Crockpot Chicken and Dumplings Recipe
Introduction
This comforting crockpot chicken and dumplings recipe is perfect for busy days when you crave a hearty, home-cooked meal. Tender chicken simmers in a flavorful broth topped with soft, flaky biscuit dumplings. Let your slow cooker do the work for a satisfying dish everyone will love.
Ingredients
- 2 pounds skinless boneless chicken breasts or thighs
- 2 cups diced onion
- 10.5 ounces cream of celery soup (undiluted)
- 10.5 ounces cream of chicken soup (undiluted)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning or herbes de Provence
- ½ teaspoon rubbed sage
- Black pepper, to taste
- 2 cups chicken stock
- 2 cups peas and carrots (drained if canned, thawed if frozen)
- 1 pound refrigerated biscuits (2 cans)
Instructions
- Step 1: Spray the inside of the crockpot with non-stick cooking spray.
- Step 2: Place the diced onion and chicken breasts in the crockpot.
- Step 3: In a small bowl, combine the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, sage, and black pepper.
- Step 4: Spoon the soup mixture over the chicken and onions.
- Step 5: Pour in the chicken stock, cover, and cook on low for 8 hours.
- Step 6: About 1 hour before serving, shred the chicken in the crockpot using two forks.
- Step 7: Roll the refrigerated biscuits thin and flat on a clean surface.
- Step 8: Cut the flattened biscuits into squares.
- Step 9: Stir the peas and carrots into the crockpot, then arrange the biscuit squares on top of the mixture.
- Step 10: Cover and cook for another 1 to 2 hours, until the biscuits are cooked through and fluffy.
- Step 11: Before serving, gently stir the biscuit dumplings into the chicken mixture to combine.
Tips & Variations
- For added flavor, use chicken thighs instead of breasts for a juicier result.
- Try adding a splash of white wine to the broth for subtle depth.
- Swap frozen peas and carrots for fresh veggies when in season.
- Use homemade biscuit dough if you prefer a more rustic dumpling texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or in the microwave until heated through. Avoid reheating multiple times to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken breasts or thighs to ensure even cooking and maintain food safety. Frozen chicken may increase cooking time and result in uneven texture.
Can I prepare the dumplings ahead of time?
Refrigerate biscuit dough until ready to use, but cut and add the dumplings to the crockpot during the last hour of cooking for best texture. Pre-cut biscuits may become tough if cooked too long.
PrintCrockpot Chicken and Dumplings Recipe
This comforting Crockpot Chicken and Dumplings recipe combines tender chicken breasts cooked low and slow with creamy soups, fresh herbs, and fluffy biscuit dumplings. Easy to prepare and perfect for cozy family dinners, it’s a delicious one-pot meal packed with flavors and hearty vegetables.
- Prep Time: 15 minutes
- Cook Time: 9-10 hours
- Total Time: 9 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Veggies
- 2 pounds skinless boneless chicken breasts or thighs
- 2 cups onion, diced
- 2 cups peas and carrots, drained if canned, thawed if frozen
Seasonings and Liquids
- 10.5 ounces cream of celery soup (undiluted)
- 10.5 ounces cream of chicken soup (undiluted)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning or herbes de Provence
- ½ teaspoon rubbed sage
- Black pepper, to taste
- 2 cups chicken stock
Dumplings
- 1 pound refrigerated biscuits (approximately 2 cans)
Instructions
- Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking.
- Layer Chicken and Onions: Place the diced onions and chicken breasts into the crockpot evenly.
- Mix Soup and Seasoning: In a small bowl, combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, rubbed sage, and black pepper; mix well.
- Add Soup Mixture: Spoon the combined soup and seasoning mixture evenly over the chicken and onions in the crockpot.
- Add Chicken Stock and Cook: Pour the chicken stock over everything, cover the crockpot with its lid, and cook on low heat for 8 hours to allow flavors to meld and chicken to become tender.
- Shred Chicken: About 1 hour before serving, use two forks to shred the chicken directly in the crockpot, stirring gently to combine.
- Prepare Dumplings: Roll out the refrigerated biscuits thinly on a clean surface and cut into square pieces.
- Add Vegetables and Dumplings: Stir the peas and carrots into the crockpot, then lay the biscuit squares evenly on top.
- Cook Dumplings: Cover and continue cooking on low for another 1 to 2 hours until the biscuit dumplings are fully cooked and fluffy.
- Final Stir and Serve: Before serving, gently stir the dumplings into the chicken mixture to distribute evenly, then serve hot for a hearty, comforting meal.
Notes
- Using refrigerated biscuits saves time, but homemade biscuit dough can be substituted for a more homemade touch.
- You can swap chicken breasts with thighs for extra moisture and flavor.
- For thicker stew, reduce the chicken stock slightly or add a tablespoon of cornstarch mixed with water during the last hour.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- To make it gluten free, use gluten-free biscuits and verify all soups and stock are gluten free.
Keywords: Crockpot chicken and dumplings, slow cooker chicken, comfort food, easy dinner recipe, chicken stew with dumplings
