Name: Crockpot Chicken And Dumplings
Prep time: 20 min
Cook time: PT-491157H33M19S
Total time: PT-491157H33M19S
Cuisine: American
Ingredients: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts; 1 large yellow onion, chopped; 2 to 3 medium carrots, peeled and sliced; 2 to 3 celery stalks, sliced; 3 to 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 can (10.5 oz) condensed cream of chicken soup; 1 teaspoon dried thyme; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried sage; 1/2 teaspoon black pepper; 1/4 teaspoon salt (adjust to taste); 2 bay leaves; 1 can (16.3 oz) refrigerated biscuit dough, plain variety; 2 tablespoons cornstarch (optional); 2 tablespoons cold water (optional); Chopped fresh parsley, for garnish (optional)

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There is something deeply comforting about a warm bowl of crockpot chicken and dumplings, especially when I want a meal that feels cozy and familiar. I love how this dish slowly comes together with minimal effort, filling my kitchen with rich, savory aromas. The chicken turns tender and juicy, the vegetables soften beautifully, and the creamy broth becomes the perfect base for fluffy dumplings. I always appreciate how this recipe delivers classic comfort food without requiring constant attention, making it ideal for busy days. Crockpot Chicken And Dumplings

Why You’ll Love This Recipe

I love this recipe because it is simple, reliable, and incredibly satisfying. I can let the slow cooker do most of the work while I focus on other things. The flavors develop gently over time, creating a hearty dish that feels homemade and nourishing. I also enjoy how flexible it is, since I can easily adjust the vegetables or seasonings based on what I have on hand. Every time I make it, I end up with a meal that feels warm, filling, and comforting.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts
Onion: 1 large yellow onion, chopped
Carrots: 2 to 3 medium carrots, peeled and sliced or diced
Celery: 2 to 3 celery stalks, sliced or diced
Garlic: 3 to 4 cloves garlic, minced
Chicken broth: 4 cups low-sodium chicken broth
Cream of chicken soup: 1 can condensed cream of chicken soup
Dried thyme: 1 teaspoon
Dried rosemary: 1 teaspoon, crushed
Dried sage: 1/2 teaspoon
Black pepper: 1/2 teaspoon
Salt: 1/4 teaspoon, adjusted to taste
Bay leaves: 2
Refrigerated biscuit dough: 1 can, plain variety
Cornstarch: 2 tablespoons, optional
Cold water: 2 tablespoons, optional
Fresh parsley: chopped, optional garnish

Directions

I start by lightly greasing the slow cooker and layering the onion, carrots, and celery in the bottom. I place the chicken on top of the vegetables, then pour in the chicken broth. I add the garlic, dried herbs, salt, pepper, and bay leaves, gently stirring so everything is evenly seasoned.

I spoon the cream of chicken soup over the mixture and cover the slow cooker. I cook it on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is very tender. About 30 minutes before the end of cooking, I remove the chicken, shred it with forks, and return it to the crockpot. If I want a thicker gravy, I stir in the cornstarch mixed with water at this point.

I cut the biscuit dough into smaller pieces and place them on top of the hot mixture, keeping them mostly above the liquid. I cover the slow cooker again and cook on high for another 30 to 45 minutes, without lifting the lid, until the dumplings are fluffy and fully cooked. I remove the bay leaves, let the dish rest briefly, and then serve it warm.

Servings And Timing

I usually get about 6 to 8 servings from this recipe. The preparation takes around 15 to 20 minutes. The cooking time is 6 to 8 hours on low or 3 to 4 hours on high, plus an additional 30 to 45 minutes for the dumplings.

Variations

I sometimes add frozen peas or corn during the last 30 minutes for extra color and sweetness. When I want deeper flavor, I use chicken thighs instead of breasts. I also enjoy swapping the cream of chicken soup for cream of mushroom or cream of celery for a slightly different taste. If I prefer homemade dumplings, I replace the biscuit dough with a simple drop dumpling batter.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stovetop or in the microwave. I usually add a small splash of broth or water because the dumplings absorb liquid as they sit.

FAQs

Can I Use Frozen Chicken In This Recipe?

I prefer thawed chicken for even cooking, but I can use frozen chicken if needed. I just allow extra cooking time and make sure it is fully cooked before shredding.

Can I Make This Recipe Gluten-Free?

I can make it gluten-free by using gluten-free cream soup and gluten-free biscuit dough or homemade gluten-free dumplings.

Why Are My Dumplings Dense?

I have learned that lifting the lid while the dumplings cook releases steam, which can make them heavy. I also make sure the mixture is hot before adding them.

Can I Add More Vegetables?

I often add extra vegetables like potatoes or green beans. I usually add hearty vegetables at the beginning and softer ones near the end.

Does This Recipe Freeze Well?

I can freeze the chicken and gravy portion, but I prefer to make fresh dumplings when serving for the best texture.

Conclusion

This crockpot chicken and dumplings recipe is one of my favorite comfort meals because it is easy, hearty, and full of classic flavor. I love how it comes together with simple ingredients and minimal effort, yet always feels special and satisfying. Every bowl reminds me why slow-cooked meals are so comforting and timeless.