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This classic Southern comfort food gets an easier, quick-prep makeover!Crock Pot chicken and dumplingsis a cozy, one-pot meal that comes together in minutes for a simple and wholesome weeknight dinner. Thanks to help from a can of biscuit dough, there’s very little prep work necessary. Serve each bowl witha simple side salador withSouthern-style green beansfor a hearty, homemade supper any night of the week!
Table of Contents
- Easy Crockpot Chicken and Dumplings
- Crock Pot Chicken and Dumplings Ingredients
- How to Make Chicken and Dumplings in the Crock-Pot
- What to Eat with Chicken and Dumplings
- How to Store Leftover Chicken and Dumplings
- Crockpot Chicken and Dumplings Recipe Variations
- Tips for the Best Crock Pot Chicken and Dumplings Recipe
- More Crockpot Recipes to Try:
- Crock Pot Chicken and Dumplings Recipe
If you love Crock Pot chicken recipes as much as we do, be sure to try this fiesta crockpot chicken, a pot of Crock Pot chicken stew, this green chicken chili, and this chicken enchilada soup, too!
If you’re from the South, then there’s no doubt that you’re familiar with this comfort food classic. And if you’re not? Well, get ready to fall in love — especially with the ease of Crock Pot chicken and dumplings!
Easy Crockpot Chicken and Dumplings
Traditional chicken and dumplingsis basically a rich chicken broth base with “dumplings” cooked in a pot instead of noodles. Homemade dumplings are simply biscuit dough, which can berolled out flat, dropped by the spoonful, or rolled into balls. I’m sure that every home cook south of the Mason-Dixon line has her own favorite version, and they’re probably all delicious! Sometimes I makea pot from scratchwhen I have the time, sometimes I useBisquick for the dumplingsand cook them on the stovetop, and other times I take the easiest route possible — and make chicken and dumplings in the Crock Pot!
With help from the slow cooker, you don’t have to stand over the pot to sauté the vegetables, you don’t have to cook the meat or make your own broth in advance, and you don’t have to mix together your own biscuit dough. Instead, with a few little shortcuts, you’ll have chicken and dumplings prepped for the Crock Pot in about 15 minutes!
Grands Biscuits: A Semi-Homemade Shortcut
Instead of following a from-scratch dumpling recipe, I use refrigeratedPillsbury Grands biscuits, which I cut into small bite-size pieces and coat in cornmeal before stirring them into the pot. The delicious dumplings steam in the broth, so the end result is a tender, “doughy” dumpling rather than the crisp, golden, flaky biscuits that you would traditionally bake in the oven.
The biscuits release some starches as they slow cook in the broth, thickening the dish. The soft, pillowy dumplings, the warm broth, the hearty vegetables, and the fresh herbs come together for such a beautiful combination of flavors and textures!
Crock Pot Chicken and Dumplings Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of crock pot chicken thighs and dumplings. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Celery, carrots, and onion:fresh vegetables that give the dish a comforting, savory flavor.
- Chicken broth:usehomemade brothif you have it, or purchase a low-sodium variety from the store.
- Cream of chicken soup and cream of celery soup:these condensed soups add flavor to the dish and give the broth a slightly creamy texture. You can substitute with just about any variety of condensed soup. For instance, try two cans of cream of chicken soup, or swap out the cream of celery soup for cream of mushroom soup.
- Chicken:you’ll need about 1 lb. of raw chicken. I like boneless, skinless chicken thighs in the slow cooker because thigh meat stays moist and tender. The boneless skinless chicken breast will also work, it just has more of a tendency to dry out or become tough if it’s cooked for too long.
- Poultry seasoning:a convenientspice blendthat typically includes thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
- Refrigerated biscuit dough:I usean 8-count can of Pillsbury Grands Southern Homestyle Buttermilk biscuits, but any similar variety of canned biscuits will work.
- Cornmeal:coats the dumplings so that they don’t stick to each other in the slow cooker.
How to Make Chicken and Dumplings in the Crock-Pot
This is just about the easiest way I know to make chicken and dumplings! I’ve included the instructions below for an oven-baked version as well, but I find that the slow cooker yields the best results.
- Placethe vegetables, broth, condensed soups, chicken, and poultry seasoning in a large slow cooker.
- Coverwith the lid and cook on the LOW setting for 4-6 hours or on the HIGH setting for 2-3 hours. Shred the tender chicken with two forks. Season with salt and pepper, if necessary.
- Cuteach biscuit into 8 equal pieces.
- Tossthe biscuits with cornmeal.
- Addthe biscuit dumplings to the chicken mixture, cover with the lid, and cook for about 1 more hour, or until the dumplings are cooked through.
- Giveeverything a good stir, ladle into bowls, and garnish with fresh herbs.
How to Keep the Dumplings from Falling Apart
Once you drop the dumpling dough into the pot, be sure that you donotstir the dumplings. I know it will be tempting, and the dumplings will look like they’re sticking together as they plump up, but resist the urge to stir. If you stir the dumplings before they’re done, they may fall apart. And don’t worry — they won’t actually stick to each other since they’re coated in cornmeal.
How do you know when the dumplings are cooked?
Since the dumplings steam in liquid, they will be soft and doughy (even when they’re done) — not firm and crispy like a traditional biscuit.To tell when your dumplings are done, stick a toothpick in the center of a dumpling.The dumplings are ready when the toothpick comes out clean (with no dough stuck to it).
How to Thicken Chicken and Dumpling Broth
This dish should resemble a stew — thicker than a broth-based soup but still with plenty of rich liquid in the bowl. Both the condensed soups and the starches from the biscuit dough help to thicken the broth. If you prefer an eventhickerchicken and dumplings recipe, you can add a cornstarch slurry (a small amount of cornstarch mixed with a little bit of cold water) to the pot at the end.
What to Eat with Chicken and Dumplings
This one-pot meal is basically a satisfying, hearty option all on its own — so you really don’t need any additional sides. If you’d like to add some extra options to your table to make a complete meal, try one of these:
- Duke’s Homemade Mac and Cheese, Crock Pot Mac and Cheese,Shells and Cheese, orCreamy Baked Mac and Cheese
- Jiffy Corn Casserole
- Sweet Cornbread,Jiffy Cornbread with Creamed Corn,Jalapeno Cheddar Mexican Cornbread,Skillet Cornbread,Old-Fashioned Corn Sticks, orHoney Cornbread
- Corn Muffins,Brown Sugar Sweet Cornbread Muffins,or3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins,Pumpkin Bread, orApplesauce Pumpkin Muffins
- Southern-Style Green Beans,Roasted Green Beans,Arkansas Green Beans with Bacon, orGreen Bean Casserole
- Creamed Peas
- Southern Collard Greens
- Sauteed SpinachorCreamed Spinach Casserole
- Easy Broccoli Casserole,Broccoli and Rice Casserole, orBroccoli and Cheese
- Apple and Butternut Squash CasseroleorSouthern Squash Casserole
- Sauteed ZucchiniorRoasted Yellow Squash
- Brown Sugar Glazed Carrots
- Cranberry Orange Sauce
- Mixed Greens with Dijon Vinaigrette,Green Salad with Red Wine Vinaigrette,Wedge Salads,House SaladorCaesar Salad
- Sauteed Asparagus
- Fried Apples, Applesauce, or Baked Apple Slices with Cinnamon and Brown Sugar
- Broccoli Cauliflower Salad
- Southern Succotash
- Roasted CabbageorFried Cabbage with Apples and Onion
How to Store Leftover Chicken and Dumplings
Leftover slow cooker chicken and dumplings will keep in an airtight container in thefridge for 3-4 days.Reheat the mixture in a saucepan or Dutch oven over low heat just until warmed through. You can also microwave individual bowls of leftovers for about 1 minute.
Can you Freeze Crock Pot Chicken and Dumplings?
Yes! Store the chicken and dumplings in an airtight container in thefreezer for up to 3 months. Thaw in the refrigerator overnight, then transfer to a Dutch oven or saucepan and warm over low heat.
Crockpot Chicken and Dumplings Recipe Variations
- Instead of starting with raw chicken, stir about 2 cups of shredded rotisserie chicken(or other leftover chicken) into the slow cooker just before adding the dumplings.
- Add garlic powderor a couple of cloves of garlic to the stew for even more flavor.
- Try different vegetables.Sliced fresh mushrooms or chopped green beans would also be nice additions to the pot, or you could add a bag of frozen mixed vegetables or frozen peas and carrots just before adding the dumplings (giving the dish more of a deconstructed chicken pot pie feel). If you’restarting with frozen veggies, thaw them first before adding them to the slow cooker.
- Add fresh herbs to the pot,such as thyme, rosemary, bay leaves,or parsley.
- Any combination of condensed soupswill work in this recipe. For instance, swap out the cream of celery soup for cream of mushroom soup, or use two cans of cream of chicken soup.
Tips for the Best Crock Pot Chicken and Dumplings Recipe
- How to keep the dumplings from falling apart:Once you drop the biscuit dough into the slow cooker, be sure that you do not stir the dumplings. They look like they will stick together as they puff up and float but resist the urge to stir. The dumplings will not stick to each other because of the cornmeal coating.
- I prefer boneless skinless chicken thighs in the Crock Pot,since the dark meat chicken stays juicier and more tender over the low and slow cooking process. You can certainly use boneless skinless chicken breasts, but make sure that you don’t overcook it, or the white meat will get tough and dry.
- Garnish with a fresh herb, such as parsley or thyme, or even a dash of paprika for added flavor and color. Sliced green onion (scallions) is also a nice finishing touch.
- If the chicken and dumplings are too thickfor your liking, you can thin the gravy with a little bit of extra chicken broth, milk, or heavycream.
More Crockpot Recipes to Try:
Ranch Chicken with Bacon {Crock Pot or Dump-and-Bake}
Crock Pot Chicken Pot Pie
Crock Pot Chicken and Mushrooms Recipe
Chicken Corn Chowder {Crock Pot}
Crock Pot Chicken and Dumplings
5 from 3 votes
Prep: 15 minutes minutes
Cook: 4 hours hours
Total: 4 hours hours 15 minutes minutes
Servings 6 servings
Calories 416 kcal
This classic Southern comfort food gets an easier, quick-prep makeover. You'll love the cozy Crock Pot Chicken and Dumplings!
Ingredients
- 3 celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 small onion, diced (about 1 cup)
- 4 cups reduced-sodium chicken broth
- 1 10.5 oz. can condensed cream of chicken soup, not diluted
- 1 10.5 oz. can condensed cream of celery soup, not diluted
- 1 lb. boneless, skinless chicken thighs or boneless skinless chicken breast
- ½ teaspoon poultry seasoning
- 1 16.3 oz, can refrigerated biscuit dough (I used 8 Pillsbury Grands Southern Homestyle Biscuits, but any similar variety will work)
- 1 tablespoon cornmeal
- Kosher salt and ground black pepper, to taste
- Optional garnish: minced fresh parsley or thyme
Instructions
Spray a large slow cooker with nonstick spray.
Place celery, carrots, onion, chicken broth, condensed soups, uncooked chicken, and poultry seasoning in the slow cooker.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken and vegetables are tender and cooked through.
Shred the chicken with two forks, and then return to the slow cooker. Taste and season the mixture with salt and pepper, if desired.
Chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
With the slow cooker on the HIGH heat setting, drop the dumplings into the slow cooker. Cover and cook for about 1 more hour, until the dumplings are cooked through. They should be plump and doughy, but not raw. Don't stir the dumplings too much while they cook, or they may fall apart.
Ladle the chicken and dumplings into bowls and garnish with chopped fresh herbs.
Alternate Oven Directions (NOT the preferred method):
Preheat oven to 425°F.
Spray a large Dutch oven with cooking spray.
Dice chicken into small, bite-size pieces.
Place celery, carrots, onion, chicken broth, condensed soups, uncooked diced chicken, and poultry seasoning in the prepared pot.
Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.
Meanwhile, chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
After 45 minutes, remove the pot from the oven. Give the chicken a good stir, and then add the chopped biscuit dough. Cover, and return to the oven for 15 more minutes (or until the biscuit dough is cooked through).
Ladle the chicken and dumplings into bowls and garnish with fresh herbs.
Notes
- How to keep the dumplings from falling apart:Once you drop the biscuit dough into the slow cooker, be sure that you do not stir the dumplings. They look like they will stick together as they puff up and float, but resist the urge to stir. The dumplings will not stick to each other because of the cornmeal coating.
- I prefer boneless skinless chicken thighs in the Crock Pot, since the dark meat chicken stays juicier and more tender over the low and slow cooking process. You can certainly use chicken breast, but make sure that you don’t overcook it or the white meat will get tough and dry.
- Garnish with a fresh herb, such as parsley or thyme, or even a dash of paprika for added flavor and color. Sliced green onion (scallions) is also a nice finishing touch.
- If the chicken and dumplings are too thickfor your liking, you can thin the gravy with a little bit of extra chicken broth, milk, or cream.
- Instead of starting with raw chicken, stir about 2 cups of shredded rotisserie chicken (or other leftover cooked chicken) into the slow cooker just before adding the dumplings.
- Add garlic powderor a couple cloves garlic to the stew for even more flavor.
- Try different vegetables. Sliced fresh mushrooms or chopped green beans would also be nice additions to the pot, or you could add a bag of frozen mixed vegetables (thawed) just before adding the dumplings.
- Add fresh herbs to the pot, such as thyme, rosemary, or parsley.
- Any combination of condensed soupswill work in this recipe. For instance, swap out the cream of celery soup for cream of mushroom soup, or use two cans of cream of chicken soup.
Nutrition
Serving: 1/6 of the recipeCalories: 416kcalCarbohydrates: 44gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 49mgSodium: 878mgPotassium: 692mgFiber: 2gSugar: 5gVitamin A: 3436IUVitamin C: 4mgCalcium: 61mgIron: 3mg
Keyword: chicken and dumplings crock pot, chicken and dumplings in crock pot, crock pot chicken and dumplings, slow cooker chicken and dumplings
Course: Dinner
Cuisine: Southern
Author: Blair Lonergan
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This recipe was originally published in December, 2017. It was updated in September, 2022.
