If you’re craving a warm, hearty dinner that cooks itself while filling your kitchen with delicious smells, Crockpot Chicken and Dumplings is your answer. This classic recipe transforms simple pantry ingredients into a creamy, savory stew topped with fluffy dumplings—all made in your slow cooker. It’s a dish that feels like a hug in a bowl: rich, tender chicken, soft vegetables, and buttery biscuit-style dumplings. Whether it’s a chilly night or a busy week, this meal delivers flavor and comfort without fuss. Let’s dive into what makes this dish so satisfying and how to master it every time.
Why Crockpot Chicken and Dumplings Never Disappoint
What Makes This Dish a Favorite?
Crockpot Chicken and Dumplings bring together everything people love about comfort food—creamy texture, savory aroma, and a rich flavor that deepens as it cooks. It’s also incredibly easy to prepare. No rolling pins or dough prep required thanks to store-bought biscuit dough, which turns into fluffy dumplings right on top of the slow cooker stew.
This recipe also uses boneless chicken thighs or breasts, which become fall-apart tender after hours of gentle simmering. The dumplings steam on top of the hot stew, absorbing flavor while puffing up light and tender.
The creamy broth is made richer by the addition of cream of chicken soup, which blends with garlic, herbs, and chicken broth for a velvety base. Carrots, celery, and onion add subtle sweetness and balance the dish beautifully.
It’s a one-pot meal that checks all the boxes: minimal prep, affordable ingredients, hands-off cooking, and a comforting payoff.
The Secret to Light, Fluffy Dumplings
The key to perfect dumplings is timing and placement. After the chicken is shredded and the sauce has thickened slightly, the biscuit dough is added on top—not stirred in. This keeps the dumplings above the liquid, allowing steam to cook them instead of boiling them into mush.
Keeping the lid closed during the final 30–45 minutes is essential. That trapped steam gives the dumplings their pillowy texture. Opening the lid too soon can cause them to collapse or stay doughy.
With just a little attention to these steps, you’ll get light, fluffy dumplings that hold their shape and soak up all that delicious gravy.
Crockpot Chicken and Dumplings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
Building Flavor in Crockpot Chicken and Dumplings
Every Ingredient Has a Purpose
When it comes to crockpot chicken and dumplings, each ingredient contributes to the richness, balance, and heartiness of the dish. Here’s how it all works together.
Chicken thighs or breasts form the protein base. Thighs are ideal for slow cooking because they stay juicy and tender, but chicken breasts also work well if you prefer leaner meat. Either way, aim for 1.5 to 2 pounds, trimmed of excess fat.
Onion, carrots, and celery form the aromatic trio known as mirepoix. They’re the soul of the stew, offering a subtle sweetness and depth. Chop them evenly so they cook at the same rate and melt into the sauce.
Minced garlic adds a warm, earthy flavor that elevates the entire broth. Use fresh cloves for the best punch, especially in a dish with long cook time.
Chicken broth brings moisture and body. Use low-sodium broth to allow full control over the final salt level, especially since canned soup is also added.
Cream of chicken soup is the shortcut that delivers that creamy, cozy consistency. It melts into the broth as it cooks, turning the liquid into a flavorful gravy that clings to every bite.
Herbs and spices—thyme, rosemary, sage, black pepper, and bay leaves—give the stew a herby backbone. Use dried herbs for convenience, but crush rosemary to release more flavor.
Finally, refrigerated biscuit dough makes dumplings easier than ever. It steams to fluffy perfection on top of the stew without any kneading, mixing, or flour mess.
Prep Tips for Crockpot Success
To streamline your prep:
- Chop veggies the night before and store them in a sealed container in the fridge.
- Trim chicken ahead of time and store it separately.
- For thicker stew, add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) near the end of cooking.
- Cut the biscuit dough into quarters for faster cooking and even distribution.
Make sure your slow cooker is at least 6 quarts in size to avoid overcrowding. A wide, oval-shaped crock works best for even dumpling placement.
By prepping smart and using the right techniques, you’ll create a slow-cooked meal that tastes like you worked all day—even if you didn’t.
Step-by-Step: How to Make Crockpot Chicken and Dumplings
Easy Prep, Big Payoff
This recipe comes together in layers, and the slow cooker does most of the work. Start by lightly greasing the inside of your slow cooker—this prevents sticking and makes cleanup easier.
Next, create your flavor base. Chop the onion, carrots, and celery and add them directly to the bottom of the crock. These vegetables will slowly release flavor and form the stew’s foundation.
Place the chicken pieces on top of the veggies. It’s okay if they overlap slightly, as long as they’re mostly submerged by the broth. Pour in the chicken broth, then sprinkle in the garlic, thyme, rosemary, sage, salt, pepper, and tuck in the bay leaves.
Now spoon the cream of chicken soup on top. Don’t stir it in—just dollop it gently. It will naturally melt into the broth as it simmers and create that rich, creamy texture that makes this dish so irresistible.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, depending on your schedule. For best texture, the low setting is ideal.
Dumplings Done Right
About 30–45 minutes before your cook time ends, carefully remove the chicken using tongs or a slotted spoon. It should be fall-apart tender. Shred it with two forks into bite-sized pieces, then return it to the slow cooker.
If you like a thicker stew, this is the time to stir in your cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the broth. It will thicken as the dumplings cook.
Now for the dumplings: open your can of biscuit dough, and cut each biscuit into quarters. Drop the dough pieces evenly across the surface of the stew, making sure they rest on top. Don’t stir them in—they need to steam, not boil.
Cover again and cook on HIGH for 30–45 minutes. Avoid lifting the lid—steam is what makes the dumplings rise and cook properly. When done, they’ll be puffed up and a toothpick inserted in the center should come out clean.
Let the dish rest for 5–10 minutes with the lid slightly ajar to thicken the broth just a bit more before serving.
Make It Yours: Storing, Reheating, and Customizing Crockpot Chicken and Dumplings
How to Store and Reheat Without Losing Texture
Crockpot chicken and dumplings make fantastic leftovers, and the flavors often deepen after a day in the fridge.
To store, first allow the dish to cool completely. Then transfer it into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. Note: dumplings may soften slightly after freezing, but the flavor remains excellent.
For best reheating results:
- Microwave: Reheat individual portions for 2–3 minutes, covered, stirring halfway through.
- Stovetop: Reheat over medium-low heat in a covered saucepan, stirring occasionally. Add a splash of broth if needed.
- Avoid overcooking the dumplings when reheating, especially in the microwave. They can become rubbery if overheated.
If frozen, thaw overnight in the fridge before reheating for even cooking and better texture.
Recipe Variations to Try
The classic version is hard to beat, but this recipe is very forgiving and flexible. Here’s how you can tweak it:
Change up the protein: Use turkey breast, leftover rotisserie chicken, or even boneless pork for a different spin.
Swap the vegetables: Try adding peas, corn, or green beans in the last hour of cooking. Mushrooms also add a rich, earthy flavor.
Make it creamy without canned soup: Skip the cream of chicken and add a mixture of heavy cream and cornstarch at the end, whisked in after shredding the chicken.
Go herb-forward: Add fresh thyme or rosemary near the end for a brighter finish. A little lemon zest can also brighten up the flavor.
Use homemade biscuit dough: If you prefer from-scratch dumplings, mix up a simple biscuit dough using flour, baking powder, butter, and milk. Drop spoonfuls on top during the last 45 minutes and cook as directed.
With these tweaks, you can easily tailor crockpot chicken and dumplings to your taste or make it feel fresh every time you prepare it.
Frequently Asked Questions About Crockpot Chicken and Dumplings
Can I use canned biscuits for crockpot chicken and dumplings?
Yes, canned biscuit dough is the secret shortcut in this recipe. It steams on top of the stew, creating soft, fluffy dumplings without any extra prep.
How do you keep dumplings from getting soggy in a slow cooker?
The key is placing the biscuit dough on top of the stew, not stirring it in. Also, avoid lifting the lid during cooking. Trapped steam is what allows the dumplings to rise and cook evenly.
Is it better to use chicken breasts or thighs for chicken and dumplings?
Both work, but chicken thighs stay more tender and flavorful in the slow cooker. If you prefer a leaner option, chicken breasts are still a great choice.
How do I thicken chicken and dumplings in the crockpot?
Use a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water). Stir it into the stew after shredding the chicken and before adding dumplings. It thickens as it simmers.
Final Thoughts: A Timeless Classic, Made Simple
Crockpot Chicken and Dumplings is the ultimate slow cooker comfort food. It’s warm, creamy, satisfying—and surprisingly easy to prepare. With tender shredded chicken, hearty vegetables, and pillowy biscuit dumplings, this dish delivers both nostalgia and flavor in every bite. Whether you’re feeding a crowd or craving leftovers for days, it’s a recipe that brings warmth to the table every time.
