your flour in the butter. Stir in the milk to form a cream sauce and season to your family’s taste.
6. Stir into the crock pot. Taste and add any more seasoning you might want.
7. Finally make your dumplings by mixing the bisquick, Italian seasoning and remaining milk together. Spoon onto the top of your crock pot mixture and cover for another 2o-90 minutes. 20 minutes should be plenty of time for it to cook through but I’ve left it as long as 90 minutes and they were fine (although I do prefer the shorter cooking time myself).

This is the best comfort food. So yummy and flavorful. I hope your family loves it as much as mine does!

Instant Pot Chicken and Dumplings

Can you make Chicken and Dumplings in the Instant Pot? You sure can. It’s so easy in fact just a bit of tweaking in the recipe process. To make this yummy chicken dinner in the instant pot you’re going to start by making the cream sauce, next you’ll cook the chicken soup base, then you will mix those together and make and cook the dumplings.

1. With your Instant Pot on sauté mode start by making the roux by melting your butter and cooking your flour in the butter. Stir in the milk to form a cream sauce and season to your family’s taste.Stir into the crock pot. Taste and add any more seasoning you might want.
2. Remove the cream sauce and set aside.
3. Add the first group of ingredients to the instant pot making sure to scrap the bottom of the liner to pull up any leftover cream sauce.
4. Cook on high for 10 minutes and allow for a 7 minute natural release.
5. Remove the chicken to shred.
6. Turn the pot back onto sauté and stir in the cream sauce. Once fully combined stir in the chicken.
7. Finally make your dumplings by mixing the bisquick, Italian seasoning and remaining milk together. Spoon onto the top of your crock pot mixture and allow to cook until cooked through. I have done this both by using a glass cover for this stage as well as by cooking it uncovered and flipping the dumplings part way through. Both work great!

Man I’m drooling just typing this out. I need to make it again soon!

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