Here’s a cozy, comforting, and super easy Crockpot Chicken and Dumplings recipe — perfect for a hands-off, hearty meal that tastes like home cooking with minimal effort. ❤️
🍲 Crockpot Chicken and Dumplings
🍽️ Serves: 6–8
🕐 Cook Time:
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Low: 6–7 hours
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High: 3–4 hours
🧂 Ingredients:
🔸 For the Chicken Base:
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2 lbs boneless, skinless chicken breasts (or thighs)
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1 medium onion, diced
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2 cloves garlic, minced
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2 cups chicken broth
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1 can (10.5 oz) cream of chicken soup (or cream of celery)
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1/2 cup heavy cream (or milk)
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1 cup frozen peas and carrots (or mixed vegetables)
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1/2 tsp dried thyme
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1/2 tsp poultry seasoning (or sage)
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Salt & pepper to taste
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Optional: 1 tbsp butter for richness
🔸 For the Dumplings:
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1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands)
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Optional: flour for dusting and cutting
👩🍳 Instructions:
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Load the crockpot:
Add chicken, onion, garlic, broth, cream of chicken soup, thyme, poultry seasoning, salt & pepper to the slow cooker. Stir gently to combine. -
Cook the base:
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
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Shred chicken in the pot using two forks.
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Add cream & veggies:
Stir in heavy cream and frozen vegetables. -
Add dumplings:
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Cut biscuit dough into small bite-sized pieces (about 1-inch).
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Toss lightly in flour (optional, helps thicken broth a bit) and layer evenly on top of the stew.
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Cook dumplings:
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Cover and cook on HIGH for an additional 1–1.5 hours, or until dumplings are cooked through and fluffy (they’ll puff up and look like soft pillows).
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Stir gently halfway through if desired, but don’t lift the lid too often.
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Finish & serve:
Taste and adjust seasoning. Serve hot in bowls — optionally with a sprinkle of fresh parsley or black pepper.
📝 Tips & Variations:
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Thicker broth? Stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water at the end.
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No canned soup? Use a homemade roux with milk and chicken broth before starting.
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Herb it up: Add rosemary or a bay leaf for more depth.