Easy Crockpot Chicken and Dumplings

Crockpot chicken and dumplings is the kind of meal that fills your home with warmth and brings everyone to the table without fuss. This slow cooker version delivers tender chicken, fluffy dumplings, and vegetables in a creamy broth, all with minimal hands-on time.

There’s something about chicken and dumplings that takes me back to Sunday afternoons at my grandmother’s farm in the Midwest. She’d have her big pot simmering on the stove, the kitchen windows steamed up from the rich broth, and we’d all gather around knowing something special was waiting. These days, I’ve adapted her comforting classic to my slow cooker, and it’s become my go-to for busy weeknights when my family needs that same feeling of home. The dumplings puff up beautifully in the crockpot, soaking up all that savory goodness, and the best part? You can prep everything in the morning and come home to a house that smells absolutely incredible. Time to get your slow cooker ready.

Why This Crockpot Chicken and Dumplings Recipe Works Every Time

I’ve made this recipe more times than I can count, and it never disappoints. What makes this version so reliable is how it combines old-fashioned comfort with modern convenience. You get all the satisfaction of a from-scratch meal without hovering over the stove.

• Set-it-and-forget-it simplicity means you can prep in the morning and have dinner ready when you walk in the door
• Uses everyday ingredients you likely have in your pantry and freezer
• Delivers consistent results with tender, juicy chicken and perfectly fluffy dumplings every single time
• Family-friendly appeal that even picky eaters love. It’s hearty, comforting, and full of familiar flavors
• Flexible cooking times work with your schedule, whether you have 4 hours or 8
• One-pot meal with protein, vegetables, and dumplings all together, making cleanup a breeze

After years of testing slow cooker recipes, I’ve learned that this dish actually improves in the crockpot because the gentle, even heat keeps the chicken incredibly tender and allows all those flavors to meld beautifully.

What Goes Into This Crockpot Chicken and Dumplings

Boneless skinless chicken breasts form the protein base of this dish, though I often swap in chicken thighs when I want extra juiciness and richer flavor. The slow cooker keeps the meat tender and easy to shred.

Yellow onion, celery, and carrots create the classic vegetable trio that gives this dish its traditional chicken soup backbone. I always chop them into similar-sized pieces so everything cooks evenly.

Garlic adds depth and aromatic warmth to the broth. Three cloves gives you that perfect garlicky note without overpowering the other flavors.

Low-sodium chicken broth is the liquid foundation that becomes your creamy sauce. In my kitchen, I prefer low-sodium so I can control the seasoning as the dish cooks down.

Frozen peas and corn add pops of sweetness and color while keeping prep time minimal. No need to thaw them first.

Fresh thyme brings an earthy, slightly floral note that’s classic in chicken dishes. If you only have dried, use about a third of the amount.

Heavy cream transforms the broth into a luscious, creamy sauce that coats the dumplings beautifully. Half-and-half works too if you want something slightly lighter.

Refrigerated biscuit dough is my secret shortcut for foolproof dumplings. I’ve learned that tearing each biscuit into quarters creates the perfect dumpling size that cooks through while staying fluffy.

How to Make Crockpot Chicken and Dumplings

Step 1. I always start by placing the chicken breasts in the bottom of my slow cooker, then layering the onion, celery, carrots, and garlic on top. This ensures everything gets evenly flavored by the broth.

Step 2. Pour in the chicken broth and sprinkle with thyme, salt, and pepper, giving it a gentle stir to distribute the seasonings. Betty’s tip: Don’t worry if it doesn’t look like much liquid at first. The vegetables will release moisture as they cook.

Step 3. Cover and set your slow cooker to HIGH for 4 hours or LOW for 6 hours. I’ve found that both methods work beautifully, so choose based on your schedule.

Step 4. After years of making this, I learned to remove the chicken when it’s tender, shred it into bite-sized pieces using two forks, then return it to the pot along with the frozen peas and corn.

Step 5. Stir in the heavy cream at this point to create that rich, velvety broth that makes this dish so comforting.

Step 6. Open your biscuit dough and tear each biscuit into four pieces. My family prefers these smaller dumplings because they get more of that fluffy texture throughout the pot.

Step 7. Drop the dough pieces evenly across the surface of the simmering broth, pushing them slightly below the surface so they steam properly. The key I discovered is not to overcrowd them.

Step 8. Cover and cook on HIGH for 30 minutes (or LOW for 45 minutes) without lifting the lid. This trapped steam is what makes the dumplings puff up perfectly.

Step 9. Give everything a gentle stir to distribute the dumplings, chicken, and vegetables, then taste and adjust the seasoning if needed before serving hot.

Keeping This Crockpot Chicken and Dumplings Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The dumplings will firm up a bit when chilled, but the flavors actually deepen overnight, making the next day’s lunch even more satisfying.

Betty’s freezing method works well for the stew base without the dumplings. I freeze it in portions for up to 3 months, then make fresh dumplings when I reheat it. This approach preserves the fluffy texture of the dumplings that can get dense after freezing.

For the best texture, I reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce. Through trial and error, I learned that microwaving works in a pinch, but the stovetop method keeps everything more tender and brings back that just-made quality.

Perfect Partners for Chicken and Dumplings

Crusty French bread or dinner rolls are essential for soaking up every bit of that creamy broth. I always serve bread with this because no one wants to miss a drop.

Simple green salad with vinaigrette provides a fresh, crisp contrast to the rich, creamy dumplings and helps balance the meal. A Christmas salad works beautifully if you’re serving this during the holidays.

Roasted green beans with garlic add a slightly charred, savory vegetable element that complements the tender vegetables already in the pot.

Buttermilk biscuits (if you’re not using biscuit dough for dumplings) make a wonderful side for spreading butter and honey.

Sautéed spinach or collard greens bring color and nutrients to the plate while echoing those comforting Southern flavors from my grandmother’s kitchen.

Fresh herb garnish like chopped parsley or chives adds brightness and makes the dish look restaurant-worthy when you’re serving guests.

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