Crockpot Chicken and Dumplings

Save this recipe on:

Comfort food doesn’t get cozier than Crockpot Chicken and Dumplings. With tender chunks of chicken, fluffy biscuit-style dumplings, and a rich, creamy broth, this dish feels like a warm hug on a chilly day. Every spoonful delivers a perfect bite of slow-cooked goodness—soft carrots, green peas, and juicy shredded chicken blanketed in a savory, herb-infused sauce.

What makes this version extra special is the slow cooker method. It allows all the ingredients to blend and deepen in flavor without constant attention. The result? A melt-in-your-mouth stew topped with golden pillows of dumpling dough that cook to perfection in the last hour. Whether you’re serving it for a family dinner or meal prepping for the week, this hearty bowl of Crockpot Chicken and Dumplings promises satisfaction in every bite.

---

Ingredients for Crockpot Chicken and Dumplings

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup (optional, or use more chicken soup)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 1 cup frozen peas
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)
• 1/2 tsp poultry seasoning (optional)
• 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
• 2 tbsp chopped fresh parsley (for garnish)

---

Step 1: Prepare the Crockpot Base

Place the chicken breasts or thighs in the bottom of your slow cooker. Pour in the chicken broth, then add the cream of chicken soup and (if using) the cream of celery soup. Stir gently to combine the soups and broth, creating a creamy base that the chicken will slow-cook in.

Step 2: Add the Vegetables and Seasonings

Scatter the diced onions, sliced carrots, minced garlic, thyme, black pepper, salt, and poultry seasoning evenly over the chicken and broth mixture. There’s no need to stir—let the flavors meld naturally as they cook. Cover the crockpot with the lid.

Step 3: Slow Cook the Chicken

Set the crockpot to low for 6–7 hours or high for 3–4 hours. The chicken should be fully cooked and tender enough to shred easily with a fork.

Step 4: Shred the Chicken

Once the cooking time is up, use two forks to shred the chicken right in the crockpot. Stir the shredded chicken into the broth to ensure every bite is rich and flavorful.

Step 5: Add the Dumplings

Cut the refrigerated biscuit dough into small pieces—about 1-inch chunks. Drop them evenly across the surface of the hot mixture in the crockpot. Gently press them down so they’re partially submerged, but don’t stir them in completely.

Step 6: Cook the Dumplings

Cover the slow cooker again and cook on high for an additional 1 hour. The dumplings will puff up and cook through, absorbing some of the creamy broth. Avoid opening the lid during this time so the steam stays trapped and cooks the dumplings perfectly.

Step 7: Finish with Peas and Parsley

About 10 minutes before serving, stir in the frozen peas. They’ll cook quickly and add a pop of color and sweetness. Sprinkle with freshly chopped parsley just before serving for a fresh, herby finish.

---

Storage Instructions

Leftovers of Crockpot Chicken and Dumplings store beautifully, making them ideal for next-day lunches or meal prep. Once cooled, transfer any remaining portions into an airtight container.

• Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.
• Freezer: You can freeze this dish, although the texture of the dumplings may soften slightly upon thawing. Use a freezer-safe container and enjoy within 2–3 months. Thaw overnight in the refrigerator before reheating.

Estimated Nutrition

Note: These are approximate values per serving (based on 6 servings).

• Calories: 390
• Protein: 30g
• Carbohydrates: 32g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 980mg
• Fiber: 3g
• Sugar: 5g

Frequently Asked Questions

What kind of chicken works best for this recipe?

Both boneless skinless chicken breasts and thighs work well. Thighs tend to be more flavorful and tender, while breasts are leaner.

Can I use homemade biscuit dough?

Yes! You can make dumpling dough from scratch if you prefer. Just form small spoonfuls and add them as directed in the recipe.

Do I have to use cream of celery soup?

No, it’s optional. You can substitute with more cream of chicken soup or use cream of mushroom for a different twist.

Can I add other vegetables?

Absolutely. Try adding chopped green beans, corn, or celery—just keep the total veggie volume manageable so the dumplings have space to rise.

What if I don’t have poultry seasoning?

You can skip it or make a quick blend using sage, thyme, marjoram, and rosemary.

How can I make it more flavorful?

Try sautéing the onions and garlic first, or adding a splash of white wine or a teaspoon of Dijon mustard to the broth.

Why are my dumplings doughy in the center?

They may not be fully cooked. Be sure to cook them on high heat and avoid opening the lid while they steam.

Can I make this gluten-free?

Yes—use a gluten-free cream soup and biscuit dough, or make your own dumplings using gluten-free flour.

---

Print

Save this recipe on: