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Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings


  • 1.5 pounds boneless, skinless chicken breasts, cut into small pieces
  • 4 cups chicken broth
  • 1 can (10.75 ounces) condensed cream of chicken soup
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted


In the crock pot, combine the chicken, chicken broth, cream of chicken soup, onion, carrots, celery, garlic, thyme, parsley, salt, and black pepper. Stir to mix well.

Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.

In a small bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, and stir until just combined to form a sticky dough.

Drop spoonfuls of the dough into the crock pot, on top of the chicken and vegetables. It's okay if the dumplings are not perfectly shaped.

Cover the crock pot again and cook on high heat for an additional 1 hour, until the dumplings are cooked and fluffy.

Stir in the frozen peas during the last 10 minutes of cooking.

Serve the Crock Pot Chicken and Dumplings hot, garnished with fresh parsley if desired.