Crockpot Chicken and Dumplings – The Comfort Dinner That Feels Like Home
There are meals that warm you up… and then there are meals that feel like someone took care of you. Crockpot chicken and dumplings is firmly in the second category.
This is the dish that simmers quietly all day, filling the house with that unmistakable cozy smell. Tender chicken, creamy broth, and soft, pillowy dumplings that soak up all the flavor — it’s old-fashioned comfort made easy, the kind of recipe families have relied on for generations.
And the best part? The slow cooker does almost all the work.
Crockpot Chicken and Dumplings
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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4 cups chicken broth (low sodium)
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1 can (10.5 oz) cream of chicken soup
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1 small onion, finely diced
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2 carrots, sliced (optional)
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2 celery stalks, sliced (optional)
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1 tsp garlic powder
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1 tsp poultry seasoning (or thyme)
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½ tsp black pepper
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Salt to taste
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2 tbsp butter
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1 can refrigerated biscuit dough (cut into small pieces)
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Optional: fresh parsley for serving
Instructions
1) Add to Crockpot
Place chicken in the bottom of the slow cooker.
Add broth, cream of chicken soup, onion, carrots, celery, garlic powder, poultry seasoning, pepper, and butter.
Stir gently to combine.
2) Cook
Cover and cook:
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LOW: 6–7 hours
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HIGH: 3–4 hours
Chicken should be very tender.
3) Shred the Chicken
Remove chicken, shred with two forks, then return it to the crockpot.
4) Add Dumplings
Add biscuit dough pieces to the crockpot.
Stir gently so they’re submerged.
Cover and cook on HIGH for 45–60 minutes, until dumplings are fluffy and cooked through.
5) Serve
Taste and adjust seasoning.
Garnish with parsley if desired.
Why This Recipe Works
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Slow cooking keeps chicken tender
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Cream of chicken soup adds richness
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Biscuit dumplings are soft and comforting
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One-pot meal with minimal effort
It’s the kind of dinner that feels like it took all day — because it did, but without you standing at the stove.
Tips for the Best Crockpot Chicken and Dumplings
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Use thighs for extra richness
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Cut biscuit dough into small, even pieces
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Don’t lift the lid while dumplings cook
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Stir gently so dumplings don’t break
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If too thick, add a splash of warm broth
Easy Variations
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From-scratch dumplings: use homemade dumpling dough
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Extra creamy: stir in ¼ cup heavy cream at the end
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Herby: add fresh thyme or rosemary
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Veggie-packed: add peas in the last 15 minutes
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No canned soup: replace with roux + extra broth
What to Serve With It
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Simple green salad
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Steamed green beans
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Biscuits or cornbread
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Applesauce or fruit on the side
FAQ – Crockpot Chicken and Dumplings
Can I use frozen chicken?
Yes, but thawing first gives better texture and even cooking.
Why are my dumplings gummy?
They may need more time or the lid was lifted too often. Keep the lid closed.
How long do leftovers last?
Refrigerate up to 4 days.
Can I freeze it?
Yes, but dumplings may soften after thawing. Freeze up to 2 months.
