Crockpot Chicken and Dumplings

Prep Time: 15 minutes
Cook Time: 6–7 hours (on LOW) or 3–4 hours (on HIGH)
Total Time: 6–7 hours
Servings: 6
Difficulty:  (Easy)
Cuisine: American Comfort Food
Course: Main Dish
Best For: Cozy family meals, busy weeknights, lazy Sundays

Introduction

There’s nothing quite like the smell of chicken and dumplings simmering all day in your kitchen — and with this Crockpot Chicken and Dumplings recipe, you get all the comfort without standing over the stove.

This dish combines tender shredded chicken, hearty vegetables, creamy broth, and fluffy biscuit-style dumplings, all slow-cooked to perfection. Whether you’re feeding a hungry family or just want something warm and easy at the end of a long day, this recipe hits the spot — every time.

And yes, we use a shortcut here: refrigerated biscuit dough for the dumplings. It saves time and still delivers that soft, doughy texture we all love.

Ingredients

For the Chicken Base:

• 1.5–2 lbs boneless, skinless chicken breasts or thighs

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary (optional)

• ½ teaspoon black pepper

• Salt to taste

• 2 (10.5 oz) cans cream of chicken soup

• 1½ cups low-sodium chicken broth

• ½ cup frozen peas (add at the end)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

For the Dumplings:

• 1 (16 oz) can refrigerated biscuit dough (like Pillsbury Grands, cut into quarters)
  or

• Optional homemade dumplings:

  • 1 cup all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup milk

  • 2 tablespoons butter, melted

Instructions

Step 1: Prep the Crockpot

1. Spray your crockpot insert lightly with nonstick spray.

2. Place chicken, onion, garlic, carrots, celery, and seasonings (thyme, rosemary, salt, and pepper) into the slow cooker.

Step 2: Add Soup and Broth

1. Pour in the cream of chicken soup and chicken broth.

2. Stir gently to combine, spreading the soup over the chicken and vegetables (don’t worry about fully mixing — it will all come together while cooking).

Step 3: Slow Cook

• LOW: Cook on LOW for 6–7 hours, or

• HIGH: Cook on HIGH for 3–4 hours, until the chicken is tender and easy to shred.

Step 4: Shred the Chicken

1. Remove the chicken breasts/thighs and place on a plate.

2. Shred the chicken with two forks and return it to the crockpot.

3. Stir everything to combine.

Step 5: Add Dumplings

For Biscuit Dumplings:

1. Open the biscuit can and cut each biscuit into 4–6 small pieces.

2. Drop biscuit pieces into the soup and press gently to submerge them.

For Homemade Dumplings:

1. Mix flour, baking powder, salt, milk, and melted butter in a bowl to form a thick dough.

2. Drop spoonfuls (about 1 tablespoon each) of the dough directly into the hot soup.

Important:

• Once dumplings are added, cover and cook on HIGH for 1 to 1½ hours more.

• Do not lift the lid during this time — the steam is what cooks the dumplings and keeps them fluffy.

Step 6: Final Touches

1. Once the dumplings are cooked through (they’ll be puffed and no longer doughy inside), stir in the peas.

2. Taste and adjust seasoning with more salt and pepper if needed.

3. Sprinkle with chopped parsley before serving.

Serving Suggestions

Serve this hearty meal with:

• A side salad or sautéed greens

• Freshly cracked pepper and hot sauce (for extra flavor)

• Optional: a wedge of crusty bread or a soft dinner roll

Tips for Success

• Don’t overfill the crockpot after adding dumplings — ensure there’s room for them to expand.

• Add peas last to prevent them from turning mushy.

• You can swap in rotisserie chicken to shorten cook time — just add it in Step 4 and warm it through.

• Want it creamier? Add a splash of heavy cream or cream cheese before adding dumplings.

Nutrition (Per Serving, Approximate)

Note: Nutritional values will vary based on brands and biscuit dough used.Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Best to freeze before adding dumplings. Add fresh dumplings when reheating.

• Reheat: Microwave individual portions, or warm over low heat on the stove with a splash of broth or milk.