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So here’s a question for you all today: Did you know that you can make dumplings in your slow cooker or crock pot? I didn’t until about 6 years ago myself and let me tell you, it changed my meal planning life! How amazing is it in the winter to come home to a hot crock pot full of soup, whip up some dumpling dough, set it on top and then go get everything ready for dinner while they cook on top for half an hour?
Crock pot dumplings turn a soup into a one-pot meal. You don’t have to heat up any garlic bread or get buns to go with the soup. You have your starchy carb right on top of your soup, ready to go.
This post is a redo of an older one here on The Kitchen Magpie. When you’ve been blogging as long as I have, there’s bound to be ugly, sad photos that have excellent recipes hiding among them. Recipes that NEED to be seen, actually. This is a trick that I learned many years ago and use every time I make a stew or soup that I want dumplings on top of.
The slow cooker dumplings themselves are pillowy little dough bites of heaven. Considering the fact that my daughter is a notoriously selective eater, the fact that she asks for these whenever I make a stew should tell you how delicious they are.
Now, these new photos aren’t the best in the world, because well, crock pot dumplings aren’t exactly the prettiest dish in the world. It’s hard to photograph unattractive food.
Crock pot dumplings are pasty pale and white.
Crock pot dumplings don’t have any colored sprinkles or cherries on top.
I know. I’m not doing a good job of selling you on these.
But do you want to know what crock pot dumplings ARE? A lifesaver. Delicious. Easy. And crock pot dumplings are absolutely, without a doubt something that you totally need to try on your next soup or stew this Fall!
Stew Recipes for You to Try
- Simple Crock Pot Beef Stew
- Beef and Barley Stew
- Slow Cooker Chicken Stew
Happy cooking everyone!
Love,
Karlynn
How to Make Slowcooker or Crockpot Dumplings
Ingredients
- 1 cup of flour
- 2 teaspoons of baking powder
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 1 tablespoon butter/margarine
- 1/2 cup of milk
Instructions
- Whisk all of your dry ingredients together.
- Cut in the butter until it’s small pea sized bits in the dry mixture.
- Add your milk and mix well.
- Drop by large, golf ball sized tablespoonful onto the top of your stew/soup concoction in the crockpot.
- Seal the crockpot with tinfoil and the lid. Steam them for about 30 minutes.
Nutrition
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Bev says
“Ugly sad photos” or not, you had me at “DUMPLINGS”! 🙂 Fluffy-and-light or flat-and-slippery, or somewhere-in-between (ahma talkin’ to YOU, Gnocchi!), we like our dumplings in this family! When my kids were all living at home, we’d have at least the first two options in every pot of stew, sometimes all three! I like the suggestions to add dried parsley or other herbs, dried minced onions, etc, to enhance the appearance and add a bit of flavor. I also like to sprinkle a dash of sweet paprika over top sometimes. Now you’ve whet my appetite, I need to make a pot of veggie stew with these dumplings of yours!
Susan says
I add 1/4 cup chopped parsley, for both flavour and appearance, sometimes even some fresh Rosemary!
Collin says
1/2 cup milk was not enough it was to dry to even mix it. I doubled the milk and was just about enough for a thick batter
Nicole says
it is suppose to be a dry course meal consistency. Using a pastry blender will help with better results – this should not be a “batter”
Carol says
Loved these and they were a hit at home. Only thing i changed is i used 2 tab of butter and used coconut milk. Instead of using foil, I put a towel over the top (I have a thick rubber gasket around the glass lid) and had it on high. Was done perfectly in 30 minutes.
Amy says
I used to just use Bisquik for dumplings…NEVER AGAIN! These were so good!
Cuba Bound says
The only modifications I made, were to 1) Not add as much sugar 2) I added granulated garlic and crushed dried sage. 3) I only had half and half so I mixed with a bit of water.
I dropped in the slow cooker and it was on high. I cooked for long than recommended but that’s because the boys weren’t ready to eat yet. They turned out perfect. I love the blank slate to work with. I also didn’t use the tin foil.
Jennifer says
Like many others have already asked above, do you steam on high or low??
Erin says
I’m kind of sad they looked good when I first put them in but within 10 min they decinigrated to teaspoon sized globs
Judy says
High or med or low heat setting?Ty
Sandra says
I love dumplings and make them all the time anytime I make stew. I’m just using my crockpot for the second time and thought stew would be an easy recipe. I make my dumplings without the sugar, it’s not necessary in stew dumplings. If you are making dessert dumplings then you want that extra bit of sweetness.
Amber says
Yum! My kids loved these!
Helen Weston says
These dumplings are absolutely divine. So fluffy and light. I have to admit I was sceptical about the sugar but I went with it and they were gorgeous. Definitely my go to recipe from now on
Karlynn Johnston says
Glad you loved them!
Ian says
Made leg of lamb casserole in slow cooker added the dumpling recipe only two of us so reduced ingredients accordingly. Cooked a bit longer then recommended. Dumplings were perfect and added that bit extra to a perfect meal. Give Stars
Drew says
Well now, I’ve finally found a crock pot/slow cooker here in Thailand. I’m a Canuck, been back home (Canada) since CV19 struck, but came back to Thailand for work/family. Thanks for posting a slow cooker dumpling recipe….the local Thai food here is great, but a “home cooked Canuck stew” with dumplings, never leaves you…
Lisa says
Loved this recipe! Turned into a family fav <3
Liz says
Hey Karlynn…people keep asking asking the question cooked on high or low in crockpot one both of your crockpot pages ?? Your not answering…? I would like to know as well ?? Thanks Liz
Cecelia Buskirk says
Have made these before and making again today. Best dumplings I’ve ever had! Am making with pork and sauerkraut.
Karlynn says
hey, you would already be cooking a dish and that recipe would have stated if you’re cooking on high and low for example stew, chicken soup, whatever you’re adding the dumplings to. Turning the slow cooker on high woun’t heat it enough in time if you’re already cooking on low so literally whatever you had in the pot is the temperature that you use. Hope that helps.
Lynn F says
Made these for the first time. Now my go to. Amazing.
Wendy Rupp says
My Mom always added dehydrated onion flakes and parsley to the dumplings! What flavor! Awesome!
Sue McEvoy says
Really good dumplings for the winter, thanks for sharing A++
Moommist says
Just what I’m looking for this morning. Boneless pork chops, sauerkraut and topped with dumplings, so yummy!
Heather says
So do you cook on low or high
Maria says
These dumplings taste just like the ones my mum use to make.
Kate Campbell says
Love dumplings on stew I just wondered for the steaming process in the crockpot with it sealed should it be in high heat or lower?
Around the World in 80 Cupcakes says
You’ve read my mind…again \U0001f604. I was wondering if there was a way to add dumplings to a crockpot dish *super high five* \U0001f483\U0001f483\U0001f483
Ethel MacDonald says
Dumplings are my new thing this winter, go in almost everything lol! We also have a new stove and it has a slow cooker feature 😀 Thanks for the recipe!
SuzyQ says
The secret to making a photogenic dumpling is to add some dried parsley to the batter. It adds a nice bit of flavour too!
Richard Reid says
That stew looks really good.
Went to your web site but couldn’t find it.
Link, maybe?
The Kitchen Magpie says
I honestly love the packaged mix for seasoning for beef stew. Nothing fancy, just beef, veggies and the packaged seasoning. I know, not very foodie-ish but it’s my favourite
Richard Reid says
Thanks Karlynn
This is one place where I think the so-called food experts on the boob tube insult almost every home cook there is. There is nothing wrong with using canned or most pre-packaged food items. They insult us by turning up their collective noses at things like canned tomatoes when that’s what most of us can afford and, as far as tomatoes go, they’re fresher in the can than the ones in the produce department.
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The Kitchen Magpie says
Richard Reid well I like keeping it real! Some things from the package are the best tasting!
Danielle Boyd says
Will try these asap! Thanks!