Crockpot Chicken and Dumplings – Creamy, Cozy, and So Easy to Make!
This warm, comforting classic is packed with tender chicken, hearty vegetables, and soft, fluffy dumplings that cook right in your slow cooker. It’s the perfect hands-off meal for chilly nights or busy days when you need a little home-cooked magic without the fuss.
I remember coming home from school and smelling this slow-simmered dish bubbling away in the kitchen. My mom made it often during fall and winter—it’s one of those meals that feels like a hug in a bowl. The dumplings puff up beautifully in the creamy broth, making every bite melt-in-your-mouth delicious.
Ingredients:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 cup frozen peas (optional, stirred in at the end)
- 1 can refrigerated biscuit dough (or homemade dumpling dough)
- Fresh parsley for garnish (optional)
Instructions:
- Place chicken, onion, garlic, carrots, and celery into your crockpot.
- Add cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, and salt. Stir gently.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked and vegetables are tender.
- Shred the chicken with two forks right in the crockpot.
- Cut biscuit dough into small bite-sized pieces and add to the crockpot. Stir lightly.
- Cover and cook on high for an additional 1–1.5 hours, or until dumplings are puffed and cooked through.
- Stir in frozen peas (if using), let them warm for 5–10 minutes.
- Garnish with fresh parsley and serve warm.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 420 kcal |
| Fat | 18 g |
| Carbohydrates | 38 g |
| Protein | 29 g |
| Sodium | 950 mg |
| Sugar | 4 g |
Printable Recipe Summary
| Crockpot Chicken and Dumplings | |
|---|---|
| Ingredients | Chicken, cream soups, broth, veggies, biscuit dough, spices |
| Instructions | Slow cook chicken and veggies, shred chicken, add biscuit dough, cook until dumplings are done |
FAQs
Q: Can I use homemade dumplings?
Yes! You can make your own biscuit dough or use simple flour-based dumplings.
Q: Can I add potatoes?
Absolutely. Just cube them small and add at the beginning with other vegetables.
Q: What if I don’t have cream of celery soup?
You can double the cream of chicken or substitute with cream of mushroom.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
