If you’re yearning for a comforting, home-style meal that feels like a warm hug on a chilly day, you absolutely must try Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe. This dish is a timeless Southern classic, simmered low and slow to develop deep, rich flavors that meld tender chicken, hearty vegetables, and pillowy dumplings into one unforgettable plate. Every bite bursts with that old-fashioned charm, the kind that makes you think of family gatherings and cozy kitchens. It’s more than just food—it’s a delicious tradition made easy in your crock pot!

Grandma Georgia's Chicken and Dumplings Crock Pot Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays a vital role in creating the perfect balance of flavors, textures, and colors that make Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe so special. Fresh vegetables add sweetness and crunch, herbs bring aromatic notes, and the chicken creates that tender, juicy base you’ll fall in love with.

3 pounds boneless skinless chicken thighs: Juicy and flavorful, perfect for slow cooking without drying out.
4 cups water*: The foundation to build the broth’s depth and body.
4 teaspoons Better Than Bouillon Chicken Base*: Intensifies the chicken flavor with a savory punch.
5-10 carrots: Peeled and cut into large chunks to provide natural sweetness and vibrant color.
2 cups celery: Chopped, offering a subtle earthy crunch that complements the dish.
1 large onion: Chopped, adding a slight sharpness and depth of flavor.
2 bay leaves: Infuses the broth with a gentle aromatic essence.
1 teaspoon poultry seasoning: A classic blend to elevate the poultry flavor harmoniously.
1 & 1/2 teaspoons dried parsley: Adds freshness and a hint of herbal brightness.
1 teaspoon sage: Earthy and savory, complementing the chicken beautifully.
1 teaspoon salt: Enhances all the other flavors throughout the dish.
1/2 teaspoon pepper: Brings just enough warmth and bite.
3 cups flour: The backbone of your dumplings, providing tenderness and structure.
1 & 1/2 teaspoons salt: Seasoning the dumpling dough for balanced taste.
1 tablespoon baking powder: Helps create fluffy, light dumplings.
2 teaspoons dried parsley (or 2 tablespoons fresh): Adds herby freshness right into the dumplings.
1/2 teaspoon pepper: A touch of spice to keep the dumplings lively.
3 tablespoons cold butter**: Ensures tender, flaky texture in the dumplings.
3 tablespoons shortening**: Complements the butter for perfect flakiness.
1 & 1/2 cups buttermilk (cheat version is ok***): Adds tang and moisten the dumpling dough.
2 cups cooking liquid: Reserved from the crock pot to make the delicious gravy.
3/4 cup cold water: For mixing with flour to thicken the gravy smoothly.
1/3 cup flour: Thickens the gravy into a luscious sauce.
1 teaspoon Better Than Bouillon Chicken Base: Boosts the gravy’s rich chicken flavor.
Salt and pepper: To taste, for final seasoning.

How to Make Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe

Step 1: Build the Flavor Base

Start by placing the chicken thighs in your crock pot along with 4 cups of water and 4 teaspoons of Better Than Bouillon Chicken Base. This trio forms the heart of your broth, bursting with savory richness that will infuse every bite. It’s simple but crucial for that deep homemade flavor that Grandma Georgia would insist on.

Step 2: Prep and Add the Vegetables

Peel and chop a generous amount of carrots—you can adjust the quantity, but more carrots mean a sweeter broth and a colorful pot. Chop celery into chunky pieces and coarsely chop the onion. Add those veggies to your crock pot along with the bay leaves, poultry seasoning, dried parsley, sage, salt, and pepper. Give everything a gentle stir to mix the flavors before you cover it up.

Step 3: Slow Cook the Chicken and Vegetables

Set your crock pot to cook on low for about 7 hours or on high for 4 to 5 hours. This slow simmer lets the chicken become ultra-tender while the vegetables soften beautifully, releasing their natural sweetness and aromas into the broth. Just be careful not to overcook the chicken, as you want it moist and flavorful, not dry.

Step 4: Make the Dumpling Dough

While the chicken cooks, mix together 3 cups flour, salt, baking powder, parsley, and pepper in a bowl. Use a fork or pastry cutter to cut the cold butter and shortening into the dry ingredients until pea-sized chunks remain. Then fold in the buttermilk gently—don’t overwork the dough! This delicate mix will transform into the fluffy dumplings you’ve been dreaming of.

Step 5: Add Dumplings and Finish Cooking

When your chicken and veggies are ready, turn the crock pot to high. Scoop out 2 cups of the cooking liquid (save it for the gravy) and arrange the chicken on top of the vegetables. Drop spoonfuls of the dumpling batter gently over the chicken, trying not to submerge them fully in the broth. Cover immediately and cook for 25 minutes until the dumplings are cooked through and tender.

Step 6: Make the Gravy

Separate and discard the fat from the 2 cups of reserved cooking liquid. Bring it to a boil in a small pot. Whisk flour into cold water until smooth, then gradually stir this mixture into the boiling liquid. Add the chicken base and reduce heat to medium. Stir until the gravy thickens into that perfect, glossy sauce, seasoning to taste with salt and pepper.

How to Serve Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe

Garnishes

A sprinkle of fresh chopped parsley or a light dusting of cracked black pepper on top adds a pop of color and fresh flavor that elevates every plate. A bit of warmth from crushed red pepper flakes can be great for those who love a hint of spice.

Side Dishes

This dish is hearty enough to stand on its own, but a simple side salad or steamed green beans provide a refreshing contrast. Cornbread or crusty bread is fantastic for sopping up that rich gravy!

Creative Ways to Present

Try serving the dumplings separately on a platter with the chicken and veggies arranged around them, allowing guests to create their own perfect bites. Or, present it in individual rustic bowls garnished with herbs for a cozy, inviting look that calls everyone to the table.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. The dumplings will soak up some broth in storage, so the dish might thicken—just add a splash of water or broth when reheating.

Freezing

This dish freezes well but best to freeze the chicken and vegetables separately from the dumplings if possible, as dumplings can get a bit dense after thawing. Store in freezer-safe containers for up to 3 months.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally and adding a bit of broth to loosen the consistency if needed. Avoid microwaving dumplings directly to preserve their texture.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs are preferred because they stay juicy and tender throughout the long cooking time. Chicken breasts may dry out, but if that’s what you have, consider reducing the cooking time or adding them later.

Do I have to use Better Than Bouillon Chicken Base?

While Better Than Bouillon adds a concentrated, savory depth, you can substitute with chicken broth or bouillon cubes. Just adjust the seasonings to maintain that rich flavor.

Can I make the dumplings ahead of time?

The dumpling batter is best made fresh and added during the last 30 minutes of cooking. Pre-made dumplings may not cook evenly or get as fluffy when frozen then cooked.

What if I don’t have buttermilk?

You can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before using. This provides the slight acidity needed for tender dumplings.

Can I double this recipe for a larger crowd?

Absolutely! Just be sure your crock pot is large enough to hold double the volume without overcrowding, which can affect cooking times and results.

Final Thoughts

If you’re looking to fill your home with the heartwarming scent of a true Southern classic, you can’t go wrong with Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe. It’s effortless to prepare, yet every spoonful feels like a special moment. I truly hope you give this recipe a try, share it with loved ones, and make it a new tradition around your table.

Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe

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3.8 from 51 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x

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Description

Grandma Georgia’s Chicken and Dumplings Crock Pot Recipe is a comforting classic Southern dish featuring tender slow-cooked chicken thighs, hearty vegetables, fluffy homemade dumplings, and rich homemade gravy all prepared effortlessly in a crock pot. This recipe delivers a warm, rustic meal perfect for family dinners, with the convenience of slow cooking and the satisfaction of from-scratch dumplings and gravy.

Ingredients

Scale

For the Chicken Stew:

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:

2 cups cooking liquid (from crock pot)
3/4 cup COLD water (or cold chicken broth)
1/3 cup flour
1 teaspoon Better Than Bouillon Chicken Base
Salt and pepper to taste

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Instructions

Prepare the Slow Cooker Base: Add the chicken thighs, 4 cups water, and 4 teaspoons chicken base to a large crock pot. Peel and chop carrots into large chunks, coarsely chop celery, and chop the onion, then add all the vegetables to the crock pot along with bay leaves, poultry seasoning, 1 1/2 teaspoons dried parsley, sage, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir everything together.
Cook the Chicken and Vegetables: Cover the crock pot and cook on high for 4-5 hours or on low for about 7 hours, ensuring the chicken cooks thoroughly and flavors meld without overcooking.
Make the Dumpling Dough: In a medium bowl, whisk together 3 cups flour, 1 1/2 teaspoons salt, baking powder, 2 teaspoons parsley, and 1/2 teaspoon pepper. Use a fork or pastry cutter to cut in the cold butter and shortening until pea-sized chunks remain. Stir in the buttermilk gently until just moistened, being careful not to overmix.
Add Dumplings to Crock Pot: Turn the crock pot to high. Quickly remove the lid and take out 2 cups of cooking liquid, setting it aside for gravy later. Arrange the chicken on top of the vegetables. Using a spoon or your hands, drop golf ball-sized pieces of dumpling batter on top of the chicken, trying to avoid dropping it directly into the liquid as much as possible. Immediately cover and cook dumplings for 25 minutes.
Make the Gravy: Separate and discard the fat from the reserved 2 cups of cooking liquid using a fat separator or spoon. Pour the defatted cooking liquid into a small pot and bring to a boil over high heat. In a separate bowl, whisk 3/4 cup cold water and 1/3 cup flour until smooth. Gradually whisk the flour mixture into the boiling liquid. Add 1 teaspoon chicken base and reduce heat to medium. Stir continuously until the gravy thickens, about 5-10 minutes. Season with salt and pepper to taste.
Check Dumplings and Serve: After 25 minutes, test a dumpling center with a toothpick; if it comes out clean, dumplings are done. Spoon dumplings onto a serving platter, using a slotted spoon to transfer chicken and vegetables on top or alongside. Serve with the homemade gravy poured over or passed at the table.
Save Leftover Broth: Reserve any remaining cooking broth for soups or other recipes needing chicken broth.

Notes

* Using Better Than Bouillon chicken base provides rich chicken flavor, but homemade broth can be substituted.
** Cold butter and shortening should be cut into dry ingredients to create flaky dumpling texture.
*** Buttermilk cheat version can be made by adding 1 tablespoon vinegar or lemon juice to 1 1/2 cups milk and letting it sit 5 minutes.
The number of carrots can be adjusted depending on preference for more or fewer vegetables.
The dumplings cook best when the crock pot is on high and cooking liquid is hot to set them quickly.
Separating fat from reserved cooking liquid creates a cleaner, less greasy gravy.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Southern American