Crock Pot Chicken and Dumplings Recipe

There’s nothing quite like a bowl of warm, comforting chicken and dumplings to bring a sense of home-cooked goodness to your table. This Crock Pot Chicken and Dumplings recipe takes all the hassle out of making this classic dish while still delivering rich, hearty flavors that will make you feel like you’re eating a meal straight from grandma’s kitchen.

Chicken and dumplings is a beloved Southern comfort food that combines tender shredded chicken, a creamy, flavorful broth, and soft, pillowy dumplings. Traditionally, this dish requires careful preparation, but thanks to the slow cooker, you can achieve the same delicious taste with minimal effort. The slow cooking process allows all the ingredients to meld together, resulting in a depth of flavor that’s simply irresistible.

One of the best parts about this recipe is its simplicity. With just a handful of ingredients and a few easy steps, you can create a meal that tastes like it took hours of hard work. The use of refrigerated biscuit dough for the dumplings saves time without sacrificing taste, making this dish perfect for busy weeknights.

Whether you’re looking for a cozy meal for a chilly evening or a satisfying dish to feed the family, this Crock Pot Chicken and Dumplings recipe will not disappoint. Serve it with a side of crusty bread or a fresh salad to complete the meal, and get ready for a bowl of pure comfort!

Servings

Serves: 6 people

Time

• Prep Time: 10 minutes

• Cook Time: 6–8 hours (low) or 3–4 hours (high)

• Total Time: 6–8 hours 10 minutes

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon poultry seasoning

• 4 cups chicken broth

• 1 (10.5-ounce) can cream of chicken soup

• 1 cup frozen peas (optional)

• 1 (16-ounce) can refrigerated biscuit dough, cut into small pieces

• ½ cup heavy cream

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the base: In a slow cooker, place the chicken breasts, diced onion, minced garlic, carrots, celery, thyme, parsley, salt, pepper, and poultry seasoning.

2. Add liquids: Pour in the chicken broth and stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

3. Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

4. Add cream and dumplings: Stir in the cream of chicken soup, frozen peas (if using), and heavy cream. Then, drop the cut biscuit dough pieces into the soup, making sure they are submerged in the liquid.

5. Final cooking: Cover and cook on high for another 30–45 minutes, until the dumplings are soft and cooked through.

6. Serve: Garnish with fresh parsley and serve warm.

Tips

• For extra flavor, add a splash of white wine or a dash of hot sauce to the broth.

• Make it from scratch: Instead of canned biscuit dough, use homemade dumplings for an even more authentic taste.

• Dairy-free option: Replace heavy cream with unsweetened coconut milk and use a dairy-free cream of chicken soup.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Summary

This Crock Pot Chicken and Dumplings recipe is the ultimate comfort food made easy! With tender shredded chicken, a creamy, flavorful broth, and soft dumplings, this slow cooker meal is perfect for a cozy night in. Serve it warm and enjoy a hearty, satisfying dish.