Crockpot Chicken and Dumplings Recipe

As the day winds down after a hectic schedule, nothing beats the aroma of a home-cooked meal simmering away. I love how it fills the house with warmth. Crockpot Chicken And Dumplings gives that classic comfort in a creamy, hearty broth. It has tender chicken and fluffy dumplings. This slow-cooker version makes things simple. You set it and forget it. The ingredients tenderize to perfection while you relax.

This recipe works great for weeknight dinners. It also suits cozy family gatherings. Leftovers reheat beautifully for lunches all week. The biscuit-style dumplings soak up savory flavors. Each bite feels satisfying. As a busy mom, I appreciate how it fits my routine. It offers warmth and nourishment with little effort. You can focus on other things instead.

Why You’ll Love This Recipe

• Effortless Comfort: This slow-cooker dish simmers to tender perfection. It delivers cozy flavors without constant stirring. I rely on it after long days.
• Family Favorite: The creamy broth and fluffy dumplings appeal to all ages. So, it makes ideal quick weeknight meals. Even picky eaters enjoy it.
• Make-Ahead Magic: Prep takes just minutes. Let it cook while you handle your day. Leftovers store easily for busy schedules.
• Versatile Appeal: Customize with extra veggies or spices. This keeps it fresh and exciting for your taste. I often add what I have on hand.
• Budget-Friendly: It uses simple pantry staples. Affordable ingredients make hearty servings. You get comfort food without breaking the bank.

Crockpot Chicken And Dumplings Ingredients

These ingredients come together in the slow cooker. They create a creamy, savory base. Fluffy biscuit dumplings elevate the dish. I always choose fresh or high-quality frozen vegetables. Good broth ensures comforting, homemade flavor.

Chicken breasts: They provide tender, shreddable protein. The meat absorbs the creamy soup. This makes a hearty main element.

Cream of chicken soup: It forms the rich, velvety base. Everything gets coated in comforting creaminess. I love how it ties flavors together.

Chicken broth: It adds savory depth. Plus, it thins the mixture for smoothness. The result is a soup-like consistency.

Yellow onion: It offers subtle sweetness and aroma. The onion softens beautifully in the slow cooker. This builds great base flavor.

Frozen mixed vegetables: They bring color, crunch, and nutrition. Carrots, peas, and corn add balanced texture. No need for fresh prep here.

Poultry seasoning: It infuses warm, herby notes. These enhance the classic chicken profile. A little goes a long way.

Black pepper: It provides a gentle kick. This balances the richness nicely. It won’t overpower the dish.

Refrigerated biscuit dough: It transforms into light, fluffy dumplings. They soak up the flavorful broth perfectly. This is my easy shortcut.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Crockpot Chicken And Dumplings

Step 1: Layer the Base

I start by placing the finely diced yellow onion at the bottom of my 6-quart slow cooker. Then, I lay the boneless, skinless chicken breasts right over the onions. This setup lets the onions soften. They infuse flavor as everything cooks together.

Step 2: Prepare and Pour the Broth Mixture

In a separate bowl, I whisk together the condensed cream of chicken soup, chicken broth, poultry seasoning, and black pepper. I mix until smooth. Next, I pour this creamy mixture evenly over the chicken. It covers the ingredients well. This ensures even cooking and flavor distribution.

Step 3: Initial Slow Cook

I cover the slow cooker and set it to High for 4 to 5 hours. Or, I use Low for 7 to 8 hours. The chicken becomes tender and shreddable. Meanwhile, the low and slow method develops deep flavors. It keeps the chicken juicy too.

Step 4: Shred the Chicken

Once cooked, I remove the lid. Then, I use two forks to shred the chicken breasts right in the slow cooker. I mix it back into the creamy sauce. This step integrates the protein fully. It creates a cohesive, hearty filling.

Step 5: Add Vegetables and Dumplings

I stir in the frozen mixed vegetables for freshness and color. Next, I open the tube of refrigerated biscuit dough. I cut each biscuit into 4 or 6 small pieces. Gently, I place the pieces on top of the chicken mixture. I press them slightly into the liquid. This helps them submerge partially and cook evenly.

Step 6: Finish Cooking the Dumplings

I cover the slow cooker again. Then, I cook on High for another 60 to 90 minutes. I avoid frequent lid lifts. This traps steam and ensures fluffy dumplings. Finally, I check doneness. The dumplings should cook through. Vegetables need to be tender too.

Pro Tips for Success

• Use a 6-Quart Cooker: This size gives ample room. Dumplings expand without overcrowding. It ensures even cooking every time.
• Avoid Frequent Lid Lifts: Keep the cover on during dumplings. This maintains steam. It helps them become fluffy, not dense.
• Shred While Hot: Pull the chicken apart right after initial cook. This makes texture easiest. It integrates best into the broth.
• Opt for High Setting: It speeds things up for busy days. But, extend to Low for longer simmer. Choose what fits your schedule.
• Cut Biscuits Evenly: Uniform pieces promote consistent cooking. This prevents some from overcooking. Others stay underdone.

How to Serve Crockpot Chicken And Dumplings

Garnishes

I like to sprinkle fresh chopped parsley or green onions on top. It adds a pop of color and freshness. This brightens the creamy dish. A dash of extra black pepper brings mild warmth. Meanwhile, a spoonful of sour cream adds tang. It contrasts the rich broth nicely. These touches make each bowl vibrant. And, they require no extra effort.

Side Dishes

I pair it with a crisp green salad. I dress it in light vinaigrette for balance. Or, I serve alongside buttered corn on the cob. This gives an all-American feel. Crusty bread or soft dinner rolls work too. They sop up the flavorful sauce. The meal stays simple yet satisfying.

Creative Ways to Present

I spoon the mixture into individual oven-safe bowls sometimes. Then, I broil briefly for a golden top. It adds visual appeal with bubbles. For variety, I layer it over fluffy mashed potatoes. This creates a casserole twist in a shallow dish. Or, I portion into thermos containers. They make portable lunches that stay cozy and warm.

Make Ahead and Storage

Storing Leftovers

I store any remaining Crockpot Chicken And Dumplings in an airtight container. It goes in the refrigerator. It keeps well for up to three days. This makes portioning easy for quick reheats. During the week, it’s a lifesaver. Just let it cool slightly before sealing. This maintains the best texture.

Freezing

For longer storage, I transfer cooled portions to freezer-safe bags or containers. I flatten them for space efficiency. It freezes nicely for up to two months. When ready, I thaw overnight in the fridge. This preserves the dumplings’ fluffiness. I avoid refreezing after thawing. That keeps quality high.

Reheating

I reheat in the microwave on medium power. I use short bursts and stir halfway. Or, I warm gently in a saucepan on the stovetop. I add a splash of broth to loosen the sauce. In the oven at 350 degrees Fahrenheit, I cover with foil. This prevents drying out the edges. It ensures even heating too. The chicken stays tender. The broth remains creamy.

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