Easy Crock-Pot Chicken and Dumplings Recipe

Nothing embodies cozy comfort food quite like chicken and dumplings—especially when it’s made fuss-free in the slow cooker. Whether you’re new to the world of Crock-Pot cooking or a seasoned pro seeking a family-friendly favorite, this recipe delivers hearty flavor and delicious simplicity. Prepare to come home to a kitchen filled with the aroma of tender chicken, fluffy biscuit dumplings, and savory vegetables swimming in a creamy, herb-infused sauce.

Why You’ll Love This Recipe

• Effortless prep: Toss in your ingredients and let the slow cooker do the magic.
• Hearty & satisfying: Each bowl delivers fork-tender chicken, vibrant veggies, and pillowy biscuit dumplings.
• Family favorite: Crowd-pleasing comfort food that even picky eaters will enjoy.
• Perfect for meal prep: Makes excellent leftovers and is easy to reheat.

Ingredients You’ll Need

Gather these simple ingredients for a savory chicken and dumplings dinner:

• 1 onion, chopped
• 1 1/4 lb. boneless, skinless chicken breast
• 1 tsp. dried oregano
• Kosher salt and freshly ground black pepper
• 2 cans cream of chicken soup
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced
• 1 tube refrigerated biscuit dough
• 1/2 cup freshly grated Parmesan (optional, for garnish)
• 2 tbsp. chopped fresh parsley (for garnish)

See the tips below for popular ingredient swaps.

Step-By-Step Instructions

Follow these clear steps to make perfect chicken and dumplings in your crock-pot or slow cooker:

1. Layer the Base

• Scatter chopped onion evenly in the bottom of a large slow cooker.
• Place chicken breasts on top of the onions.
• Sprinkle with oregano, salt, and pepper.

2. Add Soup and Seasonings

• Pour the cream of chicken soup and chicken broth over the chicken.
• Add thyme sprigs and bay leaf to infuse the broth with savory depth.
• Cover and cook on high for 3 hours (or until the chicken is thoroughly cooked).

3. Shred and Enrich

• Remove and discard the thyme sprigs and bay leaf.
• With two forks, shred the chicken right inside the cooker until it is in bite-sized pieces.

4. Add Vegetables and Garlic

• Stir in the chopped celery, carrots, peas, and minced garlic.
• This gives the dish color, subtle sweetness, and a pop of freshness.

5. Make and Add the Dumplings

• Cut or tear the refrigerated biscuit dough into small, bite-sized pieces (about 1-inch each).
• Drop the pieces evenly over the vegetable and chicken mixture.
• Stir lightly so some dumplings are submerged—this helps mimic classic “boiled” dumplings while some remain fluffy on top.

6. Cook Until Fluffy and Hot

• Continue cooking on high for 2 hours, stirring gently every 30 minutes to ensure even cooking and to prevent biscuits from sticking to the edges.
• The dumplings will puff up, and the vegetables will become perfectly tender. Note: The bottoms of the dumplings may be delightfully doughy!

7. Finish and Serve

• Just before serving, sprinkle freshly grated Parmesan cheese and chopped parsley for an aromatic, flavorful finish.
• Ladle into bowls and enjoy piping hot!

Tips, Tricks & Ingredient Swaps

• Chicken options: Try boneless thighs for extra richness or mix white and dark meat for more flavor.
• Vegetable variations: Diced potatoes, corn, green beans, or mushrooms can be swapped or added.
• Make it spicier: Add a pinch of cayenne or a splash of hot sauce with the broth for a little kick.
• Lighter version: Use low-fat cream of chicken soup or swap half the soup for Greek yogurt for a tangier, lighter base.
• Gluten-free: Seek out refrigerated gluten-free biscuit dough or use gluten-free soup as needed.
• Herb swaps: Substitute dried thyme for fresh, or use rosemary or sage for a seasonal flair.

Nutritional Overview

Note: Nutrition can vary by ingredient brand and swaps. For precise dietary needs, verify specifics with your preferred ingredients.

Storage and Make-Ahead Tips

• Leftovers: Store cooled leftovers in a covered container in the refrigerator for up to 3 days.
• Reheating: Warm gently in the microwave or over low heat on the stovetop, adding a splash of broth if the mixture thickens too much in the fridge.
• Make-ahead: Prepare the chicken and soup mixture the night before and refrigerate. In the morning, start cooking as directed. Add biscuit dough in the last two hours to finish.
• Freezing: To freeze, let cool completely. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently, keeping in mind that biscuit texture may soften further after freezing.

Serving Suggestions

• Garnish with extra fresh herbs like thyme or parsley for color and flavor.
• Serve with a crisp green salad or roasted vegetables for a balanced meal.
• Round out the table with warm crusty bread, if you like.
• A sprinkle of black pepper, a dash of hot sauce, or a drizzle of olive oil will level up each bowl.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, boneless chicken thighs work beautifully—they offer extra moisture and deep flavor.

Q: Are homemade dumplings better than biscuit dough?

A: Biscuit dough is the ultimate shortcut that delivers fluffy, consistent dumplings with minimal effort. However, if you have a favorite homemade dumpling dough, feel free to substitute your own.

Q: What if I don’t have cream of chicken soup?

A: You can use cream of mushroom or celery soup, or make a quick homemade version with chicken broth and a roux of butter and flour thickened with milk.

Q: Can I prep any steps ahead of time?

A: Chop all veggies and refrigerate them the night before for a speedy morning assembly. Mix seasonings into the chicken for extra flavor, or cook just the chicken and soup mixture ahead and finish cooking with veggies and dumplings the next day.

Q: How do I know when the dumplings are cooked through?

A: The dumplings should be puffed, slightly golden on top, and cooked through in the center. Pierce one with a fork—they should no longer be raw or doughy.

Q: Can I double the recipe?

A: Yes, as long as your slow cooker has enough capacity (6 quarts or larger). Increase all ingredients proportionally and allow a little more cooking time, especially for the dumplings on top.

More Delicious Slow Cooker Recipes

• Slow Cooker Beef Stew: Tender beef with carrots, potatoes, and rich gravy—perfect for chilly nights.
• Easy Crock-Pot Chicken and Rice: Creamy, crowd-pleasing comfort with minimal prep.
• Slow Cooker Vegetable Soup: Packed with veggies and herbs for a light, healthy lunch or dinner.