CrockPot Chicken and Dumplings is a classic comfort food dish perfect for busy days when you crave something warm, hearty, and flavorful. Tender chicken, soft vegetables, and fluffy dumplings simmered in a rich broth make this recipe a go-to favorite for the whole family. By using a CrockPot, this traditional recipe becomes a hands-off, easy-to-make meal that doesn’t sacrifice flavor. With simple ingredients and minimal effort, you can create a dish that tastes like it’s been cooking for hours.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
Preparation
Step 1: Prepare the Ingredients Start by chopping the onion, carrots, and celery. Cut the biscuit dough into quarters and set aside.
Step 2: Add Ingredients to CrockPot Place the chicken breasts at the bottom of the CrockPot. Add the chopped onion, carrots, celery, garlic powder, thyme, salt, and pepper. Pour in the chicken broth and stir lightly to combine.
Step 3: Cook the Base Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken Remove the chicken breasts from the CrockPot and shred them with two forks. Return the shredded chicken to the pot.
Step 5: Add Cream and Dumplings Stir in the cream of chicken soup, frozen peas, and heavy cream. Add the biscuit dough pieces on top of the mixture, ensuring they’re spaced apart to prevent sticking.
Step 6: Cook the Dumplings Cover and cook on high for an additional hour, or until the dumplings are puffed and fully cooked. Avoid stirring to keep the dumplings intact.
Step 7: Serve Spoon the chicken, vegetables, broth, and dumplings into bowls and serve hot.
Variations
- Vegetarian Option: Substitute chicken with tofu or mushrooms and use vegetable broth.
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a kick of heat.
- Herb Dumplings: Mix dried parsley or chives into the biscuit dough for added flavor.
- Gluten-Free: Use gluten-free biscuit dough and ensure all other ingredients are gluten-free.
Cooking Notes
- Dumpling Texture: For softer dumplings, let them cook directly in the broth. For firmer dumplings, place them on a rack or steamer insert above the broth.
- Cream Substitution: Half-and-half or whole milk can replace heavy cream if desired.
- Biscuit Dough: Homemade biscuit dough can be used for a more personalized touch.
Serving Suggestions
Pair CrockPot Chicken and Dumplings with:
- Salads: A fresh garden or Caesar salad adds a light contrast.
- Bread: Serve with crusty bread or cornbread for extra comfort.
- Beverages: Pair with a chilled glass of white wine or iced tea.
Tips
- Make Ahead: Prepare the ingredients the night before and start the CrockPot in the morning.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Avoid freezing, as the dumplings may not retain their texture when thawed.
Prep Time
15 minutes
Cooking Time
7–8 hours on low (or 4–5 hours on high)
Total Time
7–8 hours and 15 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 25g
- Sodium: 920mg
- Carbohydrates: 28g
- Fat: 15g
FAQs
Q: Can I use pre-cooked chicken? Yes, add shredded rotisserie chicken during the last hour of cooking to save time.
Q: How do I prevent soggy dumplings? Ensure the dumplings are spaced apart and avoid stirring while they cook.
Q: Can I make this dairy-free? Use coconut milk or almond milk and a dairy-free cream soup alternative.
Conclusion
CrockPot Chicken and Dumplings is a timeless dish that brings warmth and comfort to the dinner table. Its rich flavors, tender chicken, and perfectly cooked dumplings make it a favorite for all ages. By using a CrockPot, this recipe becomes an easy and convenient way to prepare a hearty meal with minimal effort. Whether it’s a cold winter evening or a busy weeknight, this dish is guaranteed to satisfy and delight your family. Give it a try and let this classic comfort food become a staple in your home!
Print
CrockPot Chicken and Dumplings
Ingredients
Step 1: Prepare the Ingredients Start by chopping the onion, carrots, and celery. Cut the biscuit dough into quarters and set aside.
Step 2: Add Ingredients to CrockPot Place the chicken breasts at the bottom of the CrockPot. Add the chopped onion, carrots, celery, garlic powder, thyme, salt, and pepper. Pour in the chicken broth and stir lightly to combine.
Step 3: Cook the Base Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken Remove the chicken breasts from the CrockPot and shred them with two forks. Return the shredded chicken to the pot.
Step 5: Add Cream and Dumplings Stir in the cream of chicken soup, frozen peas, and heavy cream. Add the biscuit dough pieces on top of the mixture, ensuring they’re spaced apart to prevent sticking.
Step 6: Cook the Dumplings Cover and cook on high for an additional hour, or until the dumplings are puffed and fully cooked. Avoid stirring to keep the dumplings intact.
Step 7: Serve Spoon the chicken, vegetables, broth, and dumplings into bowls and serve hot.
Instructions
Step 1: Prepare the Ingredients Start by chopping the onion, carrots, and celery. Cut the biscuit dough into quarters and set aside.
Step 2: Add Ingredients to CrockPot Place the chicken breasts at the bottom of the CrockPot. Add the chopped onion, carrots, celery, garlic powder, thyme, salt, and pepper. Pour in the chicken broth and stir lightly to combine.
Step 3: Cook the Base Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken Remove the chicken breasts from the CrockPot and shred them with two forks. Return the shredded chicken to the pot.
Step 5: Add Cream and Dumplings Stir in the cream of chicken soup, frozen peas, and heavy cream. Add the biscuit dough pieces on top of the mixture, ensuring they’re spaced apart to prevent sticking.
Step 6: Cook the Dumplings Cover and cook on high for an additional hour, or until the dumplings are puffed and fully cooked. Avoid stirring to keep the dumplings intact.
Step 7: Serve Spoon the chicken, vegetables, broth, and dumplings into bowls and serve hot.