If you’re craving something heartwarming and incredibly comforting, this Crockpot Chicken and Dumplings Recipe is about to become your new best friend in the kitchen. Imagine tender chicken simmered slowly with aromatic herbs and veggies, all topped with fluffy dumplings that soak up every bit of the delicious broth. It’s a classic dish made effortlessly simple thanks to the magic of the crockpot, perfect for cozy dinners that feel like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a starring role in creating that rich, hearty flavor and irresistible texture you expect from a homemade chicken and dumplings meal.
- Onion, chopped: Adds a subtle sweetness and depth to the base of your broth.
- 1¼ lb boneless skinless chicken breasts: Provides lean, tender protein that shreds beautifully.
- 1 teaspoon dried oregano: Brings warmth and earthiness to the dish.
- Kosher salt: Essential for seasoning and enhancing all the flavors.
- Freshly ground black pepper: Adds mild heat and complexity.
- 2 (10.5 oz) cans cream of chicken soup: Creates a creamy, velvety base for the stew.
- 2 cups low-sodium chicken broth: Keeps the dish from being too salty and provides the perfect amount of liquid.
- 4 sprigs fresh thyme: Infuses the stew with a fragrant, herbaceous note.
- 1 bay leaf: Adds a subtle background flavor that rounds out the profile.
- 2 stalks celery, chopped: Offers crunch and an aromatic freshness.
- 2 large carrots, peeled and chopped: Sweetness and vibrant color that brighten the dish.
- 1 cup frozen peas, thawed: Adds pops of sweetness and texture at the end.
- 3 cloves garlic, minced: Brings a punch of savory depth.
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces: The star dumplings that puff up and soak in all the lovely broth.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Assemble in the Crockpot
Start by layering your ingredients right into the crockpot. Combine the chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme sprigs, bay leaf, celery, carrots, and minced garlic. Give it a gentle stir just to bring everything together without breaking up the chicken pieces yet. This is your stew base, full of robust flavors waiting to mingle throughout the slow cooking process.
Step 2: Slow Cook the Chicken
Cover your crockpot and set it to low for 6 to 7 hours, or high for 3 to 4 hours. Patience here is key because this slow and steady cooking method ensures your chicken turns tender, juicy, and perfect for shredding. While the chicken simmers, the herbs and veggies release their flavors, taking your stew to the next level of deliciousness.
Step 3: Shred the Chicken
Once the chicken is cooked through and tender, remove the breasts carefully and shred them using two forks. Shredding the meat allows it to absorb more of the rich broth and gives you that classic chicken and dumplings texture. Return the shredded chicken to the crockpot and give everything a gentle mix, making sure the flavors continue to meld.
Step 4: Add Peas and Dumplings
Stir in the thawed peas for a touch of sweet freshness that complements the savory stew. Now it’s time for the fun part—the dumplings. Scatter the biscuit pieces in an even layer over the top of the crockpot mixture. Cover it back up and cook on high for another 1 to 1.5 hours, or until the biscuits are puffed up, golden, and cooked through. This final step transforms the dish into a hearty, satisfying meal.
Step 5: Finish and Serve
Before serving, remove and discard the bay leaf and thyme sprigs to avoid any bitter bits. Give everything a gentle stir to mix the dumplings into the stew slightly without breaking them apart. Serve hot and enjoy the comforting flavors of your homemade Crockpot Chicken and Dumplings Recipe with every spoonful.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh parsley or chives brightens the dish and adds a pop of color to your bowl. For a little extra indulgence, a dollop of sour cream or a drizzle of melted butter on top of the dumplings adds richness that pairs perfectly with the creamy stew.
Side Dishes
This recipe is a full meal all on its own, but if you’d like to round it out, consider a fresh green salad with a tangy vinaigrette to contrast the creaminess. Lightly steamed green beans or roasted Brussels sprouts are also lovely, adding texture and nutrients to your comforting spread.
Creative Ways to Present
For gatherings or cozy family dinners, serve this Crockpot Chicken and Dumplings Recipe in individual crockpot liners for easy portions. You can also ladle it into hollowed-out bread bowls to soak up all the lovely broth, turning it into an exquisite, rustic presentation sure to impress.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the flavors and moisture of both chicken and dumplings. When ready to eat, the broth might thicken but a quick stir and gentle reheating will bring it right back.
Freezing
Because of the biscuits, freezing this Crockpot Chicken and Dumplings Recipe isn’t ideal right after cooking since dumplings may lose their texture. Instead, freeze the shredded chicken and stew base separately before adding dumplings. Thaw thoroughly before reheating and add fresh biscuit dough or refrigerated biscuits when you’re ready to serve.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally to warm evenly. If the stew thickens too much, add a splash of chicken broth or water to loosen it back up to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more richness and stay tender after long cooking. Just ensure they’re boneless and skinless for easy shredding and adjust cooking time if needed as thighs may take a bit longer.
What kind of biscuits work best for the dumplings?
Refrigerated biscuits are best for this recipe because they cook evenly and puff up nicely. Avoid pre-baked or heavily seasoned biscuits as they might change the flavor balance of the dish.
Can I make this recipe vegetarian or vegan?
You can absolutely adapt it by substituting vegetable broth and using plant-based cream soup alternatives. For dumplings, vegan biscuit dough or homemade dumplings using plant-based ingredients work well, though the final flavor will be different but still delicious.
How thick should the stew be before adding the dumplings?
The stew should be moderately thick but still broth-like. The biscuits will absorb some liquid as they cook, so leave a good amount of liquid in the crockpot before adding them to ensure the dumplings puff up and cook properly.
Can I prepare this recipe on the stovetop instead?
Yes! Start by simmering the broth, chicken, and veggies on medium heat until the chicken is cooked and tender. Shred the chicken, add peas, and then drop biscuit pieces on top. Cover and cook on low heat until the dumplings are cooked through. It’s faster but requires more attention.
Final Thoughts
This Crockpot Chicken and Dumplings Recipe is the ultimate comfort food made effortlessly delicious. Whether you’re feeding a crowd or craving a cozy solo dinner, it delivers tender chicken, flavorful broth, and those wonderfully soft dumplings that make every bite special. I can’t wait for you to try it and enjoy this classic meal with all the ease and warmth of slow cooker magic.
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Crockpot Chicken and Dumplings recipe featuring tender shredded chicken, fresh vegetables, and flaky biscuit dumplings slow-cooked to perfection in a creamy broth.
Ingredients
Chicken and Broth
- 1¼ lb boneless skinless chicken breasts
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables and Seasonings
- 1 onion, chopped
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in crockpot: Place chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme, bay leaf, celery, carrots, and garlic into the crockpot. Stir gently to combine all ingredients.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through.
- Shred chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
- Add dumplings: Stir the thawed peas into the crockpot mixture. Evenly place the biscuit pieces on top of the mixture. Cover and cook on high for an additional 1 to 1.5 hours until the biscuit dumplings are puffed and cooked through.
- Finish and serve: Remove and discard the bay leaf and thyme sprigs. Gently stir the dish to combine the flavors and serve hot for a satisfying meal.
Notes
- Use low-sodium chicken broth to control the salt content of the dish.
- For best texture, cut biscuits into small but uniform pieces to ensure even dumpling cooking.
- If you prefer thicker broth, use less chicken broth or cook uncovered during the last hour to reduce liquid.
- Fresh thyme sprigs add herbal aroma but can be substituted with dried thyme (use less).
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
