If you’re craving pure comfort in a bowl, CrockPot Chicken and Dumplings is the answer! This recipe brings together juicy chicken, tender biscuits, and a lush, savory broth, all made effortlessly with your slow cooker. The best part? No fussing over dough or stirring over a hot stove—instead, you’ll come home to a classic dish that feels like a hug on a chilly night. Whether you’re serving family or treating yourself, this is one meal that always brings smiles to the table.

CrockPot Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple, pantry-friendly ingredients stand between you and the dreamiest CrockPot Chicken and Dumplings. Each one brings something special to the dish, making every spoonful hearty, flavorful, and satisfying.

Chicken (1 ½ pounds, boneless skinless breasts or thighs): Chicken is the heart of the stew, giving it plenty of lean protein and flavor; thighs will be extra juicy, while breasts are a bit lighter.
Yellow onion (1 medium, diced): Adds a mellow sweetness and wonderful aroma that forms the backbone of the broth.
Garlic (2 cloves, minced): Brings a layer of warmth and depth that’s subtle but absolutely essential.
Carrots (3 medium, sliced): For bursts of color and natural sweetness, plus a little nutritious crunch.
Celery (2 stalks, sliced): Lends an herbal, savory note that balances out the sweetness of the carrots.
Dried thyme (1 teaspoon): Infuses the stew with cozy herbal aroma—don’t skip it!
Poultry seasoning (1 teaspoon): A blend of classic herbs that really makes the chicken shine.
Salt (½ teaspoon): Seasons the whole dish while letting the other flavors pop.
Black pepper (¼ teaspoon): Adds a tiny bite and warmth to the broth.
Low-sodium chicken broth (2 cups): The flavorful foundation that keeps this dish lighter without sacrificing taste.
Cream of chicken soup (1 can, 10.5 oz): Gives you that irresistible creamy texture and rich body everyone loves in dumplings.
Frozen peas (1 cup): Offer little pops of sweetness and cheerful color right at the end.
Refrigerated biscuit dough (1 can, 16 oz, cut in pieces): The magic shortcut for dumplings—light, fluffy, and zero hassle.
Unsalted butter (2 tablespoons): Swirled in for velvety richness just before serving.
Chopped fresh parsley (for garnish, optional): A sprinkle of green for brightness and a fresh finish.

How to Make CrockPot Chicken and Dumplings

Step 1: Layer the Ingredients

Start by placing the chicken, onion, garlic, carrots, and celery directly into your CrockPot. Sprinkle the dried thyme, poultry seasoning, salt, and black pepper over the top, letting those aromatic flavors settle right onto the veggies and chicken. Pour in the chicken broth to create the base of your stew, then gently dollop the cream of chicken soup across the surface—no need to stir! This layering technique helps ensure the flavors slowly meld as everything cooks.

Step 2: Set and Slow Cook

Pop the lid on your CrockPot and cook on low for 6 to 7 hours, or on high if you’re in a bit more of a rush (3 to 4 hours). The goal is for the chicken to be melt-in-your-mouth tender and for your kitchen to start smelling absolutely irresistible. During this time, the veggies soften and the broth becomes beautifully savory.

Step 3: Shred the Chicken

When the chicken is cooked through and tender, lift it out onto a plate. Using two forks, shred the chicken into bite-sized pieces—it should fall apart easily! Then, slide that juicy chicken right back into the broth, stirring things up to mix in all that savory flavor.

Step 4: Add Peas and Butter

Now it’s time for a quick, colorful pick-me-up: toss the frozen peas into the CrockPot along with the unsalted butter. Stir them in, letting the peas gently warm up and the butter melt for added richness that brings everything together.

Step 5: Top with Biscuit Dumplings

Scatter the biscuit dough pieces over the surface of the stew, gently pressing them down so they nestle into the broth without being fully submerged. Cover the CrockPot again and cook on high for approximately 1 hour. The biscuit pieces will puff up into tender dumplings with slightly crisp tops and soft, pillowy centers—pure comfort!

Step 6: Finish and Garnish

Once the dumplings are cooked through and no longer doughy in the middle, your CrockPot Chicken and Dumplings is ready to dazzle! Scoop generous helpings into bowls and, if you like, add a sprinkling of fresh parsley for a burst of herbal brightness and color.

How to Serve CrockPot Chicken and Dumplings

Garnishes

Garnish your bowls of CrockPot Chicken and Dumplings with a flourish of chopped fresh parsley. Not only does this lend a pretty pop of green, but it also adds a welcome fresh note to the creamy, cozy stew. If you want an extra homey touch, try a light dusting of cracked black pepper right before serving.

Side Dishes

A crisp green salad is a classic partner—something simple with a light vinaigrette helps balance out the richness. For a down-home meal, serve this dish with a side of roasted vegetables or a slice of crusty bread to soak up every last bit of broth. Even a dish of applesauce or tangy pickles works well to contrast the comforting flavors.

Creative Ways to Present

Let your CrockPot Chicken and Dumplings be the star by serving it in wide, shallow bowls so everyone can admire those fluffy biscuit dumplings. For a fun, party-ready approach, ladle the stew into small mugs or ramekins for individual servings—perfect for gatherings or potlucks. Add a swirl of cream or a sprinkle of smoky paprika if you’re feeling extra fancy!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover CrockPot Chicken and Dumplings (lucky you!), let the dish cool to room temperature first. Transfer it into airtight containers and refrigerate for up to 3 days. The flavors meld even more overnight, making leftovers a real treat.

Freezing

This dish handles freezing quite well, though the dumplings may soften a bit upon thawing. For best results, freeze the stew without the biscuits, if possible, and add fresh dumplings when reheating. Otherwise, pack individual servings into freezer-safe containers and keep them for up to 2 months.

Reheating

To reheat CrockPot Chicken and Dumplings, microwave a serving for 1 to 2 minutes, stirring halfway through, or warm gently in a saucepan over low heat until steaming hot. If the stew seems too thick, just add a splash of extra broth or water to bring back that luscious consistency.

FAQs

Can I use leftover cooked chicken instead of raw?

Absolutely! Simply add your shredded, cooked chicken during the last hour of cooking, just before the biscuit dough goes in. This makes the recipe even faster and helps avoid overcooking the chicken.

Should I stir the dumplings during cooking?

No need to stir! Just gently press the biscuit pieces into the surface of the stew and let them cook covered. This ensures you get those signature fluffy, slightly golden dumplings with a tender center.

Can this recipe be made dairy free?

You sure can. Swap the cream of chicken soup for a dairy-free variety or make your own with plant-based milk. Use a dairy-free refrigerated biscuit dough and plant-based butter as needed for a satisfying, allergy-friendly version.

What vegetables can I add or substitute?

Feel free to get creative! Instead of (or in addition to) the carrots, peas, and celery, try parsnips, diced potatoes, green beans, or even corn. Just chop everything to a similar size for even cooking.

How do I know when the dumplings are fully cooked?

The dumplings should be nicely puffed, set on top and no longer doughy inside when you poke one with a fork or toothpick. This usually takes about an hour, but check toward the end of the cooking time to be sure.

Final Thoughts

If you’re looking to add more comfort and joy to your mealtime, don’t pass up the chance to try CrockPot Chicken and Dumplings. Whether it’s a family dinner or a cozy solo night, this dish never fails to impress—and I promise, you’ll want seconds!

CrockPot Chicken and Dumplings Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 8 hours
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty slow cooker recipe for CrockPot Chicken and Dumplings. Tender chicken, vegetables, and fluffy biscuit dumplings in a creamy broth make this a delicious meal perfect for cozy nights.

Ingredients

Scale

Chicken and Vegetables:

1 ½ pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas

Dumplings:

1 can (16 oz) refrigerated biscuit dough, cut into small pieces
2 tablespoons unsalted butter
Chopped fresh parsley for garnish (optional)

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Instructions

Prepare the Chicken and Vegetables: Place chicken, onion, garlic, carrots, and celery in the CrockPot. Season with thyme, poultry seasoning, salt, and pepper. Pour in chicken broth and add cream of chicken soup. Cook on low for 6–7 hours or high for 3–4 hours.
Shred the Chicken: Remove chicken, shred it, and return it to the CrockPot. Stir in peas and butter.
Add Dumplings: Place biscuit dough pieces on top of the soup. Cook on high for 1 more hour until dumplings are cooked through.
Serve: Garnish with parsley before serving.

Notes

For a more from-scratch version, use homemade cream of chicken soup or make your own biscuit dough.
This recipe works well with leftover cooked chicken too—just reduce the cooking time accordingly.

Prep Time: 15 minutes
Cook Time: 7–8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American