Crockpot Chicken and Dumplings Recipe

Crockpot Chicken and Dumplings is the ultimate comfort food made easy. This slow cooker version takes all the rich, creamy, hearty elements of the classic Southern dish and simplifies the process without sacrificing flavor. Tender chunks of chicken, aromatic vegetables, and fluffy biscuits come together in a savory, creamy broth that warms you from the inside out. Using store-bought biscuits for the dumplings keeps the preparation minimal, while the long, slow cook time allows all the ingredients to meld into a deeply satisfying stew.

Perfect for chilly evenings or busy days, this recipe requires only a few minutes of prep before letting the crockpot do all the work. It’s a hands-off way to make a family favorite that feels like it simmered all day on the stove. Whether you’re feeding a crowd or making enough for leftovers, Crockpot Chicken and Dumplings is a cozy, crowd-pleasing meal that’s always a hit.

Why You’ll Love This Recipe

1. Minimal prep

Everything goes into the slow cooker with little chopping or effort required.

2. Rich and creamy comfort food

Cream of chicken soup and broth create a velvety base with classic flavors.

3. Fluffy dumplings with no kneading

Refrigerated biscuits make it easy to add soft, doughy dumplings without extra work.

4. One-pot simplicity

Protein, vegetables, and carbs are all cooked together in one appliance.

5. Perfect for leftovers

This dish tastes even better the next day and reheats beautifully.

Ingredients

Onion, chopped
Boneless skinless chicken breasts
Dried oregano
Kosher salt
Freshly ground black pepper
Cream of chicken soup
Low-sodium chicken broth
Fresh thyme
Bay leaf
Celery, chopped
Carrots, peeled and chopped
Frozen peas, thawed
Garlic, minced
Refrigerated biscuits

Variations

Use chicken thighs

Substitute breasts with boneless, skinless thighs for a richer, more tender result.

Add more vegetables

Include mushrooms, green beans, or corn to increase the veggie content.

Make it spicy

Add red pepper flakes or a dash of hot sauce for a mild kick.

Use homemade dumplings

If preferred, swap canned biscuits for homemade biscuit dough or drop dumplings.

Make it dairy-free

Use a dairy-free cream soup substitute and biscuits for a lactose-friendly version.

How to Make the Recipe

Step 1

Add chopped onion, celery, carrots, garlic, chicken breasts, oregano, thyme sprigs, and bay leaf to the crockpot.

Step 2

Pour in cream of chicken soup and chicken broth. Stir to combine and season with salt and pepper.

Step 3

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.

Step 4

Remove the bay leaf and thyme sprigs. Shred the chicken with two forks directly in the crockpot.

Step 5

Stir in thawed peas and mix well.

Step 6

Cut refrigerated biscuits into quarters and place them evenly over the surface of the soup.

Step 7

Cover and cook on high for another 1 hour, or until the biscuits are fully cooked and fluffy.

Step 8

Gently stir the dumplings into the mixture before serving, or leave them on top if preferred.

Tips for Making the Recipe

Don’t overcook the biscuits

Add them only for the last hour to avoid them becoming mushy.

Use fresh herbs for better flavor

Thyme and bay leaf add depth to the broth; remove them before serving.

Stir gently after adding biscuits

Mix softly to avoid breaking them apart before they cook through.

Thicken if needed

If the broth is too thin, mix a small amount of flour or cornstarch with cold water and stir it in during the last 30 minutes.

Use a large crockpot

Ensure enough room for rising dumplings without overflowing.

How to Serve

Serve hot in deep bowls with a spoon and a sprinkle of chopped fresh parsley if desired. Pair with a side salad or roasted green beans for added freshness. Warm biscuits or crusty bread also make a great addition to soak up the flavorful broth.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in portioned containers for up to 3 months. Be aware that biscuits may change texture slightly upon thawing.

Reheating

Reheat on the stove over medium-low heat or in the microwave, stirring occasionally until heated through. Add a splash of broth or water if needed to loosen the consistency.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs add more flavor and stay tender during long cooking.

2. Can I use homemade dumplings?

Absolutely. Drop-style or rolled dumplings work well in place of canned biscuits.

3. Should I cook the biscuits separately?

No, they cook directly in the crockpot, absorbing flavor from the broth.

4. Can I add cream cheese or heavy cream?

Yes, for extra richness, stir in a little cream cheese or cream before adding the dumplings.

5. What if my dumplings aren’t cooking through?

Make sure the crockpot is on high heat and not overcrowded; cook until the center is no longer doughy.

6. Can I use frozen vegetables?

Yes, frozen mixed vegetables can be used instead of fresh, just add them in the last hour.

7. How do I prevent the soup from being too thick?

Adjust the liquid by adding a bit more chicken broth during cooking.

8. Do I need to sear the chicken first?

No, the chicken cooks fully in the crockpot without needing to be seared.

9. Can I make this on the stovetop?

Yes, use a large Dutch oven and follow the same steps, adjusting cook times.

10. How can I make this lower in sodium?

Use low-sodium broth and soup, and reduce the added salt.

Conclusion

Crockpot Chicken and Dumplings is a hearty, comforting classic made easier with the convenience of a slow cooker. Featuring tender chicken, hearty vegetables, and fluffy biscuit dumplings in a creamy, flavorful broth, this recipe brings all the warmth of a home-cooked meal with minimal effort. Whether you’re cooking for family, feeding a crowd, or meal prepping for the week, this dish is always a satisfying and simple solution that delivers big flavor with little work.

Print