Chicken and Dumplings {in your Crockpot} and Homemade Cream of Chicken Soup

I love crock pot recipes and today I’ve got a great one for you!  I’m also sharing an easy recipe for homemade cream of chicken soup that is so good you’ll never want to buy the canned version.

Chicken and dumplings is one of my favorite comfort foods and I was surprised at how easy it is to put together in the crock pot (no rolling pin, no cutting dough!) You can refrigerate any leftovers for a few days.  We actually thought it was better the second night.

What to buy:

to make the cream of chicken soup (3 cups which is approx. 2 small cans):

  • 2 cups chicken broth
  • 1 1/2 cup milk (I used 2%)
  • 1/2 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon parsley
  • 1 teaspoon oregano

What to do:

to make the cream of chicken soup:

  • mix chicken broth and ½ cup of the milk in a large saucepan and bring to a low boil
  • in a separate bowl combine flour and spices with remaining 1 cup milk
  • add flour mixture to saucepan with broth and whisk over low heat
  • continue to simmer, whisking until it is combined and thick about 7-8 minutes

What to buy:

to make chicken soup (serves 4-5):

  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3-4 bay leaves
  • 2 cups carrots, chopped
  • 2 cups frozen green peas
  • 2 chicken breasts
  • 4 cups chicken broth
  • 3 cups cream of chicken soup (see recipe above)
  • 2 teaspoon fresh thyme leaves, or 1 teaspoon dried thyme
  • salt and pepper, to taste

to make dumplings:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (I used 2%)
  • 3 tablespoons unsalted butter, melted

What to do:

  • melt 1 tablespoon butter in large pan on medium heat
  • add onion, bay leaves and garlic, cooking until softened and translucent, about 5 minutes
  • transfer cooked onions and garlic to crock pot, discard bay leaves
  • add frozen peas, carrots  and chicken breasts to crockpot
  • cover veggies and chicken with chicken broth, cream of chicken soup, 2 tablespoons of butter, thyme, salt and pepper
  • cover and cook until chicken is tender, about 4-6 hours on low or 2-3 hours on high
  • once chicken is cooked, remove and place on a cutting board
  • shred chicken into bite size chunks and return to crock pot

to make the dumplings:

  • whisk flour, baking powder, and salt
  •  combine milk and butter and pour into flour mixture, folding to combine until there are no longer any streaks of dry mixture but don’t over mix
  • form small (ping-pong ball size) dumplings with your hands or a spoon and place on top of simmering soup in the crockpot about 1/2 inch apart from each other
  • cover crock pot and cook on high for about 30-35 minutes until dumplings have doubled in volume
  • serve while hot








  1. I’m not sure exactly why but this blog is loading incredibly slow for me.
    Is anyone else having this issue or is it a problem on my
    end? I’ll check back later on and see if the problem still exists.

  2. Thank you for the recipe. I really wish that when I used the print function, it took out the photos. It’s my fault I printed it without looking but, it should be text only.

  3. So…I’m sort of anti-Cream-of-anything, and I am *so* happy that I stumbled across your recipe. The only thing I changed was adding more flour to the dumpling batter towards the end, because the first ones sort of disintegrated as soon as they hit the liquid in the Crock-Pot…but it could be because I’m cooking with the windows open while it’s pouring outside…;)

    Anyway…it was sort of a “just because” surprise Christmas Eve dinner for my other half. Here’s the real praise:
    He ate 2 HUGE bowls, during which he actually sang out to the dumplings…twice…before eating them. (“…dummmmmmpling!”)
    I got TWO high fives while his mouth was full.
    At the end, he groaned and said, “Ohhh, I’m so full, but I still want more!”…and then ate another half bowl.
    And then….”I like your chicken and dumplings WAY better than whatsit…Cracker Barrel.”

    I figure it’d be a shame not to pass on such high praise, especially from a 31 year-old dude. It’s a seriously great recipe, and one I will surely make again…thank you SO much for sharing it! 🙂

    • I am so so happy – thank you for sharing!! Cracker Barrel is famous for those dumplings so that’s high praise. I hope y’all had a great holiday and thanks for reading. Happy New Year and happy cooking! Sally

  4. Quick question: your list of ingredients says 1 C. milk, but in the instructions it says to add 1/2 C. milk to broth, and then mix flour and spices with remaining 1 C. milk. Should the list of ingredients say 1 1/2 C. milk or should the instructions say “remaining 1/2 C. milk”? Or am I reading it wrong? Looking forward to making this! Thanks!

      • Hi Amanda!
        Thanks for letting me know I had goofed. I’ve changed the recipe to read 1 1/2 cups milk under the cream of soup portion. I hope you liked the recipe if you made it and thanks for being here. Happy cooking, Sally 🙂

  5. Is this a flakey dumpling recipe or the one that is doughy and sticky. I am looking for a flakey, puffy kind of dumplin. Thanks so much this one sounds delishous and would like to try it.

  6. I’m making this for the second time in a couple months…. My husband loves chicken and dumplings and this recipe is fantastic!! Especially because you don’t use canned soup!! I actually just make it in the stovetop because for me it was a last minute idea both times but it still turned out perfectly! I only wish my kids would eat soup type foods!! Oh well… More for us!! Thanks for a terrific recipe!!!

  7. Stumbled on this today, thank you!! I hate canned soup!! I wanted to let you all know, for those of us who like ours thicker, I did add 1 tsp cornstarch to the flour mixture and then added it to the milk/broth mix; took no time to thicken up and it’s a bit heartier that way.

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