There’s a story behind every recipe, and this Crockpot Chicken & Dumplings is no exception. Picture this: a chilly Saturday afternoon, my house buzzing with the chaos only two kids, a dog, and an overambitious to-do list can create. I had about ten minutes to figure out dinner, and my pantry wasn’t exactly overflowing with options.
As I rummaged through the shelves, a vision of my grandma’s homemade chicken and dumplings danced in my head. That warm, hearty bowl of love was always the cure for a long day. But the idea of rolling out dough and standing over a stove? Not happening. That’s when inspiration struck: why not let my trusty crockpot do all the heavy lifting? And thus, my easy chicken and dumplings crockpot recipe was born.
The first time I made it, the kids declared it a winner (high praise from picky eaters), and even our dog Max parked himself nearby, clearly hoping for a taste. Since then, this Crock Pot Chicken Dumplings recipe has become a family favorite. It’s the kind of meal that feels like a hug in a bowl—perfect for hectic weekdays or lazy Sundays when you want comfort without effort.
Why You’ll Love This Dish
- Ridiculously Easy: This slow cooker chicken dumplings recipe practically cooks itself. Just toss the ingredients in, and let the crockpot work its magic.
- Ultimate Comfort Food: With tender chicken, fluffy dumplings, and a creamy broth, this chicken and dumpling soup is like a warm blanket on a cold day.
- Customizable: Whether you’re a veggie lover or a spice enthusiast, this dish adapts beautifully. You can throw in some peas and carrots or add a pinch of cayenne for a little kick.
- Crowd-Pleasing: Kids, adults, and even the pickiest eaters will love this chicken dumplings recipe. It’s nostalgic, hearty, and downright delicious.
- Minimal Cleanup: Fewer dishes to wash? Yes, please. This Crockpot Chicken And Dumplings recipe is a one-pot wonder.
Ingredients for the Recipe
For the Chicken & Soup Base:
- 1.5 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 medium yellow onion, diced
- 2 cups sliced carrots
- 2 cups diced celery
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream or whole milk (optional, for extra creaminess)
For the Dumplings:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands), cut into small pieces
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Equipment:
- Crockpot (6-quart or larger)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle for serving
How to Make This Recipe
- Prep the Ingredients: Dice your onion, carrots, and celery. Cut the chicken into large chunks if you prefer smaller bites later.
- Layer the Crockpot: Place the chicken in the bottom of your slow cooker. Add the diced vegetables on top. Sprinkle garlic powder, thyme, salt, and pepper over everything.
- Add the Liquid: Pour in the chicken broth and cream of chicken soup. Stir gently to combine.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and shred easily.
- Shred the Chicken: About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the crockpot.
- Add the Dumplings: Stir in the heavy cream (if using). Drop the biscuit dough pieces on top of the soup, ensuring they don’t overlap too much. Push them down slightly so they soak up some broth.
- Finish Cooking: Cover and cook on high for another 30-45 minutes, or until the dumplings are cooked through and fluffy.
- Serve: Ladle the chicken and dumplings into bowls, sprinkle with fresh parsley, and serve warm.
Notes
- Alternative Ingredients: You can use rotisserie chicken for an even quicker version. Simply add it in during the last hour of cooking.
- Veggie Boost: Frozen peas and corn can be added during the final cooking stage for extra color and flavor.
- Make it Lighter: Substitute the cream of chicken soup with a low-sodium or fat-free version.
- Thicker Broth: If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last hour.
Macronutrients (Per Serving)
- Calories: 380
- Protein: 26g
- Carbohydrates: 34g
- Fat: 15g
- Fiber: 3g
- Sodium: 850mg
Bonus Pro Tips
- Dumpling Perfection: Don’t stir the dumplings after adding them; let them steam on top of the soup.
- Season to Taste: Always taste and adjust the seasoning before serving. A little extra salt or a dash of hot sauce can make all the difference.
- Fresh Herbs: Garnish with parsley or thyme for a burst of freshness.
Simmering Questions:
What to Serve With This Recipe?
Pair this dish with a simple green salad, crusty bread, or roasted vegetables for a complete meal.
Can I Make This Recipe Ahead?
Absolutely! Prepare the soup base a day in advance, refrigerate, and add the dumplings when reheating.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through.
Can I Freeze This Dish?
Yes, but freeze the soup base without the dumplings. Add fresh dumplings when reheating.
How Do I Ensure the Dumplings Don’t Get Soggy?
Avoid overcrowding the crockpot, and cook on high heat for the dumpling stage.
