If you’re craving the ultimate comfort food that practically makes itself, then this Crock Pot Chicken and Dumplings Recipe is about to become your new best friend in the kitchen. I absolutely love how tender the chicken turns out and how the creamy sauce mingles with those fluffy homemade-style dumplings. Trust me, once you try this recipe, you’ll find it’s the kind of meal that sticks with you—perfect for cozy nights or feeding a hungry crowd without stress.
Why You’ll Love This Recipe
- Effortless Comfort: Set it and forget it—you’ll love how hands-off this recipe is, perfect for busy days.
- Tender Juicy Chicken: Slow cooking keeps the chicken so juicy it almost falls apart at the fork.
- Homestyle Flare: The biscuit dumplings are a shortcut with all the cozy, homemade feel.
- Family Favorite: My family goes crazy for this meal, and yours might just become their new favorite too.
Ingredients You’ll Need
These ingredients come together beautifully to create a rich and creamy base with tender chicken and comforting dumplings. I always make sure to use refrigerated biscuits because they save so much prep time without skimping on taste.
- Onion: Diced onion adds that subtle sweetness and depth to the slow cooker base.
- Condensed Cream of Celery Soup: Adds a lovely celery undertone that complements the chicken perfectly.
- Condensed Cream of Chicken Soup: This creaminess is what makes the sauce so darn comforting.
- Fresh Parsley: Brightens and freshens the richness—chopped finely is the way to go.
- Poultry Seasoning: It’s that secret blend that lends warmth—don’t skip it.
- Black Pepper: Just a touch to keep the flavors balanced and interesting.
- Boneless Skinless Chicken Breasts: I love how these stay juicy and tender when slow-cooked gently.
- Reduced Sodium Chicken Broth: The base liquid that keeps everything moist and flavorful without overpowering.
- Frozen Vegetables (or peas and carrots): Adds color, nutrition, and texture—thawed before adding for best results.
- Refrigerated Biscuits: My time-saving hack for dumplings that still feel homemade and fluffy.
Variations
I like to keep things classic, but sometimes I shake up this Crock Pot Chicken and Dumplings Recipe to match whatever we have on hand. It’s incredibly forgiving, so get creative—you can make it your own with ease.
- Vegetable Swaps: I’ve used fresh green beans or mixed veggies instead of frozen peas and carrots, and it all works just as well.
- Herb Boost: Adding thyme or rosemary gives it a little extra savory herbal punch that my family enjoys.
- Spice it Up: A dash of cayenne or smoked paprika can add warmth and a little kick for those who like it spicy.
- Lightened Version: Try using Greek yogurt instead of soups for a fresher, lighter sauce (just stir it in at the end to avoid curdling).
How to Make Crock Pot Chicken and Dumplings Recipe
Step 1: Layer Your Base
Start by placing the diced onion at the bottom of your 6-quart Crock Pot. I learned the hard way that letting the onion sit underneath the chicken creates a subtle sweetness as it cooks, rather than being lost in the sauce. Next, lay the chicken breasts over the onions so they get that slow-cooked magic.
Step 2: Mix the Creamy Sauce and Add Liquids
In a small bowl, whisk together the cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, and black pepper. Spreading this mixture over the chicken is where the dish starts to develop its incredible flavor. Pour the reduced sodium chicken broth on top, which helps everything cook evenly and stay moist.
Step 3: Slow Cook and Prep the Dumplings
Turn your Crock Pot to high and let it do its magic for about 4 hours. Around 1 hour before serving, roll your refrigerated biscuits thin and flat—this step helps the dumplings cook through and keeps them light instead of dense. Cut each biscuit into 4 strips to make them easy to manage.
Step 4: Add Vegetables and Dumplings
Stir in the thawed frozen vegetables gently into the Crock Pot. Then lay the biscuit strips right on top, spreading them evenly. This timing is key—adding the dumplings too early can result in them overcooking or getting soggy. Put the lid back on as quickly as possible to keep the heat in, and cook for the last 60–90 minutes.
Step 5: Serve with Love
Once the dumplings are puffed and cooked through, give everything a gentle stir and serve right from the Crock Pot. I love how the sauce thickens just enough to coat each bite, making this meal a hearty hug in a bowl.
Pro Tips for Making Crock Pot Chicken and Dumplings Recipe
- Roll Dumplings Thin: I discovered that rolling the biscuit dough thin makes for lighter, fluffier dumplings instead of dense dough blobs.
- Add Dumplings Late: Adding the biscuit strips in the last hour prevents them from turning mushy and ensures just the right amount of tenderness.
- Use Reduced Sodium Broth: It helps control saltiness, especially since the soups already add flavor and salt.
- Stir Gently: When mixing in veggies and dumplings, be gentle to keep dumplings intact and veggies evenly distributed.
How to Serve Crock Pot Chicken and Dumplings Recipe
Garnishes
I usually top each serving with a sprinkle of fresh chopped parsley for a pop of color and freshness—that little green touch lightens the dish beautifully. Sometimes a dash of black pepper or even a sprinkle of shredded cheddar cheese makes everyone happy.
Side Dishes
I like to keep sides light since the chicken and dumplings are already filling. A fresh green salad with a tangy vinaigrette or some roasted Brussels sprouts pairs nicely. Crusty bread or garlic breadsticks also make for a hearty accompaniment if you want more carbs.
Creative Ways to Present
For special occasions, I love serving this in small ramekins garnished with extra fresh herbs and a swirl of cream on top. It feels fancy but is still cozy and approachable. You can also portion it out into mason jars for a cute, casual dinner party vibe.
Make Ahead and Storage
Storing Leftovers
I always transfer leftovers to airtight containers once slightly cooled. Stored in the fridge, it keeps wonderfully for up to 3 days. The flavors deepen overnight, making the next day just as tasty—if not better!
Freezing
I’ve frozen Crock Pot Chicken and Dumplings before successfully by scooping portions into freezer-safe containers. Just be sure to freeze before adding fresh dumpling strips, as they don’t freeze well cooked. Thaw overnight in the fridge before reheating.
Reheating
When reheating, I prefer warming it gently on the stove over low heat, stirring occasionally to avoid sticking. You might need to add a splash of broth or water to loosen the sauce if it’s thickened too much. Microwave works too—just watch out for dry patches.
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! Chicken thighs will add a richer flavor and tend to stay even more tender during slow cooking. If you go with thighs, you might want to slightly reduce the cooking time since dark meat can cook faster and stay juicy.
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Can I make the dumplings from scratch instead of using refrigerated biscuits?
You sure can! I use refrigerated biscuits for convenience, but a simple homemade biscuit dough works just as well. Just roll and cut the dough into strips as directed, and add them late in the cook time for perfect dumplings.
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What if I don’t have a 6-quart Crock Pot?
If your slow cooker is smaller, you can scale down the ingredients accordingly. Just keep an eye on the cooking times, as smaller slow cookers may cook a bit faster. If it’s larger, the recipe still works fine; the cooking times stay about the same.
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How do I prevent the dumplings from becoming soggy?
The key is adding the dumplings late—about an hour before serving. Rolling the biscuit dough thin also helps them cook properly without turning gummy or mushy. Avoid stirring too vigorously once dumplings are added, so they keep their shape.
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Can I use fresh vegetables instead of frozen?
Yes! Fresh vegetables like diced carrots, peas, or green beans work great. Just make sure to add them at the same time you add frozen veggies so they cook properly within that last hour.
Final Thoughts
This Crock Pot Chicken and Dumplings Recipe is a true lifesaver on busy days when you want a hearty, satisfying meal without standing over the stove. The combo of creamy sauce, tender chicken, and light biscuit dumplings hits that nostalgic comfort food spot that warms your soul. I’ve made this for friends, family, and quiet nights in, and it never disappoints. I can’t wait for you to try it out and make it part of your regular rotation—it’s that good!
Print
Crock Pot Chicken and Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 10 minutes
- Total Time: 5 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken and Dumplings recipe is a comforting and easy-to-make slow cooker meal featuring tender chicken breasts simmered in a creamy sauce with vegetables and topped with flaky biscuit dumplings. Perfect for a hearty family dinner with minimal prep and hands-off cooking.
Ingredients
Base Ingredients
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (or peas and carrots, thawed)
Soup Mixture
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
Dumplings
- 16.3 ounces refrigerated biscuits (1 can, buttermilk, country, or homestyle)
Instructions
- Prepare the base: Add the diced onion to a 6-quart crock pot and place the boneless skinless chicken breasts on top of the onions.
- Make the creamy sauce: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Spread this mixture evenly over the chicken breasts in the crock pot.
- Add broth and cook: Pour the reduced sodium chicken broth over the soup mixture and chicken. Cover the crock pot with its lid and cook on high for 5 hours until the chicken is tender and cooked through.
- Prepare dumplings: Approximately 1 hour before serving, after about 4 hours of cooking, roll each refrigerated biscuit thin and flat on a clean surface. Cut each biscuit into 4 strips to create the dumplings.
- Add vegetables and dumplings: Stir the frozen (or thawed) vegetables into the crock pot mixture. Quickly add the biscuit strips on top of the mixture, spreading them out evenly. Replace the lid promptly to prevent heat loss and allow the dumplings to cook and puff up in the last hour.
- Finish cooking and serve: Continue cooking on high for the remaining hour until the dumplings are cooked through and slightly golden. Stir gently if desired before serving to combine all ingredients.
Notes
- This recipe is an easy and comforting slow cooker meal with minimal prep.
- Refrigerated biscuits are a shortcut for making dumplings without needing from-scratch dough.
- Allowing the dumplings to cook on top of the stew helps them absorb flavors and become tender yet fluffy.
- Feel free to use fresh or thawed frozen vegetables for convenience and added nutrition.
- Adjust seasoning with black pepper or additional poultry seasoning as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
