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Best Homemade Crockpot Chicken and Dumplings – Easy No Canned Soup

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This Homemade Crockpot Chicken and Dumplings is proof that you don’t need shortcuts or canned soup to create something deeply comforting. It’s the recipe I turn to on busy days, rainy evenings, and any time I need a little edible hug.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced (about 1.5 cups)
  • 2 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup whole milk

Instructions

  1. Sauté the Aromatics (15 minutes): In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Build the Slow Cooker Base: Transfer the sautéed vegetables to your 6-quart slow cooker. Place the chicken breasts or thighs on top of the vegetables. Pour in the 6 cups of low-sodium chicken broth. Add the dried thyme, rosemary, sage (if using), and the bay leaf. Season with about 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give it a gentle stir.
  3. Slow Cook (4-6 hours on Low or 2-3 hours on High): Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it is fork-tender and easily shreds.
  4. Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker using tongs. Place it on a cutting board and shred it with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker.
  5. Make the Creamy Roux (5 minutes): In the same skillet you used earlier, melt another 2 tablespoons of butter over medium heat. Whisk in the 1/2 cup of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until the mixture is golden and bubbly. Slowly pour in the 1 cup of whole milk, whisking continuously to prevent lumps. Cook for another 2-3 minutes until the mixture thickens into a creamy sauce.
  6. Thicken the Soup: Pour the roux mixture into the slow cooker with the chicken and broth. Stir well to combine. Let it cook uncovered for another 10-15 minutes on high to allow it to thicken further. Taste and adjust salt and pepper at this stage.
  7. Prepare the Dumpling Dough (10 minutes): While the soup thickens, make the dumplings. In a medium mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Make a well in the center and pour in the 3/4 cup of milk. Stir with a fork just until…
  8. Add the Dumplings: Drop spoonfuls of the dumpling dough onto the surface of the hot soup. Use a medium cookie scoop (about 2 tablespoons) for even-sized dumplings. Space them out slightly; they will expand as they cook. Do not stir the soup after adding the dumplings.
  9. Cook the Dumplings (30-40 minutes): Cover the slow cooker and cook on HIGH for 30-40 minutes. The dumplings are done when they are puffed up, cooked through, and a toothpick inserted into the center comes out clean. Do not lift the lid during the first 20 minutes of cooking.
  10. Serve: Ladle the chicken and dumplings into bowls. Garnish with fresh chopped parsley or a sprinkle of black pepper. Serve hot!

Notes

For the best texture, make sure your butter for the dumplings is very cold. I even pop my cubed butter in the freezer for 10 minutes while I prep the soup. For the chicken broth, low-sodium is non-negotiable here—it lets you control the final salt level. If you only have regular broth, reduce the added salt. Do not lift the lid during the first 20 minutes of cooking the dumplings!

Nutrition

Keywords: crockpot chicken and dumplings, homemade chicken and dumplings, slow cooker chicken and dumplings, no canned soup, comfort food, easy dinner

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