If you have been craving a comforting, hearty meal that fills your home with warmth and makes everyone feel cozy, look no further than this Crockpot Chicken and Dumplings Recipe. This dish brings tender, perfectly seasoned chicken swimming in a creamy broth, topped with soft, pillowy dumplings that soak up all those delicious flavors. It’s the kind of recipe that feels like a warm hug on a chilly day, yet it’s incredibly easy to prepare thanks to the magic of the crockpot. Whether you’re feeding a hungry family or craving a make-ahead meal with minimal fuss, this recipe will quickly become your go-to comfort food favorite.
Ingredients You’ll Need
Gathering the right ingredients is essential to achieving the rich, savory flavor and soft texture that makes this dish so special. Each ingredient plays a role in layering the flavors or creating that classic, hearty texture you want in your Crockpot Chicken and Dumplings Recipe.
- 1½ pounds boneless, skinless chicken thighs: Chicken thighs stay juicy and tender during slow cooking, providing rich flavor.
- ½ teaspoon kosher salt: Enhances all the flavors without overwhelming the dish.
- ½ teaspoon ground black pepper: Adds just the right touch of warmth and spice.
- 1 bay leaf: Imparts subtle herbal notes that deepen the broth’s complexity.
- 1 teaspoon dried parsley: Offers a mild, fresh herb flavor throughout the stew.
- ½ teaspoon dried rosemary: Brings an earthy, pine-like fragrance that pairs beautifully with chicken.
- ½ teaspoon dried thyme: Adds a fragrant, slightly minty touch to round out the herbal profile.
- ½ teaspoon garlic powder: Provides savory depth and enhances other seasonings.
- 1¾ cups low-sodium chicken broth: Serves as the flavorful base of the stew while keeping sodium levels in check.
- 1 carrot (peeled and sliced): Adds sweetness and a pleasant bite, plus a pop of orange color.
- 1 onion (chopped): Brings savory richness and aroma to the dish.
- 10.5 ounces cream of chicken soup (1 can): Makes the broth creamy and indulgent without extra effort.
- ½ cup frozen peas: Adds a mild sweetness and lovely green color to the final dish.
- 16.3 ounces refrigerated biscuit dough (8 large biscuits): Creates the soft, fluffy dumplings that soak up all the savory goodness.
- Chopped fresh parsley (optional, for garnish): For a bright, fresh finish that adds visual appeal.
How to Make Crockpot Chicken and Dumplings Recipe
Step 1: Season and Arrange the Chicken
Start by shaking kosher salt and black pepper over both sides of the chicken thighs to ensure all that juicy meat is evenly seasoned. Then, arrange the thighs in the bottom of your crockpot, creating a flavorful foundation for your stew. This simple seasoning step is key to infusing flavor into every bite.
Step 2: Add the Herbs and Spices
Next, tuck in the bay leaf along with dried parsley, rosemary, thyme, and garlic powder. These dried herbs unleash layers of aromatic complexity as they slowly simmer, transforming the broth into something wonderfully fragrant and comforting. The herbs infuse the chicken gradually, making this dish truly special.
Step 3: Pour in Broth, Vegetables, and Cream Soup
Pour in the chicken broth, then add the sliced carrot and chopped onion right on top. Finally, spoon in the cream of chicken soup. Gently stir just the top layer to help the soup mix with the broth and vegetables, but don’t disturb the chicken below. This careful layering ensures the chicken stews perfectly while the creamy broth develops its signature richness.
Step 4: Slow Cook Until Tender
Cover your crockpot with the lid and set it to high, letting everything cook away for 3 to 4 hours until the chicken is tender enough to shred easily and reaches an internal temperature of 165°F. This slow cooking is what makes the meat fall-apart tender while blending all those cozy flavors perfectly.
Step 5: Add Peas and Shred the Chicken
Once your chicken is done, add the frozen peas for a touch of brightness and green color. If you prefer, shred the chicken in the crockpot using forks right at this stage, then stir everything together so the peas are evenly distributed and warming through.
Step 6: Prepare the Dumplings
Open the can of refrigerated biscuit dough and cut each biscuit into fourths. Roll each piece into a small, round ball. These dough balls will become the fluffy dumplings that top your dish, absorbing the tasty broth as they cook. Arranging them on top of your chicken and broth mixture is the next step.
Step 7: Cook the Dumplings
Replace the crockpot lid and continue cooking on high for another 1 to 2 hours. Avoid lifting the lid to preserve heat and moisture, but if your crockpot has a glass lid, you can peek to watch the biscuits turn matte, a sign they are done. Cutting one biscuit open helps ensure they are fully cooked inside with that unbeatable softness.
Step 8: Final Seasoning and Serve
When the dumplings are perfectly cooked, give your dish a taste and adjust the seasonings to your preference. Maybe a pinch more salt or a crack of pepper to round it out. Then, it’s ready to spoon into bowls and enjoy the comfort that only a well-made crockpot chicken and dumplings dish can provide.
How to Serve Crockpot Chicken and Dumplings Recipe
Garnishes
Garnishing with freshly chopped parsley brightens up the dish and adds a lovely pop of color. If you like, sprinkle a bit of cracked black pepper or even a dash of smoked paprika to give your bowl an extra layer of flavor and a beautiful presentation. These small touches make the serving experience feel that much more special.
Side Dishes
Though this meal is hearty and filling on its own, serving it with a crisp green salad or steamed seasonal vegetables can balance the creaminess and add freshness. Crusty bread on the side is another fantastic option, especially to soak up any remaining broth. Whichever side you choose, keep it light to let the Crockpot Chicken and Dumplings Recipe truly shine.
Creative Ways to Present
For a family-style presentation, serve the stew directly from the crockpot to your guests, letting them ladle their own portions of chicken, broth, and dumplings. Alternatively, portion into wide, shallow bowls to showcase the fluffy dumplings on top. Adding a small sprinkle of parsley right before serving gives a finished look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken and Dumplings Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve the creamy broth and tender chicken. Keep the biscuits from getting soggy by storing everything together, and just gently reheat when ready to eat.
Freezing
If you want to freeze leftovers, it’s best to do so before adding the refrigerated biscuit dough because the texture of dumplings changes when frozen and thawed. Freeze the chicken and broth separately in a freezer-safe container for up to 3 months. When thawed, you can fresh-cook the biscuit dough on the side or add fresh dumplings so they remain fluffy and soft.
Reheating
Reheat your leftovers gently over low to medium heat, stirring occasionally to warm the broth evenly without drying out the chicken. If your dumplings have been made fresh upon reheating, reheat them separately and add on top just before serving for the best texture. Microwaving works too, but be careful to heat slowly to maintain that creamy goodness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay more tender during slow cooking, chicken breasts can be used if you prefer. Just keep an eye on the cooking time as breasts can dry out faster. Consider adding a bit more broth to keep everything moist.
Can I make this recipe without the cream of chicken soup?
Yes, you can substitute with a homemade roux and chicken broth mixture for a fresher, less processed taste. Whisk together butter and flour, then slowly add chicken broth to thicken before adding to the crockpot for creamy richness.
How do I know when the dumplings are fully cooked?
Look for a matte finish on the biscuit tops and a slightly golden hue around the edges. Cutting into one biscuit to make sure the center is fully cooked and not doughy is the best way to be certain.
Can I use fresh herbs instead of dried?
You can, but since fresh herbs are more delicate, use about three times the amount (for example, 1 tablespoon fresh parsley instead of 1 teaspoon dried) and add them later in the cooking process to preserve their bright flavor.
Is this recipe freezer-friendly after cooking?
The cooked chicken and broth freeze well, but dumplings can become tough or mealy after freezing and reheating. For best results, freeze the stew without dumplings and add fresh biscuit dough when you’re ready to eat.
Final Thoughts
There is something truly magical about a meal that combines ease, warmth, and flavor so effortlessly, and this Crockpot Chicken and Dumplings Recipe does exactly that. It’s a recipe that invites you to slow down, gather around the table, and savor each comforting bite. If you haven’t tried this one yet, now is the perfect time to discover why it’s a beloved classic in homes everywhere. Your future self will thank you for having this hearty, cozy dish ready whenever you need a little culinary comfort.
Print
Crockpot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 bowls
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
A comforting and hearty Crockpot Chicken and Dumplings recipe featuring tender chicken thighs cooked slowly with aromatic herbs, vegetables, and creamy chicken soup, topped with fluffy biscuit dumplings. Perfect for a cozy family meal with minimal effort.
Ingredients
Chicken and Broth
- 1½ pounds boneless, skinless chicken thighs (about 5–6 thighs)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1¾ cups low-sodium chicken broth
Vegetables and Soup
- 1 carrot (peeled and sliced)
- 1 onion (chopped)
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup frozen peas
Dumplings
- 16.3 ounces refrigerated biscuit dough (8 large biscuits)
Garnish
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare Chicken: Shake salt and pepper over both sides of the chicken thighs and arrange them in the bottom of the crockpot.
- Add Herbs: Add in the bay leaf, dried parsley, rosemary, thyme, and garlic powder on top of the chicken.
- Add Liquids and Vegetables: Pour in the chicken broth, sliced carrot, chopped onion, and cream of chicken soup. Gently stir the top layers to incorporate the ingredients without disturbing the chicken pieces underneath.
- Cook Chicken: Cover the crockpot with the lid and cook on high for 3 to 4 hours until the chicken is tender and reaches an internal temperature of 165°F, making it easy to shred.
- Add Peas and Shred Chicken: Add the frozen peas to the crockpot. Shred the chicken if desired, then stir well to combine all ingredients evenly.
- Prepare Dumplings: Open the biscuit dough can and cut each biscuit into fourths. Roll each piece into a round ball and arrange these biscuit pieces evenly on top of the mixture inside the crockpot.
- Cook Dumplings: Replace the lid and cook on high for an additional 1 to 2 hours until the biscuit dumplings are cooked through. Avoid lifting the lid during cooking to maintain heat; if the lid is glass, peek to check for a matte finish on dumplings. Check one dumpling by cutting into it to ensure it is fully cooked.
- Finish and Serve: Once dumplings are cooked, adjust seasonings to taste and garnish with chopped fresh parsley if desired. Serve warm for a hearty meal.
Notes
- Do not lift the crockpot lid frequently during cooking, especially while cooking dumplings, to keep the heat consistent and ensure proper cooking.
- Shredding the chicken before adding the peas helps distribute the chicken evenly, but this step is optional.
- Use low-sodium broth to better control the salt level in the dish.
- Fresh parsley garnish adds a fresh, vibrant flavor and visual appeal.
- If biscuit dough is not available, homemade biscuit dough can be substituted but baking time may vary.
