There is nothing quite like a warm, comforting bowl of Crock Pot Chicken and Dumplings to soothe the soul. This recipe is your new go-to for a hearty, flavorful, and incredibly easy weeknight dinner. We use simple, everyday ingredients to create a creamy chicken stew, topped with fluffy, tender dumplings, all slow-cooked to perfection. Forget spending hours in the kitchen; your slow cooker does all the work, filling your home with an irresistible aroma. Get ready to discover the easiest, most delicious chicken and dumplings you’ve ever made.
Why This Crock Pot Chicken and Dumplings Recipe is a Winner
You are going to absolutely love this recipe, and here’s why. First, the slow cooker transforms simple ingredients into a rich, savory stew with incredibly tender, fall-apart chicken. Second, using refrigerated biscuit dough for the dumplings makes this dish unbelievably simple and foolproof. It’s the perfect semi-homemade shortcut for busy home cooks. This set-it-and-forget-it meal is ideal for anyone craving classic comfort food without the fuss. It’s a family-pleasing dinner that feels like a warm hug in a bowl.
The Key Ingredients for Slow Cooker Success
We’re keeping it simple and delicious. Here are the core components you’ll need to create this masterpiece.
For the Creamy Chicken Stew:
- Chicken: Boneless, skinless chicken breasts work perfectly. They become incredibly tender and easy to shred.
- Cream of Chicken Soup: This is our secret weapon for an ultra-creamy, savory base without any extra effort.
- Onion & Celery: These aromatics build a classic flavor foundation. A simple dice is all you need.
- Chicken Broth: Use a low-sodium chicken broth to control the saltiness of the final dish.
- Herbs & Spices: A simple blend of dried parsley, garlic powder, onion powder, salt, and black pepper is all it takes.
For the Easy Dumplings:
- Refrigerated Biscuit Dough: A can of refrigerated biscuit dough (like Pillsbury Grands!) is the quickest way to perfect, fluffy dumplings every time.
How to Make Crock Pot Chicken and Dumplings: A Step-by-Step Guide
Making this dish is as easy as 1-2-3. Follow these simple steps for a perfect result.
Step 1: Combine the Stew Ingredients
Place the chicken breasts in the bottom of your crock pot. In a separate bowl, whisk together the cream of chicken soup, chicken broth, diced onion, diced celery, and all the seasonings. Pour this mixture evenly over the chicken.
Step 2: The Slow Cook Magic
Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and tender enough to shred easily with two forks.
Step 3: Shred the Chicken
Once cooked, remove the chicken breasts from the crock pot. Shred the meat using two forks, then return it to the stew in the slow cooker. Stir everything together until the shredded chicken is well incorporated.
Step 4: Add the Dumplings
This is where the magic happens! Separate the biscuit dough and cut each biscuit into quarters. Drop the dough pieces one by one into the simmering stew. Gently press them down so they are mostly submerged.
Step 5: Cook the Dumplings to Perfection
Place the lid back on the crock pot and cook on HIGH for another 60-90 minutes. The dumplings will puff up and become wonderfully fluffy and cooked through. Do not lift the lid during this time to ensure they steam properly.
Pro Tips for the Best Chicken and Dumplings
Want to elevate your dish? Here are a few expert tips.
- Don’t Overcrowd the Dumplings: Give the biscuit pieces some space to expand as they cook.
- Add Veggies: Feel free to add a cup of frozen peas and carrots along with the shredded chicken for extra nutrition and color.
- For a Thicker Stew: If you prefer a thicker consistency, make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the crock pot before adding the dumplings.
Delicious Variations to Try
While this classic recipe is a standout, it’s also wonderfully adaptable. For a different take on cozy comfort food, you might enjoy this Green Enchilada Chicken Soup, which also comes together beautifully in a slow cooker. Or, for another hands-off chicken dinner, these Crock Pot Chicken Drumsticks are always a crowd-pleaser.
Storing and Reheating Your Leftovers
This dish makes for fantastic leftovers! Store any extra chicken and dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. You can also microwave individual portions.
FAQs About This Recipe
Absolutely! If you have a favorite recipe for drop dumplings, you can use that instead of biscuit dough. Prepare the batter and drop spoonfuls into the stew during the last hour of cooking, just as the recipe directs for the biscuits.
Yes, you can use frozen chicken breasts. You may need to add about 1-2 hours to the cooking time on LOW to ensure the chicken is fully cooked and tender enough to shred.
For a thicker stew, create a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the crock pot about 30 minutes before the cooking cycle finishes, or right before you add the dumplings.
This is a hearty, all-in-one meal, but it pairs wonderfully with a simple green salad, steamed green beans, or a side of roasted broccoli to add a fresh, green component.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin the sauce if it has thickened too much.
Your New Favorite Comfort Meal
This Crock Pot Chicken and Dumplings recipe is more than just a meal; it’s a comforting experience that brings everyone to the table. It’s the perfect dish for a chilly evening, a busy weeknight, or whenever you need a little taste of home. We know you’ll love it as much as we do. If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest!
For a sweet treat to follow up this hearty meal, why not try a slice of No-Bake Pecan Cream Pie? It’s the perfect easy dessert.
Crock Pot Chicken and Dumplings
Crock Pot Chicken and Dumplings: The Ultimate Comfort Food
Equipment
- 1 Slow Cooker (6-quart)
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 2 lbs boneless, skinless chicken breasts about 4 medium breasts
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 1 cup chicken broth low sodium
- 1 medium onion finely diced
- 2 stalks celery finely diced
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper freshly ground
- 1 can refrigerated biscuit dough 16.3 ounces, 8 biscuits
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. In a medium bowl, whisk together the cream of chicken soup, chicken broth, diced onion, diced celery, dried parsley, garlic powder, onion powder, and black pepper. Pour this mixture over the chicken.
- Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
- Open the can of biscuits and separate them. Cut each biscuit into four equal pieces. Drop the pieces into the hot stew, spacing them out as much as possible.
- Place the lid back on the slow cooker. Cook on HIGH for an additional 60-90 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid while they cook. Serve hot.
Notes
Veggie Boost: Add 1 cup of frozen mixed vegetables (like peas and carrots) along with the shredded chicken for extra flavor and nutrients.
Do Not Peek: Keep the lid closed while the dumplings are cooking to ensure they steam properly and become light and fluffy.
