Easy Crock Pot Chicken and Dumplings Recipe

If you’re craving cozy comfort food that basically cooks itself while you go about your day, I’ve got just the thing for you. This Easy Crock Pot Chicken and Dumplings Recipe is a total game-changer—you toss just a handful of simple ingredients in your slow cooker, and come back to tender chicken nestled in creamy broth with pillowy dumplings. I love this because it’s foolproof, hearty, and makes everyone at my table super happy on busy weeknights or lazy weekends.

this Recipe

Ingredients You’ll Need

This recipe is made with pantry staples and simple fresh ingredients that blend beautifully. I always keep the cream soups and canned broth handy—they make for quick flavor without fuss.

• Onion: Diced onion adds a subtle sweetness and depth; yellow or white onions both work well.
• Condensed cream of celery soup: This is one half of the creamy base—if you’re worried about salt, opt for low sodium versions.
• Condensed cream of chicken soup: This pairs perfectly with the celery soup to create that signature rich flavor.
• Fresh parsley: I like adding chopped fresh parsley for a hint of brightness and color.
• Poultry seasoning: The blend brings warm, herby notes that make chicken and dumplings taste like home.
• Black pepper: Adds a subtle kick—season to your taste.
• Boneless skinless chicken breasts: These cook up tender in the crockpot and shred nicely for the dumplings.
• Chicken broth (reduced sodium): Keeps the dish from being too salty but adds savory depth.
• Frozen vegetables or peas and carrots, thawed: I love the simplicity of frozen veggies for added color and nutrition.
• Refrigerated biscuits: This is the quick shortcut for dumplings—just roll them out and cut into strips for the slow cooker.

Variations

What I love most about this Easy Crock Pot Chicken and Dumplings Recipe is how easy it is to adapt to your tastes or dietary needs. I often experiment to keep it fresh and suit whatever I have on hand.

• Vegetable swaps: Sometimes I swap frozen peas and carrots with green beans or corn—whatever your family prefers.
• Herb variations: I’ve added fresh thyme or rosemary for a different herbal twist when I’m feeling fancy.
• Using thighs instead of breasts: Dark meat adds extra juiciness if you have it available; just adjust cooking time slightly.
• Gluten-free dumplings: I once used gluten-free biscuit dough and it worked surprisingly well for those with sensitivities.

How to Make Easy Crock Pot Chicken and Dumplings Recipe

Step 1: Layer your base with onions and chicken

Start by adding your diced onion to the bottom of a 6-quart slow cooker. This helps flavor the chicken from the bottom up. Next, place the chicken breasts right on top in an even layer. This method prevents the chicken from drying out and keeps the onions nicely infused in the broth.

Step 2: Mix your creamy soup blend

In a small bowl, combine the cream of celery soup, cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. This mixture is where the magic happens—it gives you that thick, comforting sauce base without a ton of extra work or dairy.

Step 3: Pour and cook

Spread the soup mixture evenly over the chicken breasts, then pour the chicken broth on top. Cover and cook on high for about 5 hours. I like to check at around 4 hours to make sure the chicken is tender and the broth is bubbling gently.

Step 4: Add your veggies and dumplings

About an hour before serving (after the chicken has cooked for roughly 4 hours), roll your refrigerated biscuits thinly and cut them into strips. Add thawed frozen vegetables directly into the slow cooker and stir to mix them in. Then, layer the biscuit strips on top. Try to replace the lid as quickly as possible to trap heat and help the dumplings cook evenly.

Step 5: Final touches before serving

After the biscuits have cooked for about 60 minutes (some slow cookers might take up to 90), remove the chicken breasts and shred them slightly with two forks. Return the shredded chicken to the pot and stir gently, breaking up the dumplings a little, which gives great texture. Let everything cook for another 10 minutes before serving.

How to Serve Easy Crock Pot Chicken and Dumplings Recipe

Garnishes

I usually sprinkle some extra chopped fresh parsley or a few twists of cracked black pepper on top. Sometimes a dash of smoked paprika adds a lovely warmth. These simple touches elevate the dish without overpowering the classic flavors.

Side Dishes

Since this meal is filling on its own, I keep sides simple—steamed green beans, a crisp garden salad, or even some crusty bread to soak up the goodness works perfectly.

Creative Ways to Present

On special occasions, I like to serve this in individual rustic bowls topped with a sprig of fresh thyme or rosemary. Layering the dumplings on top with a drizzle of browned butter gives it an extra-special touch your guests will remember.

Make Ahead and Storage

Storing Leftovers

When my family has leftovers, I store them in airtight containers in the fridge for up to 3 days. The dumplings tend to absorb liquid over time, so I loosen the stew with a splash of chicken broth when reheating.

Freezing

I’ve frozen this before, but I recommend freezing before adding the biscuit strips. The cooked chicken mixture freezes well, so just thaw in the fridge overnight and add fresh biscuits when reheating for best texture.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. A little extra broth or water helps the dumplings stay soft without drying out.

FAQs

Final Thoughts

I honestly can’t recommend this Easy Crock Pot Chicken and Dumplings Recipe enough—it’s like a hug in bowl form. When I first made it, I couldn’t believe how creamy and satisfying it was with so little effort. Whether you’re new to slow cooker meals or looking for a new family favorite, give this recipe a try—you’ll enjoy how effortless it is and how much your crew will love it. It’s definitely become a staple in my kitchen, and I hope it will be in yours too!

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