Chicken and Dumplings has always been an ultimate comfort food for me, but my first attempts on the stovetop were always a bit messy. The timing was tricky, and I often ended up with dense dumplings. It wasn’t until I shifted the recipe to my slow cooker that everything fell into place, making the process practically effortless.
This version of Crock Pot Chicken and Dumplings is a true “set it and forget it” meal that does all the work for you. After simmering for hours, the chicken becomes incredibly tender, swimming in a rich, creamy sauce. Dropping biscuit dough on top at the end is the final, simple step to creating light, fluffy dumplings every time. It’s maximum comfort for minimal effort.
Ingredients
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder, or to taste
- ½ tsp garlic powder, or to taste
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits
How to Make Crock Pot Chicken and Dumplings
This process is incredibly straightforward and designed for anyone to follow.
Step 1: Combine the Stew Ingredients
First, place the chicken breasts in your slow cooker. In a separate bowl, whisk together the cream of chicken soup, chicken broth, onion powder, and garlic powder until smooth, then pour the mixture over the chicken.
Step 2: Let the Slow Cooker Work Its Magic
Next, cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. I prefer the low-and-slow method, as it makes the chicken even more tender.
Step 3: Shred the Chicken
Once cooked, remove the chicken and shred it with two forks. After that, return the shredded chicken to the slow cooker and stir to combine it with the creamy sauce.
Step 4: Prepare and Add the Dumplings
Now, open the can of biscuits and cut each one into quarters. Drizzle the melted butter over the biscuit pieces and toss gently to coat. Finally, drop them evenly over the top of the chicken mixture.
Step 5: Cook the Dumplings Until Fluffy
Lastly, place the lid back on and cook on HIGH for one more hour. It’s crucial that you do not lift the lid during this time, as the trapped steam is what makes the dumplings puff up perfectly.
My Best Tips for Crock Pot Chicken and Dumplings
The Secret to Fluffy, Not-Gummy Dumplings
My number one tip is to avoid lifting the lid while the dumplings are cooking. That final hour is when the magic happens, and the trapped steam is essential for a light, fluffy texture.
For an Even Richer, Creamier Sauce
If you want an even more luxurious sauce, stir in four ounces of softened cream cheese when you return the shredded chicken to the pot. It melts beautifully, making the sauce extra creamy.
Don’t Stir After Adding the Dumplings
Once you drop the biscuit pieces on top, resist the urge to stir them in. Letting them sit on top allows them to steam properly and prevents them from becoming dense.
Fun Variations of This Slow Cooker Recipe
While the classic recipe is a winner, it’s also a fantastic base for getting creative. For a more aromatic flavor, try adding a teaspoon of dried thyme at the beginning, or stir in fresh parsley at the end for brightness. You can also make it a veggie-packed stew by adding a cup of frozen corn or cut green beans when you return the shredded chicken to the pot; they’ll heat through perfectly as the dumplings cook.
FAQs
Can I use frozen chicken for this recipe?
Absolutely. Just add one to two hours to the total cooking time to ensure the chicken is cooked through and tender.
How do I know when the dumplings are done?
They will look visibly puffed up. For a foolproof test, insert a toothpick into the center of a larger dumpling; it should come out clean.
How do you thicken chicken and dumplings in a crock pot?
This recipe is naturally thick, but for an even richer sauce, stir in a cornstarch slurry (one tablespoon of cornstarch whisked with two tablespoons of cold water) 30 minutes before adding the dumplings.
What is the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop for the best results, adding a splash of chicken broth to thin the sauce if needed.
Crock Pot Chicken and Dumplings
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
Description
Indulge in the ultimate comfort food with this incredibly easy Crock Pot Chicken and Dumplings recipe. This “set it and forget it” meal delivers perfectly tender, shredded chicken swimming in a rich and savory cream sauce. Topped with light, fluffy biscuit dumplings that steam to perfection, it’s a heartwarming dish that requires minimal effort for maximum flavor. It’s the perfect cozy dinner for any night of the week.
Ingredients
3 to 4 boneless skinless chicken breasts
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder
½ tsp garlic powder
2 Tbsp melted butter
1 (16.3-oz) can refrigerated biscuits (8-count)
Instructions
Combine the Stew Ingredients
Place the chicken breasts in the bottom of your slow cooker. In a separate bowl, whisk together the cream of chicken soup, chicken broth, onion powder, and garlic powder until smooth. Pour this mixture evenly over the chicken.
Let the Slow Cooker Work Its Magic
Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The low-and-slow method is recommended for the most tender chicken.
Shred the Chicken
Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat, then return the shredded chicken to the sauce in the Crock Pot and stir to combine.
Prepare and Add the Dumplings
Open the can of refrigerated biscuits and cut each biscuit into quarters. Place the biscuit pieces in a small bowl, drizzle with the melted butter, and toss gently to coat them. Drop the coated biscuit pieces evenly over the top of the chicken mixture.
Cook the Dumplings Until Fluffy
Place the lid back on the slow cooker and cook on HIGH for one final hour. It is crucial not to lift the lid during this time, as the trapped steam is what makes the dumplings light and fluffy.
Notes
No Peeking: For the fluffiest dumplings, resist the temptation to lift the lid while they are steaming during the final hour of cooking.
Richer Sauce: For an even creamier and richer sauce, stir in 4 ounces of softened cream cheese when you return the shredded chicken to the pot.
Veggie Boost: Add 1 cup of frozen mixed vegetables, corn, or peas along with the shredded chicken for a more complete one-pot meal.
Thickening: If you prefer an even thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker 30 minutes before you add the dumplings.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if the sauce has become too thick.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 5
- Sodium: 650
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: crock pot chicken and dumplings, slow cooker recipe, easy comfort food, biscuit dumplings, creamy chicken stew, family dinner, one pot meal
