If you’re seeking the very definition of cozy comfort food, CrockPot Chicken and Dumplings is the one-pot wonder that brings warmth to the table with every spoonful. This classic Southern-inspired dish boasts tender, juicy chicken swimming in a creamy, savory broth—plus fluffy, biscuit-style dumplings cooked right on top. The best part? Thanks to the slow cooker, your kitchen fills with irresistible aromas while you simply wait. Whether you’re gathering with family on a chilly evening or looking for a deliciously simple weeknight meal, this CrockPot Chicken and Dumplings will quickly become a favorite in your regular rotation.

CrockPot Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this CrockPot Chicken and Dumplings recipe is all in the essentials—each ingredient plays a vital role in delivering that sought-after balance of savory, creamy, and hearty. These pantry staples work together for an irresistibly satisfying meal everyone will adore.

Boneless, skinless chicken breasts: Cook up tender and juicy, then shred easily to soak up every drop of rich broth.
Onion: Diced onion adds sweetness and savory depth to the soup base.
Garlic: Minced garlic gives a subtle but unmistakable fragrant kick.
Low-sodium chicken broth: Essential for a flavorful, not-too-salty simmering liquid.
Cream of chicken soup: Brings creamy texture and classic old-school comfort.
Frozen peas and carrots: Pops of color and sweetness that round out every bite.
Salt: Enhances all the other flavors without overpowering them.
Black pepper: Adds warmth and a gentle background spice.
Dried thyme: Gives an herby, slightly earthy note that pairs perfectly with chicken.
Poultry seasoning (optional): For an extra punch of herby, homey flavor if you’re feeling inspired.
Refrigerated biscuit dough: The secret shortcut for irresistibly fluffy dumplings—just chop and drop!
Chopped fresh parsley (optional): A final flourish of freshness and color when serving.

How to Make CrockPot Chicken and Dumplings

Step 1: Layer the Slow Cooker

Begin by placing the chicken breasts right at the bottom of your CrockPot. Layer the diced onion and minced garlic over the chicken, followed by pouring in the low-sodium chicken broth. Spoon in the cream of chicken soup for that creamy, irresistible base, and then toss in the peas and carrots. These veggies will add gorgeous color and sweetness as they cook. Sprinkle everything with salt, black pepper, dried thyme, and poultry seasoning if you’re using it. This is where the magic starts—give it all a gentle stir to combine those wonderful flavors.

Step 2: Slow Cook to Tender Perfection

Cover your CrockPot and set it to cook on low for 6–7 hours, or on high for 3–4 hours if you’re looking for a speedier supper. Your kitchen will soon smell amazing! The chicken will slowly become fall-apart tender, and all the flavors will meld into a savory, creamy soup that’s impossible to resist.

Step 3: Shred the Chicken

Once the chicken is fully cooked and tender, use two forks to shred it directly in the slow cooker. The juices from the chicken and the soup base blend together now, making every bite full of hearty, savory goodness. No need for a separate bowl—just pull the forks apart until the pieces are bite-sized and evenly distributed throughout the broth.

Step 4: Add and Cook the Dumplings

It’s time for the best part: the dumplings! Cut your refrigerated biscuit dough into small pieces (about 1-inch each) so they cook evenly into the perfect, tender morsels. Gently stir them into the bubbling soup, making sure to submerge them. Cover and crank the CrockPot to high if it isn’t already, then cook for another 1–2 hours. The dumplings puff up, steam, and soak up the savory broth as they cook—perfection achieved!

Step 5: Serve with Flair

Once the biscuit dumplings are fluffy and cooked all the way through, your CrockPot Chicken and Dumplings is done! Ladle into bowls while hot and garnish with a sprinkle of chopped fresh parsley for a fresh, vibrant finishing touch. Each bowl is creamy, colorful, and packed with pure comfort.

How to Serve CrockPot Chicken and Dumplings

Garnishes

A simple sprinkle of freshly chopped parsley over a steaming bowl of CrockPot Chicken and Dumplings makes each serving look extra inviting. For even more depth, a dash of cracked black pepper or a light shower of grated Parmesan is delicious too. If you have it on hand, a drizzle of heavy cream just before serving gives luxurious richness that’s hard to beat.

Side Dishes

This dish is so hearty it can truly stand alone, but it’s also wonderful with a crisp green salad tossed in tangy vinaigrette or a platter of roasted green beans on the side. If you want even more comfort, serve with extra warm biscuits or some crusty bread for sopping up every last bit of creamy broth.

Creative Ways to Present

Put a twist on your CrockPot Chicken and Dumplings by serving it in individual ramekins for a dinner-party feel, or inside hollowed sourdough bread bowls for a playful, rustic touch. For a family-style spread, ladle it into a large serving dish with a side of extra parsley and a bowl of hot sauce so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Let your CrockPot Chicken and Dumplings cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 3 days—the dumplings will stay soft, and the flavors get even better as they mingle together.

Freezing

If you want to freeze, know that the texture of the dumplings can become a bit softer after thawing, but the flavor will be just as heartwarming. Freeze in freezer-safe containers for up to 2 months. Let thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply transfer your CrockPot Chicken and Dumplings to a saucepan and heat gently over medium, stirring occasionally. You might want to add a splash of chicken broth to loosen things up. Alternatively, microwave individual servings in a microwave-safe bowl, covered, stirring halfway through for even heat.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add even more flavor and stay juicy during long cooking times. Just use the same amount by weight and proceed as directed—the texture will be lovely and rich.

What biscuit dough works best for dumplings?

Refrigerated canned biscuit dough is a super convenient and reliable option, but feel free to use homemade biscuit dough if you enjoy baking from scratch! Either way, you’ll get fluffy, delicious dumplings.

Can I make CrockPot Chicken and Dumplings gluten-free?

Yes! Swap in your favorite gluten-free cream of chicken soup and use gluten-free biscuit dough. There are many great ready-made options in most grocery stores these days.

How can I make this even creamier?

For extra creamy CrockPot Chicken and Dumplings, add a splash of heavy cream or half-and-half during the last 30 minutes of cooking. You can also stir in a handful of shredded cheese just before serving for a decadent finish.

Is this recipe freezer-friendly?

Yes, you can freeze CrockPot Chicken and Dumplings; just keep in mind the dumplings may soften slightly upon thawing. Freeze in individual portions for easy reheating and cozy lunches later on.

Final Thoughts

If you haven’t treated yourself to a pot of CrockPot Chicken and Dumplings lately, this is the perfect excuse! It’s hearty, simple, and guaranteed to bring a little extra comfort to your day. Give it a go—I just know it’ll become a regular request at your table.

CrockPot Chicken and Dumplings Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 8 hours
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm and comforting, this CrockPot Chicken and Dumplings recipe is a hearty and satisfying meal perfect for cozy nights in. Tender chicken, flavorful veggies, and fluffy biscuit dumplings come together in a deliciously creamy broth.

Ingredients

Scale

Chicken and Broth:

1 1/2 pounds boneless, skinless chicken breasts
1 small onion, diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning (optional)

Dumplings:

1 can (16 oz) refrigerated biscuit dough

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Prepare the Chicken: Place chicken breasts in the CrockPot and add onion, garlic, chicken broth, cream of chicken soup, peas and carrots, salt, pepper, thyme, and poultry seasoning. Stir to combine.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender. Shred chicken and add biscuit dough pieces to the soup.
Finish: Cook on high for 1–2 more hours until dumplings are cooked through. Serve warm garnished with parsley.