Crockpot Chicken and Dumplings
Our Crockpot Chicken and Dumplings is the ultimate comfort food, perfect for cozy family dinners with minimal effort.
Tender chicken, hearty vegetables, and fluffy buttermilk biscuit dumplings come together in a rich, creamy broth, making this dish both delicious and easy to prepare.
Our Crockpot Chicken and Dumplings is a comforting, easy-to-make dish that’s perfect for any night of the week. With tender chicken, fluffy dumplings, and a rich broth, it’s sure to become a family favorite.
Crockpot Chicken and Dumplings Recipe Highlights
- Easy to prepare with minimal hands-on time
- The slow cooker does all the work for you
- Perfect for family dinners or entertaining guests
- Uses simple, everyday ingredients
- Hearty and satisfying, ideal for any season
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Here I use boneless, skinless chicken breasts because they provide lean protein and shred easily after cooking. If you prefer a richer flavor, you can substitute chicken thighs.
GARLIC + ONION – We choose fresh garlic cloves and yellow onion for their robust flavor and subtle sweetness. If you’re short on time, pre-minced garlic and white onion work just as well.
SEASONINGS – Combine Italian seasoning, salt, black pepper, and dried thyme. The Italian seasoning adds an aromatic quality, the salt and pepper enhance overall flavor, and thyme brings an earthy, slightly minty taste to the dumplings.
BROTH – I prefer low-sodium chicken broth to keep the salt content in check. You can use chicken stock for a richer flavor and added protein.
VEGGIES – We use a frozen mix of peas and carrots for convenience, ensuring a quick addition of vegetables. Fresh or canned veggies are also great options if you have them on hand.
CREAM – Heavy cream adds richness and a creamy texture to the broth. For a lighter option, you can use half-and-half instead.
CORNSTARCH – This thickens the broth to a velvety consistency. If you need an alternative, arrowroot powder works well too.
BISCUITS – We use Southern-style, refrigerated buttermilk biscuits to create fluffy dumplings. You can make your own biscuits from scratch if you want a more homemade touch.
TIP – You can use your favorite homemade dumpling recipe instead of the canned biscuits. That said I highly recommend adding the thyme to your recipe, though, because it adds so much flavor.
How To Make Crockpot Chicken and Dumplings
Please check the printable recipe card below for more detailed instructions.
- Combine chicken, onion, garlic, seasonings, heavy cream, and broth in the slow cooker; cook on low for 6 hours.
- Shred the chicken, thicken the broth with cornstarch, and stir in peas and carrots.
- Roll biscuits into dumplings, add them to the slow cooker, and submerge slightly in the broth.
- Cook on high for 1 hour until dumplings are done; serve warm with parsley if desired.
Planning and Leftovers
STORE – Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
FREEZE – To freeze, place cooled leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
REHEAT – Reheat on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a microwave-safe dish for 2-3 minutes.
MAKE AHEAD – You can prepare the chicken mixture a day in advance and store it in the refrigerator. Add the dumplings and cook on high for 1 hour before serving.
More Crockpot Chicken Recipes
Serving Suggestions
AIR FRYER ZUCCHINI – Easy to prepare and a perfect side to complement the rich flavors of the chicken and dumplings.
ROASTED VEGETABLES – Consider roasting vegetables like carrots, Brussels sprouts, or sweet potatoes. Roasting enhances their natural sweetness and provides a lovely texture that goes well with the softness of the dumplings.
CREAMY CUCUMBER SALAD – A refreshing, cool side dish that pairs well with the warm, comforting main dish.
CHOPPED TOMATO SALAD – Adds a fresh, juicy contrast to the hearty dumplings and chicken.
AIR FRYER CHEESY GARLIC BREAD – Deliciously crispy and cheesy, this garlic bread is a great addition to the meal.
Recipe Success Tips
THICKEN – Mix cornstarch and cold water until smooth. Add gradually to the broth while stirring to achieve a perfect, lump-free consistency.
SHRED – Shred the chicken while it’s still warm to make the task easier and ensure the pieces are tender and consistent in size.
VEGGIES – Add the peas and carrots towards the end of cooking to maintain their texture and color. This keeps the veggies vibrant and prevents them from becoming mushy.
TIMING – Cook the dumplings on high for the last hour to ensure they are cooked through and fluffy without becoming doughy.
Commonly Asked Questions
How Can I Tell When The Dumplings Are Done?
You can test the dumplings for doneness by cutting them open. If the dumplings are still doughy on the inside, they need to be cooked longer. If the dumplings are cooked through and have a breadlike consistency, they are ready to eat.
When Should I Put My Dumplings In A Slow Cooker?
Dumplings should be placed in the slow cooker during the last hour or so. They should be cooked on high heat until cooked through.
Why Aren’t My Dumplings Cooking in the Slow Cooker?
The slow cooker needs to be hot enough to cook the dumplings thoroughly. Make sure you are using high heat and keeping the lid on properly. Some slow cookers may take longer than an hour to finish the dumplings.
More Easy and Delicious Slow Cooker Recipes
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Easy Crockpot Sausage and Peppers
Crockpot Chicken and Dumplings
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup chicken broth low sodium
- 3 tablespoons cornstarch
- 3 tablespoons water cold
- 1 12-ounce bag peas and carrots frozen
- 1 16-ounce buttermilk biscuits Southern-style, refrigerated
- 1 teaspoon dried thyme
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the onion, garlic, Italian seasoning, salt, pepper, heavy cream, and chicken broth over the chicken breasts.
- Cook the chicken on low for 6 hours or until it reaches an internal temperature of 165° Fahrenheit and shreds easily.
- Remove the chicken breasts from the slow cooker. To thicken the broth, whisk the cornstarch and cold water together in a small bowl and then whisk into the liquid in the slow cooker.
- Shred the chicken breasts and return them to the slow cooker. Add the frozen peas and carrots to the slow cooker and stir to combine.
- Remove the biscuits from the can and lay them on a cutting board or flat surface. Sprinkle one side of the biscuits evenly with half of the dried thyme. Flip the biscuits over and sprinkle them with the remaining thyme. Firmly press down on the biscuit dough with your hands so that the thyme sticks to the dough.
- Cut each biscuit in half then roll each half into a ball with your hands to make the dumplings. Place the dumplings in the slow cooker in an even layer, gently pushing them down into the liquid.
- Cover the slow cooker and cook on high for another hour or until the biscuits are cooked through. Serve and if desired garnish with fresh parsley..
Equipment
Notes
Slow Cooker Times
I recommend cooking the chicken on the low heat setting in your slow cooker. Cooking them low and slow makes the dish more flavorful and tender.On Low: 7 to 8 hours
On High: 3 to 4 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.