Crockpot Chicken And Dumplings

If you’re looking for an easy comfort meal, this Crockpot Chicken and Dumplings recipe is a winner. Tender chicken, soft dumplings, and a rich, creamy broth all come together in the slow cooker with minimal effort. It’s one of those dishes that feels like a warm hug after a long day, perfect for when you want something hearty but don’t feel like spending hours in the kitchen. Plus, the leftovers are just as good, if not better.

Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you prefer dark meat, thighs are a good option as they stay tender and juicy. You could also use a rotisserie chicken for a quicker version, just shred and add it toward the end of cooking.

Cream of Chicken Soup: This helps give the dish its creamy base. If you don’t have it on hand, cream of mushroom or cream of celery soup can work as substitutes, though the flavor will be slightly different.

Chicken Broth: Adds flavor to the base. If you’re out of broth, water mixed with a little chicken bouillon can be used instead.

Biscuits: Refrigerated biscuit dough makes quick and easy dumplings. If you prefer homemade dumplings, you can make your own dough using flour, baking powder, and milk.

Vegetables: Traditional carrots and celery add some texture, but feel free to add frozen peas or corn for a little extra flavor and color.

Seasoning: Salt, pepper, and garlic powder are the basics here, but you can toss in some herbs like thyme or parsley if you want a bit more flavor.

The Preparation Method

1. Prepare the Chicken: Place the chicken breasts or thighs at the bottom of your crockpot. Season them with salt, pepper, and garlic powder.
2. Add Soup and Broth: Pour the cream of chicken soup and chicken broth over the chicken. Stir gently to combine the soup and broth. If you’re adding any extra seasonings like thyme or parsley, sprinkle them in now.
3. Cook: Cover the crockpot and cook on low for about 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
4. Shred the Chicken: Once the chicken is cooked, use two forks to shred it directly in the crockpot. Stir everything together so the shredded chicken is evenly distributed in the broth.
5. Add Vegetables: If you’re adding carrots, celery, peas, or corn, toss them into the crockpot now. Let them cook for another 30 minutes to soften up.
6. Prepare the Dumplings: Open the can of refrigerated biscuits and cut each one into small pieces (about 4-6 pieces per biscuit).
7. Add the Dumplings: Drop the biscuit pieces into the crockpot, spreading them out evenly. Cover and cook for an additional 1 hour on high, or until the dumplings are cooked through and fluffy.
8. Serve: Once the dumplings are ready, give the mixture a final stir and scoop into bowls. It’s ready to enjoy!

Prep Time: 10 minutes, Cooking Time: 7 hours, Total Time: 7 hours 10 minutes, 350 Kcal per serving, Servings: 6

Chicken Broth

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Cream of Chicken Soup

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Boneless Chicken Breasts or Thighs

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How to Crisp Up Dumplings?

If you want to add some crispiness to your dumplings, you can transfer them to the oven or air fryer after they cook in the crockpot. Preheat your oven to 400°F (200°C), place the cooked dumplings on a baking sheet, and bake for about 5-10 minutes until they turn golden brown and crispy on the outside. Alternatively, if you have an air fryer, set it to 375°F (190°C) and crisp them for about 5 minutes. This step gives your dumplings a nice crunchy texture while keeping the inside soft.

How to Serve

Once your Crockpot Chicken and Dumplings are ready, ladle them into bowls for a cozy and hearty meal. You can serve it just as is for a classic, comforting dish, but if you want to add a little something extra, sprinkle some fresh parsley or thyme on top for color. Pair it with a simple side like a green salad or steamed veggies if you’re looking for a lighter addition. And don’t forget some crusty bread on the side it’s perfect for soaking up the creamy broth.

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