Dumplings in slow cooker

How to Make Slow Cooker or Crock Pot Dumplings


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Slow Cooker or Crock Pot Dumplings

So here’s a question for you all today: Did you know that you can make dumplings in your slow cooker or crock pot? I didn’t until about 6 years ago myself and let me tell you, it changed my meal planning life! How amazing is it in the winter to come home to a hot crock pot full of soup, whip up some dumpling dough, set it on top and then go get everything ready for dinner while they cook on top for half an hour?

Crock pot dumplings turn a soup into a one-pot meal. You don’t have to heat up any garlic bread or get buns to go with the soup. You have your starchy carb right on top of your soup, ready to go.

This post is a redo of an older one here on The Kitchen Magpie. When you’ve been blogging as long as I have, there’s bound to be ugly, sad photos that have excellent recipes hiding among them. Recipes that NEED to be seen, actually. This is a trick that I learned many years ago and use every time I make a stew or soup that I want dumplings on top of.

The slow cooker dumplings themselves are pillowy little dough bites of heaven. Considering the fact that my daughter is a notoriously selective eater, the fact that she asks for these whenever I make a stew should tell you how delicious they are.

Now, these new photos aren’t the best in the world, because well, crock pot dumplings aren’t exactly the prettiest dish in the world. It’s hard to photograph unattractive food.

Crock pot dumplings are pasty pale and white.

Crock pot dumplings don’t have any colored sprinkles or cherries on top.

I know. I’m not doing a good job of selling you on these.

But do you want to know what crock pot dumplings ARE? A lifesaver. Delicious. Easy. And crock pot dumplings are absolutely, without a doubt something that you totally need to try on your next soup or stew this Fall!

Stew Recipes for You to Try

  • Simple Crock Pot Beef Stew
  • Beef and Barley Stew
  • Slow Cooker Chicken Stew

Happy cooking everyone!




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How to Make Slowcooker or Crockpot Dumplings

How to make Slow Cooker or Crock Pot Dumplings right in the slow cooker!

5 from 8 votes Prep Time 5 minutes Cook Time 30 minutes Course Dessert Cuisine American Servings 8 Calories 79 Author Karlynn Johnston


  • 1 cup of flour
  • 2 tsp of baking powder
  • 1 tsp of sugar
  • 1/2 tsp salt
  • 1 tbsp butter/margarine
  • 1/2 cup of milk


  1. Whisk all of your dry ingredients together.
  2. Cut in the butter until it’s small pea sized bits in the dry mixture.
  3. Add your milk and mix well.
  4. Drop by large, golf ball sized tablespoonful onto the top of your stew/soup concoction in the crockpot.
  5. Seal the crockpot with tinfoil and the lid. Steam them for about 30 minutes.

Nutrition Information

Calories: 79kcal, Carbohydrates: 13g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 165mg, Potassium: 165mg, Sugar: 1g, Vitamin A: 75IU, Calcium: 75mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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This Crockpot Chicken and Dumplings Recipe is easy to make and full of old fashioned goodness with delicious flat rolled dumplings made from scratch.

Chicken and dumplings are a 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 a little onion and garlic until it is easily shredded with a fork. Once the chicken is shredded

My Other Recipes

Drop Biscuit Dumplings vs Flat Rolled Dumplings

Dumplings vary from being flat and noodle like, to being more like a drop biscuit. This will depend on your region and personal preferences. This particular recipe uses the flat noodle strip dumplings. It’s a simple dough with only a handful of ingredients that is rolled out and cut into strips. The strips are then dropped directly into the soup base and cooked. You can use either buttermilk or regular milk to make the dumplings.

How do I make flat rolled dumplings? How thick should they be? And how should I cut them?

Rolled dumplings are a simple mixture of all-purpose flour, salt, baking powder, and either milk or buttermilk. You can also add in additional fat with melted butter. This mixture is stirred together in a bowl until a workable dough ball is formed, which is then kneaded and rolled out. Dumpling dough should be rolled about 1/8th of an inch thick. Once the dough is rolled out, simply cut them out. It doesn’t matter the size or shape of the dumplings so you can cut them however you’d like. A good starting place is to cut them in strips that are 1/2-inch by 1-inch. See the pictures below for reference.

How do you thicken up chicken and dumplings?

If you want to thicken the soup base on your chicken and dumplings, you’ll need to do it BEFORE you add in your dumplings. Whisk 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 crockpot. Once the mixture is smooth, pour it back into the soup pot and stir in. Then, you are ready for dumplings. The soup base will thicken as the dumplings cook.

If you like this recipe you may also be interested in my other chicken and dumpling recipes or other slow cooker comfort food recipes:

  • European Style Chicken and Dumplings
  • Southern Style Chicken and Dumplings with vegetables
  • Slow Cooker Turkey Soup
  • Slow Cooker Beef Short Ribs

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings Recipe is easy to make and full of old fashioned goodness with delicious flat rolled dumplings made from scratch.

Prep Time15 mins Cook Time7 hrs Total Time7 hrs 15 mins Pin Servings: 6


  • 3 boneless skinless chicken breasts
  • 1 small white onion diced
  • 3 cloves minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups milk
  • 2-3 tablespoons cornstarch


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup milk or buttermilk
  • 2 tablespoons melted butter
  • Place chicken breasts into the bottom of a 6 to 8 quart slow cooker. Top with onion and garlic and season with salt and pepper. Pour in chicken broth,
  • Cover and cook on low for 6 hours, or high for 3 hours. Shred chicken with a fork.
  • Whisk cornstarch into milk. Pour mixture into crockpot and stir to combine.
  • Make the dumplings by whisking together flour, baking powder and salt in a mixing bowl. Slowly pour in milk and butter and stir to combine into a dough. Roll out on a lightly floured countertop until it’s 1/8th inch thick. and cut into 1 inch by 1/2 inch strips.
  • Transfer dumpling strips into the slow cooker. Cover and cook on high for 1 hour, until dumplings are cooked through. Serve hot.

Course: Dinner, Slow Cooker Cuisine: American

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Ultimate Beef Stew

  1. Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that ‘sweat’ that it generates in the fridge.
  2. Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stirring all the time. When done stir in the flour and mix. Add the water, stock cubes, red wine and tomato purée. Mix and make sure everything is dissolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire Sauce.
  3. Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
  4. crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a small orange). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the ‘low’ setting.
  5. Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.

Slow cooker vegetarian hotpot


  1. Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4-5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper.

  2. Transfer the vegetables to the slow-cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours.

  3. After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper.

  4. Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings.

  5. Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball.

  6. Remove the lid from the slow-cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25-30 minutes, or until the dumplings are puffed-up and fluffy.

  7. Spoon the hotpot onto serving plates with the dumplings on top.

For as long as I can remember one of my favourite teas has been my Mums Stew and Dumplings. Marley’s dumplings are always super fluffy and light, the ultimate in comfort food. I wasn’t raised as a vegan so mums stew was always made with beef and the traditional veg, onions, carrots and potatoes. I knew as soon as I became vegan I had to create my own version of this perfect winter warmer. I have made many, many different versions of this and to be perfectly honest you can’t go too far wrong with a slow cooked veggie stew but I think the combination I have settled on now is the best version I have created. The ingredients list is pretty long but everything is really cheap and very easy to prepare. I cook mine in a slow cooker, banging everything in the one pot (minus the dumplings, they go in with just an hour of cooking time left) at about 11am and I cook on low for 6 hours before adding the dumplings and then cooking for a further one hour. You can of course do this on the hob, the method will remain the same but the cooking time will reduce and you will need to keep watching and stirring. I always serve stews with dumplings now, its not worth the grief I get if I don’t! My son Beau can happily polish off four if I let him and my daughter Skye usually ducks out after two. I am more than happy for them to have a doughy, dumpling treat though as the stew itself is cram packed full of goodness and they devour that just as eagerly as the dumplings. From a nutritional point of view the green lentils and yellow split peas are a wonderful source of fibre and protein. The root veg is also high in fibre, with onions offering a great source of vitamin C and antioxidants, carrots are packed full of vitamins A and K and beta-carotene which have been linked to reducing cholesterol levels. Potatoes are filling, high in starch that helps feed beneficial gut bacteria and are a good source of vitamin B6 and vitamin C. That is just scratching the surface, this dish really is an incredibly healthy and tasty meal. If you are being saintly just leave off the dumplings. When it comes to thickening the stew I admit I cheat and use some shop bought gravy granules. I add a shake at the start of cooking and then another shake before adding the dumplings. I realise I would be laughed out of a chef’s kitchen but trust me you get a much richer flavour. If you recoil at the thought of using gravy granules then remove half a cup full of stewing juices just before adding the dumplings and stir a heaped teaspoon full of cornflour into the cup and then add this back into the slow cooker, stir and add the dumplings. The dumplings need about an hour in the slow cooker (or 20 minutes on the top of the hob). The stew keeps well for approximately three days in the fridge once cooled and also freezes well.

Such a warming and hearty stew that is so easy to just chuck in the slow cooker in a morning then dig into on the evening. The dumplings need adding to the slow cooker about 40 mins before serving to cook through.

I’ve given the below as a guide, but you can really add any veg you like to this in whatever proportions you prefer. Its lovely with sweet potato and butternut squash too. I have given 1.6 litres of gravy as a guide, but you need enough to generously cover your veg and have enough space to pop your dumplings on top, so add more if you need to. You can use whatever gravy granules or powder you usually use (made to packet instructions).

It’s a really frugal dish too – I make a huge crockpot full, and enjoy the leftovers the next day and / or freeze some for another day. You can get stew packs in most supermarkets (£1.20 in Saisnbury’s) that contain an onion, a few carrots, a couple of parsnips and a small swede and I find these really useful so I don’t end up buying a giant swede and a bag of parsnips of which the rest goes to waste. I then just add a few potatoes and whatever else I have lying around in the fridge.

Serve topped with lashings of Henderson’s Relish, of course 🙂 L x

Slow Cooker Vegetable Stew


  • 1-2 onions
  • 2-3 Carrots
  • 1-2 Parsnips
  • 1 small swede
  • 4-5 potatoes
  • A handful of broccoli florets
  • Several tablespoons dried red lentils (optional but recommended – they pretty much disappear into the sauce, help thicken the stew and are really good for you too!)
  • Several tablespoons pearl barley (optional)
  • 1.4 litres of gravy


  1. Peel and chop all the veg into similar size chunks and add to your slow cooker.
  2. Add the red lentils and pearl barley and pour over the gravy.
  3. Cook on low for 6-8 hours. The stew will likely be quite watery and thin at this stage even if your gravy was thick to start with. To thicken mix a tablespoon of cornflour with some cold water in a cup, pour into the stew and stir for a minute or two until thickened. (Add further cornflour mixed with cold water a bit at a time if needed, until it’s as thick as you like)
  4. Once thickened, add the dumplings (recipe below) and cook for an extra 40 minutes or so.

Herby Dumplings


  • 1 cup of white or wholemeal flour (or half an half of each)
  • 1 teaspoon baking powder
  • Half a teaspoon salt
  • 3 teaspoons dried herbs (I use a mix of sage, thyme and parsley but use whatever you like)
  • Half a cup of unsweetened non-dairy milk (I used almond)
  • 2 tablespoons olive oil


  1. Mix the dry ingredients together in a medium sized bowl.
  2. Stir in the milk and oil until just moistened.
  3. Drop teaspoons full into the slow cooker stew, and cook for around 40 minutes.

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Today I made the Best Crockpot Beef Stew & Dumplings. The Beef Stew is made with beautiful Scotch Beef, carrots and onion and a few little additions that make all the difference to the flavour, the dumplings are light and fluffy and a great way to soak up all the glorious gravy.

Beef Stew is a dish that was regularly on our table when I was a child. My Mum would cook it on the stovetop or in a casserole dish in the oven, however, the main ingredients were pretty much the same.

Mum wasn’t a great one for dumplings, they were a favourite of my Granny, who called them ‘doughboys’ presumably a variation on ‘dough balls’. I’ve always loved savoury dumplings and adding them to the Best Crockpot Beef Stew means you don’t have to cook potatoes!

Let me share with you the 6 Secrets of how to make the Best Crockpot Beef Stew & Dumplings

Choose the right cut of beef.

I used Scotch Beef, you don’t want a lean, expensive cut because all the flavour is in the fat. Slow Cooking is ideal for cuts such as Shoulder steak, chuck steak or ‘casserole steak and the touch connective tissue which will break down as it cooks slowly.

Add some vegetables

You will also need one onion, roughly chopped and some carrots sliced into thick rounds. Carrots add sweetness to beef stew and I can’t imagine beef stew without them. if you really don’t like carrots, you can leave them out.

You can add other vegetables, like celery, leeks or parsnip. However, I feel that if you add too many strongly flavoured vegetables then you lose the flavour of the beef. After all, what we are making here is The Best Crockpot Beef Stew with Dumplings.

Secret #2

Have you ever found that your Slow Cooker recipes end up with a pot full of thin liquid?

The answer to this is to start by coating your beef with some seasoned flour. Use one tablespoon of plain flour seasoned with salt and pepper and put it into a plastic bag.

Add the beef and shake it thoroughly so that the flour coats all the meat. This will thicken the juices and create a delicious gravy without you having to do anything else.

Secret #3

Brown the beef.

Yes, I know that many Slow Cooker recipes tell you to put everything straight into the pot without browning. Browning the beef seals in all the flavours, it also creates caramelisation which is one of the keys to getting flavour into your beef stew.

The key to good caramelisation is not to put too much beef in the pan at once. If there is too much meat, then it will steam rather than brown. Brown the meat in batches covering the base of the pan in one layer.

I have a slow cooker with a steel pot which can be used on the stove, but if you don’t have one of these then brown the meat in a frying pan then add to the Crockpot.

Secret #4

Once the beef is browned, lift it out of the pot, turn down the heat and saute the onion and carrots. Without being sauteed, onions can be a little harsh in flavour.

Cook the onions and the carrots for about 4 or 5 minutes, stirring every now and then. The vegetables will also absorb any pan juices left by the browning meat, keeping it all in one pot makes the most of the flavours.

Secret #5

Three magic ingredients!

These three ingredients will take your Crockpot Beef Stew to another level. A teaspoon of Dijon mustard, a teaspoon of soft brown sugar and a tablespoon of tomato puree.

This combination will add sweetness, piquancy and richness to your beef stew and you won’t taste any of them in the finished dish.

Secret #6

Don’t add too much stock.

When it’s cooking your Crockpot or Slow Cooker is sealed. That means the liquid doesn’t evaporate as it would if you were cooking it in the oven or on the stove. Therefore, you don’t need to add as much stock, you only need 400 ml of beef stock for this recipe.

Making the Dumplings

There isn’t a huge secret to making dumplings. In fact, they are really rather easy to make. You just need flour, suet (I used vegetable suet) salt and pepper. flavouring and water.

For these dumplings, I added fresh herbs. I used thyme, chives and parsley all picked from my garden to flavour the dumplings, I would recommend using parsley, but otherwise, use the herbs that you like.

Divide the dough into 8 pieces and roll into balls. Wet your hands and it won’t stick to your hands.

Add the dumplings to the Best Crockpot Beef Stew and quickly put the lid back on then leave to cook for another hour.

What makes this the Best Crockpot Beef Stew & Dumplings?

The beef is tender and, as you can see, it hasn’t disintegrated. There are still nice chunks of beef, the carrots are also meltingly soft but still hold their shape. There is plenty of great-tasting gravy which is not too thick and not too thin. It is perfect to soak up with the herby dumplings.

I served the beef stew and dumplings with roasted parmesan cauliflower. You could also serve it with green vegetables like spring greens or savoy cabbage.

More Slow Cooker Stews from Farmersgirl Kitchen

Slow Cooker Ras el Hanout

Slow Cooker Coconut Chicken Curry

Slow Cooker Chicken Pot Pie

And here are more delicious slow cooker stews

Slow Cooked Chicken Italian – Fab Food 4 All

7 Ingredient Slow Cooker Jerk Chicken – Recipes from a Pantry

A Sort of Spanish Stew, Slow Cooker Style – Munchies and Munchkins


The Best Crockpot Beef Stew & Dumplings

A few simple techniques make this the Best Crockpot Beef Stew & Dumplings, a comforting homemade stew topped with light and fluffy dumplings 5 from 1 vote Pin Course: Main Course Cuisine: British Keyword: beef, best, crockpot, dumplings, recipe, slow cooker, stew Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes Servings: 6 servings Calories: 371kcal Author: Farmersgirl Kitchen

For the stew

  • 1 large onion chopped
  • 400 g carrots sliced
  • 800 g diced beef
  • 1 tbsp flour
  • 1 -2 tbsp oil
  • 400 ml beef stock
  • 1 tbsp tomato paste
  • 1 tsp soft brown sugar
  • 1 tsp Dijon mustard

For the dumplings

  • 100 g self-raising flour
  • 50 g vegetable or beef suet
  • pinch of salt
  • freshly ground black pepper
  • 1 tbsp finely chopped fresh herbs I used parsley, thyme and chives
  • 60-80 ml cold water
  • Prepare the vegetables, peel and roughly chop the onion, wash the carrots no need to peel, top and tail them and cut into thick rounds.
  • Put 1 tbsp plain flour into a large plastic bag and add 1/2 tsp salt and about 1/2 tsp of ground black pepper, mix well.
  • Add the chunks of beef to the bag and shake it around in the bag until it is all covered.
  • Heat 1 tbsp oil in a large frying pan or if you have a slow cooker with a suitable metal pot, heat the oil in the pot.
  • Add enough of the floured meat to cover the base of the pan, leave for 2 minutes before moving it around and turning the chunks so they get browned on all sides.
  • Once browned remove to a plate, add more oil and sear the next batch of beef until all the beef is browned.
  • Turn down the heat to medium, add a little more oil and add the onion and carrots. Saute the vegetables moving them around until the onion is translucent.
  • Add the beef back into the pan.
  • Add 400 ml beef stock (I made mine with a beef stock cube)
  • Then add the tomato paste, sugar and Dijon mustard.
  • Stir and bring up to simmer, then either pour into the crockpot or, if using the crockpot base to sear, place it into the slow cooker base, put on the lid.
  • Cook on LOW for 7 hours.


  • Mix together the flour, seasoning and herbs in a bowl.
  • Add the water and mix to a thick paste
  • Roll into balls.
  • Lift the lid of the crockpot, test the stew for seasoning and adjust accordingly, place the balls evenly around the stew and quickly replace the lid.
  • Cook for a further 1 hour on HIGH.


*Variations* Instead of mustard, try adding creamed horseradish Replace beef stock with beer or wine, remembering to adjust the seasoning.


Calories: 371kcal | Carbohydrates: 23g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 285mg | Potassium: 861mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11230IU | Vitamin C: 6.7mg | Calcium: 59mg | Iron: 3.5mg

I’m entering The Best Crockpot Beef Stew & Dumplings to the Slow Cooked Challenge over at Baking Queen 74. If you love slow-cooked food then you will definitely find lots of inspiration there.


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It’s time to stock my freezer with some portions of homemade chicken soup for the cold winter ahead. I’ve made a classic chicken noodle soup in the past, but I wanted to try a little something different this time.

The word “dumpling” has a million different culinary definitions. Okay, that might be a slight exaggeration, but just about every culture has its own version of dumplings and they’re all different. The dumplings that I grew up with were fluffy biscuit-like lumps that floated on top of soup like little delicious clouds. I wanted some of those dumplings. This is not a recipe for the thick, noodle-like dumpling similar to what you’d get at Cracker Barrel.

I started with a basic chicken noodle soup recipe, but made it in the slow cooker instead of on the stove top and with less broth so that it would have more of a stew-like consistency. Instead of adding noodles at the end, I simply mixed up a batch of drop biscuits and dropped them by the spoonful on top of the “soup.” The heat from the soup steams the biscuits, turning them into fluffy, broth soaked dumplings. The part of the dumpling touching the soup does get soggy, but IMHO that’s half of the beauty. If you’re not into that sort of texture, you can simply substitute your favorite noodle and turn it into a slow cooker chicken noodle soup!

I got about six servings out of this – approx. 1 cup of the soup part and 1-2 massive dumplings. It was very filling!

Slow Cooker Chicken and Dumplings

4.76 from 69 votes

Slow Cooker Chicken & Dumplings

Make a batch of these easy Slow Cooker Chicken and Dumplings to store in your freezer for the cold winter days ahead. Total Cost: $5.87 recipe / $0.98 serving Author: Beth – Budget Bytes Prep Time: 30 mins Cook Time: 4 hrs 20 mins Total Time: 4 hrs 50 mins Servings: 6


  • Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
  • After cooking for four hours on high or eight hours on low, remove the chicken from the broth and place it on a cutting board (if you cooked on low heat, turn it to high now). Use two forks to shred the chicken. Return the chicken to the pot and stir in 1 tsp of salt to the soup. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature.
  • Allow the soup to continue to cook on high while you mix the dumpling batter. In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
  • Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.

*I buy my chicken breast when they’re on sale and save them in the freezer for later. Nutritional values are estimates only. See our full nutrition disclosure here. Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Step by Step Photos

I like to add a lot of vegetables to my chicken & dumplings to round out the meal. I used half of a sleeve of celery, half of a one pound bag of carrots, a medium onion, and a couple cloves of garlic. Mince the garlic, dice the onion, and cut the celery and carrots into slices.

Most of the soups that I make start with this same mix of carrots, celery, and onion. So, instead of letting the second half of the celery and carrots go to waste, I just chop them up, put them in a freezer bag, and then save them for my next batch of soup. Next time I’ll only have to do a fraction of the chopping!

Add the garlic, onion, carrot, celery, chicken breast (it’s hiding under there), bay leaf, basil, thyme, and some freshly cracked pepper to the slow cooker.

Add four cups of water and give it a good stir. Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

After which, it will look like this. From this point forward, you want to keep the lid on the slow cooker as much as possible to hold the heat in. The hotter the liquid, the lighter and fluffier the dumplings will be. If you cooked yours on low, turn the heat to high at this point.

Quickly remove the chicken breast and replace the lid on the slow cooker. Using two forks, shred the chicken breast. It will be extremely tender, so this should only take second.

Return the chicken breast to the slow cooker and add a teaspoon of salt. Again, try to keep the lid on as much as possible, so work quickly. Allow it to continue to cook on high (with the lid on) while you mix up the batter for the dumplings… (or you can add some noodles at the point and just let them cook until tender).

Add the dry ingredients to the bowl: flour baking powder, salt, sugar, and dried parsley. Stir until they are well combined.

Add small pieces of the cold butter to the dry ingredients. Work the butter in using a pastry cutter or your hands until it resembles damp sand.

See how it kind of looks like clumpy, damp sand? Add the milk and then stir just until it forms a wet paste-like mixture.

It should be very soft and easy to scoop with a spoon. If your dough is too stiff (not enough milk) the dumplings will be dense and not light and fluffy.

Drop the batter onto the soup by the heaping spoonful. Hopefully the soup will be very close to, if not simmering at this point. The hotter the soup, the better the dumplings. Unfortunately I had kept the lid off a lot to take photos, so mine had cooled off significantly.

Keeping the lid on and the heat turned on to high, let the dumplings cook for 20 minutes. They’ll puff up like this as they cook.

I like to break the dumplings apart a bit because it also allows the bits of soaked dumpling to mix into the broth and make it a little creamy. Now it’s ready to serve!

Hearty, delicious, and 100% homemade!

Q: Is there anything more comforting than chicken & dumplings?

A: Nope!

How do you make chicken & dumplings in a slow cooker?

This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it’s time to add the vegetables and biscuits. That’s it.

Why does this recipe use cream of chicken soup?

Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.

How do the biscuits cook in the slow cooker?

So first you cook the chicken mixture, and then for the last hour you cook the biscuits. The heat in the slow cooker will help the biscuits rise and “bake”. They’ll need a lot longer in the slow cooker though—about an hour to be fully cooked through.

Can I use dumpling dough from scratch?

Absolutely! We use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.

Need more chicken inspo? Check out our new cookbook Insanely Easy Chicken Dinners. It’s packed solid with so many chicken recipes that you could literally make chicken for dinner every night for three months and never get bored.