Crockpot Chicken & Dumplings

Craving something cozy, hearty, and downright satisfying? This Crockpot Chicken & Dumplings recipe might just be your new go-to. Unlike most versions that come out bland or mushy, this one hits all the right notes—rich flavor, perfectly cooked chicken, tender vegetables, and fluffy, melt-in-your-mouth dumplings. The best part? It practically cooks itself in your slow cooker, so you can set it and forget it. Whether it’s a chilly weeknight or you’re feeding a hungry crowd, this dish delivers soul-soothing comfort in every spoonful.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Set-and-Forget Simplicity – No need to babysit a pot all day. Let your crockpot handle the magic.
• Uses Simple Pantry Staples – No fancy ingredients here—just everyday kitchen heroes.
• Family-Friendly Favorite – Even picky eaters ask for seconds.
• Deep, Savory Flavor – Thanks to layered seasoning and slow cooking.
• Comfort in Every Bite – Perfect for chilly nights, sick days, or when you just need a hug in a bowl.

This version shines with fresh herbs, a two-stage cooking method for max flavor, and smart tweaks that keep the dumplings light and pillowy—not soggy.

Ingredients Needed

Here’s everything you’ll need to make this soul-warming Crockpot Chicken & Dumplings. I’ve grouped them for ease and added notes where it helps:

For the Chicken Base:

• 1 1/4 lbs boneless, skinless chicken breasts (whole – no need to dice)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano (adds earthy depth)
• Kosher salt & freshly ground black pepper (to taste)

For the Creamy Sauce:

• 2 (10.5 oz) cans cream of chicken soup (for that creamy backbone)
• 2 cups low-sodium chicken broth (so you control the salt)
• 4 sprigs fresh thyme
• 1 bay leaf

Vegetables:

• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup frozen peas, thawed

For the Dumplings:

• 1 (16.3 oz) can refrigerated biscuits (cut into bite-sized pieces before adding)

How to Make Crockpot Chicken & Dumplings

This dish requires minimal effort, but following the steps properly ensures flavor and texture perfection.

Step 1: Build the Flavor Foundation

Scatter the chopped onion across the bottom of a large slow cooker. Place the chicken breasts on top. Season evenly with oregano, kosher salt, and cracked black pepper. This layer forms the aromatic base as everything cooks.

Step 2: Pour, Layer, and Slow Cook

In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture evenly over the chicken. Add in the fresh thyme sprigs and bay leaf.
Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.

Step 3: Shred Chicken, Add Veggies & Dumplings

Once cooked, carefully remove the thyme and bay leaf. Shred the chicken directly in the pot using two forks.
Stir in chopped carrots, celery, thawed peas, and minced garlic.
Cut or tear the biscuit dough into small, 1-inch pieces and gently stir into the pot. Make sure the biscuits are coated in the liquid—this prevents dry tops.

Step 4: Final Cook for Dumpling Perfection

Continue to cook on HIGH for about 2 more hours, stirring every 30 minutes. This helps the dumplings cook evenly and keeps anything from sticking.
You’ll know it’s done when the biscuits are fluffy and cooked through, and the vegetables are tender.
Pro Tip: Don’t lift the lid too often during cooking—every time you do, you lose heat and extend cook time.

Serving and Storage Tips

Serving Suggestions:

• Sprinkle with chopped parsley or thyme for a fresh pop.
• Serve with a side of crusty bread or over mashed potatoes if you’re extra hungry.
• Add a drizzle of hot sauce or cracked pepper for grown-up flair.

Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave or on the stovetop. Add a splash of broth if it’s too thick.
• Freezer Tip: Freeze in portions for up to 2 months. Let thaw in the fridge overnight before reheating.

Helpful Notes

• No Biscuits? Swap in homemade dumpling dough or even gnocchi in a pinch.
• Low-Sodium Hack: Always go with low-sodium broth and soups, so you can control the seasoning.
• Boost Flavor: A splash of heavy cream or milk at the end adds richness.
• Add Greens: Stir in baby spinach or kale at the last minute for added nutrients.

Conclusion

This Crockpot Chicken & Dumplings recipe is comfort food at its finest—easy, rich, and soul-satisfying. With tender chicken, hearty vegetables, and soft dumplings that soak up all that creamy broth, it’s no wonder this dish is a family favorite.

Tried this recipe? Let us know in the comments how it turned out and leave a star rating!

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What’s your favorite twist on chicken and dumplings? Share it below!

Looking for inspiration? Try our fan-favorite Homemade Chicken Enchiladas Recipe.

Frequently Asked Questions (FAQ)

Can I use frozen chicken?

It’s not recommended. For food safety, always start with thawed chicken when using a slow cooker.

How do I make this gluten-free?

Use gluten-free cream of chicken soup and a gluten-free biscuit dough substitute. The rest of the ingredients are naturally gluten-free.

Is this recipe freezer-friendly?

Absolutely. Just let it cool completely, then portion and freeze. Thaw overnight in the fridge and reheat as needed.

My dumplings are still raw in the middle. What went wrong?

They likely didn’t get enough time or weren’t stirred in well. Be sure to submerge biscuit pieces fully and stir gently every 30 minutes during the last 2 hours.

Can I make this on Low instead of High?

Yes! Cook on Low for 6–7 hours before adding biscuits, then finish for 2 hours more on High or until dumplings are fully cooked.