Crockpot Chicken and Dumplings – Cozy Comfort Made Simple

There’s something about a bowl of chicken and dumplings that just settles the day. Warm, creamy, and loaded with tender chicken, it tastes like a hug in a bowl. Making it in the crockpot keeps things easy, hands-off, and foolproof.

You get all the classic flavor with minimal effort and simple ingredients. Whether it’s a busy weeknight or a slow Sunday, this recipe fits right in.

What Makes This Special

This version keeps the heart of the classic while embracing convenience. The slow cooker does the heavy lifting, turning chicken into juicy, pull-apart pieces and building a rich, savory broth.

Using a few pantry shortcuts makes the dish weeknight-friendly without sacrificing comfort. The dumplings cook right on top, staying fluffy and tender while soaking up flavor. It’s practical, budget-friendly, and consistently delicious.

What You’ll Need

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs (thighs stay extra tender)
• Vegetables: 1 medium onion (diced), 2–3 carrots (sliced), 2 celery stalks (sliced), 3–4 garlic cloves (minced), 1 cup frozen peas
• Broth: 4 cups low-sodium chicken broth
• Creaminess: 1 can (10.5 oz) cream of chicken soup or cream of celery soup
• Seasoning: 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 bay leaf, 1 teaspoon paprika (optional), salt and black pepper to taste
• Roux booster (optional but great): 2 tablespoons butter + 2 tablespoons all-purpose flour
• Dumpling Base (from scratch): 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 tablespoons cold butter (cubed), 3/4 cup milk
• OR Dumpling Shortcut: 1 can refrigerated biscuit dough (8 biscuits), quartered
• Finishers: 1/2 cup heavy cream or half-and-half (optional for extra richness), fresh parsley for garnish

Step-by-Step Instructions

1. Prep the base. Add onion, carrots, celery, and garlic to the crockpot.

   Place chicken on top. Sprinkle with thyme, parsley, paprika (if using), salt, and pepper. Add the bay leaf.

2. Add liquids. Pour in the chicken broth and stir in the cream of chicken soup until mostly blended.

   It doesn’t have to be perfect—heat will smooth it out.

3. Slow cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily and the vegetables are tender.
4. Optional thickener. For a silkier, thicker base, melt butter in a small pan, whisk in flour, and cook 1 minute. Stir the roux into the crockpot. This step is optional but adds body.
5. Shred the chicken. Remove the chicken, shred with two forks, and return it to the crockpot.

   Stir in the frozen peas.

6. Make dumplings (from scratch). In a bowl, whisk flour, baking powder, and salt. Cut in the cold butter until crumbly. Stir in milk just until a soft dough forms.

   Do not overmix.

7. Add dumplings. Drop rounded tablespoons of dough onto the hot stew, spacing them a bit. If using biscuit dough, quarter each biscuit and place pieces evenly on top.
8. Steam the dumplings. Cover and cook on High for 1–1.5 hours without lifting the lid. The dumplings should be set, fluffy, and cooked through in the center.
9. Finish and taste. Stir in heavy cream if you like it richer.

   Adjust salt and pepper. Remove the bay leaf. Garnish with parsley.

10. Serve warm. Ladle into bowls and enjoy that cozy, creamy goodness.

Keeping It Fresh

Let leftovers cool, then store in airtight containers in the fridge for up to 3–4 days.

Dumplings will soften over time, but the flavor stays great. Reheat gently on the stove over low heat or in the microwave in short bursts, adding a splash of broth or milk to loosen the sauce.

For freezing, the chicken mixture freezes well, but the dumplings don’t. Freeze the base without dumplings for up to 3 months, then thaw, reheat, and add fresh dumplings when you’re ready to serve.

Why This is Good for You

• Protein-rich: Chicken provides steady, satisfying protein to keep you full.
• Veggie boost: Carrots, celery, peas, and onion add fiber, vitamins, and color.
• Comfort with control: Using low-sodium broth and controlling seasoning helps manage salt.
• Balanced energy: Dumplings add carbs for energy, while the broth and chicken keep it hearty.

Want it lighter?

Use chicken breasts, skip the heavy cream, and keep portions of dumplings modest. It’ll still taste comforting and rich.

What Not to Do

• Don’t over-stir the dumplings. Once they’re in, resist stirring. You’ll break them up and make the sauce gummy.
• Don’t lift the lid while steaming. Steam is what cooks the dumplings.

  Opening the lid releases heat and slows everything down.

• Don’t overcook the chicken early. If you add dumplings too soon, the chicken may dry out before the dumplings finish. Follow the timing.
• Don’t skip seasoning. Taste and adjust at the end. Creamy dishes need enough salt and pepper to shine.
• Don’t overcrowd with dumplings. Leave space so they can puff and cook through.

Variations You Can Try

• Herb-forward: Add fresh thyme or rosemary at the end for a bright, aromatic finish.
• Mushroom twist: Sauté mushrooms and stir them in with the peas for extra depth.
• Lemon and dill: Finish with a squeeze of lemon and a teaspoon of chopped dill to lighten the richness.
• Rotisserie shortcut: Use shredded rotisserie chicken.

  Cook the broth and veggies first, then add chicken for the last hour before dumplings.

• Gluten-free: Use a gluten-free flour blend for the dumplings and thicken with cornstarch slurry instead of a flour roux.
• Dairy-free: Skip cream soup and heavy cream. Use a dairy-free condensed soup or thicken with a cornstarch slurry and add unsweetened almond or oat milk.
• Spice it up: A pinch of cayenne or a dash of hot sauce adds gentle heat.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken first for food safety and even cooking. If you must use frozen, extend the cook time and ensure it reaches 165°F internally, but thawing is the safer, more reliable choice.

How do I know the dumplings are done?

They should be set on top and not doughy in the center.

Break one open—if it’s fluffy throughout and no longer sticky, they’re ready.

What if the sauce is too thin?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook on High for 10–15 minutes. Repeat as needed. Or use the butter-flour roux earlier in the process.

Can I make this on the stovetop?

Yes.

Simmer the chicken, veggies, broth, and soup in a large pot until the chicken shreds, about 30–40 minutes. Add dumplings, cover, and steam on low for 15–20 minutes without lifting the lid.

Will biscuit dough taste like homemade dumplings?

Biscuit dough is a solid shortcut and tastes great, but from-scratch dumplings are lighter and more tender. Use whichever fits your time and mood.

Can I add potatoes?

Yes, but cut them small so they cook through.

Add 1–2 cups of diced Yukon gold potatoes with the veggies and increase seasoning slightly.

How can I make it extra creamy?

Use thighs for richer flavor, add the butter-flour roux, and finish with heavy cream. A small pat of butter stirred in at the end also adds silkiness.

Final Thoughts

Crockpot Chicken and Dumplings brings classic comfort to your table with hardly any stress. It’s warm, filling, and familiar, yet flexible enough to match your pantry and preferences.

Keep it simple on a weeknight or dress it up when you want something special. Either way, you’ll end up with a satisfying bowl that everyone wants seconds of.