Name: Crock Pot Chicken and Frozen Dumplings
Prep time: 10 min
Cook time: 240 min
Ingredients: 2 large boneless skinless chicken breasts; 4 cups chicken broth; 2 teaspoons chicken bouillon ( (optional)); 1/2 small onion ( (left as a chunk of onion)); 2 ribs celery ( (broken/cut in half)); 12 ounces frozen homestyle dumplings ( (such as Reames brand)); salt and pepper ( (to taste)); 2 tablespoons cornstarch + 1 tablespoon water ( (optional, for thickening))

Chicken and flat dumplings cooked in the Crock Pot is a cozy, homestyle made easy.

This Crock Pot chicken and frozen dumplings recipe delivers hearty, old-fashioned flavor with hardly any effort. Tender chicken, rich broth, and soft frozen dumplings are simmered low and slow for the ultimate comfort food.

Crock Pot chicken and frozen dumplings served in a blue and white bowl; showcasing the flat, noodle-like dumplings and tender chunks of chicken.

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I love the comfort of a bowl of chicken and dumplings, and it’s a meal I make regularly in our home.

This Crock Pot chicken and flat dumplings recipe is one of those easy dinner options that’s exactly what I want on a chilly day or after a long afternoon running errands.

I have a few different ways I like to make chicken and dumplings, but this slow cooker version made with store-bought frozen dumplings is a solid go-to when I know I’ll want dinner ready without a bunch of last-minute work or hands-on prep.

You’ll love the simplicity of making homestyle chicken and dumplings in the slow cooker. The ingredients are basic pantry staples, nothing fancy, and frozen dumplings make it almost foolproof.

It’s the kind of recipe that tastes like you’ve spent the day in the kitchen, even though the slow cooker did all the work for you! It’s very similar to my popular copycat Cracker Barrel chicken and dumplings recipe, but with less effort.

If you’re craving that cozy, down-home flavor, this recipe gives you chicken and dumplings that are hearty, filling, and perfect for feeding your family.

Plus, you can easily round out the meal with a few of these side dishes to serve with chicken and dumplings.

Don’t have a Crock Pot? Try these methods instead:

a blue and white bowl serves Crock Pot chicken and dumplings. The slow cooker is in the background.

Slow Cooker Chicken and Frozen Dumplings

One of the best things about this recipe is that it requires hardly any hands-on time. You can toss some ingredients into the slow cooker earlier in the day and let it do its thing while you go about my day.

Plus, slow cooking is ideal for hearty, cozy meals like soups, stews, casseroles, and dishes like this one that just get better as they simmer.

And since it only requires a handful of ingredients, it’s a frugal (and even low fat) dinner option!

More Easy Crock Pot Comfort Food Recipes:

close-up view of slow cooker chicken and dumplings in a blue and white china dish.

How to Make Chicken and Frozen Dumplings in the Slow Cooker

It’s really easy to whip up this classic comfort food.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts
Chicken Broth
Chicken Bouillon
Onion
Celery
Frozen Homestyle Dumplings
Salt and Pepper
Cornstarch and Water (optional)

Slow cooker chicken and slicks dumplings served in a patterned china bowl, with a spoon next to the bowl.

How to Make It:

Find the full printable recipe available below

Cook the chicken. First, you’ll add chicken breasts to the bottom of a slow cooker. Add the broth, bouillon (if using), chunk of onion, and celery pieces.

Close the lid and cook on high for 2-3 hours or low for 4-5 hours.

two photos; one shows chicken breasts, broth, celery, and onion in a Crock Pot; the other shows the same ingredients after cooking for a few hours.

Shred the chicken. Then, you’ll remove the onion chunk and celery pieces and discard. Remove the chicken to a cutting board.

Place the lid back onto the slow cooker to retain heat, then shred or chop the chicken breasts. Return the chicken to the broth. Add the frozen dumplings to the broth, stirring well to incorporate.

Place the lid back on the slow cooker and continue cooking for another hour, stirring once or twice during that time to help prevent the dumplings from sticking together too much.

two photos; one shows the overhead view of shredded chicken in broth in the Crock Pot, the other shows Reames homestyle flat dumplings in a package above the Crock Pot.

Cook and serve. Then, once the dumplings are tender, you’ll taste the broth and add salt and pepper according to your preference.

If you would like to thicken the broth more, combine cornstarch and water into a slurry, stirring with a fork until smooth.

Add the slurry to the Crock Pot, stirring to incorporate. Cook for 5-10 minutes longer to allow the liquid to thicken a bit more. The gravy will also thicken more as it cools.

two photos; one shows the frozen dumplings added to the broth and shredded chicken in the slow cooker; the other shows the mixture after cooking the dumplings and thickening the broth with cornstarch.

Notes and Adaptations:

I use Reames homestyle frozen dumplings, but Mary B’s dumplings would be a similar option.
Stirring occasionally while the dumplings are cooking will help prevent them from clumping together too much (some dumplings sticking together is normal).
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. The broth will thicken more during refrigeration, so you’ll likely want to add a splash of water or broth to thin it out a bit when reheating the chicken and dumplings.

overhead view of a blue and white bowl serving Crock Pot chicken and flat dumplings; the slow cooker is in the background.

Recommended Equipment:

Slow Cooker

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Crock Pot Chicken and Frozen Dumplings

Author: Chrysti Benner

Serves: Servings

Prep Time 10

Cook Time 4

Making homestyle chicken and dumplings in the slow cooker is a cinch, thanks to frozen dumplings! It's a hearty, comforting meal that requires very little effort.

Ingredients

▢ 2 large boneless skinless chicken breasts
▢ 4 cups chicken broth
▢ 2 teaspoons chicken bouillon (optional)
▢ 1/2 small onion (left as a chunk of onion)
▢ 2 ribs celery (broken/cut in half)
▢ 12 ounces frozen homestyle dumplings (such as Reames brand)
▢ salt and pepper (to taste)
▢ 2 tablespoons cornstarch + 1 tablespoon water (optional, for thickening)

Instructions

Add chicken breasts to the bottom of a slow cooker. Add the broth, bouillon (if using), chunk of onion, and celery pieces. Close the lid and cook on high for 2-3 hours or low for 4-5 hours.
Remove the onion chunk and celery pieces and discard. Remove the chicken to a cutting board. Place the lid back onto the slow cooker to retain heat, then shred or chop the chicken breasts. Return the chicken to the broth.
Add the frozen dumplings to the broth, stirring well to incorporate. Place the lid back on the slow cooker and continue cooking for another hour, stirring once or twice during that time.
Once the dumplings are tender, taste the broth and add salt and pepper according to your preference.
If you would like to thicken the broth more, combine cornstarch and water, stirring with a fork until smooth. Add the slurry to the Crock Pot, stirring to incorporate. Cook for 5-10 minutes longer to allow the liquid to thicken a bit more. The gravy will also thicken more as it cools.
Serve and enjoy!

Notes

I use Reames homestyle frozen dumplings, but Mary B’s dumplings would be a similar option.
Stirring occasionally while the dumplings are cooking will help prevent them from clumping together too much (some dumplings sticking together is normal).
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. The broth will thicken more during refrigeration, so you’ll likely want to add a splash of water or broth to thin it out a bit when reheating the chicken and dumplings.