Crock Pot Chicken and Dumplings Recipe
This Crock Pot Chicken and Dumplings Recipe is the ultimate cozy comfort food made easy! Tender chicken, hearty vegetables, and fluffy biscuit dumplings simmer together in a creamy, flavorful broth. It’s a simple, hands-off slow cooker meal that delivers all the warmth and nostalgia of a homemade classic perfect for busy weeknights or chilly days.
Ingredients
- 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
Instructions
Step 1: Prep & Layer
- Grease or spray your crock pot (6‑ to 7‑quart works great).
- Place chicken pieces at the bottom. Sprinkle with salt and pepper.
- Add onion, carrots, celery around and over the chicken. Add garlic.
- 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).
Video
Notes
- Chicken: Boneless, skinless chicken breasts or thighs both work great. Thighs stay juicier during the long cooking time.
- Soup Base: Use cream of chicken soup for a rich, creamy sauce—cream of celery or mushroom also work for variety.
- Dumplings: Canned biscuits make this recipe quick and easy! Cut into small pieces so they cook evenly and absorb flavor.
- Vegetables: Add peas, carrots, or corn for extra color, texture, and nutrients.
- Consistency Tip: If the sauce is too thick near the end, stir in a little chicken broth or milk to loosen it up.
- Serving Tip: Garnish with fresh parsley or cracked black pepper before serving for a comforting, homemade touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth.
🍽️ Nutrition Facts (Per Serving)
Calories: 390 kcal |Carbohydrates: 28 g |
Fiber: 2 g |
Sugars: 4 g |
Protein: 32 g |
Fat: 14 g |
Saturated Fat: 6 g |
Cholesterol: 95 mg |
Sodium: 980 mg |
Potassium: 610 mg |
Calcium: 80 mg |
Iron: 2.1 mg