Amazing Crockpot Chicken and Dumplings!

Lillian Russo


I call it 'Amazing' because that's how good this is! I got the recipe from a food friend known as Frankieanne! The dumplings are so fluffy! They are not one bit pasty or soggy...which is how my dumplings usually turn out! Its such an easy recipe too! I added my photo...and I'll add a link to the photo of the inside of the dumpling so you can see how fluffy it is!

★★★★★ 4 votes
15 Min
4 Hr


1/2 c
1 tsp
kosher salt
1/2 tsp
black pepper
chicken (about 3 lbs.)-cut up...i used 5 skinless thighs and 1 lb. of thin sliced cutlets
3 Tbsp
olive oil
2-4 large
carrots-peeled and sliced 1
celery stalks-sliced 1/2
1 medium
onion thinly sliced
1 tsp
dried thyme
2 c
chicken stock, light
1 c
peas, frozen petite


1 c
2 tsp
baking powder
1/2 tsp
dried thyme
1/2 tsp
kosher salt
1/2 c
whole milk
1 large
egg-lightly beaten


1Combine flour, salt and pepper in a bag. Add chicken pieces and toss to coat. Heat oil in a large non-stick skillet over medium high heat. Brown chicken in oil on all sides (8 to 10 minutes). Set aside.
2Put carrots, celery, onion and thyme in slow cooker. Set chicken pieces over vegetables. Pour 1/2 cup stock into skillet and cook over medium high heat, scraping up brown bits. Pour pan juices into slow cooker along with remaining stock. Cover and cook on High for 4 hours or on Low for 8 hours. Add peas and stir gently to combine.
3DUMPLINGS: In a bowl, stir together flour, baking powder, thyme and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture, by the heaping spoon full, over chicken pieces. Should make about 12 dumplings. Cover and cook on High for 25 minutes or until tester inserted in center of dumpling comes out clean.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy