This crockpot chicken and dumplings recipe is pure comfort food. Tender chicken, hearty vegetables, and fluffy dumplings cook slowly in a creamy sauce that tastes like it’s been simmering all day on grandma’s stove.
This cozy meal delivers everything you love about classic chicken and dumplings but with the ease of the slow cooker. Juicy chicken breasts, chopped vegetables, and creamy broth combine under a blanket of soft biscuit dumplings. Each bite feels like a warm hug on a cool day.
The best part? The slow cooker does most of the work. You’ll toss in simple ingredients, let them cook low and slow, then finish with buttery dumplings right before serving. Dinner’s ready without lifting a finger.
CROCKPOT CHICKEN AND DUMPLINGS INGREDIENTS
Every element in this recipe brings the right flavor and texture to the bowl. Here’s what you’ll need:
Protein
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2 pounds boneless, skinless chicken breasts
Produce
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1 medium yellow onion, chopped
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
Liquids & Base
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4 cups low-sodium chicken broth
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1 (10.5-ounce) can cream of chicken soup
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1 (10.5-ounce) can cream of celery soup
Seasonings
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon poultry seasoning
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½ teaspoon dried thyme
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1 bay leaf
Other Ingredients
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1 cup frozen peas
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1 tablespoon butter
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1 (16.3-ounce) can refrigerated biscuit dough, each biscuit cut into quarters
SUBSTITUTIONS AND ADDITIONS
CHICKEN: You can use boneless, skinless chicken thighs instead of chicken breasts for richer flavor.
VEGETABLES: Add diced potatoes, corn, or even mushrooms if you want a heartier version.
SOUP: If you prefer, use two cans of cream of chicken soup and skip the cream of celery. It’ll still be thick and flavorful.
HERBS: Fresh parsley or rosemary can be added toward the end for a brighter finish.
BISCUITS: Homemade dumpling dough or refrigerated crescent rolls also work well if you want to experiment.
HOW TO MAKE CROCKPOT CHICKEN AND DUMPLINGS
You’ll love how easy this process is. A few quick prep steps and the slow cooker does the rest.
STEP ONE: Place the chopped onion, carrots, celery, and garlic in the bottom of your crockpot.
STEP TWO: Lay the chicken breasts over the vegetables. Sprinkle with salt, pepper, garlic powder, onion powder, poultry seasoning, and thyme. Add the bay leaf.
STEP THREE: Pour in the chicken broth and both cans of soup. Stir slightly to combine the soups into the liquid without disturbing the seasoning too much.
STEP FOUR: Cover with the lid and cook on low for 6 hours or high for 3 to 4 hours, until the chicken is tender and cooked through.
STEP FIVE: When the chicken is done, remove the bay leaf. Shred the chicken right in the crockpot using two forks.
STEP SIX: Add the butter and frozen peas, stirring gently to mix everything together.
STEP SEVEN: Drop in the biscuit pieces over the top, making sure they’re evenly spaced. Press them down slightly so they’re just sitting in the liquid but not fully submerged.
STEP EIGHT: Cover again and cook on high for 1 hour, or until the biscuit dough has puffed up and cooked through.
PRO TIP: Don’t lift the lid too often once the biscuits are added. The steam helps cook them evenly and keeps them light and fluffy.
STEP NINE: Gently stir once more before serving to coat the dumplings in the creamy sauce.
RECIPE TIPS
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For extra thickness, stir in a tablespoon of cornstarch mixed with water before adding the dumplings.
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If your sauce feels too thick at the end, add a splash of broth to loosen it.
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Like your dumplings extra soft? Let them simmer an extra 10 minutes after cooking.
HOW TO SERVE CHICKEN AND DUMPLINGS
This meal doesn’t need much else to feel complete, but a few sides make it shine.
Serve the chicken and dumplings hot, straight from the crockpot. Spoon generous portions into bowls and top with a sprinkle of fresh parsley or black pepper.
Crusty bread or homemade dinner rolls make perfect companions to soak up that creamy sauce. A side of roasted green beans, steamed broccoli, or a crisp salad adds a fresh touch.
And if you’re serving this for guests, ladle it into deep bowls for that rustic, family-style feel everyone loves.
STORAGE AND MAKE-AHEAD INSTRUCTIONS
This recipe keeps beautifully, so don’t hesitate to make extra.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave until warm. If it thickens too much, stir in a little chicken broth to loosen it.
IN THE FREEZER: Chicken and dumplings freeze best before adding the biscuit dough. Prepare everything up through shredding the chicken, then cool and freeze for up to 2 months. When ready to serve, thaw, reheat in the crockpot, and finish with fresh biscuits.
MAKE-AHEAD: You can prep all ingredients the night before and refrigerate them in the crockpot insert (if your insert allows). In the morning, just place it in the base and start cooking.
CHICKEN AND DUMPLINGS VARIATIONS
Want to mix things up? Try these ideas:
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Cheesy Chicken and Dumplings: Stir in a cup of shredded cheddar just before adding the biscuits.
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Spicy Version: Add a pinch of cayenne or a few dashes of hot sauce to the broth.
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Vegetable-Loaded: Double the veggies and use only 1½ pounds of chicken for a lighter option.
FREQUENTLY ASKED QUESTIONS
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last 30 minutes of cooking, just before the biscuits go in.
Why are my dumplings doughy in the middle?
They likely need a little more time. Make sure your crockpot is on high during the dumpling stage and keep the lid closed.
Can I cook this on high the whole time?
You can, but the chicken won’t be quite as tender. Cooking on low allows the flavors to develop fully.
Can I add cream or milk to make it richer?
A splash of heavy cream at the end adds a luxurious touch. Just don’t add it too early—it can curdle in the long cook time.
What should I serve with chicken and dumplings?
It’s a full meal on its own, but fresh fruit salad or cornbread makes a nice balance.
WHY YOU’LL LOVE THIS RECIPE
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Classic comfort flavors in every bite
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Simple ingredients you probably have on hand
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Hands-off cooking with amazing results
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Family-friendly, hearty, and satisfying
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Perfect leftovers that taste even better the next day
Crockpot Chicken and Dumplings Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion chopped
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter
- 1 cup frozen peas
- 1 16.3-ounce can refrigerated biscuits, cut into quarters
Instructions
- Add onion, carrots, celery, and garlic to the bottom of the crockpot.
- Place chicken on top and season with salt, pepper, garlic powder, onion powder, poultry seasoning, and thyme. Add bay leaf.
- Pour in broth and soups. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is fully cooked.
- Remove bay leaf. Shred the chicken with two forks directly in the crockpot.
- Stir in butter and peas.
- Drop biscuit pieces on top, pressing gently so they touch the liquid.
- Cover and cook on high for 1 hour, or until dumplings are fluffy and cooked through.
- Stir gently before serving. Garnish with parsley if desired.
