Crock Pot Chicken and Dumplings

This is the ultimate comfort food made easy! Using a crock pot transforms classic chicken and dumplings into a simple, set-it-and-forget-it meal. The chicken becomes incredibly tender, and the dumplings come out fluffy and soft.

Here are two great ways to make it: one using canned biscuits for ultimate ease, and one using a homemade dumpling batter for a more traditional feel.

Method 1: The Easiest Crock Pot Chicken and Dumplings (with Canned Biscuits)

This method uses condensed soup as a shortcut base and refrigerated biscuits for the dumplings. It’s a weeknight hero.

Ingredients:

• For the Stew:

  • 1.5 lbs (about 3-4) boneless, skinless chicken breasts or thighs

  • 2 cans (10.5 oz each) condensed Cream of Chicken soup

  • 1 can (14.5 oz) chicken broth (or use 1 soup can full of water)

  • 1 medium onion, diced

  • 2-3 carrots, sliced into rounds

  • 2-3 celery stalks, sliced

  • 1 tsp dried thyme (or poultry seasoning)

  • 1/2 tsp black pepper

  • 1 cup frozen peas (optional, add at the end)

• For the Dumplings:

  • 1 can (16.3 oz) refrigerated buttermilk biscuits (like Pillsbury Grands! Jr. or flaky layers)

  • 2 tbsp melted butter

  • 1 tsp dried parsley (optional, for garnish)

Instructions:

1. Combine Stew Base: Place the raw chicken breasts at the bottom of the slow cooker. Top with the diced onion, carrots, and celery.

2. Add Liquids: In a medium bowl, whisk together the cream of chicken soup, chicken broth (or water), thyme, and pepper until smooth. Pour this mixture over the chicken and vegetables.

3. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be very tender.

4. Shred Chicken: Carefully remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker. If you’re using frozen peas, stir them in now.

5. Prepare Biscuits: While the chicken is out, open the can of biscuits. Cut each biscuit into quarters (or halves, depending on how big you want your dumplings). You can leave them as is, or for a richer dumpling, toss the biscuit pieces in the melted butter.

6. Add Dumplings: Drop the biscuit pieces gently on top of the hot stew liquid. Try not to submerge them; just let them float on top. It’s okay if they pile up a little.

7. Final Cook: Cover the slow cooker again and cook on HIGH for 45 minutes to 1.5 hours. Do not lift the lid during this time! The steam is what cooks the dumpling dough. You’ll know they are done when a toothpick inserted in the center of a dumpling comes out clean.

8. Serve: Ladle into bowls, making sure to get some of the creamy stew and fluffy dumplings. Garnish with dried parsley if desired.

Method 2: Hearty & Homestyle Crock Pot Chicken and Dumplings (with Homemade Dumplings)

This version starts with whole vegetables and a DIY creamy sauce. The dumplings are tender, fluffy drop dumplings.

Ingredients:

• For the Stew:

  • 2 lbs boneless, skinless chicken thighs (or breasts)

  • 4 tbsp unsalted butter

  • 1 large yellow onion, diced

  • 3 carrots, peeled and sliced

  • 3 celery stalks, sliced

  • 4 cloves garlic, minced

  • 1/3 cup all-purpose flour

  • 4 cups low-sodium chicken broth

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • 1 bay leaf

  • Salt and black pepper to taste

  • 1/2 cup heavy cream (or whole milk)

  • 1 cup frozen peas

• For the Dumplings:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1/4 cup cold unsalted butter, cut into small cubes

  • 1 cup whole milk (or buttermilk)

  • 2 tbsp fresh chives or parsley, chopped (optional)

Instructions:

1. Sauté Vegetables (Optional but Recommended): In a large skillet over medium heat, melt the 4 tbsp of butter. Add the onion, carrots, and celery and cook until they begin to soften, about 5 minutes. Add the garlic and cook for another minute. Sprinkle the 1/3 cup of flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook out the raw flour taste. This creates a “roux” that will thicken the stew.

2. Deglaze: Slowly pour in about 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. Once smooth, pour this entire vegetable mixture into the slow cooker.

3. Combine in Crock Pot: Add the remaining 3 cups of broth, the chicken, thyme, parsley, bay leaf, and a good pinch of salt and pepper to the slow cooker. Stir to combine.

4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

5. Shred & Finish Base: Remove the chicken and bay leaf. Shred the chicken and return it to the pot. Stir in the heavy cream and frozen peas. Let it sit for a few minutes to warm the peas through. Taste and adjust seasoning with salt and pepper.

6. Make Dumpling Batter: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse meal. Stir in the chives if using. Pour in the milk and stir just until a soft, sticky dough forms. Do not overmix.

7. Add Dumplings: Drop the dough by heaping spoonfuls (about 1-2 tablespoons each) onto the surface of the hot stew.

8. Final Cook: Cover and cook on HIGH for 45 minutes to 1 hour. Do not lift the lid! The dumplings are done when they are puffed up, cooked through, and fluffy.

9. Serve: Ladle into bowls and enjoy the hearty, creamy goodness.

Tips for Perfect Crock Pot Dumplings:

• Don’t Peek! This is the golden rule. When you lift the lid, you let out the steam that is essential for cooking the dumplings through.

• The Broth Must Be Hot: The liquid needs to be bubbling hot (on HIGH) for the dumplings to start cooking immediately. If your slow cooker runs cool, you might need to turn it to HIGH 30 minutes before adding the dumplings.

• Size Matters: Keep dumpling pieces uniform in size so they cook evenly.