There's nothing quite as comforting as a bowl of warm, hearty Crockpot Chicken and Dumplings. Tender chicken, fluffy dumplings, and a creamy broth come together in this effortless, crowd-pleasing dish. Perfect for busy weeknights or lazy Sundays, this recipe is as cozy as your favorite blanket.
I first made this dish on a chilly evening when I was craving something filling but didn't want to spend hours in the kitchen. Now, it's my go-to recipe when I want to bring everyone to the table with smiles and satisfied appetites. Let's dive into what makes this dish so special.
Why You'll Love This Crockpot Chicken And Dumplings
Get ready to fall in love with the ultimate comfort food. Crockpot Chicken and Dumplings is the kind of recipe that warms you from the inside out.
First, it’s ridiculously easy to make. You toss everything into your slow cooker, let it work its magic, and come back to a meal that tastes like it’s been simmering on the stove all day.
This recipe is also incredibly versatile. Whether you prefer to use canned biscuits for quick dumplings or make your own from scratch, you can customize it to suit your taste and schedule.
Finally, it’s a true family favorite. Kids love the soft, pillowy dumplings, and adults appreciate the rich, savory broth. It’s guaranteed to become a staple in your home.
Let’s break down the ingredients that make this dish irresistible.
Ingredients Notes

The magic of Crockpot Chicken and Dumplings lies in its simple yet flavorful ingredients. Each one contributes to the hearty, comforting taste we all know and love.
Chicken breasts or thighs are the star of the dish. Both options work well, but chicken thighs tend to stay juicier and more flavorful after hours of slow cooking. If you have a mix of both, even better.
Chicken broth forms the base of the dish. Opt for low-sodium if you can, so you have more control over the salt level. A splash of cream or milk added later brings that luscious, velvety texture.
Vegetables like carrots and celery add subtle sweetness and a lovely texture to balance the creamy broth. Feel free to throw in some frozen peas during the last 30 minutes for a pop of color and freshness.
Canned biscuits are the ultimate shortcut for dumplings. Tear them into bite-sized pieces and toss them in during the last hour of cooking for soft, fluffy goodness. You can also use pre-made refrigerated dough or mix up a quick batch of homemade dumplings if you prefer.
If you have one, a 6-quart slow cooker is ideal for this recipe to ensure there’s enough room for the broth and dumplings to expand as they cook.
How To Make This Crockpot Chicken And Dumplings

Creating this soul-soothing dish is a breeze. Follow these simple steps, and you’ll have a steaming bowl of comfort in no time.
Start by placing your chicken breasts or thighs at the bottom of your slow cooker. Season them generously with salt, pepper, and a touch of garlic powder for extra flavor.
Next, add your chopped carrots, celery, and onion. These veggies create a flavorful base that complements the tender chicken perfectly.
Pour in the chicken broth, ensuring it covers the chicken and vegetables completely. If you like a creamier base, add a splash of heavy cream or milk now or stir it in later.
Cover your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Once the chicken is cooked through and tender, remove it from the slow cooker, shred it with two forks, and return it to the pot.
About an hour before serving, tear your canned biscuits into small pieces and drop them into the broth. Stir gently to submerge them, then cover and let them cook until they’re soft and fluffy.
Your Crockpot Chicken and Dumplings are ready when the dumplings are cooked through, and the broth is thickened. Serve hot and garnish with fresh parsley for an added burst of flavor.
Storage Options
If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some of the broth, so you might need to add a splash of chicken stock when reheating.
To reheat, warm the dish gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Unfortunately, this dish doesn’t freeze well due to the dumplings' texture changes. If you’re planning to freeze portions, remove the dumplings and freeze just the chicken and broth mixture. Add fresh dumplings when you’re ready to enjoy.
Variations and Substitutions
This recipe is wonderfully adaptable, so don’t be afraid to make it your own.
For a lighter version, use skinless chicken breasts and substitute half-and-half or evaporated milk for the heavy cream.
Add extra veggies like diced potatoes, green beans, or mushrooms for a heartier meal.
If you prefer a spicier kick, stir in a pinch of red pepper flakes or a dash of hot sauce to the broth.
For gluten-free dumplings, try using a gluten-free biscuit mix or make dumplings with almond or coconut flour.
No slow cooker? No problem! You can make this recipe on the stovetop in a Dutch oven. Simmer the ingredients over low heat, and cook the dumplings in the pot during the last 20 minutes.
Crockpot Chicken and Dumplings is the perfect blend of comfort, ease, and flavor. It’s a dish that brings people together, warms your soul, and makes any day feel just a little bit cozier. Give it a try, and don’t be surprised when your family asks for it again and again!
PrintCrockpot Chicken And Dumplings Recipe
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food! Perfectly tender chicken, creamy sauce, and soft dumplings make this a family favorite meal. Slow-cooked to perfection, it’s an easy and hearty dinner that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 7 hour
- Total Time: 7 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough, cut into pieces
Instructions
- Place chicken breasts, diced onion, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper into the crockpot.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Shred the chicken using two forks and return it to the crockpot.
- Add frozen peas and carrots and stir to combine.
- Place biscuit dough pieces on top of the mixture, cover, and cook on HIGH for an additional 1-2 hours until the biscuits are fluffy and cooked through.
- Serve warm and enjoy!
Notes
- For extra flavor, add fresh thyme or parsley.
- Make sure the biscuits are spaced out to cook evenly.
- You can use pre-cooked rotisserie chicken to save time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
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