If you’re craving the ultimate comfort food that practically makes itself, you have to try this CrockPot Chicken and Dumplings Recipe. It’s a warm, hearty dish filled with tender chicken, creamy broth, vibrant vegetables, and fluffy, pillowy dumplings that soak up all the flavors. Perfect for cozy family dinners or meal prepping for the week, this recipe brings classic homestyle goodness with minimal effort – set it and forget it, then indulge in a bowl of pure comfort!
Ingredients You’ll Need
This CrockPot Chicken and Dumplings Recipe uses simple, everyday ingredients that come together beautifully to create a rich, flavorful dish. Each component plays an important role—from the savory soups that form the creamy base to the refrigerated biscuits that transform into light, tender dumplings.
- Yellow onion: Finely diced for subtle sweetness and depth of flavor.
- Cream of mushroom soup: Adds earthy creaminess that makes the broth velvety smooth.
- Cheddar cheese soup: Brings a hint of sharpness and richness for extra dimension.
- Dried thyme: Infuses the dish with a lovely herbal note perfect for chicken.
- Garlic powder: Enhances the savory profile without overpowering the flavors.
- Black pepper: Provides a gentle kick to balance the creaminess.
- Boneless skinless chicken thighs: The star protein, known for tenderness and juiciness.
- Chicken broth: Builds the flavorful base liquid for cooking and soaking the dumplings.
- Frozen mixed vegetables: Adds color, texture, and nutritional value, making the dish more wholesome.
- Refrigerated flaky biscuit rounds: The shortcut to tender, flaky dumplings that cook right in the crockpot.
How to Make CrockPot Chicken and Dumplings Recipe
Step 1: Layer the Base Ingredients
Start by spraying your 6-quart slow cooker with nonstick spray—this will make cleanup so much easier later. Add the finely diced yellow onion to the bottom to create a flavorful foundation, then spread the chicken thighs in an even layer on top. This layering helps the chicken cook evenly while infusing the broth with a lovely aroma.
Step 2: Prepare and Pour the Soup Mixture
In a medium bowl, whisk together the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. This combination creates the rich, creamy broth that gives the dish its comforting charm. Pour the mixture over the chicken, then add the chicken broth to provide the perfect cooking liquid for tenderizing the meat and simmering the veggies.
Step 3: Cook the Chicken and Vegetables
Set your crockpot to HIGH and cook for about 4 hours. This gentle simmer lets the chicken become wonderfully tender while melding all the savory flavors together. After 4 hours, stir in the thawed frozen mixed vegetables so they can soften and absorb the broth without turning mushy.
Step 4: Prepare the Dumplings
Lightly flour your workspace and gently roll out each biscuit into an oval about 1/4 inch thick. Cutting each oval into 6 even pieces ensures your dumplings are bite-sized and cook evenly. These ready-made biscuit rounds make it so easy to get fluffy dumplings without the fuss of making dough from scratch.
Step 5: Add Dumplings and Finish Cooking
Carefully arrange the biscuit pieces on top of the chicken and vegetable mixture in the crockpot. Cover and let cook for an additional 45-60 minutes, just until the dumplings are cooked through and wonderfully soft. This final step transforms the dish into the classic comfort food you know and love.
Step 6: Shred the Chicken and Combine
Using a slotted spoon, transfer the chicken to a serving platter and shred it with two forks. Return the shredded chicken to the slow cooker and gently stir everything together. This step helps the dumplings break up a little into the broth, thickening it and creating an irresistible, cozy texture throughout.
How to Serve CrockPot Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens the dish and adds a pop of color that makes it even more inviting. If you like, a light dusting of grated Parmesan or a few cracks of fresh black pepper on top can elevate the flavors beautifully.
Side Dishes
This dish is quite hearty on its own, but for extra crunch and freshness, serve it alongside a crisp green salad or steamed green beans. A crusty loaf of bread is another perfect companion to soak up any leftover broth.
Creative Ways to Present
For a fun twist, serve your CrockPot Chicken and Dumplings Recipe in individual bowls with a drizzle of hot sauce or a spoonful of tangy chutney on the side. You can also turn leftovers into pot pie filling—just top with pie crust and bake for a cozy, new meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making each bite even more comforting.
Freezing
You can freeze this dish, but for best results, freeze it before adding the biscuit dumplings, as they don’t freeze as well cooked. Store the chicken and vegetable broth mixture in a freezer-safe container for up to 3 months.
Reheating
Reheat thoroughly on the stovetop over low to medium heat, stirring often. If reheating frozen portions, thaw overnight in the fridge first for even warming. Add fresh biscuits or heat biscuit dough separately to retain that lovely fluffy texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs stay more tender and juicy during slow cooking. Chicken breasts tend to dry out more easily, so keep an eye on the cooking time to prevent overcooking.
Do I have to use soup cans or can I make homemade soup base?
Using canned soups is a convenient shortcut that adds great flavor, but you can absolutely make your own creamy mushroom and cheddar base from scratch if you prefer a fresher taste or need to avoid canned ingredients.
Can I add other vegetables?
Absolutely! Peas, carrots, corn, or green beans all work nicely. Just make sure they’re added at the appropriate time to avoid overcooking and losing texture.
Why do I need to roll out the biscuit dough?
Rolling out the biscuit dough and cutting it into smaller pieces helps the dumplings cook evenly and become light and flaky instead of dense or doughy.
Can I make this recipe in an instant pot?
Yes! Use the sauté function to cook the onions and brown the chicken slightly before adding the soups and broth, then cook on high pressure for about 15 minutes. Add veggies and dumplings last and use the slow cook function or sauté to finish.
Final Thoughts
I can’t recommend this CrockPot Chicken and Dumplings Recipe enough—it truly takes comfort food to the next level with such ease. Whether you’re new to slow cooking or a seasoned pro, it’s a surefire way to enjoy a warm, filling meal without the fuss. Grab your ingredients, fire up your crockpot, and get ready for some seriously delicious, homey goodness!
Print
CrockPot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Total Time: 5 hours
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting CrockPot Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy blend of cheddar and mushroom soups, enhanced with dried thyme and garlic powder, combined with mixed vegetables, and topped with flaky biscuit dumplings for a hearty and satisfying slow-cooked meal perfect for family dinners.
Ingredients
Main Ingredients
- 1 medium yellow onion, finely diced
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 (16 oz) bag frozen mixed vegetables, thawed
- 1 tube (10 oz) refrigerated flaky biscuit rounds
Soup & Seasonings
- 1 (10 oz) can cream of mushroom soup
- 1 (10 oz) can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Prepare Slow Cooker: Spray a 6-quart slow cooker with nonstick spray to prevent sticking. Add the finely diced onion to the bottom, then evenly layer the chicken pieces over the onions.
- Mix Soups and Seasonings: In a medium bowl, combine the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Pour this mixture over the chicken in the slow cooker, then add the chicken broth.
- Initial Cooking: Cover and cook on HIGH for 4 hours, allowing the chicken to become tender and the flavors to meld together.
- Add Vegetables: Stir in the thawed frozen mixed vegetables carefully to evenly distribute them through the mixture.
- Prepare Dumplings: Lightly flour a surface and gently roll out each biscuit round into an oval about 1/4 inch thick. Cut each oval into 6 even pieces, creating small dumpling portions.
- Add Dumplings and Continue Cooking: Arrange the biscuit pieces on top of the chicken and vegetables in the slow cooker. Cover and cook for an additional 45-60 minutes until the dumplings are fully cooked through and fluffy.
- Shred Chicken and Combine: Use a slotted spoon to transfer the chicken pieces to a platter. Shred the chicken using two forks and return it to the slow cooker. Gently stir the mixture so some dumplings break up, thickening the broth and blending all ingredients.
- Serve: Ladle the chicken and dumplings into bowls and serve warm. Garnish with chopped parsley if desired for a fresh finishing touch.
Notes
- Use boneless skinless chicken thighs for a more tender and flavorful result compared to chicken breasts.
- Thaw the mixed vegetables beforehand for even cooking and better texture.
- Rolling the biscuit dough thinner and cutting into smaller pieces ensures dumplings cook thoroughly during the allotted time.
- If you prefer thicker gravy, gently mash some dumplings into the broth to release starch and thicken the sauce.
- To add extra flavor, garnish with fresh parsley or a sprinkle of black pepper just before serving.
