How To Make Crockpot Chicken and Dumplings
Crockpot chicken and dumplings is a dish that has been popular in home kitchens for generations, and for good reason. It feels like a warm hug, with thick, creamy broth, tender shredded chicken, and soft dumplings that absorb every bit of flavor. This crockpot version takes everything you love about the classic and makes it very easy to prepare.
There’s no scrambling, no standing over the stove, and no panic about “what are we having for dinner?” Just the low, savory, comforting smell of chicken and herbs that tells you something good has been slow-cooking all day.
Here’s what you’ll love about this recipe:
– It takes just10 minutes of prep before the crockpot does the rest.
– It uses simple, affordable pantry and grocery items you probably already have.
– The chicken comes out incredibly tender; it practically shreds itself.
– Dumplings that are soft and fluffy, not gummy or doughy.
– Feeds a hungry family of four to six, with leftovers to spare.
– Freezer-friendly, with one important note I’ll cover later.
Whether you’re making this on a Sunday when you have all day, or a Tuesday when you need dinner to cook itself, this recipe has you covered. Let’s get started.
How To Make Crockpot Chicken and Dumplings
- 1 1/4 lb. Chicken Breast or Chicken thighs ( Boneless and skinless )
- 2 cans cream of chicken soup
- 2 cups of chicken broth ( store-bought or homemade )
- 1 cup of frozen peas ( thawed )
- 1/2 cup of freshly grated Parmesan, (to garnish )
- 1 tube refrigerated biscuit dough ( any brand you like ) ( I used Pillsbury )
- 2 stalks celery ( chopped )
- 2 carrots ( chopped )
- 1 medium onion ( chopped )
- 1 tsp. oregano
- kosher salt to taste
- Freshly ground black pepper to taste
- 4 sprigs thyme
- 1 bay leaf
- 3 cloves garlic ( minced )
- 2 tbsp. parsley ( chopped )
I used store-bought biscuit dough in this recipe, However, if you’d like to make your own, check out how to make stovetop chicken and dumplings with homemade biscuits
1. Add the onions to the crockpot.
2. Place the chicken thighs directly in the bottom of the crockpot in a single layer
3. Season with oregano.
4. Season with salt and pepper.
5. Next, add your cream of chicken soup.
6. Add your chicken stock. You can use either homemade stock or store-bought.
7. Then, add your thyme and bay leaf.
8. Cover with the lid and let it cook for 6 to 7 hours on high or 3 to 4 hours on low until the chicken is cooked through.
9. Once the time is up, discard the thyme and bay leaf. Remove the chicken thighs with tongs and place them on a cutting board or large plate.
10. Shred the chicken using two forks, pulling the meat apart in opposite directions.
11. Return the shredded chicken to the crockpot and stir it into the broth.
12. Add the chopped celery.
13. Next, add the carrots.
14. Add the peas.
15. Then, add the minced garlic.
16. Stir to combine, ensuring everything is mixed well. Taste for seasoning and adjust as needed.
17. Open the biscuit can and separate each biscuit onto a chopping board.
18. Cut each one into quarters. Aim for rough, irregular pieces instead of perfect shapes.
19. Place the biscuit dough pieces across the surface of the broth in a single layer, making sure the bottom of the biscuit touches the liquid while the top remains exposed. Don’t submerge them completely, and don’t stack them. They need the steam above the liquid to cook the tops through.
20. Once your dumplings are in, put the lid back on and cook on high for 1 hour.
21. After the timer goes off, check your dumplings. They should look matte and slightly puffed on top. Insert a toothpick into the center of the thickest dumpling; it should come out clean, with no raw dough. If they need more time, replace the lid and give them another 15 minutes on high before checking again.
22. Once the dumplings are cooked through, do a final taste of the broth and adjust the seasoning one last time. Garnish with parsley and parmesan. Let it rest for 5 minutes before serving.
23. Ladle into deep bowls with a generous scoop of broth, chicken, and dumplings. Enjoy immediately.
Important Recipe Notes!!
1. Use a 6-quart crockpot if you can.
Anything smaller, and you’ll be cramming ingredients in, leaving no room for the dumplings to spread out on the surface. Anything significantly larger and the liquid may be too shallow, which affects both the chicken cooking and the dumpling steaming. Six quarts is the sweet spot for this recipe.
2. Don’t add the dumplings too early.
It can be tempting to throw everything in at once and let it all cook together. Don’t. Dumplings added at the beginning will disintegrate into the broth over a long cook, leaving you with a thick, starchy soup instead of distinct, fluffy dumplings. They go in only during the last hour; that’s non-negotiable.
3. Dumplings are doughy or gooey in the center.
Replace the lid and cook on high for another 15–20 minutes, then check again with a toothpick. Also, make sure your crockpot is actually set to high for the dumpling phase; low won’t generate enough steam to cook them through properly.
4. The soup is too thick.
Add warm chicken broth in small amounts. A quarter cup at a time, stirring after each addition until you reach the desired consistency. Cold broth can temporarily seize the cream of chicken soup, so warm is better here.
5. Taste before the dumplings go in.
Once the dumplings are in, your ability to stir, adjust, and taste the broth freely is gone. That shredding step is your last open window to fix seasoning, adjust consistency, and stir in any extras like sour cream or cream cheese.
6. Let it rest for 5 minutes before serving.
The broth continues to thicken slightly as it cools, and the dumplings finish absorbing just a little more liquid in those final minutes. You’ll get a better bowl if you give it a short rest rather than ladling it out the second the lid comes off.
How To Make Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Add diced onions onto the slow cooker
- Place your chicken thighs on top of the onions in the the crockpot in a single layer.
- Season with salt, pepper, and oregano
- Pour in 2 cans of cream of chicken soup
- Add in 2 cans of chicken stock
- Add your thyme and bay leaf.
- Cover with the lid and let it cook for 6 to 7 hours on high or 3 to 4 hours
- Once the time is up, discard the thyme and bay leaf.
- Remove the chicken thighs and place them on a large plate.
- Shred the chicken using two forks
- Return the shredded chicken to the crockpot and stir it into the broth
- Add the chopped celery, peas, and carrots
- Next, add the minced garlic.
- Stir to combine, ensuring everything is well mixed.
- Open the biscuit can and cut each one into quarters.
- Place the biscuit dough pieces across the surface of the broth in a single layer
- Put the lid back on and cook on high for 1 hour
- Once the dumplings are cooked through, taste the broth and adjust the seasoning.
- Let it rest for 5 minutes before serving
- Serve and enjoy!!
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