There’s something magical about coming home to the aroma of tender chicken simmering in a rich, savory broth. Easy Crockpot Chicken and Dumplings transforms simple ingredients into a cozy, soul-warming meal that fills your kitchen with comfort. This slow-cooker version delivers all the classic flavors without the fuss, making it perfect for busy weeknights when you need dinner to practically cook itself.
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Ingredients for Easy Crockpot Chicken and Dumplings
I always start with quality chicken breasts for this recipe, though I’ll sometimes swap in chicken thighs when I want extra richness. The vegetables add wonderful texture and nutrition, while the refrigerated biscuit dough makes those fluffy dumplings incredibly simple. Here’s everything you’ll need for this comforting one-pot meal.
- 1 1/2 to 2 lb boneless skinless chicken breasts (about 3 to 4 pieces)
- 1 cup chopped onion – I recommend using yellow onion for the best flavor
- 2 cups chopped celery (about 4 to 5 stalks, cut into 1/2-inch pieces)
- 2 cups chopped carrots (peeled and sliced into rounds)
- 3 cloves garlic, minced – fresh garlic makes a noticeable difference over jarred
- 32 oz (4 cups) low-sodium chicken broth – I choose low-sodium so I can control the salt level
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) – fresh really elevates this dish
- Salt and pepper, to taste – I typically start with 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 can (10.5 oz) refrigerated biscuit dough – I’ve found Pillsbury Grands flaky layers work beautifully
Step-by-Step Instructions
The key to perfect crockpot chicken and dumplings is letting the slow cooker do all the heavy lifting while you go about your day. Follow these simple steps for foolproof results every time.
Step 1: Place the chicken breasts in the bottom of your 4 to 6-quart slow cooker, ensuring they lie relatively flat. Add the chopped onion, celery, carrots, and minced garlic around and on top of the chicken. Pour in all 4 cups of chicken broth – the chicken should be at least halfway submerged. Sprinkle with thyme, salt, and pepper, then give everything a gentle stir to distribute the seasonings evenly.
Step 2: Cover with the lid and set your slow cooker to HIGH for 4 hours or LOW for 6 hours. The chicken should reach an internal temperature of 165°F and the vegetables should be fork-tender. Resist the urge to lift the lid during cooking, as this releases heat and extends cooking time by 15-20 minutes each time.
Step 3: Carefully remove the chicken breasts using tongs and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker along with the frozen peas and corn. Stir to combine and let sit for 2-3 minutes while the frozen vegetables thaw in the hot broth.
Step 4: Open the can of refrigerated biscuit dough and tear each biscuit into 4 roughly equal-sized quarters. Drop the dough pieces evenly across the surface of the simmering broth, gently pushing them about halfway down with a spoon. They’ll puff up and some will float to the surface, which is completely normal. Avoid overcrowding them as they’ll expand significantly as they cook.
Step 5: Cover and cook on HIGH for 30 minutes without lifting the lid. The dumplings will double in size and become fluffy as they steam. They’re ready when a toothpick inserted into the center comes out clean with no raw dough. Give everything a gentle stir to distribute the dumplings throughout the stew. Taste and adjust salt and pepper as needed before serving hot. The total cooking time is 4.5 hours on HIGH or 6.5 hours on LOW.
Perfect Pairings for Crockpot Chicken and Dumplings
This hearty dish is nearly a complete meal on its own, but a few thoughtful sides can round out your dinner table beautifully.
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the creamy broth and adds refreshing crunch. The acidity balances the savory dumplings perfectly.
Crusty Artisan Bread: Warm, crusty bread is essential for soaking up every last drop of that flavorful broth. Try our Garlic Bread Rolls for an extra special touch that adds textural contrast.
Roasted Brussels Sprouts: These caramelized vegetables bring a slightly bitter, nutty flavor that complements the mild sweetness of the carrots and corn in the dish. Plus, they add extra nutrition and a beautiful pop of color to your plate.
Hearty Cheddar Garlic Herb Potato Soup: If you’re serving a crowd, pair this with a side of our Hearty Cheddar Garlic Herb Potato Soup for the ultimate comfort food spread.
Apple Coleslaw: A crisp, slightly sweet coleslaw with apples offers a refreshing contrast to the warm, comforting stew. The crunch and acidity wake up your palate between bites.
Make-Ahead and Storage Tips
Leftover crockpot chicken and dumplings store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Keep in mind that the dumplings will absorb broth overnight and become denser with a more biscuit-like texture rather than fluffy, but the flavor remains excellent.
For reheating, I recommend using the stovetop over low heat, adding a splash of chicken broth or water to loosen the consistency. The added liquid helps restore some moisture to the dumplings. Microwave reheating works too, though the dumplings may lose some of their fluffy texture. Heat in 1-minute intervals, stirring between each, until warmed through to 165°F.
If you want to freeze this dish, my pro tip is to freeze only the chicken and vegetable stew base without the dumplings. It keeps well for up to 3 months in freezer-safe containers. When you’re ready to serve, thaw the stew overnight in the refrigerator, reheat it in your slow cooker or on the stovetop until simmering, then add fresh biscuit dough for the dumplings. This way, you get that fresh-baked dumpling texture every time. For more slow cooker inspiration, check out our Slow Cooker Lemon Herb Chicken and Rice.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give you an even juicier, more flavorful result. They contain more fat and are more forgiving during the long cooking time, so they won’t dry out as easily.
Why are my dumplings gummy or dense?
This usually happens from over-stirring after adding the dumplings or lifting the lid during the cooking time. Let them steam completely undisturbed for the full 30 minutes, and only stir gently once at the very end. Also make sure your broth is at a simmer before adding the dough.
Can I make this gluten-free?
Yes! Use a gluten-free baking mix for the dumplings and thicken the broth with a cornstarch slurry instead of flour if needed. Just mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in during the last 10 minutes of cooking.
Easy Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of your slow cooker. Add chopped onion, celery, carrots, and minced garlic. Pour in the chicken broth and sprinkle with thyme, salt, and pepper. Stir gently to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken reaches 165°F internal temperature and vegetables are tender.
- Remove the chicken from the cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker along with the frozen peas and corn. Stir to combine and let sit 2-3 minutes.
- Open the refrigerated biscuit dough and tear each biscuit into 4 quarters. Drop the pieces evenly into the simmering broth, pushing them about halfway below the surface.
- Cover and cook on HIGH for 30 minutes until the dumplings are doubled in size and cooked through. Test doneness with a toothpick – it should come out clean. Give everything a gentle stir to distribute the dumplings, chicken and vegetables evenly. Taste and adjust salt and pepper if needed. Serve hot.
