Easy Crockpot Chicken and Dumplings with Biscuits

Some dinners taste like a memory, and old-fashioned chicken and dumplings are one of them.

This crockpot chicken and dumplings recipe lets the slow cooker do the work while you go about your day, so you get that nostalgic, creamy comfort food without standing over a pot stirring for an hour.

The chicken turns fall-apart tender after hours in the slow cooker, and the dumplings go in near the end so they stay soft and fluffy instead of turning mushy.

It’s the kind of dinner that makes the whole house smell like it did at your grandmother’s table, minus the all-day cooking.

Yield: 6

Easy Crockpot Chicken and Dumplings with Biscuits

Prep Time: 15 minutes

Cook Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

A cozy, hands-off comfort food classic — tender shredded chicken and vegetables simmer low and slow in a savory broth, then get topped with fluffy biscuit dumplings that cook right in the pot. A splash of heavy cream at the end makes the broth rich and silky. Perfect for a chilly day when you want a hearty, homestyle meal without much active cooking time.

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Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 can (16.3 oz) refrigerated biscuits, cut into quarters
• 1/2 cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Fresh parsley, chopped, for garnish

Instructions

1. Add the chicken, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Stir the cornstarch slurry into the broth to thicken it slightly.
5. Drop the quartered biscuit pieces into the slow cooker, pressing them down slightly so they’re partially submerged in the broth.
6. Cover and cook on high for 30 to 40 minutes, until the dumplings are cooked through and no longer doughy in the center.
7. Stir in the heavy cream during the last 5 minutes for a richer, creamier broth.
8. Garnish with fresh parsley and serve warm.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 22gSaturated Fat: 9gUnsaturated Fat: 13gCholesterol: 212mgSodium: 1014mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 40g

Ingredient Swaps

• Cheddar bay biscuit dumplings: Swap the plain refrigerated biscuits for a box of cheddar bay biscuit mix for a cheesy, garlicky twist on the classic dumplings.
• From-scratch dumplings: If you’d rather skip the canned biscuits, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 3 tablespoons of melted butter, and 3/4 cup of milk into a soft dough, then drop spoonfuls into the broth the same way.
• Lighter version: Use half-and-half instead of heavy cream, and add extra carrots and celery to bulk up the dish.

Tips for Fluffy Dumplings

Don’t stir the dumplings once they’re in the slow cooker. Stirring breaks them apart, making the broth gummy rather than smooth. Keep the lid on while they cook too, since lifting it lets out the steam that helps them cook through.

FAQ

Can I use frozen chicken in the crockpot?

It’s safer to use thawed chicken so it cooks evenly and reaches a safe temperature in time. If you’re starting from frozen, thaw it in the fridge overnight first.

Why are my dumplings gummy instead of fluffy?

This usually happens when stirring the dumplings while they cook or when lifting the lid too often, which lets heat and steam escape. Let them cook undisturbed with the lid on.

Can I make crockpot chicken and dumplings ahead of time?

The chicken and broth base can be made a day ahead and refrigerated. Add the dumplings fresh when you reheat it on the stove or in the slow cooker, since they don’t hold up as well after sitting overnight.

Can I use chicken breasts instead of thighs?

Yes, either works well here. Thighs tend to stay a little more tender and forgiving if they cook a bit longer than planned.

Is this recipe kid-friendly?

Yes, the mild, creamy broth and soft dumplings are usually a hit with kids. Dice the vegetables small if your kids are picky about texture.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove, adding a splash of broth if the dumplings have absorbed too much liquid.

Can I freeze chicken and dumplings?

The chicken and broth freeze well on their own, but the dumplings don’t freeze or reheat well, as they turn mushy. If you’re planning to freeze a batch, leave the dumplings out and add them fresh when you reheat it.

Conclusion

When you’re craving that old-fashioned, nostalgic comfort food but don’t want to spend the day hovering over the stove, this crockpot chicken and dumplings recipe gets you there hands-off.

Let the slow cooker do the heavy lifting, drop in the dumplings near the end, and you’ve got a dinner that tastes like it took all day without actually taking your whole day.