Easy Crockpot Chicken and Dumplings is the comforting, no-fuss meal you’ve been craving, perfect for busy weeknights or lazy weekends. This recipe simplifies a classic favorite, delivering tender chicken and pillowy dumplings in a rich, creamy broth with minimal effort.
Key Ingredients for Easy Crockpot Chicken and Dumplings
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups low-sodium chicken broth
- 1 cup milk (or half-and-half for extra richness)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 (10.5 ounce) can condensed cream of chicken soup (or homemade)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 (16.3 ounce) can refrigerated biscuit dough, cut into ½-inch pieces
How to Make Easy Crockpot Chicken and Dumplings
This easy crockpot chicken and dumplings recipe is a masterclass in simple comfort food. In under 30 minutes of active prep, you’ll have a pot brimming with tender chicken and soft, fluffy dumplings simmered in a decadent, creamy broth. It’s the ultimate set-it-and-forget-it meal that tastes like it simmered all day.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season them generously on all sides with salt, black pepper, garlic powder, and onion powder. This initial seasoning is crucial for building flavor from the start.
- Sear the Chicken (Optional but Recommended): For an extra layer of flavor and a slightly better texture, you can briefly sear the seasoned chicken in a skillet with a tablespoon of oil over medium-high heat for 2-3 minutes per side, until lightly browned. This step is not strictly necessary for the crockpot but enhances the final dish. Place the seared chicken into the bottom of your slow cooker. If skipping searing, simply place the seasoned chicken directly into the crockpot.
- Add Broth and Cream of Chicken Soup: Pour the 4 cups of low-sodium chicken broth over the chicken in the slow cooker. Add the can of condensed cream of chicken soup (or ½ cup of homemade cream sauce if you prefer). This forms the base of your rich and creamy sauce.
- Season the Base: Stir in the dried parsley and dried thyme. These herbs add a subtle earthy aroma and flavor that complements the chicken and dumplings beautifully.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and easily shreddable. The exact time will depend on your slow cooker and the size of your chicken pieces.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Prepare the Dumplings: While the chicken is shredding, open the refrigerated biscuit dough. Cut each biscuit into approximately ½-inch pieces. This will give you small, delightful dumplings that cook perfectly in the sauce.
- Thicken the Sauce and Add Dumplings: In a small bowl, whisk together the 1 cup of milk (or half-and-half) with the ½ cup of all-purpose flour and ½ cup of unsalted butter until smooth. This mixture will act as a thickener. Pour this mixture into the slow cooker with the shredded chicken and sauce. Stir gently to combine.
- Cook the Dumplings: Add the cut biscuit pieces on top of the chicken and sauce mixture. Do not stir them in completely; let them partially rest on the surface. Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the dumplings are puffed up and cooked through. The sauce will thicken significantly during this time.
- Serve: Carefully ladle the easy crockpot chicken and dumplings into bowls. Ensure each serving gets plenty of chicken, creamy sauce, and fluffy dumplings. Garnish with fresh parsley if desired for a pop of color and freshness.
Why You’ll Love This Easy Crockpot Chicken and Dumplings
This easy crockpot chicken and dumplings is a culinary hug in a bowl, boasting incredibly tender, shredded chicken nestled in a luxuriously creamy sauce, all crowned with soft, pillowy dumplings. It’s a delightful twist on classic Southern comfort food, offering all the familiar warmth and flavor without the fuss. Forget slaving over a stove; this slow cooker version proves that deeply satisfying meals can be incredibly hands-off.
Making this dish at home is wonderfully cost-effective, turning simple ingredients into a hearty meal that feeds a crowd for a fraction of restaurant prices. The flavor is amplified by the slow cooking process, melding everything into a symphony of savory goodness, and the ability to add simple garnishes like fresh parsley elevates it further. If you love the idea of a hearty stew but crave something lighter and more comforting, this is your answer. Do yourself a favor and whip up a batch of this easy crockpot chicken and dumplings soon!
Storing and Reheating Tips
Storing Chicken and Dumplings:
- Refrigeration: Allow the easy crockpot chicken and dumplings to cool completely before storing. Transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze cooled leftovers in freezer-safe containers or heavy-duty freezer bags. Ensure as much air is removed as possible to prevent freezer burn. Frozen chicken and dumplings will last for 2-3 months.
Reheating Chicken and Dumplings:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or milk to loosen the sauce if it has thickened too much.
- Microwave: For quicker reheating, place a portion in a microwave-safe dish. Heat on medium power in 30-second intervals, stirring in between, until fully warmed. Be mindful that the dumplings can sometimes get slightly chewier when reheated in the microwave.
- If reheating frozen chicken and dumplings, it’s best to thaw them in the refrigerator overnight before reheating. This ensures more even heating and prevents the dumplings from becoming mushy.
Final Thoughts
This easy crockpot chicken and dumplings is the epitome of simple, soul-warming comfort food, perfect for any day of the week. Its incredible ease and delicious results make it a must-try recipe for anyone seeking a satisfying home-cooked meal with minimal effort. Give it a go, and let the cozy flavors fill your kitchen!
Easy Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. Season them generously on all sides with salt, black pepper, garlic powder, and onion powder.1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Briefly sear the seasoned chicken in a skillet with a tablespoon of oil over medium-high heat for 2-3 minutes per side, until lightly browned (optional but recommended). Place the seared chicken into the bottom of your slow cooker. If skipping searing, simply place the seasoned chicken directly into the crockpot.1.5 pounds boneless, skinless chicken breasts or thighs
- Pour the chicken broth over the chicken in the slow cooker. Add the can of condensed cream of chicken soup (or ½ cup of homemade cream sauce if you prefer).4 cups low-sodium chicken broth, 1 (10.5 ounce) can condensed cream of chicken soup (or homemade)
- Stir in the dried parsley and dried thyme.1 teaspoon dried parsley, 0.5 teaspoon dried thyme
- Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and easily shreddable.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Open the refrigerated biscuit dough. Cut each biscuit into approximately ½-inch pieces.1 (16.3 ounce) can refrigerated biscuit dough
- In a small bowl, whisk together the milk (or half-and-half) with the all-purpose flour and unsalted butter until smooth. Pour this mixture into the slow cooker with the shredded chicken and sauce. Stir gently to combine.1 cup milk (or half-and-half for extra richness), 0.5 cup all-purpose flour, 0.5 cup unsalted butter
- Add the cut biscuit pieces on top of the chicken and sauce mixture. Do not stir them in completely; let them partially rest on the surface. Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the dumplings are puffed up and cooked through.1 (16.3 ounce) can refrigerated biscuit dough
- Carefully ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired.1 teaspoon dried parsley