Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crockpot Chicken and Dumplings. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Sauté the Aromatics (The Flavor Foundation)
This optional but highly recommended step will elevate your soup. In a skillet, melt the 2 tablespoons of butter over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes until slightly softened. Add the minced garlic and cook for one more minute. Transfer this mixture to the slow cooker. (If skipping this step, simply add the raw vegetables to the crockpot).

Step 2: Build the Stew Base
Place the chicken thighs in the slow cooker. Sprinkle with the poultry seasoning, thyme, salt, and pepper. Pour the chicken broth over the top and add the bay leaves.

Step 3: Slow Cook the Chicken
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be incredibly tender and easy to shred.

Step 4: Thicken the Broth
About 30 minutes before serving, remove the chicken and bay leaves from the slow cooker. Shred the chicken with two forks. In a small bowl, make a slurry by whisking the 3 tablespoons of cornstarch with the 3 tablespoons of cold water until smooth. While stirring the broth in the slow cooker, slowly pour in the slurry.

Step 5: Create a Creamy Roux (Optional, for Extra Richness)
In the now-empty skillet, melt the 4 tablespoons of butter for the dumplings. Whisk in the ⅓ cup of flour and cook for 1-2 minutes to make a pale roux. Slowly whisk in the heavy cream until smooth. This mixture will be very thick. Slowly whisk this roux into the broth in the slow cooker until fully incorporated. This step creates an incredibly rich and creamy base.

Step 6: Prepare the Dumpling Dough
In a medium bowl, whisk together the 2 cups of flour, baking powder, sugar, and salt. In a separate bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Do not overmix! A shaggy, lumpy dough is perfect.

Step 7: Cook the Dumplings
Return the shredded chicken to the slow cooker. If using, stir in the frozen peas. Drop the dumpling dough by rounded tablespoons directly onto the surface of the simmering stew. They will expand, so leave a little space between them. Cover the slow cooker and increase the heat to HIGH. Cook for 25-30 minutes. DO NOT PEEK during this time. The steam is essential for cooking the dumplings through. They are done when they are puffed up and a toothpick inserted into the center comes out clean.