There are few dishes that feel like a warm hug in a bowl, and classic chicken and dumplings is at the top of that list. This recipe for Crockpot Chicken and Dumplings takes all the soul-soothing comfort of the original and makes it incredibly easy. We’re talking tender, juicy chicken that practically shreds itself, swimming in a rich, creamy gravy with hearty vegetables, and topped with fluffy, never-soggy dumplings. This is truly the ultimate set-it-and-forget-it meal.
Using a slow cooker for this recipe means you can prep it in the morning and come home to a house that smells absolutely divine. It’s the perfect minimal-effort meal that delivers maximum flavor and comfort. This easy Crockpot Chicken and Dumplings is perfect for a chilly evening, a busy weeknight, or any time you need a delicious, fuss-free dinner that the whole family will request again and again.
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Why You’ll Love This Crockpot Chicken and Dumplings Recipe
- Set It and Forget It: With just 10 minutes of active prep time, the slow cooker does all the heavy lifting. This makes it an ideal dinner solution for days when you know you won’t have time to cook.
- Simple Ingredients: This recipe uses pantry staples like condensed soup and chicken broth, plus a clever shortcut for the dumplings. No need for a special trip to the grocery store to make this delicious Crockpot Chicken and Dumplings.
- Ultimate Comfort Food: It’s creamy, savory, and deeply satisfying—a true family favorite that tastes like it simmered on the stove all day.
- Perfectly Tender Chicken: Slow cooking is the best method for ensuring the chicken becomes incredibly moist and falls apart beautifully with minimal effort.
Ingredients for Crockpot Chicken and Dumplings
At the heart of this dish are simple, wholesome ingredients. The magic comes from how they meld together during the long, slow cook to create the signature flavor of Crockpot Chicken and Dumplings.
The Easiest Crockpot Chicken and Dumplings
Ingredients
- 1 large onion diced
- 10.5 ounces condensed cream of celery soup 1 can
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables or peas and carrots thawed
- 16.3 ounces refrigerated biscuits 1 can Buttermilk, Country, or Homestyle
Instructions
- Step 1. Add onion to 6 qt crock pot and top with chicken breasts.
- Step 2 . In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
- Step 3. Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
- Step 4. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
Notes
- Chicken: The recipe calls for boneless, skinless chicken breasts. They cook up beautifully tender and are easy to shred. But can you use chicken thighs? Absolutely! Boneless, skinless chicken thighs have a bit more fat, which adds extra flavor and moisture. If you love using thighs, check out our other recipe for Slow Cooker Chicken Thighs for more tips.
- Condensed Soup: A combination of cream of chicken and cream of celery soup creates an incredibly flavorful and velvety base for the gravy. It’s a classic shortcut that delivers consistent, delicious results every time.
- Broth & Seasoning: Reduced-sodium chicken broth thins the sauce to the perfect consistency, while poultry seasoning, fresh parsley, and black pepper add that classic, herby flavor profile that is essential for a great chicken stew.
- Vegetables: We use a simple mix of frozen peas and carrots for color, sweetness, and nutrition. Feel free to use your favorite frozen vegetable blend. A mix containing green beans and corn also works wonderfully. You can also add 1-2 stalks of chopped celery along with the onion for a deeper flavor base.
- Dumplings: The secret to effortless dumplings is a can of refrigerated biscuits! Buttermilk, Country, or Homestyle varieties all work wonderfully. Just roll them out, slice them into strips, and let them steam to perfection right on top of the stew.
How to Make Crockpot Chicken and Dumplings
This is a simple “dump and go” recipe. Just layer the ingredients in your slow cooker and let it work its magic. The process is straightforward, making this one of the easiest comfort food meals you can prepare.
One of the most common questions is whether raw chicken can be used directly in the slow cooker. Yes, it’s perfectly safe! The long, slow cooking time ensures the chicken cooks through completely to a safe internal temperature. It’s generally not recommended to use frozen chicken, however, as it can keep the dish in the unsafe temperature “danger zone” (40°F-140°F) for too long. For best and safest results, always start with thawed chicken when making Crockpot Chicken and Dumplings.
- Layer the Base: Start by adding the diced onion to the bottom of a 6-quart slow cooker. Place the chicken breasts on top of the onions.
- Make the Sauce: In a separate bowl, whisk together the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper. Spread this mixture evenly over the chicken.
- Add Broth and Cook: Pour the chicken broth over everything, pop the lid on, and cook on HIGH for 5 hours.
- Add Dumplings and Veggies: About an hour before serving (after 4 hours of cooking time), it’s time for the final touches. Roll each biscuit out thin and flat, then cut it into 4 strips. Stir the thawed frozen vegetables into the slow cooker, then arrange the biscuit strips on top of the stew. Replace the lid as quickly as possible to trap the steam needed to cook the dumplings.
- Shred and Serve: After the dumplings have cooked for an hour, they should be fluffy and cooked through. Carefully remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Give everything a gentle stir—it’s okay if this breaks up the dumplings a bit, as it helps thicken the gravy. Let your Crockpot Chicken and Dumplings cook for another 10 minutes, then serve hot.
Tips for Perfect Dumplings in Your Crockpot
Worried about your dumplings getting soggy or dissolving? Follow these simple tips to ensure they come out light and fluffy every time you make Crockpot Chicken and Dumplings.
- Don’t Peek! Once you add the biscuits, resist the urge to lift the lid. The dumplings need the trapped steam to cook properly. Opening the lid lets the heat escape and can make them dense or gummy.
- Spread Them Out: Arrange the biscuit strips in a single layer as much as possible, trying not to let them overlap too much. This ensures they cook evenly.
- Give Them Enough Time: My biscuits are usually perfect after 60 minutes, but some slow cookers run hotter or cooler than others. You may need up to 90 minutes. They’re done when a toothpick inserted into the center of a dumpling comes out clean.
Customizing Your Crockpot Chicken and Dumplings
This dish is delicious as is, but you can easily customize it to suit your tastes.
- Add Extra Flavor: For a deeper, more aromatic flavor, try adding a bay leaf or a teaspoon of dried thyme along with the other seasonings. A half teaspoon of garlic powder or onion powder can also boost the savory notes. For an even richer base, sauté the onion in a tablespoon of butter in a skillet until soft before adding it to the crock pot.
- Make it Creamier: For an extra-rich finish, stir in a splash of heavy cream (about 1/4 cup) during the last 10 minutes of cooking.
- Thicken the Gravy: If your gravy is thinner than you’d like after cooking, you can easily thicken it. The best way is to make a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the slow cooker during the last 10-15 minutes of cooking.
What to Serve With Crockpot Chicken and Dumplings
Crockpot Chicken and Dumplings is a hearty, all-in-one meal, but a simple side dish can round it out perfectly. Consider serving it with a crisp green salad with a vinaigrette dressing to cut through the richness, or some simple steamed or roasted green beans or broccoli. For a truly classic pairing, serve with a side of skillet cornbread for soaking up every last bit of the delicious gravy.
Storing and Reheating Leftovers
Leftovers are fantastic the next day! Store them in an airtight container in the refrigerator for up to 3 days.
- To Reheat: You can microwave individual portions, or gently warm the dish in a pot on the stovetop over low heat. The sauce will thicken considerably when chilled, so you may need to add a splash of milk or chicken broth to loosen it as it reheats.
- To Freeze: You can freeze leftover Crockpot Chicken and Dumplings, though the texture of the dumplings may change slightly upon thawing. Let the dish cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ)
Can I make Crockpot Chicken and Dumplings with homemade dumplings?
Absolutely! If you prefer homemade drop dumplings, you can easily use them in place of the refrigerated biscuits. Prepare your favorite dumpling batter, then drop spoonfuls over the simmering stew during the last hour of cooking. Cover and cook without peeking for 45-60 minutes, or until the dumplings are cooked through.
My Crockpot Chicken and Dumplings turned out too thin. How do I fix it?
A thin sauce is an easy fix. The best method is to use a cornstarch slurry as described in the “Customizing” section above. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the slow cooker. Turn the heat to HIGH and let it cook for another 15-20 minutes with the lid on, which should thicken the gravy nicely.
Can I add potatoes to this recipe?
Yes, potatoes are a great addition for an even heartier meal. Add 1-2 peeled and diced potatoes (like Russet or Yukon Gold) at the very beginning with the onions and chicken. They will become perfectly tender during the long cooking time.
How can I prevent my Crockpot Chicken and Dumplings from being bland?
The key to a flavorful dish is seasoning. Be sure to use a good quality poultry seasoning and don’t be shy with the black pepper. Using a full-sodium chicken broth instead of reduced-sodium can also add more flavor. Finally, adding extra aromatics like garlic powder, onion powder, or a bay leaf at the start of cooking will build a deep, savory flavor base for your Crockpot Chicken and Dumplings.
More Comforting Recipes to Try
If you love the ease and flavor of this Crockpot Chicken and Dumplings recipe, you’ll definitely enjoy our other cozy, family-friendly meals. For another slow cooker classic, try this Crock Pot Chicken Pot Pie. If you’re in the mood for something with a little kick, this White Chicken Chili is a guaranteed winner. And for a cheesy, crowd-pleasing bake, you can’t go wrong with our Chicken Enchilada Casserole.
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