Crockpot Chicken and Dumplings: 6 Delicious Family Wins

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If there were ever a recipe that feels like a warm hug in a bowl, it’s Crockpot Chicken and Dumplings. This classic comfort dish takes all the flavors you love—tender chicken, savory veggies, fluffy dumplings—and lets your slow cooker do the hard work. No slaving over the stove, no flour dust explosion in your kitchen. Just pure, creamy goodness that practically cooks itself while you’re off being the superhero of your busy day.

And here’s the kicker: your house will smell like Grandma’s been cooking all day, even if you’ve only been wrangling carpool duty, Zoom calls, or laundry mountains. (I see you, multitaskers!)

Why You’ll Love This Crockpot Chicken and Dumplings

Set it and forget it: Toss it in the slow cooker and walk away. Dinner will be ready when you are.
Family-approved: Even picky eaters can’t resist fluffy biscuit dumplings.
Comfort food without the fuss: No rolling, kneading, or babysitting required.
Flexible ingredients: Use chicken thighs for extra tenderness or swap in breasts if that’s what you’ve got.

This recipe has saved me more than once on those “I forgot to plan dinner but everyone’s starving” kind of days. It’s hearty, cozy, and feels like you’ve pulled off a culinary miracle—without breaking a sweat.

Ingredients You’ll Need

Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs give the best flavor).
Onion: 1 large yellow onion, chopped.
Carrots: 2-3 medium, peeled and diced.
Celery: 2-3 stalks, sliced.
Garlic: 3-4 cloves, minced.
Chicken broth: 4 cups low-sodium.
Cream of chicken soup: 1 can (10.5 ounces).
Dried herbs: 1 tsp thyme, 1 tsp rosemary (crushed), ½ tsp sage, ½ tsp black pepper, ¼ tsp salt.
Bay leaves: 2 (remove before serving).
Biscuit dough: 1 can (16.3 ounces, like Pillsbury Grands!).
Optional thickener: 2 tbsp cornstarch + 2 tbsp cold water.
Fresh parsley: Chopped, for garnish.

How To Make Crockpot Chicken and Dumplings

Prepare the base: Lightly grease your slow cooker (6-quart or larger). Layer the chopped onion, carrots, and celery at the bottom. This creates a flavorful bed that infuses the whole dish with savory goodness.
Add chicken and seasonings: Lay the chicken pieces on top of the veggies. Pour in the chicken broth so everything is nicely submerged. Sprinkle in the garlic, thyme, rosemary, sage, black pepper, and salt. Don’t forget to tuck the bay leaves into the broth for that subtle background aroma.
Creamy boost: Add the condensed cream of chicken soup by spooning it over the top. Resist the urge to stir—it will naturally blend as the slow cooker works its magic, giving you a velvety base.
Slow cook: Cover with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Cooking low and slow gives the best tender results, while the high setting works in a pinch for busy nights. During this stage, your kitchen will start to smell incredible—like you’ve been simmering a pot of love all day.
Shred chicken: About 45 minutes before the end of cooking, carefully remove the chicken. Place it on a cutting board and shred it with two forks into bite-sized pieces. If the chicken practically falls apart, you’ll know you nailed it. Return the chicken to the crock and stir gently.
Return chicken to the crock: Stir the shredded chicken into the veggie and broth mixture. This is also the perfect time to taste and adjust seasonings. Want a thicker, gravy-like consistency? Stir in the cornstarch slurry now, mixing it well so it thickens as it finishes cooking.
Add dumplings: Open your can of biscuit dough. For best results, cut each biscuit into quarters (or even sixths if you like smaller dumplings). Drop them gently on top of the bubbling stew, spacing them apart so they can puff up without sticking together. Think of them as little pillows of comfort floating on top.
Cook dumplings: Cover the slow cooker again and cook on HIGH for another 30–45 minutes. Do not lift the lid during this step—steam is the secret to fluffy dumplings. To check doneness, insert a toothpick into one; it should come out clean. If it’s still doughy, give them another 10 minutes.
Finish & serve: Once the dumplings are cooked through and puffed up, remove the bay leaves. Let the dish rest for 5–10 minutes with the lid slightly ajar—this gives the sauce time to thicken a touch more. Garnish with fresh parsley and ladle into bowls, making sure everyone gets chicken, veggies, broth, and those pillowy dumplings.

Tips for Perfect Crockpot Chicken and Dumplings

Don’t lift the lid while the dumplings cook. I know, it’s tempting. But every time you peek, you let out precious steam.
Want smaller dumplings? Cut biscuits into sixths instead of quarters.
Prefer homemade? You can absolutely make scratch dumplings, but the biscuit shortcut is a lifesaver on busy nights.
Broth too thin? Add that cornstarch slurry, stir, and give it a few extra minutes.

Hearty Crockpot Chicken and Dumplings with fluffy biscuit dumplings, tender chicken, carrots, peas, and creamy sauce topped with fresh herbs. — This Crockpot Chicken and Dumplings is loaded with chicken, veggies, and fluffy dumplings in a creamy slow cooker sauce for the perfect comfort meal.

FAQs About Crockpot Chicken and Dumplings

Can I use chicken breasts instead of thighs?

Yes! Breasts work fine, but thighs stay more tender and juicy in the crockpot.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Can I freeze this recipe?

The chicken and veggie base freezes well, but dumplings don’t. If you plan to freeze, make the stew portion, freeze it, then add biscuit dumplings fresh when reheating.

Can I make this dairy-free?

Yes! Swap cream of chicken soup with a dairy-free alternative or make a simple roux with broth and non-dairy milk.

Bringing It All Together

Crockpot Chicken and Dumplings is more than just dinner—it’s comfort, nostalgia, and practicality all simmering in one pot. Whether you’re cooking for your family, meal-prepping for the week, or just craving a bowl of something cozy, this recipe delivers every single time. The slow cooker does the heavy lifting, you get all the credit, and everyone walks away happy (and full).

So go ahead—let this Crockpot Chicken and Dumplings recipe be your weeknight lifesaver. Your future self (and your hungry crew) will thank you.

More Comforting Recipes You’ll Love

If this Crockpot Chicken and Dumplings recipe warmed your heart, you’ll love exploring a few more cozy favorites on the blog:

Try my creamy and cheesy Crockpot Chicken Parmesan for another easy weeknight classic that everyone will devour.
Cozy up with a bowl of Mexican Street Corn Soup—it’s bursting with flavor and perfect for chilly nights.
If you love one-pot wonders, my Slow Cooker Italian Beef Sandwiches make the ultimate game-day or weekend comfort meal.
For another family-friendly dinner, check out this hearty Crockpot Chicken and Gravy that pairs beautifully with mashed potatoes.

Each of these recipes delivers that same comfort-food magic with minimal effort—because dinner should be delicious and stress-free.