Creamy Crock Pot Chicken and Dumplings

These crock pot chicken and dumplings are a bowl of pure comfort, with tender shredded chicken, soft carrots and celery, and fluffy biscuit dumplings that steam right in the creamy broth. The slow cooker does almost all the work, so you come home to a meal that smells like someone’s been cooking all day.

It’s the kind of dinner you’ll want in your back pocket for busy weeknights, and it tastes like a Sunday supper without the effort.

Why This Crock Pot Chicken and Dumplings Works

The chicken thighs stay juicy even after hours of gentle cooking, and shredding them right in the pot is satisfying and easy.

The dumplings, made from cut-up refrigerated biscuits, puff up on top of the simmering stew and soak up the broth without turning gummy.

Everything cooks in one pot, which means less cleanup and more flavor in every bite.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: or chicken breasts, but thighs stay more tender
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 can (16.3 oz) refrigerated buttermilk biscuit dough (8 count): each biscuit cut into quarters
• 1/2 cup heavy cream: optional, for a richer broth

Variations / Substitutions

• Swap chicken thighs for breasts: Use 1.5 lbs boneless skinless chicken breasts; they will shred just as easily, though the texture is a little leaner.
• Add a little heat: Stir in a pinch of cayenne or red pepper flakes with the seasonings for a gentle kick.
• Try a different herb: Dried rosemary or poultry seasoning work well in place of the thyme.
• Make it dairy-free: Use a dairy-free cream soup alternative and canned coconut milk instead of heavy cream, and look for a dairy-free canned biscuit dough.
• Add a splash of acid: A squeeze of lemon juice right before serving brightens up the whole pot.

If you like this one, try our Crock Pot Chicken and Rice for another hands-off weeknight supper.

How to Make Crock Pot Chicken and Dumplings

Step 1: Load the Slow Cooker

Place the 1.5 lbs chicken thighs, diced onion, carrots, celery, and garlic in a 6-quart slow cooker. Sprinkle with 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried thyme.

In a separate bowl, whisk together 4 cups chicken broth, 1 can cream of chicken soup, and 1/4 cup flour until smooth. Pour this over the chicken and vegetables. The flour mixture will thicken into a creamy sauce as it cooks, no extra steps needed.

Step 2: Slow Cook the Chicken

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fall-apart tender and the vegetables are soft.

Remove the chicken to a cutting board and shred it with two forks, then stir it back into the pot. The broth will have thickened and the vegetables will be nearly melting. At this point the sauce may look a little thin, but the dumplings will thicken it further.

Step 3: Drop in the Dumplings

Cut each biscuit from the 16.3 oz can into quarters. Stir the 1/2 cup heavy cream into the slow cooker if using. Drop the biscuit pieces evenly over the surface of the stew, spacing them out a bit so they have room to expand.

Cover and cook on high for 30 to 45 minutes. The dumplings are done when they look puffed and feel firm and springy when you poke one; the centers should not be doughy. Do not lift the lid during this time, because the trapped steam cooks them through.

Step 4: Ladle and Serve

Spoon the chicken and dumplings into wide bowls, making sure each serving gets a good mix of broth, chicken, and soft dumplings. The dumplings will have soaked up the creamy broth and will be light and airy. Serve right away while everything is hot.

Tips for the Best Crock Pot Chicken and Dumplings

• Resist the urge to lift the lid during the dumpling cooking time; the steam is what cooks them through.
• Use refrigerated biscuit dough, not frozen, for the fluffiest dumplings; frozen biscuits can turn dense.
• For an extra thick stew, whisk a tablespoon of cornstarch with a little cold water and stir it in before adding the dumplings.
• If your slow cooker runs hot, check the chicken a little early to avoid overcooking; it should be fall-apart tender but not dry.

Storing Leftover Chicken and Dumplings

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will absorb more liquid as they sit, making the stew thicker.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce. You can also microwave individual servings, stirring halfway through.

What to Serve With Crock Pot Chicken and Dumplings

A crisp green salad with a sharp vinaigrette cuts through the richness. Steamed green beans add a fresh, snappy contrast. And a hunk of crusty bread is never a bad idea for sopping up the last drops.

Frequently Asked Questions

Can I use frozen biscuit dough?

Frozen biscuits don’t puff the same way in the slow cooker; stick with refrigerated dough for fluffy dumplings.

My dumplings turned out doughy, what went wrong?

It’s usually from lifting the lid or not cooking them long enough. Keep the lid on and cook until a toothpick inserted in a dumpling comes out clean.

Can I make this ahead of time?

Yes, cook the chicken stew through step 2, then refrigerate. When you’re ready to serve, reheat it on the stovetop or in the slow cooker, then add the dumplings and cook as directed.

Can I double the recipe?

You can, as long as your slow cooker is large enough (7 quarts or bigger). Use the same cook times, but the dumplings may need an extra 10 minutes.

Crock Pot Chicken and Dumplings Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 45 minutes mins

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 can (16.3 oz) refrigerated buttermilk biscuit dough (8 count)
• 1/2 cup heavy cream (optional)

Method

 

1. Place the chicken thighs, onion, carrots, celery, and garlic in a 6-quart slow cooker. Season with salt, pepper, and thyme.
2. In a bowl, whisk the chicken broth, cream of chicken soup, and flour until smooth. Pour over the chicken and vegetables.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender.
4. Remove the chicken to a cutting board, shred with two forks, and stir back into the slow cooker. Stir in the heavy cream if using.
5. Cut each biscuit into quarters. Drop the pieces evenly over the stew. Cover and cook on high for 30 to 45 minutes, until dumplings are puffed and cooked through.
6. Ladle the chicken and dumplings into bowls and serve hot.

Notes

If the stew seems too thick after adding the dumplings, stir in a splash of warm broth. Serve right away; the dumplings will soak up liquid and thicken the stew as they sit. Leftovers can be thinned with broth when reheating.