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gravy poured over chicken and dumplings
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5 from 9 votes

Grandma Georgia's Chicken and Dumplings Crock Pot Recipe

I took my Grandma Georgia's famous Chicken and Dumplings recipe and made it in the slow cooker! It worked beautifully! This recipe has rich dark meat, lots of tender carrots, big ol' dumplings, and tons of gravy to pour on top. Heaven!
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 581kcal
Author: Karen


For the chicken

  • 3 pounds boneless skinless chicken thighs
  • 4 cups water*
  • 4 teaspoons Better Than Bouillon Chicken Base*
  • 5-10 carrots peeled and cut into large chunks
  • 2 cups celery chopped into 1/2 inch chunks
  • 1 large onion chopped
  • 2 bay leaves
  • 1 teaspoon poultry seasoning
  • 1 & 1/2 teaspoons dried parsley
  • 1 teaspoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the dumplings

  • 3 cups flour spooned and leveled
  • 1 & 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 2 teaspoons dried parsley OR 2 tablespoons fresh parsley
  • 1/2 teaspoon pepper
  • 3 tablespoons cold butter**
  • 3 tablespoons shortening**
  • 1 & 1/2 cups buttermilk cheat version is ok***

For the gravy


  •  Add chicken, water, and chicken base to a large crock pot.
  • Peel and chop the carrots. I like a LOT of carrots, so just take a look and see how many looks good to you. Remember they will shrink when they cook. I cut mine into pretty big 3-4 inch chunks.
  • Coarsely chop the celery, and chop the onion. Add all the vegetables to the crock pot.
  • Add the bay leaves, poultry seasoning, 1 and 1/2 teaspoons parsley, sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Stir together, then cover and cook on high for 4-5 hours or on low for about 7 hours. Don't go too much longer than this or your chicken will start to lose flavor.

Make the dumplings:

  • In a medium bowl, whisk together 3 cups flour, 1 and 1/2 teaspoons salt, baking powder, 2 teaspoons parsley, 1/2 teaspoon pepper.
  • Use a fork or pastry cutter to cut the butter and shortening into the dry ingredients. Leave pea-size chunks of butter.
  • Use a spatula to stir in the buttermilk until just moistened. Don't over mix!
  • Turn the crock pot to high. Working quickly, remove the lid and remove 2 cups of cooking liquid (set aside). Arrange the chicken on top of the vegetables.
  • Use a spoon or your hands to scoop up a golf ball size piece of batter. Drop the dumpling on top of the chicken. Try not to dump it straight into the liquid (I know, kind of impossible, but do your best.) Continue until the batter is all in the crock pot.
  • Immediately cover with the lid. Set a timer for 25 minutes.

Make the gravy:

  • Separate the fat from the 2 cups of cooking liquid you took from the crock pot, and discard the fat. (I like to use a fat separator.)
  • Add the cooking liquid to a small pot and turn to high. 
  • Meanwhile, add 3/4 cup COLD water (OR cold chicken broth) to a small bowl or glass measuring cup. Whisk in 1/3 cup flour until no lumps remain. 
  • When the cooking liquid has come to a boil, gradually whisk in the flour mixture. Add the teaspoon of chicken base. Lower the heat to medium and continue stirring until the gravy thickens, about 5-10 minutes. 
  • Season with salt and pepper. 

To assemble:

  • When the dumplings have cooked for about 25 minutes, check the center of one with a toothpick. If it comes out clean, then the dumplings are done. 
  • Spoon the dumplings onto a serving platter. Use a slotted spoon to transfer the chicken and vegetables to the serving platter.
  • Serve with the gravy to pass at the table. 
  • Save the remaining chicken broth to make soup or anything else that calls for chicken broth!


 *The water and Better Than Bouillon Chicken Base can be replaced with 4 cups high quality chicken stock.
**You can use all butter or all shortening if you want! Or any ratio. You need 6 tablespoons total fat.  
***Cheat buttermilk: add 1 tablespoon lemon juice or vinegar to a glass measuring cup. Fill it to the 1 and 1/2 cup mark with milk, the higher fat content the better. Stir and let sit 5 minutes, then use like regular buttermilk. 


Serving: 1serving | Calories: 581kcal | Carbohydrates: 67g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2187mg | Potassium: 739mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9144IU | Vitamin C: 6mg | Calcium: 265mg | Iron: 5mg