Easy Crock Pot Chicken And Dumplings Recipe
There’s something incredibly comforting about a warm bowl of chicken and dumplings, especially when it cooks low and slow all afternoon. This Crock Pot Chicken and Dumplings recipe brings together simple ingredients, rich savory broth, tender chicken, and fluffy dumplings that make the whole pot feel like a hug.
I love making this dish on busy weekdays or chilly evenings — it fills the kitchen with a cozy aroma that feels like home. Every time I lift the slow cooker lid, it reminds me of the kind of comforting dinners families pass down for generations.
Flavor & Texture Highlights
This dish is the definition of comfort. The chicken becomes fall-apart tender, the broth turns creamy and rich, and the dumplings puff up into soft, doughy pillows that absorb all that savory flavor. Each spoonful has a perfect mix of chicken, vegetables, herbs, and those dreamy dumplings.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need To Make Crock Pot Chicken And Dumplings Recipe
- How to Make It Crock Pot Chicken And Dumplings Recipe
- Expert Tips
- Storage & Reheating
- Frequently Asked Questions
- More Slow Cooker Chicken Recipes
Why You’ll Love This Crock Pot Chicken and Dumplings Recipe
- True dump-and-go slow cooker meal
- Family-friendly and perfect for busy nights
- Dumplings cook right in the slow cooker — zero extra pots!
- Creamy, hearty, and satisfying
- Uses simple, everyday ingredients
What You’ll Need To Make This Recipe
Note: the full ingredients list with measurements is in the recipe card.
Main Ingredients
- Chicken breasts or thighs – Thighs stay juicier
- Carrots, celery, onion – Aromatic base
- Garlic – Warm depth of flavor
- Chicken broth – Savory soup base
- Cream of chicken soup – Creaminess & richness
Seasonings
- Salt, pepper, thyme, poultry seasoning
Dumplings
- Refrigerated biscuit dough – Easy fluffy dumplings
- Butter – Added richness
How to Make Crock Pot Chicken and Dumplings Step by Step
Note: see the recipe card below for full written instructions.
- Add chicken, vegetables, broth, cream soup, and seasonings to the crock pot.
- Cover and cook on HIGH 3–4 hours or LOW 6 hours.
- Shred chicken and return it to the pot.
- Cut biscuit dough into small dumpling-sized pieces.
- Add dough pieces to the slow cooker and stir gently.
- Cook 1 more hour until dumplings are fluffy.
- Serve warm and enjoy.
Expert Tips
- Don’t over-stir dumplings — they can fall apart
- If broth is thin, uncover & simmer 15 minutes
- Add peas or corn for more vegetables
- A splash of heavy cream makes it richer
Storage & Reheating
- Fridge: 4 days
- Freeze: Best without dumplings (2 months)
- Reheat: Microwave or stovetop on low
Frequently Asked Questions
Can I use rotisserie chicken?
Yes — add it during the last hour with the dumplings.
Can I make dumplings from scratch?
Absolutely — a simple flour + baking powder + milk + butter dough works great.
Do canned biscuits work?
Yes — they turn into fluffy dumplings effortlessly.
More Slow Cooker Chicken Recipes
- Creamy Chicken and Rice Casserole Recipe
- Slow Cooker Creamy Chicken and Rice Recipe
- Healthy Chicken Soup Recipe
Easy Crock Pot Chicken And Dumplings Recipe
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts Thighs are recommended for best texture.
- 1 medium onion, diced
- 2 pieces carrots, sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 can cream of chicken soup, or 1 cup heavy cream plus 2 tablespoons flour mixed smooth Cream of chicken soup is an option for a creamy base.
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon black pepper
- to taste salt
- 1 cup frozen peas, optional Add if desired.
- 1 can refrigerated biscuit dough for easy dumplings, or your favorite homemade dumpling mix Canned biscuits are a convenient option.
- Fresh parsley for garnish
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Instructions
Preparation
- Add chicken, onion, carrots, celery, garlic, broth, cream of chicken soup, butter, thyme, bay, pepper, and a pinch of salt to your slow cooker. Stir to blend.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The chicken should be very tender. Check that it reaches an internal temp of 165°F for safety.
- Shred the chicken right in the crock using two forks. Remove the bay leaf. Taste and adjust salt.
- If you want thicker gravy, stir in a quick slurry of 1 tablespoon cornstarch plus 1 tablespoon water, then switch to High for 10 to 15 minutes until it simmers and thickens.
- Stir in peas if using.
- For dumplings: tear biscuit dough into small pieces or drop rounded spoonfuls of homemade batter over the surface. Cover and cook on High for 45 to 60 minutes until dumplings are set in the center and no longer doughy.
- Let the pot rest 10 minutes with the lid cracked. Garnish with parsley and serve.
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