Crockpot Chicken and Dumplings makes the perfect easy dinner. Your family will devour this delicious and delightful comfort food.
I love coming home to a delicious crockpot dinner, and this one is perfection. Chicken breasts and veggies come together in a creamy broth. Then they are finished off with simple homemade dumplings that take less than five minutes to throw together. The result is a comforting classic that you will want to eat all winter long.
How to Make Chicken and Dumplings in the Crock Pot
Combine the Broth and the Soup
Whisk them together in the base of your slow cooker, then stir in the seasonings and the bay leaves.
Add the Chicken and Vegetables
Put the carrots, celery, onion, garlic, and chicken breasts in the slow cooker and cook on low for six hours or on high for three hours. Remove the chicken and shred it. Then return it to the slow cooker.
Make the Dumpling Batter
At the end of the cook time, whisk together flour, baking powder, sugar, and salt. Use a fork or pastry cutter to fold in the cold butter. Gently mix in milk.
Add the Biscuit Dough to the Soup
With the slow cooker turned to high, drop the batter by tablespoon into the hot soup. Allow the soup to cook for 30 minutes. Enjoy!
Storing and Reheating Leftovers
Store any leftover slow cooker chicken and dumplings in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or in a saucepan on the stovetop over low heat until heated through. I do not recommend freezing this recipe.
Substitutions and Variations
- Add peas. I’m going to be completely honest with you. When I developed this recipe, I 100% wrote to add peas, and then when I photographed it, I forgot! The peas are wonderful in there. Add them at the very end after the dumplings are cooked and they will warm through very quickly.
- Use refrigerated biscuits. I really love the homemade dumplings, and they truly only take a few minutes to make, but if you would like a short-cut, canned biscuits are a good replacement. You will want to quarter them and give them one to two hours of cook time in the slow cooker rather than 30 minutes.
- Change up the soup you use. To change the flavor of the soup you could use cream of celery soup or cream of mushroom soup as one of the two cans.
What to Serve with Chicken and Dumplings
If you make this easy slow cooker chicken and dumplings recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back and left a comment!
Crockpot Chicken and Dumplings
Ingredients
For Soup
- 2 cups chicken broth
- 21 ounces condensed cream of chicken soup (store-bought or homemade)
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon black pepper
- 2 bay leaves
- 2 celery stalks diced
- 2 large carrots diced
- 1 small yellow onion diced
- 2 garlic cloves
- 1 pound boneless skinless chicken breasts
For Dumplings
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- 1 tablespoon unsalted butter cold
- 1/2 cup skim milk
Instructions
- In the base of a slow cooker, whisk together the chicken stock and condensed soup. Then stir in the seasonings and the bay leaves.2 cups chicken broth, 21 ounces condensed cream of chicken soup, 2 teaspoons dried parsley, 2 teaspoons dried basil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 bay leaves
- Add the celery, carrots, onion, and garlic. Then add in the chicken breasts.2 celery stalks, 2 large carrots, 1 small yellow onion, 2 garlic cloves, 1 pound boneless skinless chicken breasts
- Cook on low for 6 hours or on high for 3 hours.
- At the end of the cooking time for the soup, make the dumpling batter. In a bowl, whisk together flour, baking powder, sugar, and salt.1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, 1/2 teaspoon table salt
- Using a fork or pastry cutter, cut in cold butter. Gently mix in milk until just combined and there are no more streaks of flour.1 tablespoon unsalted butter, 1/2 cup skim milk
- Remove the chicken from the slow cooker and shred it. Then return the chicken to the slow cooker.
- With the slow cooker turned to high, gently drop a tablespoon of the batter at a time into the hot soup. Allow the soup to cook for 30 minutes.
- Taste the soup and add more salt or pepper as needed. Serve and enjoy.
Recipe Video
Geri says
Can I use whole milk?
Yes!
Ben says
Do you have a recipe for real dumplings. Biscuits aren’t dumplings.
Dumplings are made from dough. I grew up eating it with dumplings made from dough. Thanks