Crockpot Chicken and Dumplings is a comforting and hearty dish perfect for busy weeknights. With minimal effort, you can create a warm meal that the entire family will love. This recipe uses a slow cooker, so your ingredients can simmer together throughout the day, allowing the flavors to meld perfectly.
Why Make This Recipe
There are many reasons to make Crockpot Chicken and Dumplings. First, it’s incredibly easy. Just throw the ingredients into the slow cooker, and let it do the work. Second, it’s a great one-pot meal that minimizes cleanup. Finally, this dish is full of flavor, creamy, and just plain delicious—making it a hit with both kids and adults.
How to Make Crockpot Chicken and Dumplings
Making Crockpot Chicken and Dumplings is simple! Follow these steps to ensure a tasty meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can refrigerated biscuit dough
- 2 tablespoons butter, melted
- Salt, to taste
- Pepper, to taste
- Fresh parsley (optional), for garnish
Directions:
Step 1: Prepare the crockpot base. Start by lightly greasing the inside of your slow cooker to prevent sticking. Add the chicken breasts to the bottom of the crockpot in a single layer.
Step 2: Add the vegetables. Scatter the chopped onion, carrots, celery, and minced garlic over the chicken.
Step 3: Mix the broth mixture. In a separate bowl, whisk together chicken broth, cream of chicken soup, melted butter, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables.
Step 4: Slow cook the chicken. Cover and cook on low for 6–7 hours or high for 3–4 hours.
Step 5: Shred the chicken. About 30 minutes before serving, remove the chicken breasts, shred them, and return them to the crockpot.
Step 6: Prepare the dumplings. Cut each biscuit into small pieces and drop them on top of the hot mixture.
Step 7: Cook the dumplings. Cover and cook on high for 30–40 minutes without lifting the lid.
Step 8: Final stir and seasoning. Once cooked, gently stir, taste the broth, and adjust the seasoning. Sprinkle with parsley and serve hot.
How to Serve Crockpot Chicken and Dumplings
Serve this dish hot in bowls, making sure to scoop up some of the creamy broth along with the chicken and fluffy dumplings. It pairs well with a simple side salad or some crusty bread for dipping.
How to Store Crockpot Chicken and Dumplings
If you have leftovers, let the dish cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave.
Tips to Make Crockpot Chicken and Dumplings
- Use Frozen Vegetables: If you’re short on time, you can use frozen mixed vegetables instead of fresh.
- Adjust the Consistency: If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water towards the end of cooking.
- Season to Taste: Don’t forget to taste your broth before serving. You can add more salt, pepper, or herbs as needed.
Variation
Feel free to add other ingredients like peas or corn for extra flavor and nutrition. For a heartier dish, you can use thighs instead of breasts for more moisture.
FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken. Just extend the cooking time by about an hour to ensure it’s fully cooked.
- How do I make this recipe gluten-free? You can use gluten-free biscuit dough and check that your broth and cream of chicken soup are also gluten-free.
- Can I prepare this the night before? Absolutely! You can prep all the ingredients and store them in the fridge. In the morning, just pour everything into the crockpot and start cooking.
Enjoy your delicious Crockpot Chicken and Dumplings!
Crockpot Chicken and Dumplings
Ingredients
Method
- Lightly grease the inside of your slow cooker to prevent sticking. Add the chicken breasts to the bottom of the crockpot in a single layer.
- Scatter the chopped onion, carrots, celery, and minced garlic over the chicken.
- In a separate bowl, whisk together chicken broth, cream of chicken soup, melted butter, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, remove the chicken breasts, shred them, and return them to the crockpot.
- Cut each biscuit into small pieces and drop them on top of the hot mixture.
- Cover and cook on high for 30–40 minutes without lifting the lid.
- Once cooked, gently stir, taste the broth, and adjust the seasoning. Sprinkle with parsley and serve hot.
