Here’s a recipe for Crockpot Chicken and Dumplings:


  • 2 pounds boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups water
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons melted butter


  1. Place the chicken breasts in the crockpot. Add the chicken broth, water, onion, carrots, celery, garlic, thyme, bay leaf, salt, and pepper. Stir to combine.
  2. Cover the crockpot and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  4. Add the frozen peas to the crockpot and stir to combine. Cover and continue cooking for an additional 30 minutes.

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, and stir until just combined. The dough will be sticky.
  2. Drop spoonfuls of the dough into the crockpot, forming dumplings on top of the chicken and vegetable mixture.
  3. Cover the crockpot again and cook on high heat for 1 hour, until the dumplings are cooked through and fluffy.
  4. Remove the bay leaf before serving.
  5. Ladle the chicken and dumplings into bowls and serve hot.

Enjoy your delicious Crockpot Chicken and Dumplings!

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