Crockpot Chicken and Dumplings delivers tender chicken, fluffy dumplings, and hearty vegetables in a creamy broth, all prepared effortlessly in your slow cooker. This classic comfort food simmers to perfection with minimal hands-on time, making it ideal for busy weeknights or cozy family dinners.
Why You’ll Love Crockpot Chicken and Dumplings
Picture coming home to the aroma of savory chicken stew wafting from your kitchen—pure bliss awaits with this recipe. You’ll fall in love with Crockpot Chicken and Dumplings for these standout reasons:
- Hands-off convenience: Just dump ingredients in the slow cooker and let it work its magic for hours, freeing you for other tasks.
- Comfort food classic: Fluffy biscuits transform into pillowy dumplings atop a rich, creamy broth loaded with chicken and veggies.
- Family-friendly and customizable: Kids adore the dumplings, while adults appreciate the hearty portions and easy tweaks for dietary needs.
- Budget-friendly meal: Uses simple pantry staples like canned soups and refrigerated biscuits for under $15 to feed six.
- Meal prep superstar: Makes plenty for leftovers that reheat beautifully, saving time later in the week.
Ingredients
Gather these straightforward ingredients for Crockpot Chicken and Dumplings serving 6-8:
- 4 boneless skinless chicken breasts (about 2 lbs)
- 1 large onion, diced
- 2-3 carrots, sliced
- 2 celery ribs, chopped
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups chicken broth (low-sodium preferred)
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 cup frozen peas or mixed vegetables
- 1 (16.3 oz) can refrigerated biscuits (like Pillsbury Grand)
- Optional: 1/2 cup heavy cream for extra richness, fresh parsley for garnish
Step-by-Step Instructions
Follow these simple steps to create Crockpot Chicken and Dumplings:
- Layer the base: Place diced onion, sliced carrots, and chopped celery in the bottom of a 6-quart slow cooker.
- Add chicken and liquids: Top with chicken breasts, then pour in cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper. Stir gently to combine.
- Cook low and slow: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily with a fork.
- Shred and thicken: Remove chicken, shred it, and return to the pot. Stir in frozen peas and optional cream. Bring to a simmer on high.
- Make dumplings: Cut biscuits into quarters or eighths. Drop dough pieces evenly over the stew without stirring.
- Finish cooking: Cover and cook on high for 45-60 minutes until dumplings puff up and cook through. Garnish with parsley and serve hot.
How to Serve Crockpot Chicken and Dumplings
Turn your Crockpot Chicken and Dumplings into a complete, cozy meal with a few simple serving ideas.
Best ways to serve it
- Spoon into warm, wide bowls so every serving gets plenty of chicken, veggies, and dumplings.
- Garnish with chopped fresh parsley, thyme, or green onions for color and freshness.
- Finish with freshly ground black pepper or a pinch of flaky salt for extra flavor.
Perfect side dishes
- Light sides:
- Cozy carbs:
- Crusty bread or dinner rolls for dunking
- Buttermilk biscuits or cornbread
- Comfort-food spread:
- Create a creamy chicken feast night with our creamy white chicken chili or creamy chicken gnocchi soup alongside this dumpling classic.
Serving tips
- Keep the slow cooker on “warm” during parties so guests can serve themselves over a couple of hours.
- Offer hot sauce, red pepper flakes, or grated Parmesan at the table so everyone can customize their bowl.
- For kids, serve smaller portions with extra dumplings and fewer veggies to keep it fun and familiar.
How to Store Crockpot Chicken and Dumplings
Storing this dish properly keeps the texture of the dumplings and the creaminess of the sauce as good as possible.
Short-term storage (refrigerator)
- Cool completely within 2 hours of cooking.
- Transfer to shallow, airtight containers.
- Refrigerate for 3–4 days max.
- Expect the sauce to thicken slightly as it chills—this is normal.
Freezer storage
- Best approach:
- If freezing with dumplings:
- Expect them to soften more and be a bit more delicate.
- Use within 2–3 months and handle gently when reheating.
How to reheat safely
- From fridge:
- From freezer:
- Safety tips:
Tips to Make Crockpot Chicken and Dumplings
Use these practical tips to improve texture, flavor, and reliability every time.
For the best chicken and broth
- Choose boneless thighs if you want extra-juicy, forgiving meat; breasts work but can dry out if overcooked.
- Use low-sodium broth so you can control the salt level at the end.
- For thicker gravy, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) 30 minutes before adding dumplings.
For fluffy, fully cooked dumplings
- Cut canned biscuits into small, even pieces (quarters or eighths) so they cook evenly and don’t stay doughy inside.
- Lay dumplings on top of the stew—don’t stir them in—so they can steam and puff.
- Cook on high with the lid closed for 45–60 minutes; avoid lifting the lid so you don’t lose heat and steam.
Flavor boosters
- Add extra aromatics: minced garlic, a bay leaf, and dried thyme or parsley for deeper flavor.
- Finish with fresh herbs and a squeeze of lemon for brightness if the dish tastes too heavy.
- Stir in a splash of cream at the end for a silkier, richer broth.
Make-ahead and leftover tips
- Prep veggies and measure seasonings the night before; store in the fridge so you can just dump and go in the morning.
- For freezer meals, cook and freeze only the chicken base, then add fresh dumplings when reheating.
- Turn leftovers into a quick “pot pie” by spooning into a baking dish and topping with pastry or extra biscuits, then bake until bubbly.
Variations of Crockpot Chicken and Dumplings
Once you know the base method, you can customize this recipe to match different diets, seasons, and flavor profiles.
Flavor twists
- Herb & garlic: Add fresh thyme, rosemary, and extra garlic for a more savory, rustic version.
- Southwest: Stir in corn, black beans, green chiles, and a little taco seasoning; garnish with cheddar and cilantro.
- Buffalo-style: Mix in buffalo sauce at the end and top with blue cheese and celery for a game-day spin.
Lighter and special-diet options
- Lightened-up:
- Gluten-free:
- Swap in gluten-free cream soups and broth.
- Use gluten-free biscuit dough or drop-style dumplings made with a 1:1 GF flour blend.
- Dairy-free:
- Replace cream soup with a thickened chicken broth and unsweetened coconut or oat milk, plus dairy-free biscuits.
Protein and leftover swaps
- Use boneless turkey or leftover roast chicken in place of raw chicken breasts—stir it in closer to the end so it doesn’t overcook.
- Mix white and dark meat for more flavor and moisture.
- Try our baked crack chicken breasts leftovers shredded into the base for extra cheesy flavor.
Veggie-forward ideas
- Add potatoes, extra carrots, mushrooms, or spinach for a heartier, more vegetable-packed bowl.
- Stir in greens (spinach or kale) during the last 10 minutes of cooking so they stay vibrant.
- For a “harvest” feel, use cubed sweet potatoes, thyme, and a pinch of nutmeg.
FAQs
Can I use frozen chicken for Crockpot Chicken and Dumplings?
Yes, place frozen breasts directly in; add 1-2 extra hours to cook time on low for safety and tenderness.
Why are my dumplings gummy?
Overmixing dough or overcrowding causes this—use gentle hands and space drops evenly for fluffiness.
Is this recipe gluten-free?
Not as-is; use GF soups, broth, and 1:1 flour biscuits for an easy swap.
How do I make it spicier?
Add cayenne, hot sauce, or diced peppers during initial cook for heat that infuses the broth.
Can I cook on high the whole time?
Yes, but reduce to 3-4 hours total before dumplings to avoid tough chicken—low yields best texture.
Final Thoughts
Crockpot Chicken and Dumplings earns its spot as a weeknight hero for its simplicity and satisfaction. Busy parents rave about the set-it-and-forget-it ease, while flavor fans appreciate the customizable comfort.
This staple builds memories around minimal effort. Dive into more chicken delights soon.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Crockpot Chicken and Dumplings
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
Crockpot Chicken and Dumplings: Tender shredded chicken, hearty veggies, and fluffy biscuit dumplings simmer in creamy broth for ultimate slow cooker comfort.
Ingredients
- 4 boneless skinless chicken breasts
- 1 large onion diced
- 2–3 carrots sliced
- 2 celery ribs chopped
- 2 cans cream of chicken soup
- 2 cups chicken broth
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup frozen peas
- 1 can refrigerated biscuits
- Optional: fresh parsley
Instructions
1. Layer onion, carrots, celery in 6-qt slow cooker.
2. Add chicken, soups, broth, seasonings; stir.
3. Cook low 6-7 hrs or high 3-4 hrs until chicken shreds.
4. Shred chicken, return to pot, add peas.
5. Cut biscuits into quarters, drop on top.
6. Cook high 45-60 min until dumplings puff.
7. Garnish and serve.
Notes
Use thighs for juicier results. Thicken with cornstarch slurry if needed.
Dairy-free: Coconut milk swap. Freeze base up to 3 months.
GF: Use gluten-free soups and biscuits.
High altitude: Extend cook time slightly.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg