This hearty meal combines tender chicken and fluffy dumplings in a rich, creamy sauce. Using a slow cooker simplifies the process, allowing the flavors to meld over several hours.

List of ingredients

6 tablespoons salted butter – used to create the roux.
1/3 cup all purpose flour – thickens the soup base.
4 cloves garlic, chopped – adds a pungent aromatic base.
2 tablespoons fresh thyme leaves – provides earthy, floral notes.
1 tablespoon chopped fresh sage – adds a classic savory flavor.
1 pound chicken breasts – the primary protein source.
1 yellow onion, chopped – provides sweetness and depth.
1 cup chopped celery – adds texture and a salty profile.
1 cup chopped carrots – provides color and natural sweetness.
4 cups broth – the liquid base for the soup.
salt and black pepper – basic seasoning for the base.
2 cups milk – added at the end for richness.
1 1/2 cups all-purpose flour – the main structure for dumplings.
1 tablespoon baking powder – ensures the dumplings rise.
1 tablespoon chopped fresh sage – flavors the dough.
3/4 cup milk – binds the dumpling ingredients together.
black pepper – seasons the dumpling dough.

step-by-step instructions

Prepare the roux: Set the crockpot to high. Melt the butter, then whisk in the flour and garlic, cooking for 5-10 minutes to remove the raw flour taste.
Combine soup base: Add thyme, sage, chicken, onions, carrots, and celery. Pour in the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1-2 hours.
Mix dumpling dough: About one hour before serving, stir together flour, baking powder, sage, and pepper. Add milk and mix until just combined to avoid overworking the dough.
Finish the soup: Set the crockpot to high. Shred the cooked chicken with two forks and stir in the 2 cups of milk.
Cook the dumplings: Drop heaping tablespoons of the dough into the soup. Cover and cook for 1-2 more hours until the dumplings are puffy and cooked through.
Serve: Portion the soup and dumplings into bowls. Garnish with fresh thyme, flaky salt, and black pepper before serving.

Optimizing Your Slow Cooker Technique

Maintaining the High Heat Setting for the Roux

Start your crockpot on the high setting to ensure the butter melts quickly and the flour cooks through. This prevents the final soup from having a pasty, raw flour taste. Whisk constantly during these first ten minutes to avoid scorching.

Managing Liquid Levels

Avoid adding too much extra broth beyond the 4 cups specified. The chicken and vegetables will release their own juices during the slow cooking process. Maintaining the correct ratio ensures the sauce remains creamy rather than watery.

Shredding Chicken Efficiently

Use two forks to pull the chicken breasts apart while they are still hot. This makes the meat easier to shred into small, bite-sized pieces. Stirring the shredded meat back into the broth allows it to absorb more flavor.

Ingredient Substitutions and Alternatives

Using Dried Herbs instead of Fresh

If fresh thyme and sage are unavailable, you can use dried versions. Use a ratio of one teaspoon of dried herbs for every tablespoon of fresh herbs. Stir them in during the roux stage to help release their oils.

Selecting the Right Broth

While standard chicken broth works well, bone broth provides a richer flavor and a thicker consistency. Ensure the broth is low-sodium if you prefer to control the salt levels manually.

Alternative Milk Options

Whole milk provides the best creaminess, but 2% milk can be used for a slightly lighter version. For a non-dairy alternative, use an unsweetened cashew or soy milk to maintain the creamy texture without curdling.

Using Chicken Thighs instead of Breasts

Boneless, skinless chicken thighs can be substituted for chicken breasts. Thighs are more resistant to overcooking and often provide a deeper flavor. Follow the same cooking times as listed for the breasts.

Dumpling Texture and Consistency

Preventing Tough Dumplings

The secret to fluffy dumplings is to avoid overmixing the dough. Stir the milk into the dry ingredients until just combined, leaving a few small lumps. Overworking the gluten makes the dumplings dense and chewy.

Achieving Maximum Puffiness

Ensure your baking powder is fresh to get the best rise. If the powder is expired, the dumplings may remain flat. Always keep the crockpot lid closed while the dumplings are steaming to trap the heat.

Adjusting Dough Thickness

If the dumpling dough seems too dry to scoop, add one tablespoon of milk at a time. The consistency should be a thick, sticky paste. If it is too wet, the dumplings may dissolve into the soup.

Serving and Presentation Ideas

Pairing with Fresh Side Dishes

Serve this dish with a crisp green salad dressed in a light lemon vinaigrette. The acidity of the salad cuts through the richness of the creamy soup. Steamed broccoli or sautéed spinach are also excellent nutrient-dense sides.

Adding Crusty Bread

A side of warm, toasted sourdough or a French baguette is ideal for soaking up the creamy sauce. Garlic bread provides an additional layer of flavor that complements the garlic in the roux.

Fresh Garnishing Techniques

Fresh thyme leaves and a sprinkle of flaky sea salt enhance the visual appeal. A crack of fresh black pepper on top adds a sharp contrast to the mellow flavors of the cream and butter.

Storage and Preservation

Refrigerating Leftovers

Store the leftovers in an airtight container in the refrigerator for up to three days. Keep the dumplings submerged in the liquid to prevent them from drying out. Allow the soup to cool completely before sealing the lid.

Freezing the Soup Base

The soup base can be frozen without the dumplings for up to three months. Place the base in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.

Handling Frozen Dumplings

It is not recommended to freeze the cooked dumplings as they often become mushy upon thawing. It is better to make a fresh batch of dumpling dough when reheating the frozen soup base.

Reheating Instructions

Stovetop Reheating Method

Transfer the soup to a pot over medium-low heat. Add a splash of milk or broth if the sauce has thickened too much in the fridge. Heat gently, stirring occasionally to avoid burning the bottom.

Microwave Reheating Process

Place a portion in a microwave-safe bowl and cover with a damp paper towel. Heat in 1-minute intervals, stirring in between. This prevents the dumplings from becoming rubbery due to uneven heating.

Adjusting Consistency After Reheating

The flour in the roux and dumplings continues to absorb liquid over time. If the dish is too thick after reheating, whisk in a small amount of warm broth. This restores the original creamy consistency.

Make-Ahead Preparation

Prepping Vegetables in Advance

You can chop the onions, carrots, and celery up to 24 hours in advance. Store them together in a sealed container or bag in the refrigerator. This reduces the active prep time on the day of cooking.

Pre-mixing Dry Dumpling Ingredients

Combine the flour, baking powder, sage, and pepper in a small jar or bag. Store this mixture in the pantry. When ready to cook, simply stir in the milk for immediate dough preparation.

Setting Up the Crockpot

You can assemble the soup base in the crockpot the night before and keep it refrigerated. When you are ready to cook, simply turn on the machine. Note that you may need to add 30-60 minutes to the cooking time since the ingredients start cold.

Troubleshooting Common Issues

What to do if the soup is too thin?

If the soup is not thick enough after cooking the chicken, simmer it on high for an additional 30 minutes before adding the milk. Alternatively, you can whisk a small amount of cornstarch with water and stir it in.

How to fix dumplings that didn’t rise?

If the dumplings are flat, it is usually due to old baking powder or overmixing. While you cannot fix them once cooked, you can ensure the lid stays tightly sealed for the remainder of the time to maximize steam.

What to do if the milk curdles?

Curdling usually happens if the milk is added to a boiling liquid or if the soup is too acidic. To prevent this, ensure the crockpot is not on an excessive heat setting when stirring in the milk.

Frequently Asked Questions

Can I use a different cut of chicken?

Yes, boneless chicken thighs are a great alternative. They remain moist during long cook times and provide a richer taste than breasts.

Can this recipe be made in a regular pot?

Yes, you can make this on a stovetop using a Dutch oven. Simmer the base on low heat for about 1-2 hours, then steam the dumplings with a tight lid for 15-20 minutes.

How do I know when the dumplings are done?

The dumplings should be puffy and feel firm to the touch rather than doughy. You can carefully poke one with a toothpick; it should come out clean.

Can I add more vegetables to the soup?

Yes, diced potatoes, peas, or corn are excellent additions. Add hard vegetables like potatoes at the start and soft vegetables like peas right before adding the dumplings.

Is it possible to make this dairy-free?

Replace the butter with a plant-based butter alternative and use unsweetened almond or cashew milk. The texture will remain similar, though the flavor may vary slightly.

Crockpot Creamy Chicken and Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: lilycarter
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: General

Print Recipe

Description

A cozy and creamy chicken and dumpling soup made effortless in the crockpot, featuring fresh thyme and sage for a comforting meal.

Ingredients

Scale

6 tablespoons salted butter
1/3 cup all purpose flour
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage
1 pound chicken breasts
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
4 cups broth
salt and black pepper
2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh sage
3/4 cup milk
black pepper

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Turn the crockpot to high. Add the butter and allow the butter to melt. Once melted, whisk in the flour and garlic. Let cook for 5-10 minutes. Add the thyme, sage, chicken, onions, carrots, and celery. Pour over the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1 -2 hours.
Step 2: About 1 hour prior to serving, make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined.
Step 3: Crank the heat on the crockpot to high. Shred the chicken. Mix in the milk.
Step 4: Drop heaping tablespoons of the dumpling dough into the soup. Cover and cook for 1 -2 more hours until the dumplings are cooked through and puffy.
Step 5: Divide the soup and dumplings between bowls and serve topped with thyme, flaky salt, and pepper.

Notes

For extra richness, use bone broth and whole milk.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 428 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 95 mg