If you’ve been longing for a cozy, comforting meal that feels like a warm hug in a bowl, then the Crockpot Chicken and Dumplings Recipe is about to become your new best friend. This dish transforms humble ingredients into a rich, creamy stew filled with tender chicken and fluffy dumplings that soak up all the deliciousness. It’s an effortless way to fill your home with mouthwatering aromas while knowing dinner will be ready when you are. Whether you’re a slow-cooker novice or a seasoned pro, this recipe brings that perfect balance of ease and classic taste that’s hard to resist.
Ingredients You’ll Need
Simple, wholesome, and each ingredient plays an essential role in making this dish truly stand out. From the fresh vegetables adding color and crunch, to the herbs that bring depth and aroma, every component contributes to that signature homestyle charm.
- 1 onion, chopped: Adds sweetness and a savory base flavor that melts into the broth.
- 1¼ lb boneless skinless chicken breasts: The lean protein that becomes tender and juicy through slow cooking.
- 1 teaspoon dried oregano: Provides a subtle, earthy herbal note that complements the chicken perfectly.
- Kosher salt, to taste: Enhances all the flavors beautifully without overpowering.
- Freshly ground black pepper, to taste: Adds a gentle heat and complexity.
- 2 (10.5 oz) cans cream of chicken soup: Creates the creamy, comforting texture essential to classic chicken and dumplings.
- 2 cups low-sodium chicken broth: Builds the stew base with a rich, savory depth and controls saltiness.
- 4 sprigs fresh thyme: Contributes a bright, fragrant herbal lift that ties everything together.
- 1 bay leaf: Offers a subtle background aroma that simmers throughout the dish.
- 2 stalks celery, chopped: Adds crunchy freshness and slight peppery flavor.
- 2 large carrots, peeled and chopped: Bring sweetness, texture, and a pop of color.
- 1 cup frozen peas, thawed: A touch of sweetness and vibrancy right at the end.
- 3 cloves garlic, minced: Delivers a warm, zesty bite that amplifies the savory notes.
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces: The star dumplings that puff up tender and fluffy on top.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Assemble Ingredients in the Crockpot
Start by layering your chopped onion, chicken breasts, oregano, kosher salt, and black pepper into the crockpot. Then pour in the cream of chicken soup and chicken broth for that rich, creamy base. Tuck in the fresh thyme sprigs and bay leaf so their flavors infuse slowly. Finish with celery, carrots, and minced garlic for a vegetable boost. Give everything a gentle stir to combine, but don’t overmix or break up the chicken.
Step 2: Slow Cook Until Tender
Cover your crockpot and set it on low for 6 to 7 hours, or high for 3 to 4 hours. Patience is rewarded here: the chicken turns beautifully tender, soaking up all those aromatic herbs and veggies while the soup and broth meld into a luscious sauce. This hands-off time means you can go about your day while dinner cooks itself.
Step 3: Shred the Chicken
Once the chicken is fully cooked and tender, remove it with care and shred it into bite-sized pieces using two forks. Return the shredded chicken back to the crockpot, letting it mingle and absorb even more flavor from the rich broth.
Step 4: Add Dumplings and Peas
Stir in the thawed frozen peas, which add just the right amount of subtle sweetness and color to brighten the dish. Then scatter the biscuit pieces evenly over the top of the mixture. These biscuit bits will puff up into the soft, fluffy dumplings we’re all dreaming of. Cover and cook on high for another hour to hour and a half, until the biscuits are golden and cooked through.
Step 5: Finish and Serve
Before serving, fish out the bay leaf and thyme sprigs since they’ve done their job infusing flavor. Give the stew a gentle stir to combine the fluffy dumplings with all the tender chicken and veggies beneath. Serve it hot, and get ready to savor every spoonful.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
The beauty of this dish is in its simplicity, but a sprinkle of fresh parsley or chives on top adds a bright, herbaceous pop that lifts every bite. A twist of freshly cracked black pepper over the top can enhance the warm spices and enrich the aroma further.
Side Dishes
While this Crockpot Chicken and Dumplings Recipe is hearty enough to stand alone, pairing it with a crisp green salad or crusty bread can elevate the meal to something special. A side of steamed green beans or roasted Brussels sprouts adds a fresh, slightly bitter counterpoint that balances the dish’s creamy richness.
Creative Ways to Present
For a cozy family dinner, serve it straight from the crockpot to keep things casual and warm. If you’re entertaining, try ladling it into individual rustic bowls and topping each with a tiny herb sprig or a light drizzle of melted butter to add a touch of elegance that makes the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors deepen after resting overnight, making your next meal equally satisfying. Just keep in mind that the dumplings may absorb some of the broth as they chill, so reheating gently is key.
Freezing
This Crockpot Chicken and Dumplings Recipe freezes well, but it’s best to freeze the stew and dumplings separately if possible. Place the stew in a freezer-safe container and freeze. When ready to enjoy, thaw overnight in the fridge, reheat the stew gently, and bake fresh biscuit dumplings to keep their texture light and fluffy.
Reheating
To reheat leftovers, warm the stew slowly on the stovetop or in the microwave, stirring occasionally to ensure even heat distribution. If reheating frozen leftovers, thaw thoroughly before warming to maintain the best texture and flavor. Adding a splash of chicken broth can revive the sauciness if it has thickened or dried out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a slightly richer flavor and tend to stay juicy during long cooking times, which makes them a fantastic alternative for this Crockpot Chicken and Dumplings Recipe.
What if I don’t have refrigerated biscuits?
You can use homemade biscuit dough or even drop spoonfuls of biscuit batter directly on top. Alternatively, small dumplings made from scratch or store-bought frozen biscuit dough will work just fine.
Can I make this recipe without cream of chicken soup?
Yes, but you’ll want to create a creamy base using a roux or by combining cream and broth to replicate the thick, velvety texture that the soup provides. This step adds richness, so some extra effort will still deliver the cozy feel.
How do I prevent the dumplings from becoming soggy?
Ensure you add the biscuit pieces only during the last hour of cooking and keep the crockpot covered so steam helps them puff up perfectly without getting soggy.
Is this dish gluten-free?
As written, no—because of the biscuit dough and cream of chicken soup that often contains gluten. But you can use gluten-free biscuits and check the soup label to adapt this recipe for gluten-free eating.
Final Thoughts
There’s something truly magical about coming home to the warm, inviting smell of this Crockpot Chicken and Dumplings Recipe bubbling away, ready to serve up comfort in every bite. Easy to make with simple ingredients, the results are rewarding every time. I promise once you try it, you’ll want to keep this recipe close for those chilly nights when nothing but a bowl of classic chicken and dumplings will do.
Print
Crockpot Chicken and Dumplings Recipe
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This hearty Crockpot Chicken and Dumplings recipe is a comforting slow-cooked meal featuring tender shredded chicken, fresh vegetables, and fluffy biscuit dumplings simmered in a creamy broth. Perfect for an easy weeknight dinner, it allows the crockpot to do all the work ensuring rich flavors and a cozy, satisfying dish.
Ingredients
Main Ingredients
- 1 onion, chopped
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in crockpot: Place the chopped onion, chicken breasts, dried oregano, kosher salt, freshly ground black pepper, cream of chicken soup, low-sodium chicken broth, fresh thyme sprigs, bay leaf, chopped celery, peeled and chopped carrots, and minced garlic into the crockpot. Stir gently to combine all ingredients evenly.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred chicken: Remove the chicken from the crockpot and use two forks to shred it finely. Return the shredded chicken back into the crockpot with the other ingredients.
- Add dumplings: Stir in the thawed peas. Evenly distribute the biscuit pieces on top of the mixture in the crockpot. Cover and continue cooking on high for an additional 1 to 1.5 hours, or until the biscuits are puffed up and cooked through.
- Finish and serve: Discard the bay leaf and thyme sprigs from the crockpot. Stir the dish gently before serving hot for a warm, comforting meal.
Notes
- Make sure to shred the chicken finely to easily incorporate it back into the stew.
- For thicker broth, use less chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
- You can substitute the canned cream of chicken soup with a homemade white sauce for a fresher flavor.
- Feel free to add other vegetables like mushrooms or green beans for variation.
- Dumplings can be replaced with homemade biscuit dough for a more rustic texture.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
