e’s nothing more comforting than a warm, hearty bowl of chicken and dumplings. This classic dish has been a family favorite for generations, and for good reason—it’s a rich, creamy soup filled with tender chicken, vegetables, and soft, fluffy dumplings. And when you make it in a Crockpot, it becomes an even easier and more convenient meal to throw together for a busy weeknight or a cozy weekend dinner.

In this recipe, we’ll show you how to make Crockpot Chicken and Dumplings from scratch with minimal effort, letting the slow cooker do all the hard work while you relax. You’ll love how the ingredients come together to create a flavorful, soul-satisfying dish the whole family will enjoy.

Ingredients:

For the Chicken and Soup:

• 1.5 to 2 pounds bone-in, skinless chicken breasts or thighs (you can also use boneless)
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• 4 cups low-sodium chicken broth
• 1 cup heavy cream (or milk for a lighter version)
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

For the Dumplings:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• ¾ cup milk
• 2 tablespoons butter, melted
• 1 teaspoon dried parsley (or fresh, chopped)

Instructions:
Step 1: Prep the Chicken and Vegetables
Start by preparing your chicken and vegetables. If you’re using bone-in chicken, remove the skin and trim off any excess fat. For boneless chicken breasts or thighs, simply chop them into bite-sized pieces if you prefer.

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