Sunny didn’t grow up making dumplings from scratch. Chicken and dumplings always felt like one of those dishes you either mastered early or avoided completely. One chilly evening, while scrolling through Pinterest and saving slow cooker meals that looked forgiving, she stopped on Crockpot Chicken and Dumplings. The words crockpot and easy mattered. She wasn’t trying to be traditional. She just wanted dinner that would turn out warm and comforting even if she didn’t do everything perfectly. She added ingredients, walked away, and trusted the slow cooker. When she lifted the lid later, the chicken shredded easily, the broth felt rich, and the dumplings stayed soft and pillowy. Crockpot Chicken and Dumplings quickly became her go-to when she wanted comfort without standing over the stove.
Table of Contents
Why Crockpot Chicken and Dumplings Always Work
What Makes Crockpot Chicken and Dumplings So Comforting
Crockpot Chicken and Dumplings work because they rely on slow, gentle heat. The chicken cooks until tender without drying out. The broth develops depth as everything simmers together. Dumplings cook right in the sauce, soaking up flavor instead of floating separately. This method creates a cohesive dish that feels hearty and familiar. Crockpot Chicken and Dumplings deliver warmth in every spoonful.
A Slow Cooker Classic That Feels Reliable
Many comfort dishes require careful timing. Crockpot Chicken and Dumplings don’t. The slow cooker handles temperature and moisture automatically. That reliability makes the recipe approachable even for cooks who don’t feel confident. Crockpot Chicken and Dumplings succeed because patience replaces precision.
Ingredients That Build Cozy Flavor
Crockpot Chicken and Dumplings Ingredient Breakdown
Each ingredient in Crockpot Chicken and Dumplings plays a clear role. Chicken breasts or thighs provide tender protein. Chicken broth forms the base of the soup. Cream of chicken soup adds body and richness. Onion and garlic add aroma. Butter brings depth. Seasoning keeps everything balanced. Refrigerated biscuit dough transforms into soft dumplings without extra work. These ingredients work together naturally.
Ingredient Measurements
Using clear measurements keeps Crockpot Chicken and Dumplings consistent.
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts or thighs | 2 pounds |
| Chicken broth | 4 cups |
| Cream of chicken soup | 2 cans (10.5 oz each) |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 2 |
| Unsalted butter | 2 tablespoons |
| Poultry seasoning | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Refrigerated biscuit dough | 2 cans (16 oz each) |
These proportions keep the broth thick and the dumplings tender.
How to Make Crockpot Chicken and Dumplings
Cooking the Chicken
To make Crockpot Chicken and Dumplings, place chicken in the bottom of the slow cooker. Add diced onion, garlic, poultry seasoning, salt, and pepper. Pour chicken broth over everything. Add cream of chicken soup and butter. Stir gently to combine. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and easy to shred. This slow cooking builds the foundation of Crockpot Chicken and Dumplings.
Shredding the Chicken
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir gently. Shredded chicken distributes evenly and keeps Crockpot Chicken and Dumplings hearty rather than chunky.
Adding the Dumplings
Preparing the Biscuit Dough
Cut refrigerated biscuit dough into small, bite-sized pieces. Keep pieces uniform so they cook evenly. These dough pieces become the dumplings that define Crockpot Chicken and Dumplings.
Cooking the Dumplings
Add biscuit pieces to the slow cooker and stir gently so they sink into the broth. Cover and cook on high for 30–45 minutes until dumplings are cooked through and fluffy. Stir once halfway through if needed. Avoid overcooking, which can make dumplings dense.
Tips for Best Results
Keeping Dumplings Soft
Cook dumplings only until they are set and tender. Leaving them too long causes them to absorb too much liquid. Timing matters for perfect Crockpot Chicken and Dumplings texture.
Adjusting Thickness
If the broth feels too thick, add a splash of chicken broth. If it feels thin, leave the lid off for 10–15 minutes to thicken naturally. Crockpot Chicken and Dumplings adjust easily.
Easy Variations
Ingredient Swaps That Work
You can use chicken thighs for extra richness. Add carrots or peas for color. A splash of heavy cream adds extra comfort. These changes keep Crockpot Chicken and Dumplings familiar while adding flexibility.
Serving Ideas
Serve Crockpot Chicken and Dumplings on their own or with simple sides like green beans or biscuits. The dish stands well as a complete meal.
Storage and Reheating
How to Store Leftovers
Store Crockpot Chicken and Dumplings in an airtight container in the refrigerator for up to four days. Dumplings soften slightly over time but stay flavorful.
Best Reheating Method
Reheat gently on the stovetop or microwave. Add a little broth if needed to loosen the texture.
FAQs
Can I use frozen chicken?
Yes. Frozen chicken works, but increase cooking time slightly and ensure it reaches safe temperature.
Are these dumplings homemade?
They use biscuit dough for convenience, which keeps the recipe approachable.
Can I make this ahead of time?
Yes. The flavor improves after resting, making it great for leftovers.
Crockpot Chicken and Dumplings prove that comfort food doesn’t need constant attention to turn out right. Sunny didn’t stand by the stove or worry about timing every step. She trusted the slow cooker and simple ingredients. The result delivered tender chicken, soft dumplings, and rich broth every time. When dinner needs to feel warm and dependable, Crockpot Chicken and Dumplings always deliver.
Crockpot Chicken and Dumplings
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cans cream of chicken soup 10.5 oz each
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons unsalted butter
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cans refrigerated biscuit dough 16 oz each
Instructions
- Place chicken, onion, garlic, seasoning, broth, soup, and butter in slow cooker. Cook on low 6–7 hours or high 3–4 hours. Shred chicken and return to pot. Cut biscuit dough into pieces and add. Cook on high 30–45 minutes until dumplings are tender.
Notes
Do not overcook dumplings. Add broth if mixture becomes too thick.