crockpot chicken and dumplings

There’s a particular aroma that instantly makes a house feel like a home—the savory scent of chicken and herbs simmering away for hours. For me, that’s the smell of my crockpot chicken and dumplings. It takes me right back to chilly evenings, craving something deeply comforting. It’s a feeling of warmth that spreads from the inside out, much like another one of my favorite slow cooker meals, my Slow Cooker Mississippi Chicken. This dish isn’t just food; it’s a hug in a bowl.

Why This Dish is a Go-To in My Kitchen

What I adore most about this recipe is its “set it and forget it” nature. The prep time is just 15 minutes, which is a lifesaver on busy days. I can toss everything into the Crockpot in the morning, and by dinnertime, the chicken is fall-apart tender after 4.5 hours of slow cooking. The simple, wholesome ingredients like chicken, carrots, and celery meld into something so much greater than the sum of their parts. It delivers that all-day-simmered flavor with minimal effort.

A Closer Look at the Ingredients

I always use refrigerated buttermilk biscuits for the dumplings; they cook up fluffy and light every time. A splash of heavy cream at the end is my secret for an extra-rich, velvety sauce. It creates a creamy base for the chicken, similar to my classic chicken and rice.

Daniel

Creamy Crockpot Chicken and Dumplings

A classic comfort food made incredibly simple. Tender shredded chicken and soft, fluffy dumplings simmered in a rich, savory gravy right in your slow cooker.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 512

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Broth

• 2 lbs boneless, skinless chicken breasts or chicken thighs
• 1 cup yellow onion diced
• 1 cup carrots peeled and sliced
• 1 cup celery sliced
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup do not dilute
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp black pepper freshly ground
• 1/2 tsp salt or to taste

For the Dumplings and Thickener

• 1 can (16.3 oz) refrigerated buttermilk biscuits 8-count can
• 1/2 cup heavy cream or half-and-half
• 1/4 cup frozen peas optional
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• 6-quart Crockpot or Slow Cooker
• Mixing Bowl
• Whisk

Method

 

Combine Ingredients

1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot. Top with the diced onion, sliced carrots, and sliced celery.
2. In a medium bowl, whisk together the chicken broth, cream of chicken soup, dried thyme, garlic powder, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables in the crockpot.

Slow Cook the Chicken

1. Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
2. Once cooked, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken. Set aside.

Add Dumplings and Finish

1. Turn the crockpot to the HIGH setting if it isn't already. Stir the heavy cream and optional frozen peas into the broth in the slow cooker.
2. Open the can of biscuits and separate them. Cut each biscuit into four equal pieces (quarters).
3. Return the shredded chicken to the crockpot. Drop the biscuit pieces one by one on top of the stew, trying to keep them in a single layer and not submerged completely.
4. Place the lid back on the crockpot. Cook on HIGH for another 45-60 minutes, or until the dumplings are puffed up, firm, and cooked through. Do not lift the lid during this time, as the steam is needed to cook the dumplings properly.
5. Gently stir the finished chicken and dumplings. Serve hot, garnished with fresh parsley.

Notes

Lid Tip: It is very important not to lift the lid while the dumplings are cooking. This allows steam to build up, which is essential for fluffy, light dumplings.

Chicken Options: Boneless, skinless chicken thighs work wonderfully in this recipe and are less prone to drying out. You can use a mix of breasts and thighs.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften upon reheating.

How I Make Creamy Crockpot Chicken and Dumplings Step-by-Step

I start by placing the chicken, onion, carrots, and celery in the slow cooker. Then, I pour over the broth and condensed soup and sprinkle in the seasonings. The crockpot does all the work for hours. Once the chicken is tender, I shred it and stir it back in with the biscuit pieces, peas, and heavy cream. It creates a rich and creamy finish, just like in my chicken corn chowder, as it simmers until the dumplings are perfect.

My Top Tips for Success

• Don’t Peek! Keep the lid on to maintain the slow cooker’s temperature.
• Shred, Don’t Cube: Shredding the chicken ensures it soaks up all the creamy gravy.
• Cream Last: Stir in the heavy cream during the final 30 minutes to prevent curdling.

How I Serve and Store This Dish

I love to serve this dish piping hot in big, shallow bowls with a generous sprinkle of fresh parsley for a pop of color and freshness. Leftovers are fantastic! I store them in an airtight container in the refrigerator for up to three days. I find it’s best to reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce without making the dumplings tough.

Frequently Asked Questions

Faq 1

Can I use frozen chicken breasts in this recipe?

I recommend thawing chicken breasts before adding them to the slow cooker. This ensures they cook evenly and reach a safe internal temperature within the designated cooking time. Using frozen chicken can sometimes result in an uneven texture and prolong the cooking process.

Faq 2

Can I make homemade dumplings instead of using biscuits?

Absolutely! If you have a favorite recipe for drop dumplings, feel free to use it. Just prepare the dough and drop spoonfuls into the slow cooker during the last 30-45 minutes of cooking, ensuring the lid stays on tight to steam them through.

Faq 3

How can I thicken the stew if it seems too thin?

If you prefer a thicker gravy, you can make a slurry. Whisk together one tablespoon of cornstarch with two tablespoons of cold water, then slowly stir it into the crockpot during the last 15-20 minutes of cooking until it has thickened to your liking.

Faq 4

Is this recipe suitable for freezing?

While the chicken and gravy base freezes well, the biscuit dumplings can become a bit mushy upon reheating. For best results, I’d suggest freezing the stew before adding the dumplings and then adding fresh biscuit pieces when you reheat the dish.

Conclusion

This recipe holds a special place in my heart, and I hope it brings as much joy to your table as it does to mine. If you love this easy one-pot meal, I think you’ll also adore my Crockpot Chicken Pot Pie. I’d love to hear how it turns out!