Crockpot Chicken and Dumplings Recipe

Crockpot Chicken and Dumplings is my answer to chilly nights, busy days, and that craving for cozy food that tastes like a hug. If you love easy dinners that basically cook themselves, you’re in the right place. I’m walking you through my favorite version, with tender chicken, fluffy dumplings, and a creamy broth that feels soothing without being heavy. If you’re new to slow cooker meals or want more ideas, check out this 2025 collection of crockpot recipes for simple wins. Grab your spoon, because this is comfort made easy.

Why This Crockpot Chicken and Dumplings Recipe Works

This recipe is all about smart shortcuts without sacrificing flavor. Using boneless chicken, a well-seasoned broth, and biscuit dough for the dumplings makes it weeknight-friendly but still special. The slow cooker builds flavor over hours, so the onions, garlic, and spices meld into a creamy, savory base. The dumplings go in at the end, so they turn out soft and puffed instead of soggy. It’s the kind of dinner that makes your kitchen smell amazing and brings everyone to the table.

Why It’s Perfect for Busy Weeknights and Families

You can toss everything in before work and come home to dinner that’s almost done. It’s flexible, forgiving, and kid-approved. If you’re juggling sports practice or homework, the dumplings cook quickly at the end and dinner still feels homemade. On nights when we want a change but the same ease, I rotate in this Crockpot BBQ Chicken too. Simple, satisfying, and no stress.

Print

Ingredients You Need for Crockpot Chicken and Dumplings

• 2 pounds boneless skinless chicken breasts or thighs
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 1 can condensed cream of chicken soup
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons butter
• 1 can refrigerated biscuit dough, cut into 1-inch pieces
• Optional: 1 cup frozen peas, added at the end for color and sweetness

Pro tip: Thighs stay a bit juicier, but breasts also work great with the creamy sauce.

Optional Add-Ins for More Flavor

Want to boost the cozy factor? Stir in chopped mushrooms for earthiness, a splash of white wine for brightness, or a pinch of smoked paprika for depth. Fresh herbs like parsley or dill add a fresh finish at the end. If you love ultra-creamy flavors, you’ll be into this comforting bowl of pasta too: Crockpot Parmesan Chicken Pasta.

How to Make Crockpot Chicken and Dumplings (Step-by-Step)

Prep the base

Add onion, carrots, celery, garlic, broth, cream of chicken soup, thyme, bay leaf, butter, salt, and pepper to the crock. Stir to combine. Nestle in the chicken.

Cook low and slow

Cook on Low for 5 to 6 hours, or on High for 3 to 4 hours, until the chicken shreds easily. Remove the chicken, shred it, and return it to the pot. Stir in heavy cream.

Finish with dumplings

Turn the slow cooker to High. Add biscuit dough pieces in a single layer on top. Cover and cook for 45 to 60 minutes, until dumplings are puffed and cooked through. Fold in peas at the end if using. Taste and adjust seasoning.

Tips for the Best Slow Cooker Chicken and Dumplings

• Cut biscuit dough into small pieces so they cook evenly and don’t sink.
• Don’t lift the lid while the dumplings cook, or the steam escapes and they’ll be dense.
• Use low-sodium broth so you control the salt at the end.
• Stir gently after the dumplings are set to keep them fluffy.
• For richer flavor, sear the chicken in a skillet first, then add to the slow cooker.

How to Get a Thick, Creamy Broth

The combo of cream of chicken soup and a splash of heavy cream does the heavy lifting. If you want extra body, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in after you shred the chicken. Let the mix simmer on High for 10 to 15 minutes before adding dumplings. You’ll get a silky broth that hugs every bite.

How to Avoid Overcooking Chicken

Check early, especially if your slow cooker runs hot. Chicken is done when it shreds easily but still looks moist. Thighs are more forgiving than breasts, so use thighs if you like a safety net. If the chicken is perfect but you need more time for dumplings, scoop the chicken out, cook the dumplings, then stir the chicken back in at the end.

Ingredient Swaps That Still Taste Amazing

Use thighs for juicier meat, or try rotisserie chicken in a pinch and shorten the cook time. Swap heavy cream for half-and-half to lighten it up. No cream of chicken soup? Use cream of celery and an extra pinch of poultry seasoning. Gluten-free? Use gluten-free biscuit dough or make dumplings from a simple gluten-free baking mix.

A Few Variations of Chicken and Dumplings You Can Try

Make it veggie-forward with extra carrots, peas, and frozen pearl onions. Add a splash of hot sauce for a gentle kick. Or lean into that pot-pie vibe with extra veggies and herbs. If that sounds good, you’ll also love my cozy Crockpot Chicken Pot Pie on rotation for the same warm flavors.

What to Serve with Chicken and Dumplings

This dish is a meal on its own, but a crisp salad or roasted green beans balances the richness. A side of steamed broccoli or simple sautéed spinach adds color and freshness. If you want bread on the side, go with something light so the dumplings stay the star.

How to Make Chicken and Dumplings Thicker

If your broth is thinner than you like, whisk in a cornstarch slurry and let it simmer on High before the dumplings go in. Avoid adding flour directly to the crock, since it can clump. Let the dumplings cook fully because they naturally thicken the broth as they steam.

How to Store, Freeze, and Reheat

Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. The dumplings will soften as they sit, which is normal. For freezing, I recommend freezing the chicken and broth without dumplings. Make fresh dumplings when you reheat for the best texture.

Best Way to Reheat Without Losing Texture

Reheat gently on the stove over low heat with a splash of broth or milk to loosen it. If using the microwave, heat in short bursts and stir in between. For frozen portions, thaw overnight in the fridge, heat the base, then add fresh dumplings to simmer until cooked.

Common Mistakes and How to Fix Them

If dumplings are gummy, they either cooked too fast or the lid was opened too often. In case the broth is bland, add more salt, pepper, and a squeeze of lemon to wake it up. If the chicken is dry, shred it and let it sit in the hot broth for a few minutes to rehydrate. Too thin? Thicken with slurry before dumplings, and give it time to simmer.

Crockpot vs. Stovetop vs. Instant Pot Versions

The crockpot gives you ease and steady flavor development. Stovetop is faster and gives you more control, especially for dumplings that need a gentle simmer. Instant Pot is quick for the chicken and broth, but I recommend cooking dumplings after pressure release on Sauté to avoid overcooking. Comfort level and schedule decide the method you pick.

Make-Ahead and Meal Prep Tips

Chop veggies and measure spices ahead, then stash them in a container so morning assembly takes two minutes. You can even mix the broth, soup, and seasonings the night before. If you love prepping cozy meals for the week, try my batch-friendly White Chicken Chili too. It freezes beautifully and hits the same comfort zone.

Scaling the Recipe Up or Down

For a crowd, add up to 50 percent more ingredients and use a 6 to 7 quart slow cooker. Add dumplings in batches if needed, so they have room to puff. Cooking for two? Halve everything and use a smaller slow cooker, or cook in a larger one and reduce time slightly while checking early.

Nutritional benefits

This dish brings protein from the chicken and some fiber from veggies like carrots and celery. Using low-sodium broth helps keep sodium in check. You can lighten the cream with half-and-half or even evaporated milk if you want a leaner bowl. Add peas at the end for a pop of sweetness and extra vitamins.

Nutrition Facts for Crockpot Chicken and Dumplings

Per serving (about 1/8 of the recipe)

Calories 390 % Daily Value*

• Total Fat 17 g 22%
• Saturated Fat 8 g 40%
• Cholesterol 115 mg 38%
• Sodium 980 mg 43%
• Total Carbohydrates 28 g 10%
• Dietary Fiber 2 g 7%
• Total Sugars 4 g –
• Protein 27 g 54%

• Calcium 8% DV
• Iron 10% DV
• Potassium 10% DV

*Percent Daily Values are based on a 2,000 calorie diet. Nutrition data is an estimate calculated from similar chicken and dumplings recipes and branded products.

Sources: MyPlate Chicken and Dumplings , MyNetDiary Homemade Chicken & Dumplings , EatThisMuch Chicken & Dumplings

Common Questions

Craving More Cozy Crockpot Comfort?

There’s nothing like a bowl of Crockpot Chicken and Dumplings when you need an easy, soothing dinner that tastes like home. Keep the steps simple, let the slow cooker do the work, and finish with fluffy dumplings that make everyone smile. If you try it, leave a note on what you added or swapped. I hope it becomes one of those repeat recipes that saves your week and fills your table with happy faces. For more crock pot inspirations, take a quick look on this board, you’ll find the best 2025 crockpot recipes collection.