If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, then this Crockpot Chicken and Dumplings Recipe is going to be your new best friend in the kitchen. With tender chunks of chicken, delicate biscuit dumplings, and a creamy broth infused with fresh herbs and veggies, this dish combines simplicity and soulfulness effortlessly. It’s perfect for busy days when you want dinner ready and waiting, filling your home with irresistible aromas and ending in smiles all around the table.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, coming together to create a dish that’s rich in flavor, texture, and color. The combination of fresh vegetables, fragrant seasonings, and creamy broth ensures every bite is pure comfort.
- 1 1/2 pounds boneless, skinless chicken breasts: The lean protein base that turns tender and juicy with slow cooking.
- 1 small onion, diced: Adds foundational savory flavor and sweetness.
- 2 cloves garlic, minced: A punch of warmth and aroma that elevates the whole dish.
- 3 medium carrots, sliced: For sweetness, color, and a little natural crunch.
- 2 celery stalks, sliced: Brings mild bitterness and freshness to balance the creamy texture.
- 1 teaspoon dried thyme: An earthy herb that deepens the flavor profile.
- 1/2 teaspoon dried parsley: Adds subtle brightness.
- 1/2 teaspoon salt: Enhances every ingredient’s natural taste.
- 1/2 teaspoon black pepper: For gentle heat and depth.
- 1/4 teaspoon poultry seasoning: Classic blend to complement chicken perfectly.
- 2 (10.5-ounce) cans cream of chicken soup: The creamy base that creates the luscious broth.
- 3 cups low-sodium chicken broth: Keeps the soup light yet flavorful without overwhelming saltiness.
- 1 cup frozen peas: Adds a pop of sweetness and lovely green color.
- 1 (16-ounce) can refrigerated biscuit dough: The secret to the irresistible dumplings that soak up all the goodness.
- 2 tablespoons fresh parsley (optional, for garnish): A fresh herb touch to brighten the finished dish.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Gather and Prep Your Ingredients
Start by laying down the foundation of this cozy dish. Place the chicken breasts at the bottom of your slow cooker, then pile on the diced onion, minced garlic, sliced carrots, and celery. Sprinkle in the dried thyme, parsley, salt, pepper, and poultry seasoning to ensure every layer has flavor.
Step 2: Add the Creamy Soup and Broth
Pour in the cream of chicken soup right over the veggies and chicken, then add the low-sodium chicken broth. This mixture is what makes your broth creamy and comforting – the perfect warm hug on a cold evening.
Step 3: Slow Cook Until Tender
Cover the crockpot and set it on low for 6 to 7 hours or high for 3 to 4 hours. This slow cooking allows the chicken to become fall-apart tender and infuses the soup with layers of rich flavor. Resist the urge to peek too often—patience here pays off beautifully.
Step 4: Shred the Chicken and Add Peas
When the cooking time is up, remove the chicken and shred it with two forks. Toss the shredded chicken back into the crockpot along with the frozen peas, stirring gently to combine. The peas add a little sweetness and a fresh pop of color that brightens each spoonful.
Step 5: Add the Dumplings
Cut the refrigerated biscuit dough into 4 to 6 small pieces each. Drop these evenly over the crockpot’s surface, pressing them slightly so they’re mostly covered by the broth mixture. Cover again and cook on high for 1 to 1 1/2 hours until the dumplings are fully cooked, puffy, and tender.
Step 6: Final Stir and Garnish
Give your Crockpot Chicken and Dumplings Recipe a gentle stir, being careful not to break up the fluffy dumplings too much. Top with a sprinkle of fresh parsley if using—it adds a perfect hint of freshness and color before serving.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh parsley is the classic finish that adds not just color but also a bright herbal note. If you’re feeling indulgent, a drizzle of heavy cream swirled in just before serving lifts the dish to ultra-creamy levels that will wow everyone at the table.
Side Dishes
This dish is rich and filling, so simple sides work best. A crisp green salad or steamed broccoli makes for a refreshing contrast. You can also serve crusty bread to soak up any extra broth, making the meal feel like a warm and complete experience.
Creative Ways to Present
For a fun twist, serve the chicken and dumplings in hollowed-out bread bowls for a rustic vibe. You can also garnish with crispy fried onions or shredded cheddar for added texture and flavor magic. Whether plated in a bowl or served family-style straight from the crockpot, this dish steals the spotlight every time.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Crockpot Chicken and Dumplings Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making your next meal just as comforting and delicious.
Freezing
You can freeze this dish, but keep in mind the dumplings might change texture slightly on thawing. For best results, freeze the stew and chicken portion in a separate container and add freshly prepared dumplings when you’re ready to reheat and serve.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally to warm evenly. If the broth has thickened too much, add a splash of chicken broth or cream to bring it back to that perfect creamy consistency.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken cuts down on cooking time significantly. Just add the shredded chicken during the last hour of cooking to warm through and mix in the peas and dumplings as usual.
What if I don’t have refrigerated biscuit dough? Can I make my own dumplings?
You can definitely make homemade biscuit dough or use store-bought biscuit mix. Cut the dough into small pieces and follow the same cooking instructions. Fresh dumplings add a nice homemade touch if you have the time.
Can I add other vegetables to this recipe?
Yes! Feel free to toss in mushrooms, green beans, or even corn to customize your Crockpot Chicken and Dumplings Recipe. Just remember to slice vegetables thinly to ensure they cook through during the slow cooking process.
Is this recipe suitable for freeze and reheat meal prep?
It is, but for the best texture, freeze the base stew separately from the dumplings. Freshly cooked dumplings on the day of eating will always taste best and give you that perfect fluffy bite.
How can I make this recipe dairy-free?
Substitute the cream of chicken soup for a dairy-free version or make a homemade roux with non-dairy milk. You can also skip the heavy cream garnish and use suitable dairy-free biscuits for the dumplings.
Final Thoughts
This Crockpot Chicken and Dumplings Recipe really is the ultimate cozy meal that’s both easy to make and impossible to resist. Perfect for busy weeknights or lazy weekends, it fills your home with warmth and your belly with comfort. Give it a try and watch it become a beloved comfort food staple in your own kitchen!
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7–8 hours
- Total Time: 8 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This classic Crockpot Chicken and Dumplings recipe offers a comforting, hearty meal featuring tender chicken and fluffy biscuit dumplings simmered in a creamy broth with vegetables. Perfect for an easy, satisfying dinner, this slow cooker dish combines the convenience of a one-pot meal with homestyle flavors.
Ingredients
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 (10.5-ounce) cans cream of chicken soup
- 3 cups low-sodium chicken broth
Vegetables and Seasonings
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 cup frozen peas
Dumplings and Garnish
- 1 (16-ounce) can refrigerated biscuit dough
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
- Prepare the Slow Cooker Base: Place the chicken breasts at the bottom of a 6-quart slow cooker, then add the diced onion, minced garlic, sliced carrots, sliced celery, dried thyme, dried parsley, salt, pepper, and poultry seasoning on top. Pour in the cream of chicken soup and chicken broth to create the stew base.
- Cook the Chicken and Vegetables: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender, and the vegetables have softened, developing the stew’s rich flavor.
- Shred the Chicken and Add Peas: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the crockpot and stir in the frozen peas to heat through.
- Add Biscuit Dumplings: Cut each biscuit into 4 to 6 small pieces. Evenly distribute these biscuit pieces over the stew mixture in the crockpot, gently pressing them so they are mostly submerged. Cover and cook on high for another 1 to 1.5 hours, allowing the biscuit pieces to cook through and become fluffy dumplings.
- Final Stir and Garnish: Give the mixture a gentle stir once or twice before serving to combine the dumplings evenly. Optionally, garnish with fresh parsley for a pop of color and added freshness.
Notes
- For extra richness, add a splash of heavy cream at the end of cooking before serving.
- You can substitute with rotisserie chicken to save time; just reduce the initial slow cook duration and add shredded chicken later.
- Cook times may vary depending on your slow cooker model and temperature settings.
