Why You’ll Love This Recipe
Crockpot chicken and dumplings is the ultimate comfort food—warm, creamy, and packed with flavor. This slow cooker version makes it incredibly easy to enjoy a homemade, hearty meal with minimal effort. Perfect for busy weeknights or cozy weekends, this dish will become a family favorite in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Chicken broth
- Cream of chicken soup
- Onion (diced)
- Carrots (sliced)
- Celery (sliced)
- Garlic (minced)
- Dried thyme
- Salt and black pepper
- Biscuit dough (store-bought or homemade)
- Frozen peas
- Heavy cream (optional for extra richness)
Directions
- Place the chicken, chicken broth, cream of chicken soup, onion, carrots, celery, garlic, thyme, salt, and black pepper into the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Cut the biscuit dough into small pieces and drop them into the crockpot.
- Add the frozen peas and heavy cream (if using), then stir gently.
- Cover and cook on high for an additional 30-45 minutes, or until the biscuits are fully cooked and fluffy.
- Serve warm and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high) + 30-45 minutes for dumplings
- Total Time: Up to 7.5 hours
Variations
- Herb Dumplings: Add chopped parsley or rosemary to the biscuit dough for extra flavor.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Vegetarian Option: Replace the chicken with mushrooms and use vegetable broth.
- Gluten-Free: Use gluten-free biscuit dough or dumpling alternatives.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze without the dumplings for up to 3 months. Add fresh dumplings when reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals until heated through.
FAQs
Can I use homemade dumpling dough?
Yes! You can make dumplings from scratch using flour, baking powder, milk, and butter.
How do I thicken the broth?
If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in before adding the dumplings.
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last hour of cooking to save time.
What can I serve with chicken and dumplings?
It pairs well with a fresh salad or roasted vegetables.
Can I add potatoes?
Yes, diced potatoes can be added for extra heartiness.
Can I make this dairy-free?
Use a dairy-free cream substitute or leave out the heavy cream.
Why are my dumplings gummy?
Over-stirring or overcrowding the dumplings can cause them to become dense. Let them cook undisturbed.
Can I make this in
Print
Crockpot Chicken and Dumplings
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food! Tender chicken, creamy sauce, and fluffy dumplings come together effortlessly in the slow cooker for a warm and hearty meal.
Ingredients
- For the Chicken Stew:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup heavy cream (or whole milk)
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- For the Dumplings:
- 1 (16-ounce) can refrigerated biscuit dough (like Pillsbury Grands)
- 1 tbsp all-purpose flour (to prevent sticking)
Instructions
- Prepare the Chicken Base:
- Place the chicken breasts in the slow cooker.
- Add chicken broth, cream of chicken soup, heavy cream, onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and garlic powder.
- Slow Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the crockpot and stir.
- Prepare the Dumplings:
- Cut the biscuit dough into small pieces (about 1-inch). Toss them in a little flour to prevent sticking.
- Add the biscuit pieces to the crockpot, gently stirring them into the stew.
- Cook the Dumplings:
- Cover and cook on high for 1 hour, or until the dumplings are fluffy and cooked through.
- Serve & Enjoy:
- Stir gently before serving. Garnish with fresh parsley if desired. Serve warm!
Notes
- For a homemade touch, replace canned biscuits with homemade dumplings made from flour, butter, baking powder, and milk.
- Add frozen peas in the last 10 minutes of cooking for extra veggies.
- If the stew is too thick, add extra chicken broth before serving.
- Recipe Details
Nutrition
- Calories: 430
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
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