This is hands down the best dumplings recipe for a Crockpot meal—seriously! It’s a mix of hearty stew, soft, fluffy Crockpot dumplings, and all the good stuff you want in a winter Crockpot meal. And the best part? It’s one of those dump and go Crockpot dinners that’s as simple as it gets. Just toss everything in the Crockpot and let it do its thing. Bam. You’ve got a delicious meal that’s ready to feed your whole family.
Whether you’re looking for vegetarian Crockpot recipes easy enough for even the busiest mom, or you just need some quick Crockpot recipes to keep on hand, this is the perfect solution. Plus, who can resist stew and dumplings on a cold day? Trust me, this will quickly become one of your go-to Crockpot easy meals for the winter!
So let’s get into it, shall we? Grab your Crockpot, and let’s make some magic happen with this Crockpot stew and dumplings recipe stew that’s perfect for any night of the week!
Here’s What You Need:
For the Soup:
- 6 cups of vegetable broth (or chicken broth if you’re not feeling too veggie-lovin’)
- 2 cups of mixed frozen veggies (think carrots, peas, corn—whatever your kiddos like best!)
- 1 cup of diced potatoes (Yukon Gold are my fav because they’re creamy, but any potato works)
- 1 onion, diced (get ready to cry just a lil’ bit)
- 2 cloves garlic, minced (more flavor, less drama)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- A splash of soy sauce (this is the secret ingredient for a little “oomph”)
For the Dumplings:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (because we’re fancy like that)
- 1/2 cup milk
- 2 tablespoons melted butter
- Fresh parsley (optional, but it makes the soup look extra cute)
Step-by-Step Instructions
1. Throw Everything in the Crockpot
First things first, grab that Crockpot and throw in the vegetable broth, frozen veggies, diced potatoes, onion, garlic, thyme, rosemary, salt, pepper, and that splash of soy sauce. Give everything a little stir (don’t stress if it’s messy, it’ll still taste amazing), and set your Crockpot on low for 6-7 hours or high for 3-4 hours. Easy peasy, right? Go ahead and do a happy dance because you’ve already done most of the work!
2. Make the Dumpling Dough
Okay, about 30 minutes before your soup is ready, it’s time to make the dumplings. In a bowl, mix the flour, baking powder, salt, and garlic powder. Then, add the milk and melted butter. Stir it all together until the dough is just combined. It’s gonna be thick, like biscuit dough, and that’s exactly how you want it. So don’t overmix it or your dumplings might turn into something else entirely (oops, been there).
3. Drop the Dumplings in the Soup
Now, here’s the fun part—drop spoonfuls of the dumpling dough right into the bubbling soup. Don’t worry if it looks a little messy; they’ll puff up and be all fluffy and perfect once they cook. Cover the Crockpot and let those dumplings steam away for about 30 minutes. You don’t even need to peek. Just trust the process!
4. Check for Doneness
After 30 minutes, take the lid off and check if the dumplings are cooked through (they should be nice and fluffy). If they’re golden on top and you can stick a toothpick in one and it comes out clean, you’re good to go! If not, give it a few more minutes.
5. Serve & Enjoy
Ladle the soup into bowls, making sure to scoop up some of those fluffy dumplings. You can sprinkle a little parsley on top to make it look all fancy like you’ve been cooking in a five-star kitchen. And that’s it! You’re done. You just made a meal that’s gonna have your whole family smiling.
FAQs for Crockpot Vegetable Dumpling Soup
Can I make this recipe gluten-free?
Yes! You can swap out the all-purpose flour for a gluten-free flour blend in the dumplings. Just make sure you use a good-quality gluten-free flour that works well for baking. You may need to adjust the amount of liquid slightly, so start with a little less milk and add more if needed to get the right dough consistency.
Can I freeze this soup?
Absolutely! This soup freezes really well. Just let it cool down completely, and then store it in an airtight container in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat on the stove or in the microwave. The dumplings will still be soft and delicious!
Can I use fresh vegetables instead of frozen?
Of course! If you’ve got fresh veggies on hand, feel free to swap them in. Just make sure to chop everything into small, bite-sized pieces so they cook properly. Keep in mind that fresh veggies might cook a little faster than frozen ones, so you may need to adjust the cooking time a bit.
How do I make the dumplings fluffier?
The trick to fluffy dumplings is not to overwork the dough. Once the wet ingredients are added, just mix until everything is combined—don’t worry if it’s a little lumpy. Overmixing can make the dumplings dense, so keep it simple! Also, make sure the dumplings have enough time to steam and cook through in the Crockpot—don’t rush that part.
What other variations can I try?
You can add different veggies like zucchini, spinach, or even kale to mix things up. If you’re feeling adventurous, try adding some shredded cheese to the dumpling dough for a cheesy twist! If you’re a fan of a bit of spice, throw in some red pepper flakes or hot sauce for a little kick.
Crockpot Vegetable Dumpling Soup Recipe Card
Crockpot Vegetable Dumpling Soup
Ingredients
For the Soup:
- 6 cups vegetable broth or chicken broth
- 2 cups mixed frozen veggies carrots, peas, corn, etc.
- 1 cup potatoes diced Yukon Gold or your choice
- 1 onion , diced
- 2 cloves garlic , minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt to taste
- Black pepper to taste
- 1 tbsp soy sauce optional, for extra flavor
For the Dumplings:
- 1 cup all-purpose flour or gluten-free flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup milk
- 2 tbsp butter melted
- Fresh parsley optional, for garnish
Instructions
Prep the Soup:
- Add the vegetable broth, mixed veggies, potatoes, onion, garlic, thyme, rosemary, salt, pepper, and soy sauce to your Crockpot. Stir to combine.
- Cook on Low for 6-7 hours or High for 3-4 hours.
Make the Dumplings:
- In a separate bowl, mix the flour, baking powder, salt, and garlic powder.
- Add the milk and melted butter, stirring until the dough just comes together.
Add the Dumplings:
- About 30 minutes before serving, drop spoonfuls of the dumpling dough into the soup.
- Cover and cook on High for 30 minutes or until dumplings are cooked through.
Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot!
Notes
- If your kiddos are picky (I get it, mine are too), sneak in some extra veggies like zucchini or spinach. They won’t even notice.
- Want your soup thicker? Mash up a couple of potatoes after they cook and stir them in. Instant creaminess!
It’s one of those vegetarian Crockpot recipes easy enough for even the busiest days, and it’s definitely going to be one of your new **go-to Crockpot easy meals. The beauty of Crock Pot cooking is that you can just dump and go, and then forget about it while you tackle the rest of your day. I love how this recipe fits right in with Crockpot dump recipes and all those easy Crockpot dinners that make my life so much easier.
So whether you’re looking for a hearty winter Crockpot meal, a cozy stew and dumplings, or just an easy dinner idea, this one checks all the boxes. Plus, it’s perfect for Crockpot recipes slow cooker nights when you want something filling without spending hours in the kitchen.
Give it a try and let me know what you think! You’re going to love how easy and delicious this meal is, and it might just become one of your new favorite Crockpot meals for busy family nights. You got this, mama!
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