There’s nothing quite as comforting as a bowl of CrockPot Chicken and Dumplings, especially when you’re looking for a simple, hearty meal that tastes like a warm hug. This dish features tender chicken, pillowy bites of biscuit, and a creamy, flavorful stew packed with vegetables and aromatic herbs. What makes this recipe a frequent flyer at my family table is how effortlessly the slow cooker turns humble ingredients into a stick-to-your-ribs classic—with hardly any hands-on time. If you love dinners that evoke nostalgia, bring everyone together, and leave your kitchen smelling incredible, CrockPot Chicken and Dumplings is sure to be your new favorite.
Ingredients You’ll Need
The ingredients list for CrockPot Chicken and Dumplings is short and sweet—all essentials, nothing fussy. Each component adds its own special touch, from vibrant color to bold flavor, making this dish both beautiful and irresistibly delicious.
- Chicken breasts: Go for boneless, skinless to keep things easy and ensure the meat shreds effortlessly when cooked.
- Yellow onion: Adds a mellow sweetness that forms the flavor backbone of our stew.
- Garlic: Two cloves give just enough aromatic punch without overpowering the dish.
- Carrots: For classic color and subtle sweetness, they contrast beautifully with the creamy base.
- Celery: Brings a bit of crunch and that classic soup flavor, pairing perfectly with the other veggies.
- Dried thyme: A must for that earthy, herby background that makes comfort food sing.
- Dried parsley: For pops of green and a gentle grassy freshness.
- Salt and black pepper: Essential for seasoning every bite—taste and adjust as you go!
- Bay leaf: Just one leaf boosts the savory base to cozy new heights.
- Cream of chicken soup: Delivers richness and deep, savory flavor with zero hassle.
- Chicken broth: Use low-sodium so you’re in control of the seasoning.
- Frozen peas: Drop these in at the end for a pop of green and gentle sweetness.
- Heavy cream: Luxurious and creamy, it’s the secret to a velvety stew.
- Refrigerated biscuit dough: No-fuss dumplings that puff up perfectly in the slow cooker—Pillsbury Grands work great!
- Unsalted butter: Stir in just before serving for that final, glossy finish and extra depth of flavor.
How to Make CrockPot Chicken and Dumplings
Step 1: Layer Your Ingredients
Start this cozy adventure by laying the chicken breasts in the bottom of your CrockPot. Next, scatter in the chopped onion, garlic, carrots, and celery. It’s a colorful medley that really sets the stage for a hearty stew. Sprinkle over your dried thyme, parsley, salt, pepper, and toss in the bay leaf. These herbs infuse every bit of the chicken and vegetables with warmth and depth.
Step 2: Add Liquids and Combine
Pour the cream of chicken soup and chicken broth right on top. Give everything a gentle stir—not too much, just enough to mingle the goodness. The mixture will look a bit thin, but trust the process! As it cooks low and slow, it will thicken and meld, becoming the creamy soup base we all crave in CrockPot Chicken and Dumplings.
Step 3: Let the Slow Cooker Work Its Magic
Cover your CrockPot, set it to low for about 6 to 7 hours (or on high for 3 to 4 hours if you’re short on time), and then step away. Your biggest job now is waiting patiently as the kitchen fills with the irresistible scent of savory herbs and simmering chicken. By the end of this step, the chicken should be fall-apart tender and the vegetables nice and soft.
Step 4: Shred the Chicken and Add Creamy Goodness
Once everything is cooked, fish out the chicken breasts and shred them using two forks. It should come apart beautifully. Slide the shredded chicken back into the slow cooker and gently stir in the frozen peas and heavy cream. This is the moment that turns the stew rich and dreamy, while the peas add a final, fresh touch.
Step 5: Add the Dumplings
Next, open the can of refrigerated biscuit dough. Cut each biscuit into 1-inch pieces so you end up with adorable, doughy dumplings. Drop them evenly over the stew. Cover and cook on high for another 1 to 1.5 hours. The dumplings will puff up, soak in the flavor, and cook through until fluffy—not doughy.
Step 6: Finish with Butter and Serve
Just before you’re ready to serve, drop in the unsalted butter and stir to melt. This step adds a silky finish and that little something extra. Grab your ladle and scoop generous portions of CrockPot Chicken and Dumplings into bowls for a deeply satisfying meal.
How to Serve CrockPot Chicken and Dumplings
Garnishes
For a dose of freshness and color, shower your CrockPot Chicken and Dumplings with a sprinkle of fresh parsley or snipped chives. A grind of black pepper on top just before serving wakes up all the creamy flavors.
Side Dishes
This dish is famously hearty, but it loves simple companions. Serve alongside a crisp green salad, some steamed green beans, or lightly roasted Brussels sprouts to add crunch and contrast. A slice of crusty bread isn’t required, but no one will complain about a little extra vehicle for sopping up that luscious broth.
Creative Ways to Present
Try serving CrockPot Chicken and Dumplings in rustic bread bowls, individual ramekins for dinner parties, or even over mashed potatoes for the ultimate comfort mashup. Tiny kids? Dish it up in mugs for easy, cozy handling.
Make Ahead and Storage
Storing Leftovers
Stash any leftover CrockPot Chicken and Dumplings in an airtight container in the fridge for up to 3 days. The biscuits will soak in more flavor as they rest, making round two even better!
Freezing
While you can freeze this dish, the biscuits may soften quite a bit on thawing. For best results, freeze the stew portion (without biscuits), then add freshly cooked dumplings after reheating.
Reheating
Gently rewarm CrockPot Chicken and Dumplings on the stovetop over low heat or in the microwave. Stir often to prevent scorching, and add a splash of broth or cream to bring back its signature creamy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will make your CrockPot Chicken and Dumplings even richer thanks to their higher fat content, and they shred beautifully after slow cooking.
What can I use instead of canned biscuit dough?
Feel free to swap in homemade biscuit dough for a from-scratch vibe. Or, try drop dumplings with flour, baking powder, butter, and milk for an old-fashioned touch.
How do I prevent the dumplings from getting soggy?
Add the biscuit dough only after the chicken and veggies are fully cooked, and resist the urge to peek while they cook. The steam is key for fluffy, not soggy, dumplings!
Can I make CrockPot Chicken and Dumplings dairy-free?
Certainly! Use a dairy-free cream of chicken soup, swap in coconut cream or an unsweetened nut milk for the heavy cream, and choose a vegan butter. The flavors will still be warm and wonderful.
Is CrockPot Chicken and Dumplings gluten free?
This classic version uses biscuit dough, which contains wheat, but you can opt for gluten-free biscuits or make dumplings with your favorite gluten-free baking blend.
Final Thoughts
If you’re searching for a no-fuss meal that’s sure to please, CrockPot Chicken and Dumplings never disappoints. With cozy flavors and minimal prep, it’s the kind of recipe you’ll want to keep on regular rotation. Give it a try, gather your favorite people, and get ready to enjoy a bowlful of pure comfort!
