Crock Pot Chicken And Dumplings

Crock Pot Chicken and Dumplings is made with whole chicken, onion, celery, cream of chicken soup, flour, and homemade dumplings. This recipe creates a hearty, comforting Southern-style stew. It takes about 5 hours to prepare and serves 4–6.

Crock Pot Chicken and Dumplings Ingredients

• 1 (2½ lb) whole chicken (or equivalent bone-in pieces)
• 4 quarts water
• 1 large onion, chopped
• 3 celery ribs, chopped
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 tsp Paula Deen’s House Seasoning (or a mix of salt, pepper, garlic powder)
• 1 (10¾ oz) can condensed cream of celery or chicken soup
• 2 cups all-purpose flour mixed with 1 tsp salt
• ¾ cup ice water
• 2 tbsp cornstarch + ¼ cup water (optional, for thickening)

How To Make Crock Pot Chicken and Dumplings

1. Add to Crock Pot: Place the chicken, onion, celery, bay leaves, bouillon cubes, and seasoning in the Crock Pot and pour in 4 quarts of water.
2. Cook: Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours until the chicken is tender.
3. Remove Chicken: Take the chicken out, discard skin and bones, shred the meat, and return it to the Crock Pot. Remove bay leaves.
4. Add Soup & Thicken (Optional): Stir in the cream soup. For a thicker broth, mix cornstarch with water and stir it in.
5. Make Dumpling Dough: Mix flour and salt in a bowl. Gradually add ice water, mixing until a dough forms.
6. Roll and Cut Dough: Knead gently, roll out to ⅛-inch thickness, air-dry for 1–2 minutes, then cut into 1-inch wide strips and halve them.
7. Add Dumplings: Drop the dumplings into the Crock Pot without stirring. Swirl the pot gently if needed to submerge.
8. Cook Dumplings: Cover and cook on HIGH for 20–30 minutes until dumplings float and are cooked through.

Recipe Tips

• Use Bone-In Chicken: It adds more flavor and richness to the broth.
• Homemade Dumplings: Make sure the dough is not too wet; use cold water for best texture.
• Don’t Over-Stir: Stirring after adding dumplings can break them up—let them cook undisturbed.
• Add Vegetables: You can add peas or carrots during the last hour for more texture and flavor.
• Thickening Option: Cornstarch slurry helps achieve a creamier consistency if desired.

What To Serve With Chicken and Dumplings

This dish pairs well with a simple green salad, steamed green beans, cornbread, or roasted vegetables. A glass of iced tea or lemonade complements the meal perfectly.

How To Store Chicken and Dumplings

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken and Dumplings Nutrition Facts

• Calories: 420
• Total Fat: 16g
• Saturated Fat: 4g
• Carbohydrates: 35g
• Sugar: 3g
• Protein: 32g
• Sodium: 780mg

FAQs

Can I use boneless chicken instead?
Yes, boneless chicken thighs or breasts work, but bone-in provides richer flavor.

Can I make this ahead of time?
Absolutely! Prepare up to the dumpling step and finish cooking when ready to serve.

Can I use canned biscuits instead of homemade dumplings?
Yes, canned biscuit dough can be cut and added for a shortcut version.

How do I keep dumplings from being gummy?
Don’t overwork the dough and be sure they cook fully without stirring too much.

Can I make this on the stovetop?
Yes, use a large pot and follow the same steps, adjusting cooking times as needed.

Try More Recipes:

• Crock Pot Chicken Caprese
• Crock Pot Chicken Bog
• Crock Pot Chicken Birria Tacos