If you’re craving a cozy, soul-warming meal, you’re in for a treat with my Crock Pot Chicken and Dumplings Recipe. I absolutely love how this dish fills the house with the smell of tender chicken, fluffy dumplings, and rich creamy broth—it’s comfort food at its finest. Whether you’re new to slow cooking or looking for a guaranteed crowd-pleaser, this recipe is dead simple and will have everyone asking for seconds.
Why You’ll Love This Recipe
- Effortless Slow Cooking: You toss everything in the crock pot and let it work its magic—minimal hands-on time required.
- Classic Comfort Flavor: Cream of chicken and celery soups create a rich, cozy broth that warms you right up.
- Fluffy Dumplings Made Easy: Using refrigerated biscuits means no messing with dough—you get tender dumplings without the fuss.
- Family Favorite: My family goes crazy for this dish—it’s always a hit at the dinner table and perfect for leftovers.
Ingredients You’ll Need
For this crock pot chicken and dumplings, I like to keep things simple but flavorful by choosing quality canned soups and fresh herbs. The combination of cream of celery and cream of chicken soups is key—it lends that classic, velvety base you’ll want to savor every spoonful of.
- Onion: Dice it finely to build a sweet, aromatic foundation for the slow cooker mixture.
- Condensed Cream of Celery Soup: Adds a subtle veggie flavor and creamy texture.
- Condensed Cream of Chicken Soup: The heart of that rich, comforting broth we all crave.
- Fresh Parsley: I chop this up to brighten the dish with a pop of fresh herb flavor.
- Poultry Seasoning: This blend gives the chicken warmth and depth without extra work.
- Black Pepper: Season to taste—freshly cracked is my favorite for the best aroma and bite.
- Boneless Skinless Chicken Breasts: They cook evenly and shred beautifully after slow cooking.
- Reduced Sodium Chicken Broth: For a lighter broth that complements the soups without being too salty.
- Frozen Vegetables (or peas and carrots): Adds color, sweetness, and nutrition without extra chopping.
- Refrigerated Biscuits (Buttermilk, Country, or Homestyle): The secret to quick, fluffy homemade-style dumplings.
Variations
I love how versatile this Crock Pot Chicken and Dumplings Recipe can be. You can tweak it depending on what you have on hand or any dietary needs. It’s great practice to start with the base recipe, then get creative once you get a feel for the flavors.
- Use Chicken Thighs Instead: I sometimes swap breasts for thighs when I want even juicier meat that stays tender with slow cooking.
- Add More Veggies: Try adding mushrooms or corn for extra texture and sweetness.
- Dairy-Free Version: Substitute soups with homemade coconut milk-based cream sauces and use your favorite biscuit alternative.
- Herbs Flip: Rosemary or thyme work beautifully instead of parsley if you want a different herbaceous note.
How to Make Crock Pot Chicken and Dumplings Recipe
Step 1: Layer the Base Ingredients in the Crock Pot
First, add your diced onion directly to the bottom of the crock pot—this helps infuse sweet flavor into the whole dish as it cooks. Lay the boneless skinless chicken breasts right on top. Don’t worry if they’re touching; they’ll cook down and shred easily.
Step 2: Make and Add the Creamy Soup Blend
In a small bowl, mix together the condensed cream of celery soup, cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. I like to taste this mixture before adding it, just to double-check the seasoning balance. Spread this creamy blend all over the chicken breasts—it’s the base for our juicy broth.
Step 3: Pour the Broth and Set Slow Cooker
Pour the reduced sodium chicken broth over everything, then cover and cook on HIGH for 5 hours. If you’re short on time, LOW for about 8 hours also works, but I find HIGH gets dumplings ready faster without drying out the chicken.
Step 4: Prepare and Add the Dumplings
After about 4 hours of cooking, it’s dumpling time! Take your refrigerated biscuits and roll each biscuit thin and flat, then cut into four strips. I do this just before adding them so they don’t get soggy. Stir in the frozen vegetables into the crock pot, then gently place the biscuit strips on top, replacing the lid quickly to keep the heat in.
Step 5: Finish Cooking and Serve
Remove the chicken breasts and shred them slightly—this helps break up the dumplings a bit, which I’ve learned makes for a wonderfully rustic texture. Toss the shredded chicken back in with the dumplings, stir gently, and cook for another 10 minutes to let the dumplings finish. Voilà—comfort in a bowl!
Pro Tips for Making Crock Pot Chicken and Dumplings Recipe
- Rolling the Biscuits Thin: Flattening the biscuits helps them cook evenly and absorb the flavorful broth without getting doughy.
- Timing the Dumplings: Adding dumplings about an hour before serving ensures they’re perfectly cooked—not too mushy, not underdone.
- Using Fresh Herbs: I always add fresh parsley at the soup stage and again as a garnish for a fresh pop of flavor and color.
- Avoiding Watery Broth: If your crock pot tends to cook hot or unevenly, reduce the broth slightly next time to keep the stew nice and thick.
How to Serve Crock Pot Chicken and Dumplings Recipe
Garnishes
I love finishing this dish with a sprinkle of freshly chopped parsley—it brightens up all that creamy goodness. If you like a little heat, a few dashes of hot sauce or freshly cracked pepper add a nice kick, too.
Side Dishes
This recipe is so hearty on its own, you don’t need much on the side. But I often pair it with a crisp green salad or steamed green beans to add a fresh, crunchy contrast. For easy weeknight dinners, a warm baguette or crusty rolls are great for soaking up leftover broth.
Creative Ways to Present
For special occasions, I like serving Crock Pot Chicken and Dumplings Recipe in individual rustic bowls garnished with sprigs of fresh thyme and a swirl of cream on top. It feels cozy and a little elevated—the perfect way to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they usually last 3 to 4 days. The dumplings soak up the broth more overnight, making the dish even more flavorful—definitely a win in my book.
Freezing
I’ve had pretty good luck freezing this recipe without the dumplings added. Freeze the chicken soup base by itself, then add fresh biscuits and frozen veggies when reheating for best texture. Dumplings tend to get a bit mushy if frozen and reheated, so I save them fresh.
Reheating
To reheat, I warm it gently on the stove over medium heat, stirring occasionally to avoid sticking. Adding a splash of extra chicken broth or water helps loosen any thickened broth and keeps dumplings fluffy.
FAQs
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Can I use chicken thighs instead of breasts in this Crock Pot Chicken and Dumplings Recipe?
Absolutely! Chicken thighs are a great alternative to breasts—they stay juicy and tender during slow cooking and add a richer flavor. Just adjust your cooking time slightly if your thighs are bone-in, but boneless thighs should fit right in.
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How do I prevent the dumplings from becoming soggy?
The trick is to add the biscuit strips about 1 hour before the end of cooking and roll the biscuits thinly. Avoid dropping them into the broth too early—this timing helps them cook through without turning mushy.
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Can I make this recipe dairy-free?
Yes! You can use dairy-free cream soups or make your own coconut milk-based cream sauce. Also, swap the refrigerated biscuits for a dairy-free biscuit or dumpling alternative to keep it allergy-friendly.
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Is it better to cook on HIGH or LOW?
I prefer cooking on HIGH for about 5 hours—this gets the chicken tender without drying it out and finishes the dumplings perfectly. Cooking on LOW for 8 hours works if you’re out all day, but I recommend checking the broth to avoid over-thinning.
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What vegetables work best in this dish?
Frozen peas and carrots are classic and convenient, but you can also add green beans, corn, or mushrooms depending on your preference. Just add veggies about an hour before serving so they stay tender but not mushy.
Final Thoughts
This Crock Pot Chicken and Dumplings Recipe has genuinely become a go-to in my house whenever I want something easy, comforting, and absolutely delicious. The ease of letting the slow cooker do the work means you can come home to a perfect meal any day of the week. I encourage you to give it a try—you might even find it becoming your family’s new favorite like it did mine. Cozy up with a bowl and enjoy every bite!
Print
Crock Pot Chicken and Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 10 minutes
- Total Time: 5 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crock Pot Chicken and Dumplings recipe features tender chicken breasts simmered in a creamy soup base with vegetables, topped with flaky biscuit dumplings cooked right in the slow cooker. It’s an easy, hearty meal perfect for cozy nights.
Ingredients
Base Ingredients
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables or peas and carrots, thawed
Sauce Mixture
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
Dumplings
- 1 can (16.3 ounces) refrigerated biscuits (Buttermilk, Country, or Homestyle)
Instructions
- Prepare the Crock Pot: Add the diced onion to the bottom of a 6-quart crock pot. Place the chicken breasts evenly on top of the onions.
- Make the Soup Mixture: In a small bowl, stir together the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper until well combined. Spread this mixture evenly over the chicken breasts in the crock pot.
- Add Broth and Cook Chicken: Pour the reduced sodium chicken broth over the soup-coated chicken. Cover and cook on high for 5 hours, allowing the chicken to become tender and the flavors to meld.
- Prepare Dumplings: About 1 hour before serving (after 4 hours of cooking), roll each refrigerated biscuit thin and flat on a clean surface. Cut each flattened biscuit into 4 strips.
- Add Vegetables and Dumplings: Stir the thawed frozen vegetables into the crock pot gently. Lay the biscuit strips on top of the mixture and quickly replace the lid to trap heat for cooking the dumplings.
- Finish Cooking: Continue cooking for another 60 to 90 minutes until the biscuits are cooked through and fluffy. Note that some slow cookers might require extra time for the dumplings to fully cook.
- Shred Chicken and Serve: Remove the chicken breasts from the slow cooker and shred them slightly with two forks. Return the shredded chicken to the crock pot and stir to integrate with the dumplings and vegetables. Cook an additional 10 minutes then serve hot.
Notes
- Cooking time for biscuits may vary depending on your slow cooker; check for doneness between 60 and 90 minutes.
- Shredding the chicken after cooking helps integrate it into the dish and breaks up the dumplings slightly, which is desirable.
- Use reduced sodium broth to better control salt levels in this dish.
- Frozen peas and carrots can be substituted with your choice of frozen mixed vegetables.
- Nutritional values are approximate and can vary based on ingredient brands and specific cooking methods.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
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