I’m talkin’ creamy, flavorful Crockpot Stew with tender chicken (yes, I used chicken breast from the freezer #momwin) and soft, fluffy Crockpot Dumplings that basically melt in your mouth. The kicker? It’s one of those magical Dump and Go Crockpot Dinners—just toss everything in and let the slow cooker work its magic while you survive the day.
If you’re like me and you’re always googling Easy Crockpot Dinners or scrolling Pinterest for Crock Pot Cooking inspo at 4pm, girl, this is it. Add it to your list of go-to Chicken Crockpot Recipes Easy style. It’s a total game-changer in the land of Crockpot Meals and Easy Dinner Ideas, especially during those chilly nights when you want all the cozy vibes.
Plus, I’m all about the Quick Crockpot Recipes that require minimal brain power (hello, three kids + zero focus). This one checks every box. You’ll learn How to Cook Dumplings in the slow cooker the easy way, and trust me—once you do it, you’ll wonder why you ever messed with stovetops.
This one’s a solid pick for your Winter Crockpot Meals rotation, and it totally earns its spot on the “I-actually-fed-my-family-something-amazing” board. Add it to your list of Crockpot Easy Meals, Easy Crock Pot Meals, and just good ol’ Easy Dinner Recipes that make life simpler and yummier.
Alright, enough rambling—let’s make this cozy little bowl of heaven.
Ingredients You’ll Need
For the chicken stew:
- 1.5 to 2 lbs boneless, skinless chicken thighs (or breasts if that’s what’s in your freezer)
- 1 (14 oz) can of coconut milk (go full-fat, trust me on this)
- 2 cups chicken broth
- 1 tbsp red curry paste (start with 1/2 if you’re nervous about spice)
- 1 tbsp fish sauce (don’t skip unless you really hate it—it adds umami or whatever)
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced (or just the jar kind, no shame)
- 1 tsp grated fresh ginger (or 1/4 tsp ground if you’re out)
- Salt and pepper to taste
For the dumplings:
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk (or regular milk, both work fine)
- 1 tbsp chopped cilantro (optional but pretty)
Step-by-Step Instructions
Step 1: Dump it all in
Okay. Grab your Crockpot. Toss in the chicken, coconut milk, chicken broth, curry paste, fish sauce, brown sugar, lime juice, onion, carrots, garlic, ginger, salt and pepper. Stir it just a lil so everything’s cozy in there.
Set to low for 6–7 hours or high for 3–4 hours. Boom. That’s it for now.
Step 2: Shred the chicken
Once it’s cooked and your house smells like an actual restaurant, shred the chicken right in the pot using two forks. If that feels annoying, you can scoop it out, shred it on a plate, and plop it back in. I won’t judge.
Step 3: Mix up your dumplings
In a medium bowl, mix the flour, baking powder, salt, and cilantro (if you’re using it). Pour in your coconut milk and stir until it’s just mixed. Don’t overmix it or the dumplings get all weird and tough. Just mix ’til it’s like lumpy Play-Doh.
Step 4: Plop those dumplings in
Using a spoon, scoop little blobs (like 1–2 tablespoons each) and gently drop them right on top of the stew. They’ll float a bit—totally normal.
Important: cover the Crockpot and don’t peek! Let it cook on high for about 45–60 minutes. The dumplings need steam to puff up and get fluffy.
Step 5: Garnish and serve
Once the dumplings are cooked through (poke one with a toothpick if you’re unsure—it should come out clean), give everything a gentle stir around the edges. Top with more cilantro, a squeeze of lime, or even some chopped peanuts if you’re feeling extra.
Serve it in big bowls. Let it be messy. Watch your kids either devour it or complain that the dumplings look “like weird biscuit aliens” (actual quote from my 6-year-old).
Frequently Asked Questions about Crockpot Thai-Inspired Chicken and Dumplings
Can I use chicken breasts instead of thighs?
Totally! I usually do because it’s what I’ve got in the freezer. Just know that chicken thighs are a little more forgiving and juicy in the Crockpot, but either works great.
Is this too spicy for kids?
Not at all (unless your kids are allergic to any flavor, lol). Start with just ½ tablespoon of red curry paste if you’re unsure—they’ll still get the yummy flavor without the heat. Mine gobbled it up with zero complaints and even asked for seconds. A miracle, honestly.
What if I don’t have fish sauce?
No worries. Just leave it out or splash in a little soy sauce instead. It adds a salty, umami boost, but it’s not a deal-breaker.
Can I use store-bought biscuit dough for the dumplings?
Okay, technically yes… I’ve done it in a pinch (#momlife). Just cut it into smaller chunks before dropping them in so they cook through evenly. But if you have 5 minutes, homemade dumplings are totally worth it.
How do I know when the dumplings are done?
They should be puffed up and firm to the touch. If you stick a toothpick in one and it comes out clean, you’re good! Just make sure you don’t lift the lid while they’re cooking—you’ll lose all the steam and mess with their vibe.
Crockpot Thai-Inspired Chicken and Dumplings Recipe Card
Crockpot Thai-Inspired Chicken and Dumplings
Ingredients
For the Stew:
- 1.5 –2 lbs chicken breasts or thighs
- 1 14 oz can coconut milk
- 2 cups chicken broth
- 1 tbsp red curry paste or less for mild
- 1 tbsp fish sauce optional
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 onion , diced
- 2 carrots , sliced
- 2 cloves garlic , minced
- 1 tsp ginger grated
- Salt
- black pepper
For the Dumplings:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup coconut milk or regular milk
- 1 tbsp cilantro chopped optional
Instructions
Step 1: Dump Everything In
- Add chicken, coconut milk, broth, curry paste, fish sauce, brown sugar, lime juice, onion, carrots, garlic, ginger, salt and pepper to Crockpot. Stir. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 2: Shred the Chicken
- Use two forks to shred the chicken right in the pot (or take it out, shred it, and return it).
Step 3: Make the Dumplings
- Mix flour, baking powder, salt, and cilantro in a bowl. Stir in coconut milk until just combined—don’t overmix.
Step 4: Drop Dumplings In
- Scoop spoonfuls of dough on top of the stew. Cover and cook on HIGH for 45–60 minutes. No peeking while they cook!
Step 5: Serve & Enjoy
- Top with fresh lime juice, cilantro, or green onions. Grab a big spoon and dig in.
Notes
It checks every box for Easy Dinner Ideas and lazy-night vibes. Whether you’re searching through Chicken Breast Crockpot Recipes, love some cozy Crockpot Stew, or just need Dump and Go Crockpot Dinners you can throw together during school pickup chaos—this one’s it. It’s like a big ol’ hug in a bowl.
This one now lives on my regular rotation of Easy Crockpot Dinners, Crockpot Dump Recipes, and those last-minute Crockpot Meals I survive on during soccer season, holiday chaos, or just a Monday. And bonus—my kids legit asked, “Are there more of the fluffy biscuit things?” So yeah, it’s a win.
If you’re still learning How To Cook Dumplings in the slow cooker, this is the perfect starter recipe. It’s part of my go-to list of Easy Crock Pot Meals, Quick Crockpot Recipes, and Winter Crockpot Meals when I need something hearty but not fussy. It also totally counts as one of those Crock Pot Dumplings + Chicken Crockpot Recipes Easy combo meals you’ll actually want leftovers of.
Okay, now go pat yourself on the back, reheat your coffee for the third time, and add this one to your printed-out Crockpot Recipes Slow Cooker binder (if you’re still old school like me). You crushed dinner tonight.
From my chaos to yours—keep cookin’, mama.
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