Crockpot Chicken and Dumplings Recipe

Introduction

This comforting crockpot chicken and dumplings recipe is perfect for an easy, hearty meal. Tender chicken simmers all day in a flavorful broth before fluffy biscuit dumplings are cooked on top. It’s a classic Southern dish made simple with your slow cooker.

Ingredients

• 2 pounds skinless boneless chicken breasts (or thighs)
• 2 cups onion (diced)
• 10.5 ounces cream of celery soup (undiluted)
• 10.5 ounces cream of chicken soup (undiluted)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon poultry seasoning (or herbes de Provence)
• ½ teaspoon rubbed sage
• Black pepper (to taste)
• 2 cups chicken stock
• 2 cups peas and carrots (drained if canned, thawed if frozen)
• 1 pound refrigerated biscuits (2 cans)

Instructions

1. Step 1: Spray the inside of the crockpot with non-stick cooking spray.
2. Step 2: Add the diced onion and chicken breasts to the crockpot.
3. Step 3: In a small bowl, combine the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, rubbed sage, and black pepper.
4. Step 4: Spoon the soup mixture over the chicken and onions in the crockpot.
5. Step 5: Pour the chicken stock over everything, cover the crockpot, and cook on low for 8 hours.
6. Step 6: About 1 hour before serving, shred the cooked chicken using two forks.
7. Step 7: Roll the refrigerated biscuits thin and flat on a clean surface.
8. Step 8: Cut the rolled biscuits into squares to form dumplings.
9. Step 9: Stir the peas and carrots into the crockpot, then lay the biscuit squares over the top.
10. Step 10: Cover the crockpot and cook for another 1 to 2 hours until the biscuits are fully cooked and fluffy.
11. Step 11: Before serving, gently stir the biscuit dumplings into the chicken mixture to combine.

Tips & Variations

• For added richness, stir in a splash of heavy cream or a handful of shredded cheese just before serving.
• Use fresh herbs like thyme or rosemary if you don’t have poultry seasoning on hand.
• Substitute frozen mixed vegetables if peas and carrots aren’t preferred, or add diced celery for extra crunch.
• If you prefer a thicker broth, mix a teaspoon of cornstarch with water and stir in after cooking but before adding biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock if needed to loosen the sauce. This dish does not freeze well because the biscuits can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay moist during the long cooking process, offering a slightly richer flavor.

Do I need to thaw frozen vegetables before adding them?

Yes, it’s best to thaw frozen peas and carrots before stirring them in during the last hour of cooking to ensure even warming and avoid excess water in the dish.

Crockpot Chicken and Dumplings Recipe

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★★★★★

4.6 from 760 reviews

• Author: Charlotte
• Total Time: 9 hours 15 minutes
• Yield: 6 servings 1x

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Description

A comforting and easy Crockpot Chicken and Dumplings recipe featuring tender chicken cooked low and slow with creamy soups, fresh herbs, peas and carrots, and soft biscuit dumplings made from refrigerated biscuits. Perfect for cozy dinners with minimal prep.

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Ingredients

Scale 1x2x3x

Chicken and Base

• 2 pounds skinless boneless chicken breasts or thighs
• 2 cups onion, diced
• 10.5 ounces cream of celery soup (undiluted)
• 10.5 ounces cream of chicken soup (undiluted)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon poultry seasoning or herbes de Provence
• ½ teaspoon rubbed sage
• Black pepper, to taste
• 2 cups chicken stock
• 2 cups peas and carrots, drained if canned or thawed if frozen

Dumplings

• 1 pound refrigerated biscuits (2 cans)

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Instructions

1. Prepare Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking during cooking.
2. Add Onion and Chicken: Place the diced onion and whole chicken breasts into the crockpot as the base layer.
3. Make Soup Mixture: In a small bowl, combine the cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, rubbed sage, and black pepper, mixing well to evenly distribute flavors.
4. Combine Ingredients: Spoon the soup mixture evenly over the chicken and onions in the crockpot.
5. Add Chicken Stock and Cook: Pour 2 cups of chicken stock over everything, cover the crockpot, and cook on low heat setting for 8 hours until chicken is tender.
6. Shred Chicken: About 1 hour before serving, shred the chicken using two forks directly in the crockpot to blend the flavors.
7. Prepare Dumplings: Roll the refrigerated biscuits thin and flat on a clean surface to create a dough layer for the dumplings.
8. Cut Biscuit Dough: Cut the flattened biscuit dough into squares suitable for dumplings.
9. Add Vegetables and Dumplings: Stir the peas and carrots into the crockpot, then lay the biscuit squares on top of the mixture evenly.
10. Final Cooking: Cover the crockpot again and cook for an additional 1 to 2 hours on low until the biscuit dumplings are cooked through and fluffy.
11. Serve: Before serving, gently stir the biscuit dumplings into the chicken and vegetable mixture to combine flavors and textures.

Notes

• Using refrigerated biscuits makes dumpling preparation quick and easy without making dough from scratch.
• Feel free to substitute chicken thighs for breasts for juicier, more flavorful meat.
• If fresh herbs are unavailable, dried parsley can be used; reduce quantity to 1 teaspoon.
• Ensure the soups are not diluted to maintain the correct consistency and creaminess of the sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 9-10 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: crockpot chicken and dumplings, slow cooker chicken, comfort food, easy dinner recipe, chicken dinner, creamy chicken recipe