Crockpot Chicken and Dumplings Recipe

Introduction

This Crockpot Chicken and Dumplings recipe is a comforting, hearty meal perfect for chilly days. Tender shredded chicken simmers in a creamy broth with soft, fluffy biscuit strips that mimic traditional dumplings. It’s an easy, hands-off dish that fills your home with irresistible aromas.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 small sweet onion, diced
• 1 clove garlic, minced
• 2 (10 ounce) cans cream of chicken soup
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon cracked black pepper
• 1 package 8-count refrigerated biscuit dough

Instructions

1. Step 1: Add the chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, poultry seasoning, dried parsley, and cracked black pepper to a 6-quart slow cooker. Stir to combine all ingredients evenly.
2. Step 2: Cover and cook on high for 3 hours or on low for 6 hours, until the chicken is cooked through and tender.
3. Step 3: Use two forks to shred the chicken directly in the slow cooker. Stir well to mix the shredded meat with the broth and seasonings.
4. Step 4: Open the can of refrigerated biscuits and press each biscuit flat. Cut each flattened biscuit into narrow strips, creating dumpling-like pieces.
5. Step 5: Add the biscuit strips to the slow cooker and stir to distribute evenly. Cover and cook on high for 1 hour, or until the biscuit strips are cooked through and fluffy.
6. Step 6: Serve the chicken and dumplings immediately for the best texture and flavor.

Tips & Variations

• For extra flavor, sauté the onion and garlic briefly before adding to the slow cooker.
• Use homemade biscuit dough or drop biscuit batter for a different texture.
• Add vegetables like carrots and celery for added color and nutrition.
• If you prefer thicker broth, stir in a tablespoon of cornstarch mixed with water before adding biscuit strips.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Note that biscuit pieces may soften further after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but cooking time may increase slightly. Ensure the chicken is fully cooked and tender before shredding.

Can I make the dumplings from scratch instead of using biscuit dough?

Absolutely. You can use your favorite homemade dumpling dough and drop spoonfuls into the slow cooker, adjusting cooking time as needed until they’re cooked through.

Crockpot Chicken and Dumplings Recipe

Print Recipe

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4.8 from 113 reviews

This comforting Crockpot Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy broth with savory seasonings, topped with soft, fluffy biscuit strips cooked directly in the slow cooker. It’s an easy, hearty meal perfect for chilly days and busy schedules.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 4 hours (3 hours chicken + 1 hour dumplings) on high or 7 hours on low
• Total Time: 4 hours 15 minutes on high or 7 hours 15 minutes on low
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 pounds boneless skinless chicken breasts
• 1 small sweet onion, diced
• 1 clove garlic, minced
• 2 (10 ounce) cans cream of chicken soup
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon cracked black pepper

Dumplings

• 1 package (8-count) refrigerated biscuit dough

Instructions

1. Combine Ingredients: Add the chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, poultry seasoning, dried parsley, and cracked black pepper to a 6-quart slow cooker. Stir well to combine all ingredients evenly.
2. Cook Chicken: Cover the slow cooker and cook the mixture on high for 3 hours or on low for 6 hours, until the chicken is fully cooked through and tender.
3. Shred Chicken: Using two forks, shred the cooked chicken directly in the slow cooker. Stir the shredded chicken into the broth mixture to incorporate.
4. Prepare Dumplings: Open the refrigerated biscuit dough and press each biscuit flat. Cut each biscuit into narrow strips resembling dumplings. Add these biscuit strips to the slow cooker and stir gently to distribute them.
5. Cook Dumplings: Cover the slow cooker again and cook on high for an additional hour, or until the biscuit strips are cooked through and become light and fluffy.
6. Serve: Once the dumplings are tender and cooked, serve the chicken and dumplings immediately for best texture and flavor.

Notes

• If you prefer thicker broth, you can reduce the chicken broth to 2 cups.
• For added vegetables, consider adding carrots or celery diced along with the onion.
• Use refrigerated biscuit dough for convenience; homemade biscuit dough can also be substituted.
• Make sure the biscuit strips are evenly sized to cook consistently.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: crockpot chicken and dumplings, slow cooker dinner, comfort food, easy chicken recipe, chicken dinner