If you’re seeking the ultimate cozy meal with blissful, home-cooked flavor and minimal effort, CrockPot Chicken and Dumplings is about to become your new kitchen hero. This soul-warming classic brings tender chicken, hearty veggies, and pillowy dumplings together in the slow cooker, filling your house with the aroma of pure comfort. Whether it’s a chilly weeknight or a gathering of hungry friends, this recipe delivers savory goodness every time and is guaranteed to earn a spot in your family’s regular dinner rotation!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this CrockPot Chicken and Dumplings recipe is how straightforward (and seriously flavorful) the ingredient list is. Every item brings something vital, from the rich, deep broth to the fresh pop of veggies and the irresistibly fluffy dumplings.
- Chicken breasts: Boneless, skinless chicken breasts offer lean protein and soak up all the flavorful cooking juices.
- Onion: Diced onion lays down a sweet, aromatic foundation — don’t skip it!
- Garlic: A couple of minced cloves bring essential savoriness to the broth.
- Carrots: Sliced carrots provide color, sweetness, and satisfying texture.
- Celery: Celery adds a subtle hint of earthiness and classic stew character.
- Dried thyme: This herb gives a gentle woodsy note that pairs perfectly with chicken.
- Dried parsley: For a fresh, green pop that brightens the entire dish.
- Salt: Just enough to bring out every other flavor — adjust to taste at the end.
- Black pepper: Provides an undercurrent of warmth and balance.
- Bay leaf: Toss in one leaf for old-school slow-cooked depth.
- Low-sodium chicken broth: The backbone of your stew — use low-sodium to control the overall saltiness.
- Cream of chicken soup: This shortcut silky-smooths the broth and adds classic creamy richness.
- Frozen peas: They go in at the end for a burst of green and just-tender snap.
- Refrigerated biscuit dough: The easiest way to achieve ultra-fluffy, foolproof dumplings!
- All-purpose flour: Tossing the biscuit dough in flour keeps dumplings from sticking and helps slightly thicken the broth.
How to Make CrockPot Chicken and Dumplings
Step 1: Layer the Chicken and Veggies
Start by placing the chicken breasts flat in the bottom of your slow cooker. Sprinkle the diced onion, minced garlic, sliced carrots, and celery right over the top. This layering helps every bite soak up all those savory aromatics while they cook for your CrockPot Chicken and Dumplings.
Step 2: Season and Pour
Next, sprinkle in the dried thyme and parsley, then season with salt and black pepper. Add the bay leaf for that subtle, lingering depth. Gently pour the chicken broth over everything, then dollop the cream of chicken soup right on top. No need to stir — the magic happens as it cooks!
Step 3: Slow Cook to Tender Perfection
Cover your CrockPot and set it to low for 6–7 hours (or high for 3–4 hours). The chicken will become irresistibly tender, while the veggies transform into perfectly cooked, melt-in-your-mouth bites. If you’re home, give the kitchen a sniff every so often and prepare to swoon!
Step 4: Shred Chicken and Add Peas
Once the cooking time is up, fish out the bay leaf and shred the chicken right in the pot using two forks. This lets it mingle back into the creamy, veggie-packed broth. Stir in the frozen peas now — they keep their color and texture best when added at the end.
Step 5: Prepare and Add Dumplings
Pop open your can of biscuit dough and cut each biscuit into about 1-inch chunks. Toss the biscuit pieces with flour to prevent clumping, then gently scatter them over the simmering stew. Lightly press them into the broth with a spoon so each piece is just submerged, making this CrockPot Chicken and Dumplings extra fluffy.
Step 6: Cook the Dumplings
Switch your CrockPot to high if it’s not already, cover, and let the dumplings cook for an additional hour. They’ll steam in the creamy broth and puff into tender, golden pillows. Give everything a gentle stir so the dumplings get coated in the incredible sauce, then serve hot and enjoy!
How to Serve CrockPot Chicken and Dumplings
Garnishes
For a finishing touch, sprinkle each bowl with freshly cracked black pepper or chopped parsley for color and a hint of fresh flavor. If you want a touch of decadence, add a small pat of butter on top right before serving — it melts into the cozy goodness below.
Side Dishes
Honestly, CrockPot Chicken and Dumplings is a complete meal on its own, but if you want to stretch the feast, try serving it with a crisp green salad, some tangy coleslaw, or classic steamed green beans. A warm slice of crusty bread for dunking never hurts, either!
Creative Ways to Present
Impress your guests by serving the stew in small bread bowls, or portion individual servings in wide mugs for easy, portable comfort food. For potlucks, keep the CrockPot on warm with a ladle for self-serve helpings—nobody will be able to resist a steamy spoonful.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into a tightly sealed container and refrigerate for up to 3 days. The flavors actually deepen overnight, making lunches or easy heat-and-eat dinners even dreamier the next day.
Freezing
You can absolutely freeze CrockPot Chicken and Dumplings — just let it cool completely, then transfer to freezer-safe containers. It’ll keep for up to 3 months. For best results, let it thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in a saucepan over low to medium heat, stirring occasionally until piping hot. If you’re in a hurry, the microwave works fine too! Add a splash of broth or a little water if the stew looks too thick after chilling.
FAQs
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs stay especially tender and juicy in the slow cooker, lending even more richness to CrockPot Chicken and Dumplings. Use boneless, skinless thighs if you want a little extra flavor.
Do I have to use cream of chicken soup?
While cream of chicken soup makes this recipe super easy and luxuriously creamy, you can swap in homemade white sauce or cream of mushroom soup in a pinch. Try adding a splash of cream for added richness if you go the homemade route.
Can I make this recipe gluten-free?
Yes! Pick up a gluten-free canned biscuit dough (or use your favorite gluten-free dumpling or biscuit mix) and swap the all-purpose flour for a gluten-free blend. Double-check your broth and soup labels to make sure they’re gluten-free as well.
Why do my dumplings sometimes get soggy?
Soggy dumplings are usually the result of overcrowding or not enough heat. Make sure you leave enough room for steam to circulate and always add the dumplings while the broth is hot. Cooking on high during the last hour fluffs them up perfectly.
Can I add other vegetables?
Of course! CrockPot Chicken and Dumplings is super flexible — try adding chopped potatoes, corn, or even mushrooms for variety. Just keep in mind that heartier veggies might need to go in at the start, while delicate ones like peas are best added at the end.
Final Thoughts
There’s something irresistibly nostalgic about a bowl of CrockPot Chicken and Dumplings — it’s simple, heartwarming, and so easy to love. I hope this recipe brings as much happiness to your table as it does to mine. Don’t wait for a special occasion — whip up a batch soon and discover just how comforting homemade can be!
Print
CrockPot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, CrockPot Chicken and Dumplings is a classic slow-cooked meal perfect for cozy nights. Tender chicken, flavorful vegetables, and fluffy dumplings come together in a creamy broth for a satisfying dinner.
Ingredients
Chicken and Vegetables:
- 1.5 pounds boneless skinless chicken breasts
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas
Dumplings:
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Chicken and Vegetables: Place chicken breasts in the CrockPot. Add onion, garlic, carrots, celery, thyme, parsley, salt, pepper, and bay leaf. Pour in chicken broth and spoon the cream of chicken soup on top. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Shred the Chicken and Add Dumplings: Remove the bay leaf and shred the chicken in the pot using two forks. Stir in the frozen peas. Cut biscuit dough into small pieces, toss with flour, and add them to the CrockPot. Cover and cook on high for an additional 1 hour, or until dumplings are fluffy and cooked through. Stir gently before serving.
Notes
- You can use homemade biscuit dough or puff pastry as alternatives.
- For added richness, stir in a splash of heavy cream or a pat of butter at the end.
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