Introduction
I turn to this Crockpot Chicken and Dumplings on those busy weekdays when the evening calls for something deeply comforting. It’s the kind of set-and-forget meal that fills the house with a wonderful, savory aroma, promising a cozy dinner is on its way. It’s my go-to for a reliable, hearty meal with minimal hands-on time.
This recipe delivers that classic chicken and dumplings flavor with incredible ease. We build a rich, creamy base with tender chicken and vegetables that slow-cook to perfection. Using refrigerated biscuit dough for the dumplings makes this dish accessible for any night of the week, giving you fluffy, satisfying results without the extra work.
Perfecting Your Dumplings
The key to light, fluffy dumplings is giving them enough space and time to cook through without becoming dense. Cutting the refrigerated biscuit dough into quarters is a crucial step; this smaller size allows them to cook evenly in the hot broth. Gently submerge the pieces, but avoid over-stirring, which can make them tough. For the final 30 minutes of cooking, keep the lid on tight to trap the steam. This is what helps them puff up beautifully. A quick check with a toothpick will tell you they’re done—it should come out clean.
Layering Flavors in the Slow Cooker
Even in a simple crockpot recipe, you can build layers of flavor. Starting with a classic mirepoix—the combination of onion, carrots, and celery—creates an aromatic foundation. Using both chicken broth and cream of chicken soup gives the stew a balanced consistency that’s both savory and rich. Seasoning at the beginning is important, but always taste and adjust at the end. The final stir of fresh parsley is not just for color; it adds a bright, clean note that cuts through the creaminess and lifts the entire dish.
Optimizing Your Crockpot
For the most tender, juicy chicken, make sure the breasts are fully submerged in the broth mixture before you start cooking. This ensures they poach gently over the long cooking time instead of drying out. Before shredding, it’s always a good practice to verify the internal temperature of the chicken has reached a food-safe 165°F / 74°C. Slow cookers can vary, so a quick temperature check guarantees perfectly cooked, safe-to-eat results every time. My take: I prefer cooking on low for a longer period, as it yields more tender, flavorful chicken than a shorter time on high.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 4-6
- Difficulty: Easy
Ingredients
- 907g (2 pounds) boneless, skinless chicken breasts
- 150g (3) carrots, sliced
- 150g (3) celery stalks, sliced
- 150g (1) onion, chopped
- 960g (4 cups) chicken broth
- 284g (1 can) cream of chicken soup
- 340g (1 can) refrigerated biscuit dough
- 8g (2 tablespoons) fresh parsley, chopped
- 6g (1 teaspoon) salt
- 2g (1 teaspoon) freshly ground black pepper
Step-By-Step Instructions
- Prepare Ingredients:
Slice the carrots and celery into thin rounds and finely chop the onion. Trim any excess fat from the chicken breasts. Place the whole chicken breasts into the bottom of the crockpot along with the prepared vegetables.
- Mix and Pour:
In a separate mixing bowl, whisk together the chicken broth and the can of cream of chicken soup until the mixture is smooth and uniform. Pour this liquid over the chicken and vegetables in the crockpot, making sure everything is submerged.
- Season and Set:
Sprinkle the salt and freshly ground black pepper into the crockpot. Cover with the lid and set your slow cooker to cook on low for 6 hours. The chicken should be very tender and cooked through.
- Shred Chicken:
Once the cooking time is complete, carefully remove the chicken breasts from the crockpot. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir to distribute it evenly throughout the broth and vegetables.
- Add Biscuits:
Open the can of refrigerated biscuit dough. Cut each individual biscuit into four equal pieces (quarters). Drop these pieces one by one into the hot liquid in the crockpot, stirring gently to disperse them.
- Finish Cooking:
Place the lid back on the crockpot and continue to cook on low for another 30 minutes. The dumplings are done when they have puffed up and a toothpick inserted into the center comes out clean.
- Add Herbs:
Turn off the crockpot and stir in the freshly chopped parsley. This adds a burst of freshness and color. Taste the broth and adjust the seasoning with more salt or pepper if you feel it needs it.
- Serve and Enjoy:
Ladle the hot chicken and dumplings into bowls. Be sure each serving gets a generous amount of shredded chicken, vegetables, and several fluffy dumplings. Garnish with a little extra fresh parsley, if desired, and serve immediately.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Homemade Dumplings: Swap the refrigerated biscuits for a simple homemade dumpling dough made with flour, baking powder, salt, and milk.
- Add-in Vegetables: Stir in 1 cup of frozen peas or corn during the last 30 minutes of cooking for a pop of color and sweetness.
- Quicker Chicken: For a faster prep, use 3-4 cups of shredded rotisserie chicken. Add it during the last hour of cooking to heat through.
- Thicker Broth: If you prefer a thicker stew, make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water and stir it in before adding the dumplings.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more liquid as they sit. To reheat, warm gently in a pot on the stovetop over low heat, adding a splash of chicken broth to loosen the consistency if needed. Avoid microwaving, as it can make the dumplings tough.
Nutrition
- Serving size: approximately 1/6 of the recipe
- Per serving: 350 calories, 28g protein, 15g fat, 25g carbs
- Per 100g: 140 calories, 11g protein, 6g fat, 10g carbs
- Estimates only.
FAQ
Can I use boneless chicken thighs instead of breasts for this recipe?
Absolutely. Boneless, skinless thighs work very well here. They have a bit more fat than breasts, which makes the meat incredibly tender during a long, slow cook.
Why did my dumplings turn out so gummy instead of light and fluffy?
This is often caused by over-mixing the dough or peeking while they cook. Mix the dough just until it comes together and keep the lid sealed for the full 30 minutes.
My broth came out too thin and watery. How can I fix this before serving?
Make a simple slurry with two tablespoons of cornstarch and cold water. Stir this into the slow cooker before you add the dumplings to gently thicken the broth.
Does this chicken and dumplings recipe freeze well for a future meal?
The stew base freezes beautifully, but the dumplings do not. For best results, freeze the chicken and vegetable mixture and add fresh dumplings when you reheat.
What is the best way to reheat leftovers without the dumplings getting tough?
Reheat gently in a pot on the stovetop over low heat. Add a splash of chicken broth to loosen it up, as the dumplings will have absorbed liquid while sitting.
My finished dish tastes a little bland. What can I add to brighten it up?
A splash of lemon juice or a sprinkle of fresh parsley at the end can brighten the flavor. You can also check your seasoning and add more salt and pepper to taste.
Is there a reliable way to make this entire recipe gluten-free?
Yes, you can. Use a certified gluten-free cream of chicken soup and swap the biscuits for a gluten-free refrigerated dough or a GF all-purpose baking mix.
How much time does using a rotisserie chicken actually save me here?
Using shredded rotisserie chicken lets you skip the browning and long cook time for the raw chicken. You just need to add it in for the last hour to heat through.
Equipment
- 1 Slow cooker (at least 5-quart)
- 1 Medium mixing bowl
- 2 Forks
- Chef’s knife
- Cutting board
Ingredients
- 907 g Boneless, skinless chicken breasts
- 150 g Carrots sliced
- 150 g Celery stalks sliced
- 150 g Onion chopped
- 960 g Chicken broth
- 284 g Cream of chicken soup 1 can
- 340 g Refrigerated biscuit dough 1 can
- 8 g Fresh parsley chopped (about 2 tablespoons)
- 6 g Salt about 1 teaspoon
- 2 g Freshly ground black pepper about 1 teaspoon
Instructions
- Slice the carrots and celery into thin rounds and finely chop the onion. Trim any excess fat from the chicken breasts. Place the whole chicken breasts into the bottom of the crockpot along with the prepared vegetables.
- In a separate mixing bowl, whisk together the chicken broth and the can of cream of chicken soup until the mixture is smooth and uniform. Pour this liquid over the chicken and vegetables in the crockpot, making sure everything is submerged.
- Sprinkle the salt and freshly ground black pepper into the crockpot. Cover with the lid and set your slow cooker to cook on low for 6 hours. The chicken should be very tender and cooked through.
- Once the cooking time is complete, carefully remove the chicken breasts from the crockpot. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir to distribute it evenly throughout the broth and vegetables.
- Open the can of refrigerated biscuit dough. Cut each individual biscuit into four equal pieces (quarters). Drop these pieces one by one into the hot liquid in the crockpot, stirring gently to disperse them.
- Place the lid back on the crockpot and continue to cook on low for another 30 minutes. The dumplings are done when they have puffed up and a toothpick inserted into the center comes out clean.
- Turn off the crockpot and stir in the freshly chopped parsley. Taste the broth and adjust the seasoning with more salt or pepper if needed.
- Ladle the hot chicken and dumplings into bowls. Make sure each serving gets a generous amount of shredded chicken, vegetables, and several fluffy dumplings. Garnish with extra fresh parsley, if desired, and serve immediately.
