If you are craving a homemade meal that wraps you in warmth and comfort, this Crockpot Chicken and Dumplings Recipe is going to become your new go-to. Imagine tender chicken simmered all day in a rich, creamy broth filled with fresh herbs and vegetables, topped with fluffy, golden dumplings that soak up every bit of flavor. It’s the kind of meal that not only satisfies your hunger but also feels like a cozy hug from the inside out. Easy to assemble and slow-cooked to perfection, this recipe brings great taste with minimal effort, making it perfect for busy days or leisurely weekends alike.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create layers of comforting flavors and textures. Each item plays a vital role—from the hearty chicken breasts that provide protein, to the fresh thyme and bay leaf that infuse herbal notes, all the way to the creamy biscuits that form soft dumplings on top.
- 1 onion, chopped: Adds a sweet, aromatic base that enhances the depth of the broth.
- 1¼ lb boneless skinless chicken breasts: The tender protein that absorbs all the savory goodness.
- 1 teaspoon dried oregano: Offers a subtle, earthy flavor to complement the chicken.
- Kosher salt, to taste: Brings out the natural flavors of every ingredient.
- Freshly ground black pepper, to taste: Adds just the right amount of gentle heat and dimension.
- 2 (10.5 oz) cans cream of chicken soup: Creates a creamy, rich base essential for the cozy broth.
- 2 cups low-sodium chicken broth: Keeps the dish moist while balancing flavors without overwhelming saltiness.
- 4 sprigs fresh thyme: Infuses a subtle floral and earthy aroma throughout slow cooking.
- 1 bay leaf: Adds a nuanced herbal touch that rounds out the broth’s complexity.
- 2 stalks celery, chopped: Provides a slight crunch and fresh vegetal notes.
- 2 large carrots, peeled and chopped: Sweetness and color that brighten the stew.
- 1 cup frozen peas, thawed: A pop of sweetness and vibrant green to finish the dish.
- 3 cloves garlic, minced: Delivers a bold, savory underpinning that lifts all other flavors.
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces: The star ingredient that transforms into soft, fluffy dumplings atop the stew.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Assemble Ingredients in the Crockpot
Begin by layering all the fresh and canned ingredients into your slow cooker. The chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme sprigs, bay leaf, celery, carrots, and minced garlic should all be combined gently. This layering ensures the flavors meld beautifully without breaking down the vegetables or the chicken too early on.
Step 2: Slow Cook to Tender Perfection
Set your crockpot on low for 6 to 7 hours or on high for 3 to 4 hours. This slow and low cooking method allows the chicken to become tender and juicy while the vegetables release their natural sweetness into the broth. By the end of this step, your kitchen will be filled with irresistible aroma that invites you to dig in.
Step 3: Shred the Chicken
Carefully take the chicken breasts out of the crockpot and shred them using two forks. Returning the shredded chicken to the pot helps distribute lovely chicken bites throughout the stew, ensuring every spoonful has that satisfying meatiness.
Step 4: Add Dumplings and Peas
Stir in the thawed peas for a burst of color and flavor. Then place biscuit pieces evenly on top of the stew’s surface. Cover and cook on high for an additional hour to an hour and a half. The biscuit pieces will puff up into soft dumplings, absorbing the rich broth and becoming the perfect fluffy topping.
Step 5: Final Touches Before Serving
Remove the bay leaf and thyme sprigs to avoid any bitter bites. Give the stew a gentle stir to integrate the dumplings slightly and serve the dish hot. This final moment is where all the comforting magic really shines.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a bright, fresh contrast to the rich stew. For an extra indulgent touch, a small pat of butter on top of the hot dumplings melts into luscious pockets of flavor.
Side Dishes
This hearty dish stands well on its own, but pairing it with a crisp green salad or a side of steamed green beans offers a refreshing balance to the creamy texture of the chicken and dumplings. You can also serve it with crusty bread to soak up every last drop of the savory broth.
Creative Ways to Present
For a family-style meal, serve in a large rustic bowl with a ladle for everyone to help themselves. Alternatively, portion into individual bowls and top each with a sprinkle of parmesan or a dash of smoked paprika for a little extra flair.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into airtight containers and refrigerate for up to 3 days. The flavors will continue to deepen, making the dish taste even better the next day—perfect for a quick, comforting lunch or dinner.
Freezing
This recipe freezes well. Just be sure to leave out the biscuit dumplings if freezing; add fresh biscuits when reheating to preserve their texture. Store the stew portion in a freezer-safe container for up to 3 months.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. If adding biscuits fresh, top the warmed stew, cover, and heat until the biscuits are cooked through and puffy. Microwave reheating is also possible but works best for small portions.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option since they tend to stay juicy and flavorful during slow cooking. They will add a slightly richer taste which pairs wonderfully with the creamy broth in this Crockpot Chicken and Dumplings Recipe.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the canned biscuits with gluten-free biscuit dough or drop dumplings made from gluten-free flour. Just be cautious with your cream of chicken soup and broth choices to ensure they are also gluten-free.
Can I add other vegetables?
Definitely! Feel free to toss in mushrooms, green beans, or even small potatoes for extra heartiness. Just keep in mind the cooking times for different vegetables to keep everything tender and flavorful.
How can I make the dumplings lighter?
Using refrigerated biscuit dough keeps dumplings fluffy and light. For a lighter version, you could make your own biscuit dough with less butter or opt for a drop biscuit style to create a more delicate texture.
What if I don’t have a crockpot?
You can adapt this recipe for the stovetop by simmering everything in a heavy pot over low heat, covered, until the chicken is tender (about 1.5 to 2 hours), then adding the biscuit pieces and cooking until they’re done. Adjust liquid levels as necessary to prevent drying out.
Final Thoughts
This Crockpot Chicken and Dumplings Recipe is truly a heartwarming classic made effortless with the help of the slow cooker. Its creamy broth, tender chicken, and fluffy dumplings strike the perfect balance of flavors and textures that everyone will love. I encourage you to give it a try—you’ll find it quickly becoming a beloved staple in your recipe rotation, delivering comfort and joy any day of the week.
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken and Dumplings recipe delivers tender chicken simmered with fresh vegetables and herbs in a creamy broth, topped with fluffy biscuit dumplings. Slow-cooked to perfection, it’s an easy and hearty meal perfect for cozy family dinners.
Ingredients
Main Ingredients
- 1 onion, chopped
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in crockpot: Place the chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme sprigs, bay leaf, celery, carrots, and minced garlic into the crockpot. Stir gently to combine the ingredients evenly.
- Cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and completely cooked through.
- Shred chicken: Remove the chicken breasts from the crockpot and use two forks to shred the meat finely. Return the shredded chicken back to the crockpot.
- Add dumplings: Stir in the thawed peas. Evenly distribute the cut biscuit pieces on top of the mixture in the crockpot. Cover again and cook on high for an additional 1 to 1.5 hours, until the biscuits are puffed up and cooked thoroughly.
- Finish and serve: Remove and discard the bay leaf and thyme sprigs from the crockpot. Stir the contents gently to combine and serve the chicken and dumplings hot for a comforting meal.
Notes
- Use low-sodium chicken broth to control salt levels in the recipe.
- Ensure biscuits are spread evenly on top to allow them to puff properly during cooking.
- For a thicker broth, you can remove the lid near the end of cooking to let some liquid evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Substitute fresh thyme with dried thyme if fresh is not available, using about 1 teaspoon dried.
