If you are craving a comforting and hearty meal that feels like a warm hug in a bowl, then look no further than this Crockpot Chicken and Dumplings Recipe. This dish perfectly blends tender chicken, luscious vegetables, and fluffy dumplings simmered together in a creamy, savory broth, making it an easy family favorite. The slow cooker does all the heavy lifting, so you can enjoy rich flavors and satisfying textures with minimal effort. Whether it’s a chilly evening or a special Sunday dinner, this recipe is just the kind of meal that makes everyone gather around the table with happy hearts and full plates.
Ingredients You’ll Need
Getting ready to make this Crockpot Chicken and Dumplings Recipe is a breeze because the ingredients are straightforward, wholesome, and come together to create a delightful harmony of taste, texture, and color. Each plays a vital role from the aromatic herbs that infuse the broth to the biscuits that turn into golden dumplings.
- 1 onion, chopped: Adds sweet, savory depth to the base of the stew and softens to melt into the sauce.
- 1¼ lb boneless skinless chicken breasts: The tender protein that shreds beautifully to soak up all the flavors.
- 1 teaspoon dried oregano: Brings a subtle earthiness that complements the chicken and vegetables.
- Kosher salt, to taste: Essential for seasoning and enhancing every ingredient’s natural flavor.
- Freshly ground black pepper, to taste: Adds a gentle heat and complexity.
- 2 (10.5 oz) cans cream of chicken soup: Creates the luscious, creamy base that makes this dish irresistibly comforting.
- 2 cups low-sodium chicken broth: Keeps the stew moist and flavorful without overpowering the other ingredients.
- 4 sprigs fresh thyme: Provide a fragrant, woodsy note that brightens the stew.
- 1 bay leaf: Infuses a subtle herbal aroma that’s classic in slow-cooked dishes.
- 2 stalks celery, chopped: Adds crunch and a fresh vegetal undertone.
- 2 large carrots, peeled and chopped: Sweet and tender, giving color and natural sweetness.
- 1 cup frozen peas, thawed: Bring pop of color and mild sweetness just before serving.
- 3 cloves garlic, minced: Adds a warm, aromatic punch to round out the flavors.
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces: The star of the show, transforming into soft, tender dumplings that soak up the broth.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Assemble the Ingredients in the Crockpot
Start by layering all the base ingredients in your crockpot: chopped onion, chicken breasts, dried oregano, kosher salt, black pepper, cream of chicken soup, chicken broth, fresh thyme sprigs, bay leaf, chopped celery, carrots, and minced garlic. Give everything a gentle stir to combine, letting the flavors mingle while you get your lid ready. This simple step is the foundation for all the goodness to come.
Step 2: Slow Cook Until Chicken is Tender
Cover your crockpot and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking process is what makes your chicken incredibly tender and juicy, allowing it to absorb all those rich, savory flavors from the broth and herbs. This long gentle cook is the magic behind that homey satisfaction.
Step 3: Shred the Chicken
Once the chicken is perfectly cooked, carefully remove the breasts from the crockpot and shred them using two forks. This step transforms the chicken into bite-sized, tender morsels that will evenly distribute throughout the stew, ensuring every spoonful feels indulgent and hearty. Return the shredded chicken to the crockpot, mixing it back in to soak up the delicious sauce.
Step 4: Add Peas and Dumplings
Stir in the thawed peas gently so they don’t lose their bright color or fresh flavor. Then evenly spread the biscuit pieces on top of the stew’s surface—the biscuits will puff up beautifully, creating soft, fluffy dumplings that rest on a bed of rich chicken and vegetable goodness. Cover and cook on high for another 1 to 1½ hours, allowing the dumplings to rise and cook through perfectly.
Step 5: Finish and Serve
Before serving, discard the bay leaf and thyme sprigs to avoid any bitter bites. Give everything a gentle stir to combine those golden dumplings with the creamy chicken stew beneath. Serve it up piping hot, and get ready to enjoy one of the most comforting meals you’ll ever make in your slow cooker.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves adds a lovely burst of green and freshness to each bowl, while a crack of black pepper on top enhances that warm, cozy flavor. A little grated sharp cheddar or a dab of sour cream on the side can also elevate the dish beautifully if you like a little extra richness.
Side Dishes
Because this Crockpot Chicken and Dumplings Recipe is quite filling on its own, you might want to pair it with something light and crisp, like a fresh garden salad or steamed green beans tossed in lemon and olive oil. If you want to keep things classic, buttery dinner rolls or crusty bread are perfect for soaking up any leftover sauce.
Creative Ways to Present
For a fun twist, try serving this dish in individual deep bowls garnished with extra herbs and a dusting of smoked paprika for mild smokiness. You can also ladle it over mashed potatoes for double comfort or serve it alongside roasted root vegetables for an extra boost of autumnal flavors and textures.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken and Dumplings Recipe keeps wonderfully in the refrigerator for up to 3 days. Be sure to store it in an airtight container to maintain the moisture of the dumplings and avoid drying out the creamy broth. When you reheat, do so gently to keep flavors intact.
Freezing
This dish freezes well if you want to save some for later comfort. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Keep in mind that dumplings can change texture slightly after freezing, but overall the stew remains delicious and convenient.
Reheating
Reheat leftovers slowly on the stovetop over medium-low heat, stirring frequently, until warmed through. You can also microwave individual servings in short intervals, stirring in between, to prevent the dumplings from becoming tough or the sauce from separating. Adding a splash of chicken broth can refresh the texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this Crockpot Chicken and Dumplings Recipe; they tend to be more forgiving and add extra richness due to slightly higher fat content. Just make sure they are boneless and skinless for easy shredding.
Do I have to use refrigerated biscuits for the dumplings?
Refrigerated biscuits make the dumpling step incredibly easy and reliably fluffy, but if you want a scratch-made option, you can use homemade biscuit dough or even drop biscuit dough from your favorite recipe. Just remember to adjust cooking time accordingly.
Can I make this recipe without cream of chicken soup?
If you prefer to avoid canned soup, you can substitute with a homemade roux-based cream sauce or use cream of mushroom soup for a slightly different flavor twist. Just ensure the creaminess stays intact for that signature velvety broth.
Is it possible to make this recipe vegetarian?
To make a vegetarian version, substitute the chicken with hearty vegetables like mushrooms or cauliflower, and use vegetable broth instead of chicken broth. Keep the dumplings and soup base creamy with a vegetarian-friendly cream soup or sauce.
What is the best way to thicken the broth if it’s too thin?
If your broth ends up a bit thinner than you’d like, mix a tablespoon of cornstarch with cold water and stir it into the crockpot in the last 30 minutes of cooking to gently thicken the sauce without compromising the texture of the dumplings.
Final Thoughts
This Crockpot Chicken and Dumplings Recipe is a true celebration of comfort food done right—easy to prepare, full of heartwarming flavors, and perfect for slow cooker lovers everywhere. I can’t wait for you to try it and make it a permanent part of your family’s dinner rotation. Once you experience those tender chicken bites nestled under fluffy dumplings in a creamy herbed sauce, you’ll know what pure comfort tastes like.
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 Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken and Dumplings recipe combines tender slow-cooked chicken with flavorful vegetables and fluffy biscuit dumplings. Perfect for an easy, hearty meal, it requires minimal hands-on time as the slow cooker does the work, resulting in a creamy, satisfying dish that’s great for family dinners.
Ingredients
Chicken and Broth Base
- 1 onion, chopped
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in Crockpot: Place the chopped onion, chicken breasts, dried oregano, kosher salt, freshly ground black pepper, two cans of cream of chicken soup, chicken broth, fresh thyme sprigs, bay leaf, chopped celery, chopped carrots, and minced garlic into the crockpot. Stir gently to combine all ingredients evenly.
- Cook: Cover the crockpot and cook on low heat for 6–7 hours or on high heat for 3–4 hours until the chicken is tender and fully cooked through. This slow cooking allows flavors to meld beautifully.
- Shred Chicken: Remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken finely, then return the shredded chicken back into the crockpot and stir to combine.
- Add Dumplings: Stir in the thawed peas into the chicken mixture. Evenly place the cut biscuit pieces on top of the stew mixture inside the crockpot. Cover and cook on high for an additional 1 to 1.5 hours, or until the biscuit pieces have puffed up and are fully cooked, resembling dumplings.
- Finish and Serve: Carefully discard the bay leaf and fresh thyme sprigs from the crockpot. Stir the chicken and dumplings gently to combine and serve hot for a comforting meal.
Notes
- For thicker stew, you can reduce the chicken broth by half a cup.
- If you prefer, you can substitute the refrigerated biscuits with homemade biscuit dough cut into pieces.
- Use low-sodium broth to control the saltiness of the dish effectively.
- Adding frozen peas at the end preserves their bright color and freshness.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, consider using dairy-free cream of chicken soup and biscuits.
