Crockpot Chicken and Dumplings

There’s something incredibly comforting about a warm bowl of Crockpot Chicken and Dumplings, especially on a chilly evening or when you’re craving a meal that feels like a hug. This recipe has become a staple in my household, not just for its soul-soothing qualities but also for its sheer simplicity. The slow cooker does most of the work, transforming humble ingredients into a rich, savory stew brimming with tender chicken and fluffy, satisfying dumplings. I’ve tweaked this recipe over the years to achieve what I believe is the perfect balance of flavor and ease. The chicken becomes fall-apart tender, swimming in a creamy, herb-infused gravy, while the dumplings (I use a super easy shortcut!) cook up perfectly light and airy right on top. It’s the kind of dish that fills your home with an irresistible aroma, promising a delicious and heartwarming meal with minimal fuss. Whether you’re a seasoned cook or new to the kitchen, this Crockpot Chicken and Dumplings recipe is virtually foolproof and guaranteed to be a crowd-pleaser. It’s my go-to for busy weeknights when I want something wholesome and delicious without spending hours by the stove. The beauty of it lies in its adaptability too; feel free to toss in some extra veggies or adjust the seasonings to your liking. But even as written, it’s a winner every single time, delivering that classic comfort food experience we all know and love.

Ingredients

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs are recommended for extra flavor and tenderness, but breasts work well too). Ensure they are trimmed of any excess fat.
• Onion: 1 large yellow onion, chopped. This aromatic forms the flavor base of our stew.
• Carrots: 2-3 medium carrots, peeled and sliced or diced. They add a touch of sweetness and color.
• Celery: 2-3 celery stalks, sliced or diced. Celery provides a classic savory note essential for chicken stews.
• Garlic: 3-4 cloves garlic, minced. Fresh garlic is best for a pungent, aromatic kick.
• Chicken Broth: 4 cups (32 ounces) low-sodium chicken broth. Using low-sodium allows you to control the saltiness of the final dish. Vegetable broth can be substituted if preferred.
• Cream of Chicken Soup: 1 can (10.5 ounces) condensed cream of chicken soup (or cream of mushroom/celery for variation). This adds creaminess and richness to the sauce. Look for low-sodium options if available.
• Dried Herbs:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste, especially considering the broth and soup)
• Bay Leaves: 2 bay leaves, for a subtle background aroma. Remember to remove these before serving.
• For the Dumplings: 1 can (16.3 ounces) refrigerated biscuit dough (like Pillsbury Grands! or similar). This is the easy shortcut for fluffy dumplings. Ensure it’s a plain variety. You’ll typically get 8 biscuits per can.
• Optional Thickener: 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry), if you prefer a thicker gravy.
• Fresh Parsley: Chopped, for garnish (optional, but adds freshness and color).

Instructions

1. Prepare the Base: Lightly grease the inside of your slow cooker crock (a 6-quart or larger model is ideal). Add the chopped onion, sliced/diced carrots, and sliced/diced celery to the bottom of the slow cooker, creating an aromatic bed for the chicken.
2. Add Chicken and Seasonings: Place the boneless, skinless chicken pieces on top of the vegetables. Pour the low-sodium chicken broth over the chicken and vegetables. Add the minced garlic, dried thyme, dried rosemary, dried sage, black pepper, and salt. Gently stir to distribute the seasonings, ensuring the chicken is mostly submerged in the broth. Tuck the bay leaves into the liquid.
3. Incorporate Creaminess: Spoon the condensed cream of chicken soup over the chicken and broth. Do not stir it in vigorously at this stage; it will meld into the sauce as it cooks.
4. Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be very tender and cooked through. Cooking on low is generally preferred for the most tender results and to prevent the chicken from drying out.
5. Shred the Chicken: About 30-45 minutes before the end of the cooking time, carefully remove the chicken pieces from the slow cooker and place them on a clean cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should shred very easily if cooked properly.
6. Return Chicken to Crockpot: Return the shredded chicken to the slow cooker. Stir it gently into the broth and vegetable mixture. This is a good time to taste the broth and adjust seasonings if necessary. If you prefer a thicker gravy, this is when you would add the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Stir the slurry in and allow it to cook with the dumplings.
7. Prepare and Add Dumplings: Open the can of refrigerated biscuit dough. Separate the biscuits. You can either add them whole for very large dumplings, or cut each biscuit into quarters for smaller, more numerous dumplings (recommended for better distribution and cooking). Drop the biscuit pieces one by one on top of the simmering chicken mixture in the slow cooker. Try to arrange them in a single layer as much as possible, ensuring they are resting on top of the liquid and chicken, not fully submerged.
8. Cook the Dumplings: Replace the lid on the slow cooker. It’s important not to lift the lid while the dumplings are cooking, as this releases steam and can make them heavy. Cook on HIGH for another 30-45 minutes, or until the dumplings are puffed up, cooked through, and no longer doughy in the center. You can test one by inserting a toothpick; it should come out clean or with just a few moist crumbs.
9. Rest and Serve: Once the dumplings are cooked, turn off the slow cooker. Remove and discard the bay leaves. Let the chicken and dumplings rest for about 5-10 minutes with the lid slightly ajar. This allows the sauce to thicken slightly more and the dumplings to set.
10. Garnish and Serve: Ladle the Crockpot Chicken and Dumplings into bowls, ensuring each serving gets a generous amount of chicken, vegetables, gravy, and dumplings. Garnish with freshly chopped parsley, if desired, for a touch of color and freshness. Serve hot and enjoy this ultimate comfort food!

Nutrition Facts

This Crockpot Chicken and Dumplings recipe offers a hearty and satisfying meal. While it’s a comfort food classic, it provides a good source of protein from the chicken and includes beneficial nutrients from the vegetables. The overall nutritional profile can be influenced by the specific ingredients chosen, such as using lean chicken breast or low-sodium products.

• Servings: Approximately 6-8 servings
• Calories per serving: Approximately 350-450 kcal (This can vary based on biscuit size, chicken type, and specific cream soup used)
• Protein: Approximately 25-35g (Primarily from chicken)
• Fat: Approximately 10-18g (Varies with chicken cut and cream soup; using chicken breast reduces fat)
• Saturated Fat: Approximately 3-6g
• Carbohydrates: Approximately 30-40g (Mainly from dumplings and vegetables)
• Fiber: Approximately 2-4g (From vegetables)
• Sodium: Can be high if not using low-sodium broth and soup; aim for 600-800mg if controlled, potentially higher otherwise. Always check labels.
• Key Vitamins and Minerals: Good source of Niacin, Selenium, Vitamin B6 (from chicken), Vitamin A (from carrots).

Preparation Time

One of the greatest appeals of this Crockpot Chicken and Dumplings recipe is its minimal hands-on time, making it an excellent choice for busy days. The slow cooker truly takes on the bulk of the culinary effort, allowing you to focus on other things while a delicious meal simmers away.

• Prep time: Approximately 15-20 minutes (This includes chopping vegetables and setting up the slow cooker. If you buy pre-chopped veggies, this time can be even shorter.)
• Cook time: 6-8 hours on LOW, or 3-4 hours on HIGH (for the chicken and base), plus an additional 30-45 minutes on HIGH for the dumplings.
• Total time: Approximately 4 hours 15 minutes (on HIGH) to 8 hours 45 minutes (on LOW). The active preparation is minimal, with the majority being unattended cooking time.

How to Serve

Crockpot Chicken and Dumplings is a wonderfully complete meal on its own, but a few simple accompaniments can elevate the experience and round out the flavors. Here are some serving suggestions to make your comforting bowl even more delightful:

• In a Cozy Bowl: The classic way! Serve generously in deep bowls to capture all that delicious gravy, tender chicken, and fluffy dumplings. A sprinkle of freshly cracked black pepper on top is a must for many.
• Fresh Herb Garnish: A scattering of freshly chopped parsley, chives, or even a little dill can add a burst of color and freshness that contrasts beautifully with the rich stew.
• Crusty Bread: Offer slices of warm, crusty bread or dinner rolls on the side. They are perfect for soaking up every last bit of the savory gravy. Garlic bread is also a fantastic companion.
• Simple Green Salad: A light, crisp green salad with a tangy vinaigrette can provide a refreshing counterpoint to the richness of the chicken and dumplings. Think mixed greens, cucumber, and cherry tomatoes.
• Steamed Green Beans or Peas: If you haven’t added extra vegetables to the crockpot itself, serving a side of simple steamed green beans, broccoli, or sweet peas can add more nutrients and a vibrant green to the plate.
• A Dash of Hot Sauce: For those who like a little kick, a bottle of your favorite hot sauce on the table allows individuals to customize their heat level.
• Cranberry Sauce: While unconventional for some, a small dollop of tart cranberry sauce on the side can offer a surprising and pleasant sweet-tart contrast, similar to how it’s served with turkey and gravy.
• Flaked Sea Salt: A tiny pinch of flaked sea salt just before serving can enhance all the flavors, especially on the dumplings.

Additional Tips

To ensure your Crockpot Chicken and Dumplings turn out perfectly every time and to allow for a bit of customization, consider these helpful tips:

• For Fluffier Dumplings, Don’t Peek: The most crucial tip for light and fluffy dumplings is to resist the urge to lift the slow cooker lid while they are cooking. The steam trapped inside is essential for them to cook through and puff up properly. Lifting the lid releases this steam and can result in dense, doughy dumplings. Set a timer and trust the process.
• Thicken the Gravy to Your Liking: If you prefer a thicker, more stew-like gravy, a cornstarch slurry is your best friend. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this into the slow cooker about 30 minutes before adding the dumplings, or right before you add them. Let it cook on high to activate the thickening power of the cornstarch.
• Boost Veggie Content: Feel free to add more vegetables for extra nutrition and flavor. Frozen peas, corn, or cut green beans can be stirred in during the last 30 minutes of cooking (when you add the dumplings). Diced potatoes or sweet potatoes can be added at the beginning with the carrots and celery, but be mindful they will absorb liquid and may require a touch more broth.
• Easy Chicken Shredding: Once the chicken is cooked, it should be incredibly tender. The easiest way to shred it is to remove it to a bowl and use two forks to pull it apart. Alternatively, if you have a stand mixer with a paddle attachment, you can place the warm, cooked chicken in the mixer bowl and run it on low speed for about 15-30 seconds for perfectly shredded chicken with minimal effort.
• Taste and Adjust Seasoning Before Serving: The saltiness of canned soups and broths can vary significantly. Always taste the stew base before adding the dumplings and especially before serving. Adjust with salt, pepper, or even a pinch more of your favorite herbs (like thyme or sage) to ensure the flavor is perfectly balanced to your preference. A squeeze of lemon juice at the end can also brighten the flavors.

Budgeting the Recipe

Crockpot Chicken and Dumplings can be a wonderfully budget-friendly meal, especially when you make smart choices with your ingredients. Chicken, particularly thighs, is often more affordable than other proteins. Canned goods like cream of chicken soup and refrigerated biscuits are frequently on sale, and staple vegetables like onions, carrots, and celery are generally inexpensive year-round.

To maximize savings, consider buying chicken in bulk when it’s discounted and freezing portions for later use. Opting for store-brand versions of canned goods and biscuits can also significantly reduce costs without compromising too much on quality for a dish like this. Making your own chicken broth from vegetable scraps and chicken bones (if you ever roast a whole chicken) is another excellent way to cut costs and reduce food waste, though it adds to preparation time. The herbs used are typically dried, which are economical and have a long shelf life. By focusing on these staple, affordable ingredients, you can create a large, filling, and comforting meal for a family without breaking the bank. This recipe stretches a moderate amount of chicken into a substantial dish, making it an excellent choice for feeding a crowd or having planned leftovers, further enhancing its value.

Keep an eye out for seasonal sales on vegetables. While carrots, onions, and celery are consistently priced, sometimes other complementary veggies like potatoes or parsnips go on sale and can be added to bulk up the meal further. Utilizing ingredients you already have in your pantry, like common spices and flour (if you were to attempt homemade dumplings from scratch, though this recipe uses pre-made for ease), also contributes to its cost-effectiveness. This dish proves that delicious, hearty, and satisfying comfort food doesn’t need to be expensive.

Frequently Asked Questions

Q: Can I use frozen chicken for this recipe?

A: Yes, you can use frozen chicken, but it’s generally recommended to thaw it first for food safety reasons and to ensure even cooking. If you must use frozen chicken, you may need to add an extra 1-2 hours to the cooking time on LOW. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding and proceeding with the dumplings. Adding frozen chicken directly can lower the temperature of the slow cooker significantly, potentially keeping it in the “danger zone” (40°F-140°F) for too long where bacteria can multiply.

Q: Can I make homemade dumplings instead of using refrigerated biscuits?

A: Absolutely! Homemade dumplings are wonderful. A simple drop dumpling batter can be made with flour, baking powder, salt, milk, and melted butter. Mix the dry ingredients, then stir in the wet ingredients until just combined (do not overmix). Drop spoonfuls of the batter on top of the simmering stew, cover, and cook for about 15-20 minutes on HIGH, or until cooked through. This will alter the prep time and ingredient list slightly, but many prefer the taste and texture of from-scratch dumplings.

Q: How do I store and reheat leftovers?

A: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of chicken broth or water if the gravy has thickened too much. Alternatively, reheat individual portions in the microwave. Dumplings tend to absorb liquid upon standing, so the consistency might be thicker the next day.

Q: Can I make this recipe gluten-free?

A: Yes, with a few modifications. Use a gluten-free cream of chicken soup (or make a homemade roux-based sauce with gluten-free flour and broth). Ensure your chicken broth is certified gluten-free. For the dumplings, you’ll need to use a gluten-free biscuit mix or make gluten-free dumplings from scratch using a gluten-free all-purpose flour blend. Cornstarch for thickening is naturally gluten-free, but always double-check labels.

Q: My dumplings turned out doughy or dense. What went wrong?

A: Several factors can lead to doughy dumplings. The most common culprits are:
1. Lifting the Lid: Peeking while the dumplings cook releases essential steam, preventing them from cooking properly.
2. Overcrowding: If too many dumplings are packed too tightly, they won’t have space to expand and cook evenly.
3. Not Enough Heat/Simmer: The liquid in the slow cooker needs to be at a gentle simmer when you add the dumplings for them to cook through. If the stew isn’t hot enough, they might just absorb liquid and become soggy. Ensure you turn the slow cooker to HIGH before adding dumplings.
4. Old Biscuit Dough: If your refrigerated biscuit dough is past its best-by date, it might not rise as well.
5. Submerging Dumplings: Dumplings should mostly sit on top of the stew, steaming rather than boiling in the liquid. If they are fully submerged, they can become heavy.