Crock Pot Chicken & Dumplings Recipe

I am obsessed with this Crock Pot Chicken & Dumplings because it feeds my lazy, picky side and still tastes like something I’d pay for at a diner. The slow, shreddable boneless skinless chicken breasts soak up that savory cream of chicken soup so every spoonful is rich without being cloying.

I love the way the biscuits turn into fluffy clouds on top, collapsing into the broth and making everything irresistibly saucy. But it’s the contrast, tender chicken against pillowy dumplings, that always keeps me coming back.

No nostalgia trip, just comfort that tastes like a meal. Bring on seconds.

Ingredients

• Chicken: the main protein, tender and comforting once it falls apart.
• Chicken broth: it’s the savory base that keeps everything cozy and not salty.
• Cream of chicken soup: adds creaminess and that classic, slightly nostalgic flavor.
• Yellow onion: sweet bite and depth as it softens down.
• Garlic: small punch of aroma and warmth, not overpowering.
• Carrots: a sweet, earthy crunch that lightens the stew.
• Celery: fresh, slightly bitter stalkiness that cuts richness.
• Kosher salt: seasons and brings out all the other flavors.
• Black pepper: simple heat and a little edge.
• Dried thyme: herby background note, mild and woodsy.
• Parsley: fresh green lift, brightens the whole bowl.
• Unsalted butter: richness and silky mouthfeel, comforting fat.
• All purpose flour: thickens when you want a creamier finish.
• Cornstarch plus water: quick, clear thickener option when you’re in a rush.
• Refrigerated biscuit dough: easy shortcut dumplings, pillowy and buttery.
• Flour for homemade dumplings: the doughy backbone, simple and hearty.
• Baking powder: makes dumplings light and fluffy.
• Salt for dumplings: brings out the dough’s basic flavor.
• Cold butter for dumplings: flaky pockets and rich butteriness.
• Milk for dumplings: hydrates and softens the dough, makes it tender.

Ingredient Quantities

• 2 to 3 pounds boneless skinless chicken breasts (about 3 large)
• 4 cups low sodium chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour (for thickening, optional)
• 1/4 cup cold water plus 2 tablespoons cornstarch (alternative thickener, optional)
• 1 (16 ounce) can refrigerated biscuit dough, 8 to 10 biscuits, for dumplings
• OR for homemade dumplings: 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (for dumpling dough)
• 4 tablespoons cold unsalted butter, cut into pieces (for dumpling dough)
• 3/4 cup milk (for dumpling dough)

How to Make this

1. Place chicken breasts, chicken broth, cream of chicken soup, diced onion, minced garlic, sliced carrots, sliced celery, kosher salt, black pepper, dried thyme, chopped parsley, and 2 tablespoons unsalted butter into the crock pot.

2. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and vegetables are tender.

3. Remove the chicken to a cutting board, shred with two forks, then return shredded chicken to the crock pot and stir to combine.

4. If you want a thicker base, choose one thickening method: for flour, whisk 2 tablespoons all purpose flour with about 1/3 cup of hot broth from the crock pot until smooth, then stir into the pot and simmer 10 minutes; or for cornstarch, whisk 2 tablespoons cornstarch with 1/4 cup cold water until smooth, stir into the pot and simmer 5 to 10 minutes until thickened.

5. For canned biscuit dumplings, separate each biscuit into quarters if desired for smaller dumplings, or leave whole for larger dumplings; place biscuit pieces or whole biscuits on top of the hot stew in a single layer.

6. Cover and cook on HIGH for 30 to 45 minutes, or until biscuit dough is cooked through and dumplings are puffed and golden on top.

7. For homemade dumplings, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a bowl; cut in 4 tablespoons cold unsalted butter until mixture resembles coarse crumbs, then stir in 3/4 cup milk to form a soft dough.

8. Drop spoonfuls of the homemade dumpling dough onto the surface of the hot stew, spacing them apart so they can expand.

9. Cover and cook on HIGH for 30 to 45 minutes, or until dumplings are cooked through when a toothpick inserted comes out clean and the tops are set.

10. Taste and adjust seasoning with additional salt, pepper, or parsley as desired, then serve hot.

Equipment Needed

1. Crock pot (slow cooker)
2. Cutting board
3. Chef knife
4. Two forks (for shredding)
5. Measuring cups and measuring spoons
6. Medium mixing bowl
7. Whisk
8. Wooden spoon or silicone spatula
9. Pastry cutter or two knives (to cut cold butter for dumpling dough)
10. Can opener

FAQ

Crock Pot Chicken & Dumplings Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless chicken thighs, for more flavor and moisture
  • Rotisserie chicken, shredded, added near the end of cooking
  • Turkey breast or leftover roasted turkey, shredded
  • Firm white fish like cod, added late for a light variation
• Cream of chicken soup
  • 1 cup heavy cream plus 1 cup chicken broth, for a richer base
  • 1 cup plain Greek yogurt stirred in at the end, for tang and creaminess
  • 1 can cream of mushroom soup, for an earthier flavor
  • Make a quick roux with butter and flour then whisk in broth and milk to taste
• Refrigerated biscuit dough (dumplings)
  • Homemade biscuit dough from the provided flour, baking powder, butter and milk list
  • Drop dumplings made from self rising flour and milk for quicker prep
  • Store bought refrigerated crescent roll dough, cut into pieces
  • Buttermilk biscuit mix rehydrated per package directions
• Chicken broth
  • Low sodium vegetable broth for a lighter vegetarian-friendly broth
  • Homemade stock from roasted chicken bones, for deeper flavor
  • Water plus 1 to 2 bouillon cubes or 1 to 2 teaspoons concentrated broth paste
  • White wine plus water or broth, used sparingly for brightness

Pro Tips

1. Sear the chicken quickly in a hot skillet before adding to the crock pot to add a deeper, savory flavor. It only takes a few minutes per side and makes the final stew taste more homemade.

2. Cut the vegetables uniformly so they cook evenly. If you like a bit of texture, dice the onion smaller than the carrots and celery so the onion almost melts into the broth while the root veggies stay tender.

3. If you want a thicker base, pull out a mug of hot broth to make the flour slurry so it incorporates smoothly, or use the cornstarch slurry with cold water for a glossy finish. Add the slurry slowly and give it time to simmer and reach full thickness before adding dumplings.

4. For even dumpling cooking, separate canned biscuits into quarters for small bites or leave whole for rustic dumplings, and space pieces so steam can circulate. If using homemade dumplings, keep the dough slightly tacky so they puff instead of sinking.

5. Taste at the end and brighten the pot with a small knob of butter or a splash of milk and a sprinkle of fresh parsley. Seasoning can flatten during slow cooking, so final adjustments make the dish sing.

Crock Pot Chicken & Dumplings Recipe

Recipe by Noel Matthews

0.0 from 0 votes

Pin

Servings

8

servings

Calories

530

kcal

Equipment: 1. Crock pot (slow cooker)
2. Cutting board
3. Chef knife
4. Two forks (for shredding)
5. Measuring cups and measuring spoons
6. Medium mixing bowl
7. Whisk
8. Wooden spoon or silicone spatula
9. Pastry cutter or two knives (to cut cold butter for dumpling dough)
10. Can opener

Ingredients

• 2 to 3 pounds boneless skinless chicken breasts (about 3 large)

• 4 cups low sodium chicken broth

• 1 (10.5 ounce) can cream of chicken soup

• 1 medium yellow onion, diced (about 1 cup)

• 2 cloves garlic, minced

• 2 medium carrots, peeled and sliced (about 1 cup)

• 2 celery stalks, sliced (about 1 cup)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

• 2 tablespoons unsalted butter

• 2 tablespoons all purpose flour (for thickening, optional)

• 1/4 cup cold water plus 2 tablespoons cornstarch (alternative thickener, optional)

• 1 (16 ounce) can refrigerated biscuit dough, 8 to 10 biscuits, for dumplings

• OR for homemade dumplings: 2 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt (for dumpling dough)

• 4 tablespoons cold unsalted butter, cut into pieces (for dumpling dough)

• 3/4 cup milk (for dumpling dough)

Directions

• Place chicken breasts, chicken broth, cream of chicken soup, diced onion, minced garlic, sliced carrots, sliced celery, kosher salt, black pepper, dried thyme, chopped parsley, and 2 tablespoons unsalted butter into the crock pot.
• Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and vegetables are tender.
• Remove the chicken to a cutting board, shred with two forks, then return shredded chicken to the crock pot and stir to combine.
• If you want a thicker base, choose one thickening method: for flour, whisk 2 tablespoons all purpose flour with about 1/3 cup of hot broth from the crock pot until smooth, then stir into the pot and simmer 10 minutes; or for cornstarch, whisk 2 tablespoons cornstarch with 1/4 cup cold water until smooth, stir into the pot and simmer 5 to 10 minutes until thickened.
• For canned biscuit dumplings, separate each biscuit into quarters if desired for smaller dumplings, or leave whole for larger dumplings; place biscuit pieces or whole biscuits on top of the hot stew in a single layer.
• Cover and cook on HIGH for 30 to 45 minutes, or until biscuit dough is cooked through and dumplings are puffed and golden on top.
• For homemade dumplings, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a bowl; cut in 4 tablespoons cold unsalted butter until mixture resembles coarse crumbs, then stir in 3/4 cup milk to form a soft dough.
• Drop spoonfuls of the homemade dumpling dough onto the surface of the hot stew, spacing them apart so they can expand.
• Cover and cook on HIGH for 30 to 45 minutes, or until dumplings are cooked through when a toothpick inserted comes out clean and the tops are set.
• Taste and adjust seasoning with additional salt, pepper, or parsley as desired, then serve hot.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 397g
• Total number of serves: 8
• Calories: 530kcal
• Fat: 32g
• Saturated Fat: 13g
• Trans Fat: 1g
• Polyunsaturated: 6.4g
• Monounsaturated: 9.5g
• Cholesterol: 163mg
• Sodium: 483mg
• Potassium: 462mg
• Carbohydrates: 36g
• Fiber: 1.4g
• Sugar: 8.3g
• Protein: 50g
• Vitamin A: 2500IU
• Vitamin C: 1.3mg
• Calcium: 38mg
• Iron: 1mg