There’s something downright magical about coming home to the comfort of CrockPot Chicken and Dumplings simmering away, filling your kitchen with cozy aromas and the promise of a hearty meal. This dish blends juicy chicken, sweet carrots, tender celery, and pillowy dumplings in a creamy, herb-infused broth that tastes like a warm hug. Whether you’re a slow cooker pro or just need a fuss-free recipe on a busy weeknight, this classic recipe is a total crowd-pleaser and a true taste of homemade goodness.
Ingredients You’ll Need
The beauty of CrockPot Chicken and Dumplings is in its simplicity—each ingredient has a vital role, creating layers of flavor and texture that make every bite memorable. Fresh veggies, aromatic herbs, a light creamy base, and that quick biscuit dough shortcut combine for a dish that’s as effortless as it is delicious.
- Chicken breasts: Boneless, skinless for no-fuss shredding and lots of lean protein to make the meal hearty.
- Onion: Diced for sweet, savory depth that melds into the broth perfectly.
- Carrots: Peeled and sliced—these add a subtle sweetness and beautiful color.
- Celery: Sliced up, bringing essential crunch and a touch of earthiness.
- Garlic: Minced to infuse the broth with robust, aromatic flavor.
- Chicken broth: Go for low-sodium so you control the saltiness while ensuring a rich, savory base.
- Dried thyme: Just a teaspoon is enough to give an herby warmth that’s classic in comfort soups.
- Dried parsley: Adds gentle color and a fresh, mild flavor twist at every spoonful.
- Salt and pepper: To taste—layered seasoning is key for deep flavors.
- Frozen peas: Stirred in at the end for pop, sweetness, and a pretty green touch.
- Heavy cream or half-and-half: Makes everything creamy and rich—sub with whole milk for a lighter option.
- Refrigerated biscuit dough or homemade biscuit dough: The easiest way to create tender, fluffy dumplings with no extra effort.
How to Make CrockPot Chicken and Dumplings
Step 1: Prep and Layer Your Ingredients
Start by arranging the chicken breasts at the base of your CrockPot. Then, add the diced onion, sliced carrots, celery, and minced garlic right on top. Sprinkle in the dried thyme, dried parsley, a generous pinch of salt, and a crack of fresh pepper. Pour over the chicken broth to cover everything—already, you’ll notice how colorful and inviting it looks!
Step 2: Slow Cook to Tender Perfection
Pop the lid on your slow cooker and set it to low for 6 hours or high for 3 to 4 hours. The chicken will become irresistibly fork-tender, while the veggies soften just enough to melt in your mouth yet hold their shape. Your kitchen will fill with an irresistible, homey aroma that calls everyone to the dinner table.
Step 3: Shred the Chicken and Enrich the Broth
Once the chicken is cooked, carefully remove it from the CrockPot and use two forks to shred it into bite-sized pieces—don’t forget to let it cool slightly first. Return the shredded chicken to the broth, then stir in the frozen peas and the heavy cream (or half-and-half). This is where the CrockPot Chicken and Dumplings really gets its signature creamy goodness and that classic pop of green!
Step 4: Add the Dumplings
Cut your biscuit dough into small, dumpling-sized pieces or strips—keep them rustic, there’s no need for perfection. Drop the dough pieces right into the bubbling crock. Cover and cook on high for another 30 to 40 minutes. The dough puffs up into fluffy dumplings, soaking up all those incredible flavors. Gently stir everything before serving to coat the dumplings in the creamy sauce.
How to Serve CrockPot Chicken and Dumplings
Garnishes
Sprinkle the finished dish with a bit of extra dried parsley or crack some black pepper over each bowl for a pop of color and fresh aroma. You can even add a pinch of paprika for a hint of smokiness—it’s all about adding that inviting flourish to your CrockPot Chicken and Dumplings.
Side Dishes
This recipe is a comfort food superstar all on its own, but it pairs beautifully with a crisp green salad, roasted vegetables, or a plate of steamed green beans. For an ultra-cozy meal, serve with warm buttermilk biscuits or crusty bread—perfect for soaking up every last drop of that creamy sauce.
Creative Ways to Present
Ladle your CrockPot Chicken and Dumplings into rustic bowls, top with a sprinkle of fresh herbs, or serve family-style straight from the slow cooker for relaxed weeknight vibes. Hosting? Serve in individual mini cocottes for a dinner-party twist that feels extra special yet totally unfussy.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover CrockPot Chicken and Dumplings to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal even more crave-worthy. It’s a dream for meal-prep lunches or easy next-day dinners.
Freezing
For longer storage, let the dish cool completely and portion into freezer-safe containers. It freezes well for up to 2 months—just know that the dumplings may soften slightly after thawing, but the flavors stay true and comforting.
Reheating
Gently reheat leftovers on the stove over medium-low heat, stirring often to keep the creamy sauce silky. You can also microwave individual portions in 30-second bursts, giving a quick stir between each round. Add a splash of broth or milk if it needs loosening up—the dumplings will plump and revive beautifully!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add even more richness and stay ultra-tender in the slow cooker. Just use the same amount by weight and follow the recipe as written.
Is there a way to make this recipe gluten-free?
Yes, simply substitute regular biscuit dough with your favorite gluten-free biscuit mix or dough. All other ingredients, including the thickener if used, can easily be made gluten-free. It’s a fantastic option for those avoiding wheat.
Can I add extra vegetables?
Definitely! Feel free to toss in diced potatoes, parsnips, or corn with the initial veggies for more variety. Just account for how much your slow cooker can handle and keep an eye on liquid levels.
What if I don’t have heavy cream?
No worries! Whole milk or half-and-half both work well—your CrockPot Chicken and Dumplings will still be creamy and delicious, just a bit lighter. You could even try evaporated milk for another pantry-friendly swap.
How do I thicken the broth if it’s too thin?
To thicken the broth, combine 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the CrockPot about 15 minutes before you add the dumplings. It gives you that extra-luxurious texture for truly luscious results.
Final Thoughts
If you’re craving a bowl of true comfort, this CrockPot Chicken and Dumplings recipe is one you’ll turn to again and again. It’s simple, family-friendly, and practically guarantees smiles at the table. Give it a try soon—you’ll see just how easy and satisfying homemade comfort food can be!
Print
CrockPot Chicken and Dumplings Recipe
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comfort of a hearty and flavorful slow-cooked meal with this CrockPot Chicken and Dumplings recipe. Tender chicken, vegetables, and fluffy dumplings simmered to perfection in a creamy broth.
Ingredients
Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Additional Ingredients:
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
- 1 can (16 oz) refrigerated biscuit dough or homemade biscuit dough
Instructions
- Prepare the Chicken and Vegetables: Place chicken, onion, carrots, celery, garlic, broth, thyme, parsley, salt, and pepper in the CrockPot and cook on low for 6 hours or high for 3–4 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred it, and return it to the slow cooker.
- Add Peas and Cream: Stir in peas and heavy cream.
- Add Dumplings: Cut biscuit dough into pieces, drop into the CrockPot, and cook on high for 30–40 minutes until dumplings are fluffy.
- Final Touch: Stir gently before serving.
Notes
- For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water and stir into the slow cooker before adding dumplings.
- Substitute heavy cream with whole milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
