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This recipe is more than just a meal; it’s a warm hug from the past, a direct line to comfort.
My dad, didn’t cook often, but when he did, his crockpot chicken and dumplings were legendary.
Why This Recipe Just Works
It’s the ultimate set-it-and-forget-it comfort food, requiring minimal effort for a maximum payoff.
You just toss a handful of simple ingredients into the pot and let the slow cooker work its gentle magic.
Ingredients Needed for the Recipe
- Boneless, Skinless Chicken Breasts: The hearty, shreddable base of our stew.
- Sweet Onion & Garlic: These aromatics build a foundational layer of savory flavor.
- Cream of Chicken Soup: Creates a rich, creamy, and beautifully thickened broth.
- Chicken Broth: Thins the soup to the perfect, spoonable consistency.
- Poultry Seasoning, Dried Parsley, & Black Pepper: The simple but essential herb and spice blend.
- Refrigerated Biscuit Dough: Our brilliant shortcut for soft, fluffy drop dumplings.
How to make Crockpot Chicken and Dumplings?
Step 1- The Slow Cooker Foundation
Begin by placing your chicken breasts in the crockpot, then scatter the diced onion and minced garlic over the top.
In a separate bowl, whisk together the cream of chicken soup, chicken broth, and all of your seasonings until smooth.
Step 2- The Long, Slow Simmer
Pour that creamy mixture over the chicken, give everything a gentle stir to coat, and put the lid on.
Now, you just walk away, letting it cook on low for about 6 hours, or on high for 3.
Step 3- Shred the Chicken
Once the chicken is fall-apart tender, use two forks to shred it directly in the pot.
This step is oddly satisfying, and it instantly makes the stew feel heartier, more complete.
Step 4- Create the Dumplings
Open that can of biscuits, and press each one flat with your palms.
Using a pizza cutter or a sharp knife, slice the flattened biscuits into narrow, half-inch strips.
Step 5- The Final Dumpling Cook
Drop all of your biscuit strips into the bubbling stew, and give them a quick stir to submerge.
Cover the pot again and cook on high for one more hour, no peeking.
Step 6- Serve and Savor
After an hour, you’ll find soft, pillowy dumplings floating in a rich, savory broth.
Ladle it into big bowls, and maybe even serve it over a mound of mashed potatoes for the ultimate comfort meal.
Tips
- Flatten Those Biscuits: Don’t skip pressing the biscuit dough thin, as it puffs up significantly during cooking.
- Stick with Canned Soup: For this particular recipe, canned cream of chicken soup is more stable than a homemade substitute.
- Feel Free to Customize: You can easily swap the chicken breasts for thighs, or stir in some defrosted frozen peas and carrots at the end.
- Know Your Appliance: All slow cookers run a little differently, so your dumpling time might need a slight adjustment.
The Beautiful Simplicity of Drop Dumplings
This version uses “drop dumplings,” which are wonderfully rustic and require no rolling pin.
They steam right in the savory broth, soaking up all that incredible flavor while becoming incredibly light and fluffy.
What to Serve With Your Masterpiece
This dish is a complete meal in a bowl, truly, but a simple side can round it out perfectly.
A bright, crisp green salad with a tangy vinaigrette provides a lovely contrast to the rich stew.
Or, for a real treat, a side of buttered corn or green beans makes for a classic, comforting plate.
Crockpot Chicken and Dumplings Recipe
Description
Just a handful of ingredients in our easy Crockpot Chicken and Dumplings! Throw everything in the crockpot and when you come back you’ll have a big bowl of comfort food ready for you. We like lots of dumplings and this recipe doesn’t disappoint! Minimal prep, major home-cooked love vibes. A slow cooker full of love—and dumplings. That’s all you really need.
ingredients
Instructions
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Add all of the ingredients except for the biscuit dough to a 6-quart slow cooker and stir to combine.
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Cover and cook on high for 3 hours or low for 6–7 hours.
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When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
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Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir gently to combine.
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Cover and cook on high for 1 hour or until the dumplings are light, fluffy, and fully cooked.Some slow cookers take longer—adjust as needed.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
Serving Size 1 bowl
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 6g30%
- Cholesterol 75mg25%
- Sodium 1150mg48%
- Potassium 580mg17%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
- Calcium 6 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flatten The Biscuits: Roll or press canned biscuit dough thin—they puff up during cooking.
- Canned Soup Works Best: Homemade cream of chicken soup may break down during long slow cooking.
- Variations Welcome: Swap chicken breasts for thighs or add thawed frozen veggies like peas or carrots.
- Serve It Up: Great on its own or over mashed potatoes for extra comfort!
Frequently Asked Questions
Can I use homemade biscuits?
Yes! But keep in mind canned biscuits are designed for consistency and convenience in this recipe. Homemade may absorb more liquid or require longer cooking.
Can I prep this the night before?
Absolutely—add all ingredients (except biscuits) to the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker base and start cooking.