Crockpot Chicken and Dumplings: Weeknight Dinner Magic

Crockpot Chicken and Dumplings is the kind of cozy, stick-to-your-ribs comfort food that feels like a warm hug after a long day. Whether you’re juggling kids, meetings, or both (hello, multitasking queens), this recipe keeps it simple without skimping on flavor. The best part? It does the heavy lifting while you go about your day. Midway through, your kitchen will start smelling like you’ve been cooking for hours—because technically, you have.

With the magic of a slow cooker and a few easy-to-find ingredients, you’ll get tender shredded chicken, hearty veggies, and fluffy dumplings all simmered together in a creamy broth. If that doesn’t scream weeknight hero, I don’t know what does. Crockpot Chicken and Dumplings is perfect for anyone needing dinner to be comforting, fuss-free, and picky-eater-approved. Spoiler alert: your family’s gonna ask for seconds.

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What is Crockpot Chicken and Dumplings?

Crockpot Chicken and Dumplings is a Southern-inspired dish where tender chicken stews in a rich broth alongside vegetables and is topped with soft dumplings. But instead of sweating over a hot stove all day, we let the crockpot do its thing.

The result is a thick, flavorful soup-like base packed with shredded chicken and pillowy biscuit-style dumplings made from pre-made dough. Traditionally, dumplings were rolled or dropped from scratch, but this modern twist makes life easier and still totally delicious. Think of it like the lazy (but smart) cousin of chicken pot pie. It’s hearty, filling, and exactly what you want when life calls for a bowl of something that feels like home.

Reasons to Try Crockpot Chicken and Dumplings

First, let’s state the obvious: it’s easy. Like “dump it in, turn it on, forget about it for six hours” easy. But the real magic of Crockpot Chicken and Dumplings is how satisfying it is. You don’t need a mile-long ingredient list or fancy skills to make this happen. Plus, it’s budget-friendly, and if you’re feeding a family, you’ll appreciate how far it stretches.

The flavors are mild but comforting—great for picky eaters or anyone who just wants a classic, no-drama dinner. It’s also a great make-ahead meal. Cook it on Sunday and enjoy leftovers that taste even better the next day. And when life feels chaotic, this dish gives big “everything’s gonna be okay” vibes.

Ingredients Needed to Make Crockpot Chicken and Dumplings

• 2 pounds boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can cream of chicken soup
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 medium carrots, diced
• 1 teaspoon dried parsley
• 1 can refrigerated biscuit dough

Instructions to Make Crockpot Chicken and Dumplings

Making Crockpot Chicken and Dumplings is truly a step-by-step delight. This recipe takes a little prep and turns it into an effortlessly cozy dinner, all thanks to your slow cooker. Let’s walk through it with clear, friendly instructions that even the busiest home cook can follow with confidence. Here’s your step-by-step breakdown for crockpot success:

Step 1: Gather and Prep Your Ingredients

Before you even plug in your slow cooker, take a few minutes to prep everything. Dice your onion, celery, and carrots—aim for bite-sized pieces that will soften nicely as they cook. This step makes a big difference in the final texture. For easy veggie chopping tips, you might enjoy our guide to prepping hearty soups, which includes tips on cutting root veggies and aromatics.

Lay out your chicken breasts, open the can of cream of chicken soup, and pop the lid on your biscuit dough, so everything’s ready to go. If you want to swap in chicken thighs for a richer flavor, that’s totally fine—check out our ingredient substitution tips to help you make the switch smoothly.

Step 2: Build the Flavor Base in the Crockpot

Place the raw chicken breasts in the bottom of your crockpot—no need to chop or brown them first. Then, pour in the chicken broth and add the entire can of cream of chicken soup. This combo creates that rich, savory broth we all know and love. Add your diced onion, celery, and carrots right on top, followed by the dried parsley. Give everything a quick stir—not too aggressive, just enough to distribute the veggies and seasonings.

This step by step layering helps the flavors build slowly while the chicken becomes tender and juicy. If you’re craving even more depth, try adding a splash of garlic powder or a bay leaf. They’re optional but cozy!

Step 3: Slow Cook and Let the Magic Happen

Cover your crockpot and cook on low for 4 to 6 hours. During this time, the chicken will gently poach in the flavorful broth, soaking up all that deliciousness while the vegetables soften and release their natural sweetness.

You’ll know it’s ready for the next step when the chicken easily pulls apart with a fork. Your kitchen will smell like a pot pie met a creamy soup and decided to stay forever. It’s a good day.

Pro Tip: Avoid lifting the lid too often. Each time you peek, heat escapes, which adds extra time to the cooking process. Let the crockpot do its thing.

Step 4: Shred the Chicken (Step by Step)

Once the chicken is fully cooked, carefully remove it from the slow cooker using tongs or a slotted spoon. Place it on a plate or cutting board, and shred it using two forks. The meat should be super tender and shred easily—like pulled chicken.

Return the shredded chicken to the crockpot and stir it gently into the veggie and broth mixture. This step ensures every bite has a bit of everything: chicken, veggies, and that creamy goodness.

Step 5: Add the Dumplings (This Is the Fun Part)

Take your can of refrigerated biscuit dough and cut each biscuit into quarters or sixths, depending on the size you want your dumplings. Aim for bite-sized pieces—they’ll puff up as they cook.

Gently place the biscuit pieces on top of the chicken mixture. Don’t stir them in—just let them sit on the surface. This step by step method of adding the dumplings helps them steam instead of getting too soggy.

Cover the crockpot again and cook on high for 1 to 2 more hours, or until the dumplings are fully cooked through. You’ll know they’re done when they’ve puffed up and no longer look raw in the center. They should be soft, fluffy, and slightly golden on the bottom.

Want to get creative? Try topping the finished dish with a sprinkle of fresh parsley or black pepper for a little extra flair. And if you love creamy dishes like this, you’ll definitely want to try our Easy Creamy Tortellini Soup, which has a similar cozy vibe.

Step 6: Serve and Enjoy

Once the dumplings are tender and fluffy, give the mixture a gentle stir to blend in some of that doughy top layer into the broth—this helps thicken the whole dish slightly.

Scoop generous portions into bowls and serve piping hot. This dish pairs beautifully with a simple green salad or a side of roasted vegetables, but honestly, it can stand on its own like a pro.

For more cozy comfort food that works for busy weeknights, check out our Ground Beef and Potato Casserole—it’s another reader favorite!

What to Serve with Crockpot Chicken and Dumplings

This dish is already pretty hearty on its own, but if you’re looking to make it a full spread, consider a crisp green salad or roasted green beans to lighten things up. You could also serve it with warm rolls, but honestly, the dumplings cover your carb quota. A side of crispy feta and hot honey phyllo cups makes a fun contrast if you’re hosting or just feeling extra. And don’t forget a cold glass of iced tea or sparkling water to balance out the rich flavors.

Key Tips for Making Crockpot Chicken and Dumplings

• Use refrigerated biscuit dough to save time, but feel free to make your own if you’re feeling ambitious.
• For added depth, sauté the onions and veggies before tossing them in. Totally optional, but it adds a little oomph.
• If the broth feels too thin, you can stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) about 20 minutes before serving.
• Add a splash of cream at the end for extra richness—if you’re not counting calories that day.
• Avoid opening the lid once you’ve added the dumplings. Let them steam properly so they get nice and fluffy, not gummy.

Storage and Reheating Tips for Crockpot Chicken and Dumplings

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. The flavors meld and get even better by day two. For reheating, use the stovetop over medium heat, adding a splash of broth or milk if the mixture has thickened too much. The microwave works too—just cover loosely and heat in 30-second intervals, stirring in between. If you want to freeze it, keep in mind that the texture of the dumplings may change slightly. They can get a bit softer, but the flavor still holds up.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and add a deeper flavor. Just trim any excess fat.

Do I need to brown the chicken first?
Nope. The crockpot handles it all. But if you want extra flavor, you can sear it quickly before tossing it in.

Can I make it dairy-free?
Use a dairy-free cream of chicken soup and check the biscuit dough ingredients. You may need a homemade dumpling substitute.

Can I add peas or corn?
Absolutely. Add them in during the last hour of cooking so they don’t get mushy.

Can I make this gluten-free?
Yes, use gluten-free biscuit dough and check that your cream of chicken soup is GF-friendly.

Final Thoughts

Crockpot Chicken and Dumplings is more than a meal—it’s a little sigh of relief in a bowl. Whether it’s a busy weeknight, a chilly Sunday, or you’re just craving something warm and comforting, this dish is here for you. With simple ingredients, minimal effort, and maximum flavor, it’s the kind of recipe you’ll find yourself turning to again and again. Plus, it’s flexible enough to tweak and easy enough to make even if cooking isn’t your thing. For more easy dinner inspiration, don’t miss easy homemade beef chili or our viral chicken noodle soup. Happy slow cooking!

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