Crockpot Chicken and Dumplings

There is nothing quite like a bowl of creamy, savory stew. This Crockpot Chicken and Dumplings recipe is the ultimate hug in a bowl for any busy day. The slow cooker does all the heavy lifting here. You get wonderfully tender shredded chicken swimming in a rich, herby sauce. Those fluffy biscuit dumplings soak up all the flavorful broth beautifully. It truly tastes like Sunday dinner without the kitchen fuss.

I often make this when the weather turns chilly outside. My family devours every last drop before I can even think about leftovers. Because it all cooks in one pot, cleanup is truly a breeze too. This familiar comfort food easily fits into our hectic weeknight rotation now.

Why I Love This Recipe

This recipe brings back the best memories. It solves the puzzle of wanting real food fast. You simply load the slow cooker in the morning. Then, you return home to the smell of classic American comfort food. The biscuit dumplings puff up perfectly. This dish is hearty, satisfying, and incredibly simple to execute even on tiring days. It is pure magic, honestly.

Crockpot Chicken and Dumplings Ingredients

Mixing these simple pantry staples creates deep, soulful flavor. We are aiming for that classic, velvety texture that defines great stew. Every ingredient plays a supporting role perfectly here. Let us look at what we need for this Crockpot Chicken and Dumplings magic.

The chicken breasts or thighs provide the main protein base. Cream of chicken soup gives us that necessary creamy foundation. Cream of mushroom, or extra chicken soup, deepens the savory notes. Onions, carrots, and celery build a wonderful aromatic flavor trio. Chicken broth thins the mixture to the right stew consistency. Poultry seasoning brings that unmistakable sage and thyme warmth. Salt and pepper handle the basic seasoning balance.

Substitutions and Tips

• If you are watching sodium, use low-sodium broth and soups. Taste it before adding extra salt, though.
• Feel free to swap out carrots for frozen mixed vegetables for an even quicker prep.
• Don’t skip the poultry seasoning; it is the secret backbone of this dish.
• For richer flavor, use chicken thighs instead of breasts. They stay moister.

Remember, the full measurements are waiting for you on the recipe card below.

How to Make Crockpot Chicken and Dumplings

H3: Step 1

Place your chicken pieces right into the bottom of your slow cooker vessel. This is our starting point for tender meat. Keep things simple on this first layer.

H3: Step 2

In a separate medium bowl, combine all the liquid and vegetable items. Whisk the soups, broth, and chopped vegetables together well. Add your poultry seasoning, salt, and pepper now. Ensure this mixture is blended smoothly before moving forward.

H3: Step 3

Gently pour that creamy soup mixture over the chicken in the crockpot. Try to cover the meat completely if you can. This ensures even cooking while it simmers.

H3: Step 4

Cover the pot now. Cook on LOW heat for seven hours. Alternatively, you can use HIGH heat for about four hours. Wait until the chicken yields easily to a fork. Shredding will be quick work.

H3: Step 5

Carefully remove the cooked chicken from the slow cooker. Use two forks to shred the meat completely apart. It should shred like hot butter. Return all that shredded chicken back into its creamy bath.

H3: Step 6

Now, turn your slow cooker setting up to HIGH heat immediately. Cut your refrigerated biscuit dough into quarters. Drop those biscuit pieces into the very hot liquid surface. Press them down slightly so they get mostly submerged.

H3: Step 7

Put the lid back on securely. Let them cook for one final hour, maybe less. Check after 30 minutes for fluffiness. They should look light and done through. This finishes your Crockpot Chicken and Dumplings.

H3: Step 8

Give everything a very gentle stir before serving up dinner. Sprinkle parsley on top for a nice pop of color. This comforting meal is ready to eat!

How to Store Crockpot Chicken and Dumplings

Leftovers store beautifully in the refrigerator. Keep any remaining stew in an airtight container for up to three days. The sauce will thicken considerably upon cooling. If freezing, only freeze the stew part without the dumplings added. Dumplings get a bit mushy when thawed. Thaw overnight, then reheat gently on the stove or in the microwave.

Tips for Success

• Always shred chicken while it is still hot for the easiest results.
• If the broth seems too thin after dumplings cook, mix one teaspoon of cornstarch with water. Stir that slurry in slowly.
• Do not lift the lid while the dumplings are steaming. Steam is crucial for fluffiness.
• Use good quality canned soups for the best background flavor profile.

Kitchen Tools You’ll Need

• A 6-quart or larger slow cooker is necessary for this batch size.
• Two forks are essential for fast and effortless chicken shredding.
• One medium-sized mixing bowl for preparing the broth base.
• A sharp knife and cutting board for dicing your vegetables quickly.

Serving Suggestions

• Serve alongside a crisp, simple green salad with vinaigrette dressing.
• A side of steamed green beans adds a nice fresh crunch.
• A glass of chilled dry white wine complements the creamy base well.
• A sprinkle of cracked black pepper brightens the final flavor note.

Print