Crockpot Chicken and Dumplings: A Comforting Classic

Few dishes evoke the warm, nostalgic feeling of home quite like chicken and dumplings. This timeless comfort food blends tender chicken, hearty vegetables, rich broth, and pillowy dumplings in a creamy stew that feels like a warm hug on a plate. The best part? Using a crockpot makes this classic recipe effortless, allowing the flavors to develop slowly while you go about your day. Here’s a step-by-step guide to making this cozy meal.

Ingredients

For the Chicken and Broth:

2 lbs boneless, skinless chicken thighs (or breasts)
4 cups chicken broth (homemade or store-bought)
1 medium onion, finely chopped
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
½ tsp salt (adjust to taste)
1 bay leaf
1 cup frozen peas (optional, added at the end)

For the Dumplings:

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 tbsp cold butter, cubed
2/3 cup milk
1 tsp dried parsley or fresh parsley, chopped (optional)

Step-by-Step Method

Step 1: Prepare the Crockpot Base

Place the chopped onions, carrots, and celery at the bottom of the crockpot.
Add minced garlic, dried thyme, parsley, salt, and pepper.
Pour the chicken broth over the vegetables, then nestle the chicken thighs on top.
Add the bay leaf. Cover the crockpot and set it to LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.

Step 2: Shred the Chicken

Once the chicken is cooked, remove it from the crockpot and place it on a cutting board.
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the crockpot, mixing it gently into the broth and vegetables.