14 Classic Crockpot Chicken and Dumplings Recipes Made for Sunday Supper

Crockpot chicken and dumplings makes a good choice for Sunday supper when you want a warm meal with little hands on time.

Many versions use basic ingredients like chicken, broth, and biscuits or dumplings from scratch.

I collected 14 different recipes that all cook in the slow cooker.

Each one includes full steps so you can pick what matches your pantry or preferences.

These options should give you several practical ideas to try.

Helpful Tips Before You Start

A few adjustments make a big difference when cooking chicken and dumplings in the slow cooker.

Use Bone-In Chicken Thighs

Bone-in thighs give the broth more flavor and stay moist during long cooking. Shred the meat and discard the bones before adding dumplings.

Drop Dumplings in the Final Hour

Add biscuit dough or rolled dumplings only in the last 45 to 60 minutes. Earlier addition leaves them dense and soggy.

Avoid Stirring After Dumplings

Leave the dumplings alone once they are in the pot. Stirring breaks them apart and releases starch into the broth.

Taste and Adjust at the End

Slow cooking can mute salt and herbs. Give the broth a quick taste before serving and add more seasoning if needed.

Classic Southern-Style Crockpot Chicken and Dumplings

This recipe turns simple ingredients into a hearty meal with tender chicken pieces and soft dumplings in a savory broth. It suits Sunday supper when you want a hands-off dish that feels like home cooking.

The slow cooker builds layers of flavor from the vegetables and herbs while the dumplings cook on top to a light texture that holds up in the sauce.

Classic Southern-Style Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 3 cups chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

• Place the chicken breasts, chicken broth, carrots, celery, onion, thyme, salt, and black pepper into the slow cooker. Cover and cook on low for 6 hours until the chicken is tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
• In a mixing bowl, stir together the flour, baking powder, milk, and melted butter to form a thick dumpling dough.
• Drop spoonfuls of the dough directly onto the surface of the hot broth in the slow cooker. Avoid submerging the dumplings.
• Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

For the best dumpling texture, resist the urge to stir after adding the dough. Leftovers keep well in the refrigerator for two days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If the broth tastes too mild after cooking, add a pinch more salt before dropping in the dumplings.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Creamy Mushroom Crockpot Chicken and Dumplings

This recipe brings tender chicken and soft dumplings together in a rich mushroom sauce. The earthy flavor from the mushrooms pairs well with the creamy broth, making each bite comforting without being heavy.

It works well for a relaxed Sunday supper when you want something warm and filling. The slow cooker handles most of the work, leaving you free to set the table or enjoy time with family.

Creamy Mushroom Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 8 ounces sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can cream of mushroom soup
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can refrigerated biscuit dough

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the sliced mushrooms, diced onion, and minced garlic on top.
• Pour in the chicken broth and add the cream of mushroom soup. Sprinkle with thyme, salt, and black pepper. Stir gently to combine the liquids.
• Cover and cook on low for 6 hours until the chicken is tender.
• Shred the chicken directly in the slow cooker using two forks. Stir in the heavy cream until the sauce is smooth.
• Cut each biscuit into four pieces and place them on top of the chicken mixture. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Use fresh mushrooms rather than canned for better texture in the finished sauce. If the sauce seems too thin after adding the cream, mix a teaspoon of cornstarch with a tablespoon of water and stir it in before adding the biscuits. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Herb-Loaded Root Vegetable Crockpot Chicken and Dumplings

This version packs plenty of root vegetables and fresh herbs into the slow cooker for a hearty meal that feels right at home on a Sunday table. The long cook time lets the flavors from rosemary, thyme, and parsley sink into the chicken and vegetables while the dumplings cook up light and tender on top.

It works well for cooler evenings when you want something warming but still straightforward to prepare. The result is a balanced bowl with earthy vegetables, savory broth, and soft dumplings that soak up the flavors.

Herb-Loaded Root Vegetable Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 3 carrots, peeled and sliced into rounds
• 2 parsnips, peeled and sliced into half-moons
• 2 medium potatoes, cubed
• 1 yellow onion, diced
• 4 cups chicken broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1/4 cup chopped fresh parsley, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the carrots, parsnips, potatoes, and onion on top.
• Pour the chicken broth over the ingredients. Add the rosemary sprigs, thyme sprigs, half of the chopped parsley, salt, and black pepper.
• Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
• Remove the herb sprigs. Shred the chicken directly in the pot with two forks and stir to combine.
• In a medium bowl, mix the flour, baking powder, and remaining salt. Stir in the milk, melted butter, and remaining parsley until a thick dough forms.
• Drop spoonfuls of the dough onto the surface of the hot stew. Cover and cook on high for 1 more hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Fresh herbs give the best flavor here, so add the parsley both early and at the end for a brighter finish. If the stew seems too thick after shredding the chicken, stir in a splash of extra broth before adding the dumplings. Leftovers keep well in the refrigerator for two days and reheat gently on the stovetop with a little added liquid to loosen the broth.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Spicy Cajun Crockpot Chicken and Dumplings

This version packs the flavors of Cajun cooking into a slow-cooked chicken and dumplings dish. Andouille sausage and a generous amount of seasoning turn the broth spicy and savory while the chicken stays tender.

The dumplings cook right on top of the stew and pick up the heat from the pot. It works well for Sunday supper when you want something filling that still feels like a one-pot meal.

Spicy Cajun Crockpot Chicken and Dumplings

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 8 ounces andouille sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 4 cups chicken broth
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter
• Chopped green onions for serving

Instructions

 

• Place the chicken thighs, sliced andouille, onion, green bell pepper, celery, garlic, Cajun seasoning, chicken broth, and fire-roasted tomatoes into the slow cooker. Stir once to combine.
• Cover and cook on low for 6 hours until the chicken is very tender.
• Remove the chicken, shred it with two forks, and return it to the pot. Stir the mixture well.
• In a mixing bowl, stir together the flour, baking powder, and salt. Add the milk and melted butter and mix just until a soft dough forms.
• Drop spoonfuls of the dough over the surface of the stew. Cover and cook on high for 1 hour until the dumplings are cooked through.
• Ladle into bowls and top each serving with chopped green onions.

Notes

Taste the broth after shredding the chicken and stir in an extra teaspoon of Cajun seasoning if you want more heat. The dumplings firm up as they sit, so serve right after the final hour of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker, Mixing Bowl

Lemon Garlic Crockpot Chicken and Dumplings

This lemon garlic version brings a bright note to the usual Sunday crockpot chicken and dumplings. The slow cooker gently cooks the chicken until it shreds easily, while garlic and lemon keep the broth light and flavorful instead of heavy.

It suits a relaxed family meal when you want comfort food without a lot of hands-on time. The dumplings turn out soft and tender on top of the broth, and the lemon cuts through the richness in a simple way.

Lemon Garlic Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 4 garlic cloves, minced
• Zest and juice of 2 lemons
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Place the chicken thighs in the slow cooker. Add the minced garlic, lemon zest, lemon juice, chicken broth, sliced carrots, sliced celery, diced onion, dried thyme, salt, and black pepper.
• Cover and cook on low for 6 hours until the chicken is very tender.
• Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
• In a mixing bowl, stir together the flour, baking powder, and milk with the melted butter to form a thick dumpling batter.
• Drop spoonfuls of the batter directly onto the hot broth in the slow cooker. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Taste the broth before adding the dumpling batter and add a little more lemon juice if you want extra brightness. The dumplings absorb liquid as they cook, so serve the meal right after the final hour to keep them light rather than dense. Leftovers reheat well with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife

Cheesy Broccoli Crockpot Chicken and Dumplings

This cheesy broccoli crockpot chicken and dumplings recipe combines tender chicken with fresh broccoli in a creamy sauce. The cheddar adds richness while the dumplings stay light on top. It works well for a relaxed Sunday supper when you want minimal hands-on time.

The finished dish has a smooth texture with bites of broccoli and soft dumplings that absorb the sauce. Mild garlic and onion notes keep the flavors balanced without overpowering the cheese.

Cheesy Broccoli Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 2 cups broccoli florets
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup chicken broth
• 2 cups shredded cheddar cheese, divided
• 1 package (7.5 ounces) refrigerated biscuits (about 10 biscuits)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Instructions

 

• Add the chicken breasts to the slow cooker. Pour in the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir to combine.
• Cover and cook on low for 5 hours until the chicken is tender.
• Shred the chicken directly in the slow cooker with two forks. Stir in the broccoli florets and 1 1/2 cups of the cheddar cheese.
• Cut each biscuit into quarters and arrange them over the top of the mixture.
• Cover and cook on high for 1 hour until the biscuits are cooked through and no longer doughy in the center.
• Sprinkle the remaining 1/2 cup cheddar cheese over the top just before serving.

Notes

Add the broccoli only after the chicken has cooked so it stays bright and slightly crisp instead of turning mushy. If the sauce seems too thick at the end, stir in a splash of extra broth before adding the final cheese. Leftovers reheat well in the microwave with a tablespoon of water stirred in to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Bacon Ranch Crockpot Chicken and Dumplings

Bacon ranch chicken and dumplings turns the classic slow cooker meal into something a little bolder. Smoky bacon and tangy ranch seasoning mix with tender chicken and soft dumplings for a creamy bowl that feels both familiar and fresh.

This version works well for Sunday supper because everything goes into the crockpot and mostly takes care of itself. The result is a hearty, comforting dish with bits of bacon in every bite and a sauce that clings nicely to the dumplings.

Bacon Ranch Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 6 slices bacon
• 1 packet ranch seasoning mix
• 3 cups chicken broth
• 8 ounces cream cheese, cubed
• 1 can (16 ounces) refrigerated biscuit dough
• 2 green onions, sliced

Instructions

 

• Place the chicken breasts in the slow cooker. Pour in the chicken broth and sprinkle the ranch seasoning mix over the top.
• Add the cubed cream cheese on top of the chicken. Cover and cook on low for 6 hours.
• While the chicken cooks, fry the bacon in a skillet until crisp. Drain on paper towels and crumble into small pieces. Set aside.
• After 6 hours, shred the chicken directly in the slow cooker with two forks and stir to combine with the sauce.
• Cut each biscuit into four pieces and gently stir them into the slow cooker. Cover and cook on high for 1 hour, or until the dumplings are cooked through.
• Stir in the crumbled bacon and sliced green onions just before serving.

Notes

Cook the bacon until it is quite crisp so it keeps some texture after sitting in the sauce. If the dumplings look too thick after the final hour, add a splash of warm broth to loosen the mixture before serving.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board

Butternut Squash and Sage Crockpot Chicken and Dumplings

This recipe brings a cozy fall twist to classic chicken and dumplings by letting butternut squash cook down into the broth for natural creaminess. It works well for Sunday suppers when you want something hearty without much hands-on time. The sage adds an earthy note that pairs nicely with tender chicken and soft dumplings.

The finished dish has a thick, comforting texture with chunks of squash and fluffy dumplings on top. It feels satisfying yet simple enough for a weeknight when you have time to let the slow cooker do the work.

Butternut Squash and Sage Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 3 cups peeled and cubed butternut squash
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 8 fresh sage leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Place the chicken thighs, butternut squash, onion, garlic, chicken broth, sage, salt, and pepper into the slow cooker. Stir to combine the ingredients evenly.
• Cover and cook on low for 6 hours until the chicken is tender and the squash is soft.
• Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir to mix everything together.
• In a mixing bowl, combine the flour, baking powder, milk, and melted butter to form a thick dumpling batter.
• Drop spoonfuls of the batter onto the surface of the hot mixture in the slow cooker. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

The squash softens enough during the long cook to thicken the broth naturally, so skip any extra thickeners. If the dumplings seem too dense, add an extra splash of milk to the batter next time. Leftovers reheat well on the stovetop with a little broth added to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Smoky Paprika Sausage Crockpot Chicken and Dumplings

This version brings smoky flavor to classic chicken and dumplings. Slices of smoked sausage and a generous amount of paprika give the broth depth while the chicken stays tender after hours in the slow cooker. Fluffy dumplings finish the dish and make it a filling Sunday supper.

It works well on cool days when you want something warm and comforting without much hands-on time. The sausage adds a savory bite that pairs with the soft dumplings and vegetables.

Smoky Paprika Sausage Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 8 ounces smoked sausage, sliced
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

Instructions

 

• Add the chicken thighs, sliced sausage, onion, carrots, and celery to the slow cooker.
• Pour in the chicken broth and stir in the smoked paprika, garlic powder, salt, and black pepper.
• Cover and cook on low for 6 hours until the chicken is tender.
• In a mixing bowl, stir together the flour, baking powder, milk, and melted butter to form a thick batter.
• Shred the chicken in the slow cooker with two forks, then drop spoonfuls of the batter over the top of the stew.
• Cover and cook on high for 1 more hour until the dumplings are cooked through.
• Sprinkle with chopped parsley before serving.

Notes

Shred the chicken right in the pot before adding the dumpling batter so the pieces stay small and mix evenly with the sausage. If the broth seems thin after cooking, leave the lid off for the last 30 minutes to thicken it slightly before dropping the dumplings. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Italian Parmesan Crockpot Chicken and Dumplings

This Italian Parmesan Crockpot Chicken and Dumplings adds a savory cheese note to the classic comfort dish. Chicken simmers with tomatoes and herbs until tender, then biscuit pieces cook into soft dumplings right in the pot. The result is a creamy, herb-filled meal that feels familiar but stands out with its Parmesan flavor.

It works well for a relaxed Sunday supper when you want minimal hands-on time. The slow cooker handles the chicken while the dumplings finish the dish with a hearty texture.

Italian Parmesan Crockpot Chicken and Dumplings

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• 4 garlic cloves, minced
• 1 cup grated Parmesan cheese, divided
• 1/2 cup heavy cream
• 1 (16.3-ounce) can refrigerated biscuits
• Salt and black pepper to taste
• Chopped fresh parsley for serving

Instructions

 

• Add the chicken breasts, chicken broth, diced tomatoes, Italian seasoning, and minced garlic to the slow cooker. Cover and cook on low for 6 hours until the chicken is tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
• Stir in the heavy cream and 3/4 cup of the grated Parmesan cheese until combined.
• Cut each biscuit into four pieces and gently drop them into the slow cooker. Stir lightly to submerge most of the pieces.
• Cover and cook on high for 1 hour until the biscuit pieces are cooked through and tender.
• Taste and add salt and black pepper as needed. Serve hot with the remaining Parmesan cheese and chopped parsley sprinkled on top.

Notes

Stir the biscuit pieces only once after adding them so they stay intact and cook evenly into dumplings. Freshly grated Parmesan melts smoother than the pre-shredded kind. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Apple Cider Crockpot Chicken and Dumplings

This recipe brings a touch of fall to classic chicken and dumplings. The apple cider adds a gentle sweetness that balances the savory chicken and vegetables. It creates a cozy broth that feels right at home on a cool evening.

It works well for a relaxed Sunday supper with family. The dumplings cook up light on top of the tender chicken and vegetables. The flavors stay simple but comforting without extra fuss.

Apple Cider Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 cups apple cider
• 1 cup chicken broth
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons melted butter

Instructions

 

• Place the chicken thighs in the slow cooker. Add the apple cider, chicken broth, onion, carrots, celery, and thyme. Season with salt and pepper.
• Cover and cook on low for 6 hours until the chicken is tender.
• Shred the chicken directly in the slow cooker with two forks.
• In a mixing bowl, stir together the flour, baking powder, milk, and melted butter until a soft dough forms.
• Drop spoonfuls of the dough over the hot chicken mixture.
• Cover and cook on high for 1 hour until the dumplings are firm and cooked through.

Notes

The apple cider keeps the broth light and slightly sweet, so taste before adding extra salt. If the sauce seems thin after shredding the chicken, mix a teaspoon of flour with a splash of cold broth and stir it in before dropping the dumplings. Leftovers hold up well in the fridge for two days and reheat gently on the stovetop with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Ginger Scallion Crockpot Chicken and Dumplings

This recipe brings a fresh ginger and scallion twist to classic crockpot chicken and dumplings. The slow cooker turns chicken thighs tender while the broth picks up bright, savory notes from ginger and green onion. It works well for a relaxed Sunday supper when you want something warm and hands-off.

The result is a light yet comforting bowl with soft dumplings floating in a clear, flavorful broth. Scallions added at the end keep their freshness against the rich chicken.

Ginger Scallion Crockpot Chicken and Dumplings

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 4 cups chicken broth
• 3 tablespoons grated fresh ginger
• 6 scallions
• 1 tablespoon soy sauce
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Place the chicken thighs in the slow cooker. Add the chicken broth, grated ginger, four sliced scallions, and soy sauce. Stir once to combine.
• Cover and cook on low for 6 hours until the chicken is very tender.
• Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
• In a bowl, stir together the flour, baking powder, and salt. Pour in the milk and melted butter and mix just until a soft dough forms.
• Drop spoonfuls of the dough onto the surface of the simmering broth. Cover and cook on high for 30 minutes until the dumplings are cooked through.
• Slice the remaining two scallions and scatter them over the finished dish before serving.

Notes

Shred the chicken while it is still warm so it absorbs more broth flavor. If the dumplings look too pale after 30 minutes, leave the lid on for an extra 10 minutes. Leftovers reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl

Tomato Basil Crockpot Chicken and Dumplings

This Tomato Basil Crockpot Chicken and Dumplings turns the classic dish into a lighter, brighter meal with a tomato base and gentle basil notes. It suits Sunday suppers when you want something comforting but a little different from the usual creamy style.

The chicken stays tender after slow cooking, and the dumplings absorb the tomato broth while remaining soft inside. Fresh basil stirred in at the end keeps the flavor lively without overpowering the dish.

Tomato Basil Crockpot Chicken and Dumplings

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 (14 oz) can diced tomatoes with juices
• 1 cup chicken broth
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp butter, melted
• 1/4 cup fresh basil leaves, chopped

Instructions

 

• Place the chicken pieces, diced tomatoes with their juices, chicken broth, tomato paste, minced garlic, dried basil, salt, and black pepper into the slow cooker. Stir to combine everything evenly.
• Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and tender.
• In a mixing bowl, stir together the flour, baking powder, and salt. Pour in the milk and melted butter, then mix gently just until a soft dough forms. Avoid overmixing.
• Drop rounded spoonfuls of the dumpling dough directly onto the surface of the hot mixture in the slow cooker. Replace the lid and cook on high for 1 more hour until the dumplings are cooked through and no longer doughy in the center.
• Turn off the heat and sprinkle the chopped fresh basil over the top before serving.

Notes

Stir the fresh basil in only after cooking so it keeps its color and bright taste. If the tomato broth tastes too acidic, add a small pinch of sugar during the first step. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl

Honey Mustard Crockpot Chicken and Dumplings

This honey mustard crockpot chicken and dumplings turns the classic into a sweet and tangy meal. The chicken stays tender after hours in the slow cooker while the dumplings soak up the sauce. It suits a relaxed Sunday supper when you want something familiar with a brighter flavor.

The dish balances savory chicken and vegetables with a honey mustard broth that thickens as it cooks. Drop dumplings add a soft texture on top without much extra work.

Honey Mustard Crockpot Chicken and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 cups chicken broth
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken thighs in the slow cooker. Add the chicken broth, honey, Dijon mustard, onion, carrots, celery, garlic, thyme, salt, and black pepper. Stir to combine the sauce ingredients.
• Cover and cook on low for 6 hours until the chicken is tender and shreds easily.
• Shred the chicken directly in the slow cooker using two forks. Stir the mixture well.
• In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
• Drop spoonfuls of the dough onto the surface of the hot chicken mixture. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.
• Sprinkle with chopped parsley before serving.

Notes

Shred the chicken right in the pot so it mixes evenly with the honey mustard sauce. If the broth seems thin after cooking, leave the lid off for the last 30 minutes to thicken it slightly before adding the dumplings. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl