Crockpot Chicken Dumpling Soup

When chilly evenings call for a warm, comforting meal, nothing hits the spot quite like a bowl of homemade chicken and dumplings. This easy chicken dumpling soup brings together tender chunks of chicken, hearty vegetables, and soft, pillowy dumplings in a rich, flavorful broth. It’s the kind of dish that fills the kitchen with inviting aromas and the dining table with smiles.

Using a crockpot makes this soup a total game-changer. You can prep your ingredients in the morning, set it to cook, and come home to a simmering pot of comfort. The slow-cooked flavors meld beautifully, giving you a creamy chicken dumpling soup that tastes like it’s been simmering all day—without the hassle of constant stirring.

The dumplings are the real star here. Light, fluffy, and perfectly cooked in the savory broth, they absorb all the delicious flavors, creating that classic chicken and dumplings experience. This recipe is forgiving too, so whether you’re a beginner in the kitchen or an experienced cook, it’s easy to make and impossible not to love.

I love making this easy crockpot chicken and dumplings recipe when I want something satisfying but low-effort. It’s a dish that works for busy weeknights, casual family dinners, or even when you want a meal that warms you from the inside out. Every spoonful feels like a cozy hug on a plate.

Why You’ll Love It

• Effortless comfort food: This easy chicken dumpling soup does all the work in the crockpot, so you can focus on other things while it simmers to perfection. No constant stirring or babysitting required.
• Rich, creamy flavor: The slow-cooked broth turns luxuriously creamy, giving you a chicken and dumplings soup that’s full of depth and warmth in every bite.
• Tender, melt-in-your-mouth dumplings: The dumplings cook right in the soup, soaking up all the flavors, so each bite is soft, fluffy, and perfectly satisfying.
• Versatile and customizable: You can add extra vegetables, adjust the seasoning, or even swap in different types of chicken—making this easy crockpot chicken and dumplings recipe your own.
• Family-friendly favorite: It’s the kind of meal that pleases everyone at the table, from picky eaters to those craving a hearty, cozy dinner.

Ingredient List

For the Soup

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 2 cups water
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• 1 cup heavy cream

For the Dumplings

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, melted
• 1/2 cup milk

Ingredient Notes

• Chicken: I always use boneless, skinless thighs for extra tenderness, but breasts work great too.
• Broth: Don’t skip the chicken broth—it adds depth you just can’t get from water alone. I usually go for low-sodium to control seasoning.
• Vegetables: Fresh carrots, celery, and onion make the soup hearty and flavorful. Frozen works in a pinch, but fresh is best.
• Heavy cream: This turns it into a creamy chicken dumpling soup. It’s worth it!
• Dumplings: Use all-purpose flour and baking powder for the lightest, fluffiest dumplings. Don’t overmix!

Kitchen Equipment Needed

• Crockpot/Slow Cooker: The star of this recipe—slow-cooks the soup to perfection. I love my 6-quart Crock-Pot for family-sized meals.
• Mixing Bowls: For combining dumpling ingredients easily. I keep a set of nesting bowls—they save so much space!
• Measuring Cups & Spoons: Essential for accurate measurements, especially for the dumplings.
• Wooden Spoon or Silicone Spatula: For stirring the soup without scratching your crockpot. I personally prefer a heat-resistant silicone spatula.
• Knife & Cutting Board: For chopping vegetables and chicken safely. I always keep a sturdy wooden board for a stable cutting surface.
• Ladle: To serve the soup and scoop up those fluffy dumplings.

Instructions

1. Prep the Chicken and Vegetables

• Rinse and pat dry the chicken breasts or thighs. Cut them into bite-sized pieces.
• Slice the carrots, chop the celery, and dice the onion. Mince the garlic.
  Pro Tip: Keep the vegetables roughly the same size so they cook evenly and look beautiful in the soup.

---

2. Layer Ingredients in the Crockpot

• Add the chicken, carrots, celery, onion, and garlic to the crockpot.
• Pour in the chicken broth and water. Sprinkle in thyme, parsley, salt, and pepper.
• Gently stir to combine all the ingredients.
  Pro Tip: Layering heavier vegetables on the bottom helps them cook evenly while the chicken stays tender on top.

---

3. Cook the Soup

• Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
• About 30 minutes before serving, stir in the heavy cream for that creamy chicken dumpling soup texture.

---

4. Make the Dumpling Batter

• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• Stir in the melted butter and milk until just combined—don’t overmix!
  Pro Tip: A few small lumps are okay; overmixing can make the dumplings dense.

---

5. Add Dumplings to the Soup

• Drop spoonfuls of the dumpling batter directly into the simmering soup.
• Cover the crockpot and cook on high for 30–40 minutes, until the dumplings are fluffy and cooked through.
  Pro Tip: Avoid lifting the lid while the dumplings cook—they need that trapped steam to rise properly.

---

6. Serve and Enjoy

• Gently ladle the soup into bowls, making sure each serving gets a few dumplings.
• Optional: Garnish with extra parsley for a fresh touch.

Pro Tip: This soup tastes even better the next day as the flavors continue to meld—just reheat gently on the stove.

Tips and Tricks for Success

• Don’t rush the cook time: Low and slow is key for tender chicken and flavorful broth.
• Cut veggies evenly: Ensures everything cooks at the same rate and the soup looks beautiful.
• Whisk dumplings gently: Overmixing makes them dense instead of light and fluffy.
• Add cream at the end: Stirring it in too early can cause curdling.
• Resist lifting the lid: Every peek lets out steam that helps the dumplings rise perfectly.
• Taste and adjust seasoning: Chicken broth can vary in saltiness, so season at the end if needed.

Serving Suggestions

• With warm biscuits: The fluffy dumplings already shine, but I love pairing the soup with a warm biscuit on the side for extra coziness.
• Fresh green salad: A crisp salad with a light vinaigrette balances the creamy richness of the soup beautifully.
• Steamed veggies: Broccoli or green beans add a pop of color and extra nutrients to round out the meal.
• Crusty bread: A slice of crusty bread is perfect for soaking up every bit of the creamy broth.
• A sprinkle of fresh herbs: I often finish my bowl with chopped parsley—it adds a bright, fresh touch to the warm flavors.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Separate dumplings if possible: This keeps them from getting too soft in the fridge.
• Reheat gently: Warm on the stovetop over low heat, stirring occasionally until heated through.
• Microwave option: Heat in 1-minute intervals, stirring between each round.
• Add broth if needed: The soup thickens as it sits, so add a splash of broth or water to loosen it while reheating.

Ingredient Substitutions and Variations

• Chicken: Swap with rotisserie chicken for a shortcut, or use thighs for extra flavor.
• Vegetables: Add peas, green beans, or corn for extra color and texture.
• Broth: Use low-sodium chicken stock if you prefer more control over salt.
• Cream: Substitute half-and-half or coconut milk for a lighter or dairy-free option.
• Dumplings: Try herb-infused dumplings by adding a pinch of parsley or thyme to the batter.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! The soup can be prepared a day in advance. Store the dumplings separately and add them when reheating to keep them fluffy.

Can I freeze chicken and dumplings soup?

Yes, you can freeze it, but it’s best to freeze the soup without the dumplings. Cook fresh dumplings when you’re ready to serve.

Can I use frozen chicken or vegetables?

Yes! Just adjust the cooking time slightly. Frozen chicken may take a little longer to cook, and frozen veggies may be softer in texture.

How can I make the dumplings lighter and fluffier?

Don’t overmix the batter and let the steam cook them undisturbed in the crockpot. That’s the secret to perfect dumplings every time.

Can I make this dairy-free?

Yes! Substitute heavy cream with coconut milk or a dairy-free cream alternative. The soup will still be creamy and delicious.

Can I add more vegetables?

Definitely! Peas, green beans, or corn are great additions. Just add them toward the end of cooking to keep their texture.

Did you try this recipe? Let me know in the comments how it turned out!