Crockpot Creamy Chicken and Dumpling Soup

side view of a bowl of creamy chicken soup and dumplings in a tray

Be the first to rate this recipe!

Crockpot Creamy Chicken and Dumpling Soup

My creamy chicken and dumpling soup is a creamy comfort meal with fluffy homemade dumplings and the most flavorful, creamy chicken soup. It's a must have for easy, cozy weeknight dinners!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Eden Westbrook

Equipment

6-Quart Oval Portable Slow Cooker

Ingredients

Creamy Chicken Soup

6 chicken thighs boneless and skinless
2 teaspoon kosher salt
2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1 cup yellow onions small dice, about 1 small onion
½ cup carrots small dice, about 1 medium carrot
½ cup celery small dice, 2 celery ribs
2 tablespoon butter
1 teaspoon fresh thyme leaves OR ½ teaspoon dried thyme
2 teaspoon finely chopped sage leaves about 3-4 leaves, OR 1 teaspoon dried sage
6 cups chicken broth low sodium
½ cup heavy cream

Sage Dumplings

1½ cups all purpose flour
2 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon black pepper freshly ground
1 teaspoon finely chopped sage leaves OR ½ teaspoon dried sage
½ cup sour cream

Instructions

Turn your slow cooker to high power mode. Season the chicken thighs liberally with salt, pepper, and garlic powder in the slow cooker. Then put the onions, celery, carrots, butter, fresh herbs in. Pour the chicken broth over all of the ingredients and close the lid. Let cook for 3 hours.
6 chicken thighs, 2 teaspoon kosher salt, 2 teaspoon black pepper, 1 teaspoon garlic powder, 1 cup yellow onions, ½ cup carrots, ½ cup celery, 2 tablespoon butter, 1 teaspoon fresh thyme leaves, 2 teaspoon finely chopped sage leaves, 6 cups chicken broth
At the 3 hour mark, pull the chicken thighs from the slow cooker and shred them with a fork. Place the shredded chicken back in and add in the heavy cream, place the lid back on while you make the dumplings.
½ cup heavy cream
Next, make the dumplings. In a small mixing bowl, stir together the flour, baking powder, kosher salt, and sage. Add in the sour cream and stir just until the ingredients have come together without dry bits, don't work it too much
1½ cups all purpose flour, 2 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon finely chopped sage leaves, ½ cup sour cream
Drop in the dumplings by the spoonful. You can move them around and mess with them while in the pot, this results in a thicker stew and smaller sized dumplings, because they do fluff up to double the size if you don't.
Cook the soup for another 30 minutes, until the soup is thick and creamy and the dumplings are fluffy and fully cooked through. You can check by taking one and opening it with a fork or spoon. If it's light and fluffy on the inside, the dumplings are ready!
Serve hot with extra ground black pepper!

Nutrition