If you’re craving comfort food that’s as easy as it is delicious, you’ve got to try this Easy Crock Pot Chicken and Dumplings Recipe. I absolutely love how this hearty dish comes together without much fuss, and you’ll find that slow cooking the chicken makes the meat unbelievably tender while the dumplings soak up all those creamy, savory flavors. Trust me, it’s a fan-freaking-tastic meal perfect for cozy nights when you want something warm and satisfying with minimal hands-on time.
Why You’ll Love This Recipe
- Set-It-And-Forget-It Convenience: Once you prep, the crock pot does all the work, freeing you up for other things.
- Rich, Creamy Flavor: The combination of cream of celery and chicken soups creates a luscious sauce that’s pure comfort in a bowl.
- Tender Chicken Every Time: Slow cooking ensures juicy, melt-in-your-mouth chicken without any dry bits.
- Quick Dumpling Shortcut: Using refrigerated biscuits saves you from making dough from scratch but still gives fluffy dumplings.
Ingredients You’ll Need
The ingredient list here is short and sweet, using pantry staples that pack serious flavor. I love stocking up on canned soups for recipes just like this because they add instant creaminess. Plus, those refrigerated biscuits are a total game-changer when it comes to easy dumplings.
- Onion: Diced onion adds a natural sweetness and depth to the broth, soaking up all the cozy flavors.
- Cream of Celery Soup: This soup is key for that subtle herbaceous note that balances the creaminess.
- Cream of Chicken Soup: Adds extra savoriness and thickens the sauce just right.
- Fresh Parsley: Chopped parsley lightens the richness with a pop of fresh color and flavor.
- Poultry Seasoning: This blend is essential—it complements the chicken beautifully with hints of sage and thyme.
- Black Pepper: Season to taste — I like mine a little peppery, but start small and adjust.
- Chicken Breasts: Use boneless and skinless for easy shredding and even cooking.
- Chicken Broth: Reduced sodium works best so the soup flavors aren’t too salty.
- Frozen Vegetables: Peas and carrots or any veggie mix you love — adding a bit of color and texture.
- Refrigerated Biscuits: The shortcut that makes dumplings quick and tender — but so tasty!
Variations
One of the things I love about this Easy Crock Pot Chicken and Dumplings Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or to suit different tastes, which keeps it fresh and fun.
- Veggie Swaps: I’ve swapped out frozen peas and carrots for green beans or even corn, which adds a sweet crunch.
- Herb Boost: Adding fresh thyme or rosemary can elevate the flavors if you want to get fancy.
- Spicy Kick: Sometimes I sprinkle in a little cayenne or smoked paprika for warmth without overwhelming the dish.
- Gluten-Free: You can substitute gluten-free biscuit dough to make the dumplings friendly for gluten-sensitive guests.
How to Make Easy Crock Pot Chicken and Dumplings Recipe
Step 1: Layer the Flavors in Your Crock Pot
Start by adding your diced onion right into the bottom of a 6-quart crock pot—that’s one of my favorite little tricks, because the onion juices build a flavorful base for the sauce. Then, nestle your four boneless skinless chicken breasts on top. This layering helps keep the chicken super moist during the long cooking time.
Step 2: Whisk Together Your Creamy Sauce
In a small bowl, combine the condensed cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, and a good crack of black pepper. This mixture is the magic that marinates and flavors the chicken as it cooks. Spoon it evenly over the chicken breasts, then pour the chicken broth on top. Pro tip: Pour the broth gently to avoid washing off the soup mix.
Step 3: Let It Slow Cook on High
Set your crock pot on high and let it cook for 5 hours. When I first tried this recipe, waiting felt like forever, but the wait is so worth it—your chicken turns out tender, and the sauce thickens just right. Resist the temptation to lift the lid too often; keeping the heat steady is essential here.
Step 4: Make the Dumplings Just Before Serving
About an hour before serving (after four hours of cooking), it’s dumpling time! Grab your refrigerated biscuits and roll each one thin and flat on a cutting board. Slice each biscuit into four strips to make your dumplings. Add your thawed frozen vegetables into the crock pot and give it a gentle stir to combine. Then layer the biscuit strips right on top—resist stirring them in right away, just cover and let them steam on top for that perfect fluffy texture.
Step 5: Finish Cooking and Serve
Pop the lid back on and cook for another 60 to 90 minutes. When the dumplings are puffed up and cooked through, your Easy Crock Pot Chicken and Dumplings Recipe is ready to enjoy. I love spooning it into deep bowls—total comfort food heaven.
Pro Tips for Making Easy Crock Pot Chicken and Dumplings Recipe
- Don’t Skip the Onion Layer: It adds moisture and a subtle sweetness that elevates the sauce beautifully.
- Roll the Biscuits Thin: Thinner strips cook more evenly and soak up the sauce better.
- Use Reduced Sodium Broth: To avoid the sauce becoming too salty from combining canned soups and broth.
- Add Dumplings Last: Adding too early can make them mushy, so wait until the last hour.
How to Serve Easy Crock Pot Chicken and Dumplings Recipe
Garnishes
I usually sprinkle extra fresh parsley on top right before serving—adds a lovely burst of color and freshness that cuts through the richness. Sometimes I add a little cracked black pepper or even a dash of smoked paprika for a subtle smoky vibe.
Side Dishes
This recipe is so hearty, I typically serve it with a simple green salad or some steamed broccoli for a veggie boost. Garlic roasted green beans or a crusty baguette also make great sides if you want to round out your meal.
Creative Ways to Present
For special dinners, I like serving the chicken and dumplings in individual rustic ramekins—makes it feel a little fancy but keeps the cozy vibe. You can even top each with a sprinkle of sharp cheddar or parmesan right before serving for a cheesy twist that my family goes crazy for.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and dumplings in airtight containers in the fridge for up to 3 days. The sauce thickens as it cools, so I like to loosen it up with a splash of chicken broth or water when reheating.
Freezing
I’ve frozen this dish after cooking (before adding dumplings) with good results. When ready to eat, thaw overnight and add fresh biscuit dumplings then cook until dumplings are fluffy. The texture is best fresh, but this method saves time on busy days.
Reheating
Microwave or warm gently on the stovetop over low heat to avoid drying out the chicken. Adding a splash of broth helps revive the creamy sauce to its original luscious consistency.
FAQs
-
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs work wonderfully in this Easy Crock Pot Chicken and Dumplings Recipe. They tend to be more flavorful and tender, so you might even prefer them. Just make sure they’re boneless and skinless for the best results, and adjust the cooking time if needed (thighs may cook a bit faster).
-
Can I make the dumplings from scratch instead of using refrigerated biscuits?
Definitely! If you enjoy making dough, you can prepare your favorite dumpling recipe and add them about an hour before the end of cooking. Keep in mind, homemade dumplings might take slightly longer to cook through than biscuit strips, so watch for doneness.
-
What if I don’t have cream of celery soup?
If cream of celery soup isn’t on hand, you can substitute cream of mushroom or cream of chicken soup, although the flavor will shift slightly. Another option is to make a quick cream sauce with butter, flour, and celery seasoning to mimic that flavor.
-
How do I avoid dumplings getting mushy?
The trick is to add the biscuit strips during the last hour of cooking and avoid stirring them too much. Letting them steam on top rather than soaking in the liquid prevents mushiness and keeps them fluffy and tender.
Final Thoughts
This Easy Crock Pot Chicken and Dumplings Recipe holds a special place in my kitchen rotation because it blends effortless prep with unbelievably comforting results. Whether you’re a busy parent, someone who loves slow cooker magic, or just craving that classic southern comfort, you’ll enjoy how the flavors meld and the dumplings fluff up with minimal effort. I can’t recommend it enough—give it a try and make it your own with those little tweaks we talked about. You’re going to love showing up to a house filled with cozy aromas and a warm, hearty meal waiting on the table!
Print
Easy Crock Pot Chicken and Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 10 minutes
- Total Time: 5 hours 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken and Dumplings recipe is a comforting, easy-to-make slow cooker meal featuring tender chicken breasts simmered in a creamy sauce with condensed soups, herbs, and vegetables. The shortcut dumplings are made from refrigerated biscuits, rolled and cut into strips, then cooked on top of the chicken and veggies for a delicious, hearty dish perfect for cozy nights.
Ingredients
Chicken and Sauce
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 1 (10.5 oz) can condensed cream of celery soup
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (or peas and carrots, thawed)
Dumplings
- 1 (16.3 oz) can refrigerated biscuits (Buttermilk, Country, or Homestyle)
Instructions
- Prepare Base: Add the diced onion to the bottom of a 6 quart crock pot. Place the chicken breasts on top of the onions in an even layer.
- Make Sauce Mixture: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Stir until smooth and evenly mixed.
- Add Sauce and Broth: Spread the soup mixture evenly over the chicken breasts in the crock pot. Pour the reduced sodium chicken broth on top, covering the chicken and sauce mixture.
- Slow Cook: Cover the crock pot with the lid and cook on HIGH for 5 hours. This allows the chicken to become tender and the flavors to meld.
- Prepare Dumplings: About 1 hour before serving (after approximately 4 hours of cooking), roll each refrigerated biscuit thin and flat on a cutting board. Cut each biscuit into 4 strips to form the dumplings.
- Add Vegetables and Dumplings: Stir the thawed frozen vegetables into the crock pot gently. Spread the biscuit strips on top of the vegetables and chicken mixture. Quickly replace the crock pot lid to begin cooking the dumplings.
- Finish Cooking: Continue cooking until the dumplings are cooked through and fluffy, about 60-90 minutes more.
- Serve: Once the dumplings are tender and cooked, serve the chicken, vegetables, and dumplings hot in bowls for a comforting meal.
Notes
- This recipe is an easy shortcut version of classic chicken and dumplings using refrigerated biscuit dough instead of scratch-made dough.
- The chicken breasts cook tenderly in a rich, creamy sauce from the condensed soups and chicken broth.
- You can use any frozen vegetables mixture or peas and carrots thawed for convenience.
- Rolling the biscuits thinner helps them cook evenly and become light dumplings rather than thick bread.
- The slow cooker method allows for hands-off cooking and a hearty, warming dish ideal for cold days.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
