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A close-up overhead shot of creamy Crockpot chicken and dumplings in a rustic white ceramic bowl. The dish has a thick, pale yellow broth with shredded chicken, soft biscuit dumplings, diced carrots, and broccoli florets.

The Ultimate Crockpot Chicken and Dumplings (So Creamy!)

The ultimate comfort food! This Crockpot Chicken and Dumplings recipe delivers a rich, creamy broth, tender shredded chicken, and the softest, fluffiest homemade biscuit dumplings. An easy, set-it-and-forget-it meal perfect for any night.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (900g)
  • 6 cups low-sodium chicken broth (1.4L)
  • 1 cup diced carrots (130g)
  • 1 yellow onion, finely diced
  • 2 ribs celery, chopped
  • 1/4 cup salted butter, melted (57g)
  • 1 tsp dried thyme
  • 1 tsp coarse cracked black pepper
  • 1/2 tsp salt
  • 2 cups all-purpose flour (240g)
  • 1 tbsp baking powder
  • 1/2 cup cold salted butter, cubed (113g)
  • 3/4 cup whole milk (180ml)
  • 2 cups small broccoli florets (180g)
  • 1/2 cup heavy cream (120ml)
  • 2 tbsp cornstarch
  • 1/4 cup fresh parsley, chopped (15g), for garnish

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Mixing Bowl

Method
 

  1. Place chicken breasts, carrots, onion, and celery in a 6-quart slow cooker. Pour in chicken broth and melted butter. Season with thyme, salt, and pepper. Stir to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  2. Remove cooked chicken and shred it using two forks. Return the shredded chicken to the crockpot. Add the broccoli florets and stir.
  3. In a large bowl, whisk together flour and baking powder. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.
  4. In a small bowl, whisk heavy cream and cornstarch to create a slurry. Stir the slurry into the slow cooker. Drop spoonfuls of the dumpling dough on top of the stew. Cover and cook on high for 30-45 minutes, or until a toothpick inserted into a dumpling comes out clean.
  5. Ladle the hot chicken and dumplings into bowls. Garnish with a generous amount of fresh chopped parsley and coarse cracked black pepper before serving.

Notes

Don’t Peek! Keep the slow cooker lid on while the dumplings are cooking to trap the steam.
Cold Butter is Crucial: For the most tender, biscuit-like dumplings, ensure your butter is very cold.
Thicken to Your Liking: If you prefer an even thicker stew, you can add an additional tablespoon of cornstarch to your slurry.
Don’t Overcrowd the Dumplings: Give the dumplings space on the surface of the stew as they will expand as they cook.