Crock Pot Chicken and Dumplings Recipe

Hey ever daydream while you stir something boring, wishing dinner could just magically appear? I get you. That’s exactly why I love this Crock Pot chicken and dumplings recipe. You toss in ingredients, let the crock do its thing, and come back to a bowl of cozy goodness.

I first made a version of this for a sick day. I didn’t feel like cooking, but I craved comfort food. The slow cooker saved me. Since then, I’ve tweaked things (yes, several burnt dumplings later) to find what works. Today I’m giving you THAT version A practical, forgiving, warm hug in dinner form.

Let’s get cooking.

Crock Pot Chicken and Dumplings

Ingredients: What You’ll Need (and Why They Matter)

• Chicken thighs or breasts (thighs tend to stay juicier, IMO)
• Chicken broth Low sodium helps you control salt
• Cream of chicken soup / cream of vegetable / cream of mushroom (or combo)
• Onion, carrots, celery, garlic The flavor base
• Biscuits or biscuit dough (refrigerated or homemade) for dumplings
• All purpose flour, baking powder, milk, butter (if making dumpling dough)
• Herbs & seasonings Thyme, parsley, salt & pepper, bay leaf

Why these? The soups and broth give creaminess. The veggies bring texture and flavor depth. The biscuits/dumplings turn it from soup into chicken and dumplings.

Tip: Use room temperature dairy where possible (e.g. milk) so mixtures combine smoothly.

How to Make Crock Pot Chicken and Dumplings (Step‑by‑Step)

Here’s the method I always follow. It’s forgiving, solid, and yields great results.

Step 1: Prep & Layer

1. Grease or spray your crock pot (6‑ to 7‑quart works great).
2. Place chicken pieces at the bottom. Sprinkle with salt and pepper.
3. Add onion, carrots, celery around and over the chicken. Add garlic.
4. Pour in the chicken broth + cream soup(s). Add herbs and bay leaf.

Step 2: Cook the Chicken & Veggies

• Cook on LOW for 5–7 hours, or HIGH for 3–4 hours, until chicken is fully cooked and veggies are tender.
• Once chicken is done, shred it with forks and return it to the crock.

Step 3: Add Dumplings

• If using refrigerated biscuit dough: flatten them, cut into pieces, and drop on top.
• If making dumpling batter from scratch: mix flour, baking powder, milk, butter (plus salt/pepper) to a thick batter, then drop spoonfuls into the crock.
• Switch the crock to HIGH and cook another 1 to 1½ hours (or until dumplings are set and fluffy).

Step 4: Finish & Serve

• Remove the bay leaf.
• Let the mixture rest for 5–10 minutes (it continues thickening).
• Spoon into bowls. Garnish with fresh parsley (if you’re fancy).

Dumpling Choices & Tips

You DON’T have to dread the dumpling step. Let’s make it easier.

Biscuit vs. Homemade Dumplings

• Refrigerated biscuit dough: Easiest. Flatten, cut, drop in.
• Homemade dumpling batter: More control, more “from scratch” feel.
• Drop vs. rolled out style: Rolling lets you control thickness; dropping is faster.

Smart Tricks from My Kitchen Fails

• Don’t add dumplings too early. They’ll dissolve or get mushy. (Yep, I’ve cried over this.)
• Stir gently. Dumplings are fragile in the crock’s heat.
• Check with toothpick. Dumplings are done when that test comes out clean (except for moisture, not batter).

From my experience, dumplings fall apart if cooked the full time. Better to add them later.

Storage, Reheating & Freezing

How to Store

• Refrigerator: Use airtight container. Keeps well for up to 3–4 days.
• Freezer: Freeze the base broth + chicken without dumplings. Add fresh ones when you reheat.

How to Reheat

• On the stove: gently warm, add extra broth if too thick.
• Microwave: do in short bursts, stirring between, to preserve dumpling texture.

Variations and Substitutions

• Add frozen peas, corn, or green beans in the last hour for color and sweetness.
• Swirl in a bit of cream or cream cheese for extra richness.
• Spice it up with crushed red pepper flakes or hot sauce.

Why This Crock Pot Recipe Works

I’ve tried stovetop chicken & dumplings, baked versions, ultra fancy ones. But the crock pot version hits the balance: comfort, ease, and forgiving cooking.

• Hands off cooking Turn it on and live life.
• Texture magic Tender chicken + soft dumplings + stewy broth.
• Flexible to your schedule You can cook on low all day or high for a shorter stretch.

Also, when friends come over and smell this cooking, they always ask for a bowl. That’s how I know It’s a winner.

Recipe FAQ’s

• Can I use rotisserie chicken?
  Yes, shred it and add just before dumplings. Saves time.
• Can I make this gluten-free?
  Use gluten-free biscuit mix / flour + GF soup alternatives.
• Why didn’t my broth thicken?
  Add a flour or cornstarch slurry to thicken just before dumplings.
• How long does crock pot chicken and dumplings last?
  In the fridge: 3–4 days. In the freezer: 2–3 months (dumplings added fresh when reheating).

Conclusion

So there it is Your guide to a Crock Pot chicken and dumplings recipe that’s cozy, satisfying, and low-stress. You get juicy shredded chicken, pillowy dumplings, and flavor that warms your soul.

Here’s what I’d do now: gather your ingredients, set your crock pot, and let it simmer while you relax or get stuff done. When dinner time hits, you’ll look like a hero. Do me a favor take a photo of your result and share the twist you added (because yes, I want to know).

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Happy slow cooking, friend.