Crockpot Chicken and Dumplings With Fresh Herbs – Comforting, and Simple

There’s nothing fussy about a bowl of Crockpot Chicken and Dumplings, especially when the crockpot does the heavy lifting. This version leans into fresh herbs for a bright, uplifting flavor that cuts through the richness. The result is creamy, tender, and deeply satisfying—without hovering over the stove.

It’s the kind of meal that makes the house smell like someone’s been cooking all day, even if you’ve been out living your life.

Why This Recipe Works

This recipe takes a slow-cooked classic and freshens it up with real herbs, not just dried seasoning. The crockpot keeps the chicken juicy and the broth rich, while the dumplings cook right on top for fluffy, comforting bites. A quick herb-and-cream finish adds freshness and body at the end so it never tastes flat.

You get comfort food that feels thoughtful, not heavy.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or a mix of thighs and breasts)
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1/2 cup frozen peas (optional, for color and sweetness)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (for a quick roux)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh chives, finely sliced
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For the dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup whole milk (plus 1–2 tablespoons more if needed)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped

Step-by-Step Instructions

1. Prep the base: Add onion, carrots, celery, garlic, bay leaf, salt, and pepper to the crockpot. Lay the chicken on top. Pour in the chicken broth.
2. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender.
3. Make a quick roux: About 30 minutes before serving, melt butter in a small skillet over medium heat.Whisk in flour and cook 1–2 minutes until it smells nutty. Stir the roux into the crockpot to slightly thicken the broth.
4. Shred the chicken: Remove chicken to a plate, shred with two forks, and return it to the crockpot. Stir in the heavy cream and frozen peas.Taste and adjust seasoning.
5. Mix the dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter with your fingers or a pastry cutter until sandy with pea-size bits. Stir in milk, parsley, and thyme just until a soft, sticky dough forms.Do not overmix.
6. Add dumplings: Drop heaping tablespoons of dough over the surface of the stew, leaving a little space between each. Aim for 10–12 dumplings.
7. Steam to finish: Cover and cook on High for 30–40 minutes. The dumplings should be puffed and cooked through in the center.Avoid lifting the lid during the first 25 minutes so the dumplings steam properly.
8. Herb it up: Stir in parsley, thyme, and chives. Ladle into bowls and serve hot.

Keeping It Fresh

Fresh herbs do double duty here. They brighten the creamy base and keep the dumplings from feeling heavy.

Use a mix of parsley, thyme, and chives for flavor that’s clean and layered. Add most of the herbs at the end so their aroma stays vibrant.

For leftovers, refrigerate in airtight containers for up to 3 days. The dumplings will soften but remain delicious.

Reheat gently on the stove over low heat with a splash of broth or milk to loosen the sauce. If freezing, freeze the chicken mixture without dumplings, then make fresh dumplings when you reheat.

Benefits of This Recipe

• Hands-off cooking: The crockpot does the simmering, so you can go about your day.
• Balanced comfort: Creamy and cozy, but lifted by fresh herbs and gentle acidity from the aromatics.
• Kid-friendly and crowd-pleasing: Tender chicken, soft dumplings, and mild flavors make it universally appealing.
• Flexible ingredients: Works with thighs or breasts, plus whatever vegetables you have.
• Make-ahead friendly: You can prep the base the night before and refrigerate the insert, then cook the next day.

What Not to Do

• Don’t overmix the dumpling dough. It should be soft and a little sticky. Overmixing makes tough dumplings.
• Don’t lift the lid early. Steam is crucial for dumplings to cook through and puff up.
• Don’t skip seasoning. Taste before adding dumplings.The base should be flavorful on its own.
• Don’t add all herbs at the start. Fresh herbs lose brightness if cooked all day; save some for the finish.
• Don’t use high-sodium broth without adjusting. It concentrates as it cooks; choose low-sodium and season to taste.

Recipe Variations

• Mushroom and Herb: Add 8 ounces sliced cremini mushrooms with the onions for an earthier flavor.
• Lemon-Herb Finish: Stir in 1–2 teaspoons lemon zest and a squeeze of juice at the end for extra brightness.
• Vegetable Boost: Add diced parsnips or small potatoes with the carrots for more heft.
• Rotisserie Shortcut: Use shredded rotisserie chicken. Cook vegetables and broth first, then add chicken in the last hour. Proceed with dumplings.
• Dairy-Light: Swap heavy cream for evaporated milk or half-and-half.Still silky, slightly lighter.
• Gluten-Free: Use a 1:1 gluten-free flour blend for both the roux and dumplings, and check your baking powder.
• Herb Swap: Try tarragon for a subtle anise note or dill for a springy vibe. Add at the end.

FAQ

Can I make the dumplings ahead of time?

It’s best to mix dumpling dough right before cooking. The baking powder starts working as soon as it’s hydrated.

If you must prep, mix the dry ingredients and keep butter cold; add milk just before dropping into the crockpot.

How do I know the dumplings are done?

They should be puffed, dry on top, and firm when gently pressed. Slice one open—no wet batter inside. On High, they usually take 30–40 minutes, depending on the size.

Can I use dried herbs instead of fresh?

Yes, but use less.

Start with 1 teaspoon dried thyme and 1 teaspoon dried parsley in the base, then finish with a small amount of fresh herbs if you can. Fresh herbs at the end make a noticeable difference.

What if my stew is too thin?

Whisk 1 tablespoon cornstarch with 1 tablespoon water and stir it in after the roux, then simmer on High for 10 minutes. Keep in mind the dumplings will also thicken the broth as they cook.

Can I cook this on the stovetop?

Yes.

Simmer the base in a Dutch oven for about 30–40 minutes until the chicken is tender, then add dumplings, cover, and cook over low heat for 15–20 minutes. Keep the lid on to trap steam.

Is it okay to use chicken breasts only?

Absolutely. Breasts are leaner and can dry out if overcooked, so stick to Low for 5–6 hours.

Thighs are more forgiving, but breasts will work well with careful timing.

What can I serve with it?

A simple green salad with a lemony vinaigrette or steamed green beans balances the richness. Warm bread isn’t necessary, since the dumplings are the starch, but no one complains about it.

Can I add wine?

Yes. Add 1/4 cup dry white wine with the broth.

It cooks down and adds a little complexity without overpowering the herbs.

Wrapping Up

Crockpot Chicken and Dumplings with Fresh Herbs is the kind of meal that tastes like a hug but feels light on effort. The slow cooker builds deep flavor, and the fresh herb finish keeps everything bright and balanced. It’s cozy enough for a chilly night and simple enough for a busy weekday.

Keep this one in your back pocket—you’ll use it all year long.

Crockpot Chicken and Dumplings With Fresh Herbs - Cozy, Comforting, and Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds boneless, skinless chicken thighs (or a mix of thighs and breasts)
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1/2 cup frozen peas (optional, for color and sweetness)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (for a quick roux)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh chives, finely sliced
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup whole milk (plus 1–2 tablespoons more if needed)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped

Method

 

1. Prep the base: Add onion, carrots, celery, garlic, bay leaf, salt, and pepper to the crockpot. Lay the chicken on top. Pour in the chicken broth.
2. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender.
3. Make a quick roux: About 30 minutes before serving, melt butter in a small skillet over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty. Stir the roux into the crockpot to slightly thicken the broth.
4. Shred the chicken: Remove chicken to a plate, shred with two forks, and return it to the crockpot. Stir in the heavy cream and frozen peas. Taste and adjust seasoning.
5. Mix the dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter with your fingers or a pastry cutter until sandy with pea-size bits. Stir in milk, parsley, and thyme just until a soft, sticky dough forms. Do not overmix.
6. Add dumplings: Drop heaping tablespoons of dough over the surface of the stew, leaving a little space between each. Aim for 10–12 dumplings.
7. Steam to finish: Cover and cook on High for 30–40 minutes. The dumplings should be puffed and cooked through in the center. Avoid lifting the lid during the first 25 minutes so the dumplings steam properly.
8. Herb it up: Stir in parsley, thyme, and chives. Ladle into bowls and serve hot.

Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.