This Easy Crockpot Chicken and Dumplings recipe is a warm hug in a bowl! You’ll love the tender chicken, fluffy dumplings, and lots of savory flavors simmering together effortlessly.
Honestly, I think my slow cooker is a kitchen magician! I just toss everything in, relax, and soon everyone is asking for seconds. It’s truly that simple and oh-so-yummy!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts as they cook evenly and shred easily. If you prefer, chicken thighs can be a great substitute; they’re juicier and add extra flavor!
Chicken Broth: Low-sodium chicken broth is the best choice to control salt levels. If you don’t have broth, just use water, but you might need to season more. Homemade broth adds great flavor if you have some on hand!
Biscuit Dough: Refrigerated biscuit dough is super convenient, but you can also use homemade dough. For a healthier twist, try crescent roll dough or even dumpling mix. They will give a different texture but will still taste delicious!
Vegetables: Besides carrots and celery, feel free to add other veggies like peas or green beans. If you’re short on time, frozen mixed vegetables can be a lovely, easy substitute.
How Do You Ensure the Dumplings Are Fluffy and Cooked Through?
Getting the dumplings right can make or break this dish. Here’s how I ensure they come out light and fluffy:
- First, avoid lifting the lid during the last cooking step (30-45 minutes). This keeps the steam in, which is crucial for fluffiness.
- Cut the biscuit dough into small, bite-sized pieces. This helps them cook evenly and absorb broth flavors.
- When you add the flour and milk mixture, stir gently; you don’t want to over-mix the soup. Just lightly combine it to thicken without breaking apart the dumpling pieces.
Follow these tips, and your dumplings will turn out perfect every time! Enjoy your cozy meal!
Easy Crockpot Chicken and Dumplings
Ingredients You’ll Need:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup milk or heavy cream
- 1 (16 oz) package refrigerated biscuit dough or homemade biscuit dough (cut into small pieces for dumplings)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. After the initial prep, you can set your crockpot to cook on low for 6-7 hours or on high for 3-4 hours, depending on your schedule. In total, you’ll need around 7 hours for low or about 4 hours for high, plus the last 30-45 minutes for the dumplings to cook. Simple as that!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Make sure it’s nice and even so they cook uniformly.
2. Add the Veggies:
Next, pile on the chopped onion, sliced carrots, diced celery, and minced garlic right on top of the chicken. The aromas will start to mingle beautifully!
3. Pour in the Broth:
Now, gently pour the chicken broth over the entire contents. Don’t forget to sprinkle the dried thyme, parsley, black pepper, and salt on top. This is where all the flavor comes together!
4. Set to Cook:
Cover your crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and the veggies are soft and tender.
5. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces and return it to the crockpot. It’ll soak up all that delicious broth!
6. Make It Creamy:
In a small bowl, whisk together the all-purpose flour and milk (or heavy cream) until smooth. This mixture will add creaminess and help thicken your broth. Stir it into the crockpot.
7. Add the Dumplings:
Next, add the biscuit dough pieces on top of the soup. Make sure they’re evenly spaced out. Cover the crockpot and turn the heat to high for another 30-45 minutes until the dumplings puff up and are cooked through.
8. Final Touches:
Taste your dish before serving. You might want to adjust the seasoning with a little more salt or pepper. It’s all about making it perfect for you!
9. Serve and Enjoy!
Now it’s time to dive in! Serve your warm, comforting chicken and dumplings in bowls, and enjoy this heartfelt meal with family or friends!
This recipe yields about 4-6 servings of creamy, savory chicken and dumplings, making it perfect for a cozy dinner that everyone will love!
FAQ for Easy Crockpot Chicken and Dumplings
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just be sure to cook it on high for 4-5 hours instead of the usual high setting. Make sure the chicken reaches a safe internal temperature of 165°F (75°C) before shredding.
What Other Vegetables Can I Add?
Feel free to get creative! You can add peas, green beans, or corn for some extra color and flavor. Just make sure to add any quick-cooking veggies in the last hour of cooking to avoid them getting mushy.
How to Store Leftovers?
Store any leftover chicken and dumplings in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth if it looks too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients the night before and keep them in the fridge until you’re ready to start cooking the next day. Just assemble in the crockpot and you’re good to go!