Easy Crockpot Chicken and Dumplings Recipe
This easy Crockpot Chicken and Dumplings recipe is a comforting, one-pot meal perfect for cozy dinners. Tender boneless chicken breasts are slow-cooked with aromatic vegetables and herbs in a flavorful chicken broth, then topped with soft, fluffy dumplings made from biscuit dough. Creamy and hearty, this dish combines simple ingredients for a classic, home-style dish everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high plus 45 minutes for dumplings
- Total Time: 7 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Soup Base
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Thickening and Dumplings
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup milk or heavy cream
- 1 (16 oz) package refrigerated biscuit dough or homemade biscuit dough (cut into small pieces for dumplings)
Instructions
- Prepare the Crockpot Base: Place the boneless, skinless chicken breasts into the crockpot along with chopped onion, sliced carrots, celery, minced garlic, dried thyme, dried parsley, black pepper, salt, and chicken broth. Stir gently to combine ingredients evenly.
- Cook the Chicken: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Broth: In a small bowl, whisk together the all-purpose flour and milk (or heavy cream) until smooth. Slowly pour this mixture into the crockpot while stirring to thicken the broth. Continue cooking on high for an additional 15-20 minutes until the broth thickens slightly.
- Add the Dumplings: Cut the refrigerated biscuit dough into small pieces or tear homemade biscuit dough into small pieces. Drop the pieces evenly on top of the stew in the crockpot.
- Cook the Dumplings: Cover and cook on high for 30-45 minutes, or until the dumplings are cooked through and fluffy, and the broth is thickened to your liking.
- Serve and Enjoy: Ladle the chicken and dumplings into bowls and serve warm for a comforting and filling meal.
Notes
- Use low sodium chicken broth to control salt levels.
- Adjust seasoning according to taste before adding dumplings.
- You can substitute biscuit dough with homemade dumpling dough if preferred.
- For a creamier stew, use heavy cream instead of milk when thickening.
- This recipe can be doubled for larger gatherings by using a larger crockpot.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Crockpot chicken and dumplings, slow cooker chicken stew, easy comfort food recipe, chicken with biscuit dumplings, hearty chicken dinner
