Crock Pot Chicken and Dumplings

WANT TO SAVE THIS RECIPE?

There’s nothing quite as comforting as a bowl of Crock Pot Chicken and Dumplings. This classic dish combines tender chicken, hearty vegetables, and fluffy dumplings in a rich, creamy broth. Perfect for busy weeknights or lazy weekends, this recipe is a lifesaver—just set it and forget it! With minimal prep and maximum flavor, it’s a crowd-pleaser that will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Easy Prep: Just layer, set, and forget!
• Comforting: Warm, creamy, and full of flavor.
• Versatile: Customize with your favorite veggies or spices.
• Family-Friendly: A hit with kids and adults alike.
• Perfect for Meal Prep: Makes great leftovers for lunch or dinner.

Ingredients Breakdown:

• Chicken Breasts: The main protein, becoming tender and easy to shred after slow cooking.
• Butter: Adds richness and enhances flavor.
• Onion & Garlic: Build a savory flavor base.
• Carrots & Celery: Provide a classic, hearty texture and a pop of sweetness.
• Chicken Broth: Forms the flavorful base of the soup.
• Cream of Chicken Soup: Thickens the broth and adds extra creaminess.
• Poultry Seasoning: A blend of herbs that complements the chicken and gives a classic homestyle flavor.
• Salt & Pepper: Essential seasonings for balance.
• Refrigerated Biscuit Dough: Acts as the dumplings, cooking right in the broth for a soft, pillowy texture.

Tips and Tricks

• Homemade Dumplings: If you prefer homemade dumplings, use a simple dough made from flour, baking powder, milk, and butter.
• Extra Veggies: Add peas, green beans, or corn for more color and nutrition.
• Creamier Soup: Stir in a splash of heavy cream or half-and-half at the end for extra richness.
• Avoid Overcooking Dumplings: Check the dumplings after 45 minutes to prevent them from becoming too dense.

Variations and Customizations

• Gluten-Free: Use gluten-free biscuit dough and cream of chicken soup.
• Spicy Version: Add a pinch of cayenne pepper or diced jalapeños for heat.
• Herb Boost: Stir in fresh thyme, rosemary, or parsley for added flavor.
• Turkey Option: Substitute chicken with leftover turkey for a post-holiday twist.

Pairing Suggestions

• Bread: Serve with warm cornbread or crusty bread for dipping.
• Salad: Pair with a simple green salad or coleslaw for a fresh contrast.
• Wine: A light white wine like Chardonnay or Sauvignon Blanc complements the dish well.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portion-sized containers for up to 2 months. Thaw and reheat on the stovetop or microwave.

Popular Questions

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness.

2. Can I make this recipe on the stovetop?
Absolutely! Simmer the soup on the stovetop and add the biscuit dough during the last 15-20 minutes of cooking.

3. Can I use homemade broth?
Yes, homemade broth adds incredible flavor. Just ensure it’s well-seasoned.

4. How do I prevent the dumplings from becoming soggy?
Avoid over-stirring and ensure the dumplings are fully submerged in the liquid while cooking.

Crock Pot Chicken and Dumplings

---

• Author: easysweetmeal
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Crock Pot Chicken and Dumplings is a cozy classic made easy in a slow cooker. Tender chicken, hearty veggies, and fluffy biscuit dumplings simmer in a rich, creamy broth—perfect for chilly nights!

---

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts (lean and protein-packed)
• 2 tbsp butter (adds richness)
• 1 medium onion, chopped (for sweetness and depth)
• 2 cloves garlic, minced (for a savory kick)
• 1 cup carrots, sliced (adds color and nutrients)
• 1 cup celery, sliced (for crunch and flavor)
• 4 cups chicken broth (use low-sodium for better control of saltiness)
• 1 can (10.5 oz) cream of chicken soup (creamy base)
• 1 tsp poultry seasoning (classic flavor enhancer)
• Salt and pepper, to taste
• 1 can (16.3 oz) refrigerated biscuit dough (for fluffy dumplings)

---

Instructions

1. Layer the Ingredients:
   • Place the chicken breasts in the bottom of the crock pot.
   • Top with butter, chopped onion, minced garlic, sliced carrots, and celery.
2. Mix the Broth:
   • In a bowl, combine chicken broth, cream of chicken soup, poultry seasoning, salt, and pepper. Stir well.
   • Pour the mixture over the ingredients in the crock pot.
3. Cook:
   • Cover and cook on low for 6 hours or on high for 3 hours.
4. Shred the Chicken:
   • Remove the chicken from the crock pot and shred it using two forks.
   • Return the shredded chicken to the pot.
5. Add the Biscuits:
   • Cut the refrigerated biscuit dough into quarters.
   • Gently stir the biscuit pieces into the crock pot, submerging them in the liquid.
6. Finish Cooking:
   • Cover and cook on high for 1 more hour, or until the dumplings are fluffy and cooked through.
7. Serve:
   • Stir gently before serving to combine the dumplings with the broth.

Notes

• For a thicker broth, mix 1-2 tbsp of cornstarch with water and stir it into the soup during the last 30 minutes of cooking.
• If you prefer a lighter version, skip the cream of chicken soup and use extra broth with a splash of cream.

• Prep Time: 15 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Category: Soup
• Method: Slow Cooker
• Cuisine: Southern

WANT TO SAVE THIS RECIPE?