I published this recipe for Crockpot Chicken And Dumplings Stew a few years ago after a particularly brutal winter week. My family was sick, I was exhausted, and the thought of standing at the stove felt impossible. I needed a hug in a bowl. Something that cooked itself while I napped on the couch. That’s when my slow cooker became my best friend, perfect for easy meals like this crockpot chicken with potatoes and green beans.
My secret for this dish isn’t a fancy ingredient. It’s a simple technique I learned from my grandma. You don’t stir the dumplings. I know it’s tempting, but you have to walk away. That’s how you get those perfect, fluffy clouds on top of a rich, creamy soup.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Slow Cooker Soup/Stew
- Prep Time: 20 minutes
- Cook Time: 4 hours on HIGH or 7 hours on LOW
- Total Time: 4 hours 20 minutes (for HIGH setting)
- Servings: 6 hearty bowls
Why This Recipe is So Special
This is the ultimate “set and forget” dinner. You just dump the soup base in and walk away for hours.
The magic happens at the end. The dumplings are a simple drop biscuit dough. You spoon them right on top of the bubbling stew.
They steam and bake in the slow cooker’s heat. You get this incredible textural contrast. Tender chicken, creamy broth, and soft, pillowy dumplings.
It’s a complete, comforting meal made in one pot. The cleanup is just as easy as the cooking.
The Full Ingredient List
I keep my pantry stocked for this. It’s mostly simple, whole ingredients you likely have right now.
- For the Stew:
- 2 lbs boneless, skinless chicken thighs (trust me, they stay juicier!)
- 1 yellow onion, diced
- 3 medium carrots, peeled and sliced into coins
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium is best)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half
- 1/3 cup all-purpose flour (for thickening)
- 1 cup frozen peas
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 cup (4 tablespoons) unsalted butter, melted
My Step-by-Step Method
Follow these steps in order. The timing is key for perfect dumplings.
- Build the soup base. Place chicken thighs, onion, carrots, celery, and garlic in your slow cooker. Sprinkle with thyme and pepper. Pour the chicken broth over everything.
- Cook the chicken. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be fork-tender.
- Thicken the stew. Remove the chicken to a plate and shred it with two forks. In a small bowl, whisk the 1/3 cup flour with the heavy cream until very smooth. Whisk this slurry into the hot liquid in the slow cooker.
- Add the final touches. Stir the shredded chicken and frozen peas back into the now-thickened stew.
- Make the dumpling dough. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Stir in the milk and melted butter just until a shaggy dough forms. Don’t overmix!
- Cook the dumplings. Drop large spoonfuls of the dough (about 2 tablespoons each) directly onto the surface of the hot stew. Cover and cook on HIGH for 1 hour. Do not lift the lid during this time!
- Serve and enjoy. The dumplings are done when a toothpick inserted in the center comes out clean. Ladle the stew and dumplings into bowls and dig in.
My Top Tips for Success
- Use chicken thighs. Breast meat can dry out with the long cook time. Thighs stay moist and flavorful, just like in this Crockpot Chicken with Mushrooms and Thyme.
- Resist the peek! When the dumplings are cooking, that steam is vital. Lifting the lid lets it escape and can lead to doughy dumplings.
- Mix the dumpling dough gently. Lumps are good! Overmixing makes tough dumplings. A shaggy dough is what you want.
- Make it a true dump dinner. Chop all your veggies the night before. In the morning, just throw everything in and start the cooker.
Common Mistakes to Avoid
Adding the dumplings too early. If you add them at the beginning, they will dissolve into the soup. They must go in at the very end for the final hour of cooking.
Crockpot Chicken And Dumplings Stew Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Crockpot Chicken And Dumplings Stew Recipe!
Nutrition Information
Stirring after adding dumplings. This is the biggest mistake! You’ll break them up and make the whole stew gloopy. Just drop them on top and walk away.
Not thickening the stew first. If the broth is too thin, the dumplings can sink. Thickening the stew with the flour slurry gives them a stable surface to cook on.
NUTRITION INFORMATION
- Calories: ~520 kcal
- Carbohydrates: 48g
- Protein: 38g
- Fat: 20g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 6g
- Sodium: ~900mg
*Please note: This is an estimate per serving. Values can vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use canned biscuits for the dumplings?
You can, but the texture will be different. Refrigerated biscuit dough will work in a pinch. Tear each biscuit into 2-3 pieces and place them on the stew for the last 45-60 minutes of cooking.
My stew is too thin. How can I fix it?
If you prefer a thicker stew, make a second slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the hot stew after the dumplings are done and let it cook for 5 more minutes.
Can I make this without heavy cream?
Absolutely. Whole milk or half-and-half are great substitutes. For a dairy-free version, use full-fat canned coconut milk. It adds a lovely, subtle flavor.
Leave a Reply! (I’d Love to Hear From You!)
Did this recipe become your new favorite cozy meal? I truly hope so. There’s nothing better than knowing my kitchen experiments help feed your family. If you love this kind of hearty, one-pot comfort food, you should definitely try my classic chicken stew recipe next.
Tell me all about it in the comments below! Did you add extra veggies? Did your kids go back for seconds? Your stories and ratings make my day. Happy, easy cooking from my kitchen to yours!
