Imagine coming home to a house filled with the irresistible aroma of slow-cooked chicken, savory veggies, and pillowy dumplings—all simmering together in one cozy pot. That’s the magic of this Crockpot Chicken and Dumplings Recipe. It’s pure comfort food brought to life with minimal effort but maximum flavor, delivering everything you love about a homemade classic with the convenience of your trusty slow cooker. Whether you’re feeding a hungry family or craving something soul-soothing on a chilly night, this dish promises to be your new go-to favorite.

Crockpot Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about ingredients. Each one is a simple staple, but together, they create the comforting heartiness and creamy perfection that defines this dish. They each help build the layers of flavor, the dreamy texture, and those beautiful homey colors. Don’t skip a thing—every element counts!

Chicken (1 1/2 pounds boneless, skinless chicken breasts or thighs): The protein-packed star of the show, tender and juicy after hours of slow cooking.
Onion (1 small, diced): Brings sweetness and subtle depth that melts seamlessly into the stew.
Carrots (2, sliced): For a pop of color and a hint of mellow sweetness in every bite.
Celery (2 stalks, chopped): Classic aromatics that contribute crunch and earthy flavor.
Garlic (3 cloves, minced): Adds savory, warming intensity you can taste in each spoonful.
Cream of Chicken Soup (1 can, 10.5 oz): The secret to a luscious, creamy broth without the fuss.
Chicken Broth (1 cup, low-sodium): Enhances the savory profile while letting you control the saltiness.
Dried Thyme (1 teaspoon): Infuses the stew with gentle herby flavors that feel like a warm hug.
Dried Parsley (1/2 teaspoon): Delivers a mild grassy note and lively color.
Black Pepper (1/2 teaspoon): Adds just the right amount of subtle heat to balance the creaminess.
Salt (1/2 teaspoon): Essential for highlighting every other savory detail.
Frozen Peas (1 cup): Last-minute veggies that stay vibrant and sweet, perfect for texture and color.
Refrigerated Biscuit Dough (1 can, 16.3 oz, 8 biscuits): Your shortcut to fluffy, pillowy dumplings—no rolling or kneading needed.
Butter (2 tablespoons, cut into small pieces): A finishing touch for glossy richness.
Fresh Parsley (for garnish): Sprinkled on top for a fresh lift and a bright touch of green.

How to Make Crockpot Chicken and Dumplings Recipe

Step 1: Load Up the Crockpot

Start by layering your chicken, onions, carrots, celery, and garlic right into your slow cooker. Next, spoon in the cream of chicken soup and pour over your chicken broth. Sprinkle in the thyme, parsley, black pepper, and salt. Give it a gentle stir to combine, making sure everything is nicely coated. This step sets up the savory, aromatic foundation for your Crockpot Chicken and Dumplings Recipe.

Step 2: Low and Slow Cooking

Pop the lid on your crockpot and set it to cook. If you’ve got the time, cook on low for 6 to 7 hours for ultimate tenderness. Short on time? Go high for 3 to 4 hours. Either way, the chicken will turn beautifully tender and soak up all those homey flavors, while the vegetables become meltingly soft. You’re building comfort, hour by hour!

Step 3: Shred and Reinvent

When your chicken is perfectly tender and ready to fall apart, fish it out with a slotted spoon and shred it up using two forks. Return the shredded chicken right back into the crockpot. Now’s the moment to stir in your frozen peas (which stay vibrant this way) and dot the top with small bits of butter for an extra shine and silkiness. It’s starting to look like a classic Crockpot Chicken and Dumplings Recipe now!

Step 4: Drop the Dumplings

Slice each biscuit from the refrigerated dough into bite-sized pieces. Carefully lay these dough dumplings over the hot mixture in an even, single layer. The biscuits will plump and steam while absorbing all those delicious flavors. Cover and crank the crockpot to high for 1 to 1.5 hours—the biscuits should be golden, puffed, and cooked through. Don’t peek too early, or you risk letting out all that lovely steam!

Step 5: The Final Stir and Serve

Once the dumplings are pillowy and the stew looks creamy and inviting, gently stir everything to blend just a bit. Sprinkle fresh parsley on top for a pop of color and a hint of freshness—now your hearty bowl of comfort is ready to go. Grab the biggest spoon you own for this blissful Crockpot Chicken and Dumplings Recipe moment!

How to Serve Crockpot Chicken and Dumplings Recipe

Garnishes

A flourish of chopped fresh parsley right before serving brings beautiful freshness and restaurant-style flair. For something a little different, try a crack of black pepper or a dusting of grated Parmesan. It’s those simple touches that elevate each bowl and make this Crockpot Chicken and Dumplings Recipe feel extra special.

Side Dishes

This stew is deeply satisfying on its own, but you can pair it with a crisp, tangy salad or a batch of roasted green beans for balance. A side of warm, crusty bread is always welcome—perfect for soaking up every silky, herby drop of that rich broth. Simple sides let the Crockpot Chicken and Dumplings Recipe shine as the main event!

Creative Ways to Present

Ladle your chicken and dumplings into wide, shallow bowls to show off those golden dumplings and vibrant veggies. For rustic charm, serve them in personal cast iron pots or mini Dutch ovens. Hosting a crowd? Set up a “comfort food bar” where everyone can add their favorite toppings—think extra herbs, shredded cheese, or a drizzle of hot sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers are a gift with this recipe! Store any cooled Crockpot Chicken and Dumplings Recipe in an airtight container in the refrigerator. It will keep happily for about three days. The flavors may deepen, and the dumplings will soak up more broth, becoming extra luscious.

Freezing

If you plan to freeze, do so before adding the biscuit dough—dumplings don’t always love freezing and thawing. Freeze the finished stew (minus the dumplings), and when you’re ready to serve, reheat and add fresh dough to finish the dish. Frozen portions will last for up to three months in a well-sealed container.

Reheating

Warm your Crockpot Chicken and Dumplings Recipe gently on the stove over medium heat, stirring occasionally until hot throughout. If the mixture thickens overnight, loosen it with a splash of broth or milk. If reheating in the microwave, cover and heat in intervals, stirring to ensure even warmth and preserve those fluffy dumplings.

FAQs

Can I use homemade dumpling dough instead of biscuit dough?

Absolutely! If you have a favorite homemade dough, feel free to use it in place of the canned biscuits. Drop spoonfuls over the bubbling soup and let them cook through in the same way. You’ll get a slightly different texture—just as delicious and even more “from-scratch.”

What type Main Course

Boneless, skinless chicken breasts make for easy shredding and a leaner stew, but thighs add extra juiciness and flavor. You can even use a mix if you like! Just ensure you trim any excess fat for a balanced, hearty Crockpot Chicken and Dumplings Recipe.

Can I make this Crockpot Chicken and Dumplings Recipe vegetarian?

Definitely! Substitute the chicken with a can of drained white beans or cubes of tofu, use cream of mushroom soup, and swap in vegetable broth. The flavors will still be rich, comforting, and beautifully creamy, just with a different twist.

How do I know when the dumplings are cooked through?

The dumplings should be puffed, golden, and dry to the touch on top. Their interiors should be soft but not doughy. To check, insert a toothpick into the middle of a dumpling—if it comes out mostly clean, you’re ready to serve.

Can I add extra vegetables?

Certainly! Feel free to mix in diced potatoes, mushrooms, corn, or even spinach in the final cooking stage. Just don’t overcrowd the pot, so everything cooks evenly and the dumplings have room to rise.

Final Thoughts

If you’re craving a fuss-free dinner that wraps you up like a blanket, you need to give this Crockpot Chicken and Dumplings Recipe a try. It’s easy, incredibly comforting, and guaranteed to bring smiles to the table. Don’t be surprised if it becomes a beloved staple in your kitchen, season after season!

Crockpot Chicken and Dumplings Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 7 hours 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Chicken and Dumplings recipe is the ultimate comfort food that’s easy to make and perfect for a cozy family dinner. Tender chicken, vegetables, and fluffy dumplings cooked in a creamy broth – it’s a hearty and delicious meal that will warm you up from the inside out.

Ingredients

Scale

For the Stew:

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 can (10.5 oz) cream of chicken soup
1 cup low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Dumplings:

1 cup frozen peas
1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
2 tablespoons butter, cut into small pieces
Fresh parsley, for garnish

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Instructions

Prepare the Stew: Place chicken, onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, parsley, pepper, and salt in the crockpot. Stir gently to combine.
Cook the Stew: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender. Shred the chicken, return it to the crockpot, and stir in frozen peas and butter.
Add Dumplings: Cut biscuit dough into small pieces, place on top of the stew, cover, and cook on high for 1–1.5 hours until the biscuits are cooked through.
Serve: Stir gently before serving, garnish with fresh parsley, and enjoy!

Notes

For a richer flavor, add a splash of heavy cream when returning the shredded chicken.
You can also use homemade dumpling dough or frozen dumplings if preferred.

Prep Time: 10 minutes
Cook Time: 7.5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American