Crockpot Chicken and Dumplings That Practically Cook Themselves
If you’ve ever wished a warm, homemade dinner could appear at the end of the day without you lifting a finger, this Crockpot Chicken and Dumplings is as close as it gets. With fall-apart chicken, a creamy broth, and soft biscuit-style dumplings that cook right in the slow cooker, this recipe transforms a comfort food favorite into something completely hands-off.
No need to roll out dough or hover over the stove. Just drop everything in, walk away, and let your kitchen fill with that unmistakably cozy aroma. It’s the kind of meal that feels like a reward for doing absolutely nothing.
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Why You’ll Love This
- This is a true dump-and-go dinner that doesn’t require any browning, sautéing, or extra steps.
- The biscuit dough cooks right in the slow cooker, forming soft dumplings that soak up all the flavor.
- It uses pantry and fridge staples, making it easy to pull together on a busy day.
- The creamy texture and mild seasoning make it a kid-friendly favorite that the whole family can enjoy.
- It’s the kind of comfort food that reheats beautifully and tastes even better the next day.
Quick Tips
- Cut the biscuit dough into small 1-inch pieces to ensure they cook through properly.
- Add the frozen peas and carrots after shredding the chicken to avoid overcooking them.
- Once you add the biscuit dough, avoid stirring. Let the dumplings sit on top and steam until cooked through.
- If the mixture thickens too much while reheating, just stir in a splash of broth or milk to loosen it.
- Want a boost of flavor? Add a pinch of poultry seasoning or a splash of white wine when you add the chicken.
Craving more set-it-and-forget-it meals? Browse the full list of my favorite dump-and-go Crockpot chicken recipes.
More Crockpot Recipes
- Making Indian food at home doesn’t have to mean extra effort. This Crockpot Butter Chicken is rich, creamy, and built for busy nights. It’s a slow cooker dinner that brings bold flavor with minimal prep.
- Let the slow cooker do the work while you get on with your day. This Crockpot Thai Peanut Stew brings cozy comfort with chickpeas, sweet potatoes, and peanut butter. Serve it over rice and enjoy a warm, satisfying meal.
- These Crockpot Chicken Tacos use simple ingredients and turn out juicy and flavorful every time. This is the kind of recipe that makes weeknights easier. Serve with avocado, shredded lettuce, sour cream, or turn it into taco bowls with rice and beans.
- This Crockpot Chicken Parmesan is one of those easy dinners that delivers every time. It’s simple to prep, slow-cooked in marinara, topped with melty cheese and golden breadcrumbs, and perfect for a cozy weeknight meal.
- This Crockpot Vegan Chickpea Tikka Masala is the kind of dinner that makes itself while you handle everything else. It’s rich, cozy, and full of flavor, no extra steps, just real comfort in a bowl.
Tried this Crockpot Chicken and Dumplings? Let me know how it turned out in the comments! And if you’re saving easy dinner ideas, this cozy favorite deserves a spot on your list.
Equipment
Ingredients
- 2 chicken breasts boneless, skinless (or thighs)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 3 cups chicken broth
- ½ cup onion diced
- ½ cup celery diced
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits (8-count)
- 1 cup frozen peas and carrots
- ½ cup heavy cream
Instructions
- Add chicken, cream of chicken soup, cream of celery soup, broth, onion, celery, and seasonings to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in frozen peas and carrots.
- Cut biscuit dough into small 1-inch pieces and gently place them on top of the chicken mixture. Do not stir.
- Cover and cook on high for another 1 hour, or until the biscuit dough is puffed and cooked through (center should not be raw).
- Stir in heavy cream, and let it warm through for a few minutes. To serve, ladle into bowls and garnish with chopped parsley!
Notes
- Cut the biscuit dough into small 1-inch pieces to ensure they cook through properly.
- Add the frozen peas and carrots after shredding the chicken to avoid overcooking them.
- Once you add the biscuit dough, avoid stirring. Let the dumplings sit on top and steam until cooked through.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.
