This Easy Crockpot Chicken and Dumplings is a warm hug in a bowl! Juicy chicken, tender veggies, and fluffy dumplings come together in a deliciously creamy sauce. Yum!
There’s something so cozy about letting the slow cooker do all the work while you enjoy your day. I love sneaking in some extra veggies when no one is looking—shh, it’s our little secret! 🤫
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they cook evenly and stay tender. If you’re looking for alternatives, thighs work well too! They add more flavor and stay juicy.
Chicken Broth: Use low-sodium chicken broth to control the saltiness. If you’re vegetarian or not a fan of chicken, vegetable broth is a fantastic substitute!
Cream of Chicken Soup: This adds creaminess and depth. For a healthier option, you can substitute it with homemade cream sauce or a can of cream of mushroom soup for a different flavor.
Dumplings: All-purpose flour is typical for dumplings, but you can use whole wheat flour for a heartier version. If you want gluten-free, try a gluten-free flour blend!
What’s the Best Way to Shred Chicken?
Shredding chicken might feel tricky, but it’s simple! Here’s how:
- Once the chicken is cooked and tender, carefully remove it from the crockpot.
- Use two forks to pull apart the chicken; start from the center and move outwards.
- If you prefer, you can shred it in a stand mixer using the paddle attachment on low speed!
This ensures your chicken is perfectly shredded and adds a wonderful texture to the dish.
How to Make Easy Crockpot Chicken and Dumplings
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- For the dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
Time Needed:
This recipe requires about 15 minutes of prep time and then you’ll let your crockpot handle the cooking! Expect about 6-7 hours on low or 3-4 hours on high for the cooking time. Plus, an additional 30-40 minutes for the dumplings at the end. Quick and easy, right?
Step-by-Step Instructions:
1. Prep the Chicken and Veggies
Start by placing the chicken breasts right into the crockpot. Next, add in the diced onion, sliced carrots, sliced celery, and minced garlic. This creates a flavorful base for your dish.
2. Add Broth and Soup
Pour in the chicken broth along with the can of cream of chicken soup. Give everything a gentle stir to combine all the ingredients nicely. Season the mixture with thyme, parsley, salt, and pepper to taste.
3. Cooking Time
Cover the crockpot and let it work its magic! If you’re cooking on low, let it go for about 6-7 hours, or if you’re in a hurry, use the high setting for 3-4 hours. You want the chicken to be cooked through and the veggies tender.
4. Shred the Chicken
Once it’s cooked, take out the chicken breasts carefully. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot—it’s starting to smell amazing!
5. Add Cream and Peas
Stir in the frozen peas (if you’re using them) and the heavy cream. Mix everything well so that it all gets nice and creamy.
6. Make the Dumplings
While the mixture is heating up, blend together the flour, baking powder, and salt in a separate bowl. Pour in the milk and melted butter, stirring gently until just combined. Don’t overmix—it should look a bit lumpy, and that’s perfect!
7. Cook the Dumplings
Drop spoonfuls of the dumpling batter over the hot chicken mixture in the crockpot. Cover and let them cook on high for 30-40 minutes until they’re light and fluffy. You can sneak a peek, but it’s best to keep the lid on for even cooking.
8. Serve and Enjoy!
Once the dumplings are cooked, it’s time to enjoy your delicious meal! Scoop some into bowls and get ready to dive into that cozy comfort food goodness!
Frequently Asked Questions
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! You can use frozen chicken breasts, but they’ll need a longer cooking time. If cooking on low, aim for 8-9 hours. If on high, about 4-5 hours should work. Just ensure they’re fully cooked before shredding.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can use a homemade version by mixing equal parts cream and broth, then thickening with a bit of flour or cornstarch. Cream of mushroom soup is also a great alternative!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on the stove—just add a splash of chicken broth or cream to keep it moist.
Can I Make This Dish a Day Ahead?
Absolutely! You can prepare everything up to the point of adding the dumplings, then store it in the fridge overnight. Cook the dumplings fresh right before serving for the best texture!