Creamy Crockpot Chicken and Dumplings That Practically Make Themselves

Few meals feel as nostalgic or as comforting as Crockpot Chicken and Dumplings. It’s that dish that brings everyone to the table with eager hearts (and empty bowls). Creamy, savory, and brimming with tender chicken, vegetables, and fluffy dumplings, this is the kind of food that feels like a warm hug on a cold day.

The beauty of this recipe lies in its simplicity. The slow cooker does nearly all the work, transforming a few pantry staples into a rich, hearty stew-like base. The chicken becomes fall-apart tender, the vegetables infuse sweetness and depth, and those fluffy biscuit-style dumplings soak up every drop of creamy goodness. It’s everything you love about a traditional Southern chicken and dumplings—without standing over a stove for hours.

I first discovered this recipe during a hectic week when I needed something hands-off yet satisfying. The result was an instant favorite in my household: comforting enough for Sunday dinner, but simple enough for a Tuesday night. With a prep time of under 15 minutes, it’s one of those “dump and go” crockpot miracles that tastes like you spent all day cooking.

For more slow-cooked comfort food ideas, you might enjoy browsing Taste of Home’s crockpot classics or Allrecipes’ Southern favorites. But for now, let’s get into how to make this Crockpot Chicken and Dumplings—creamy, cozy, and irresistibly easy.

How to Make Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy biscuit-style dumplings in a rich, creamy broth. It’s the definition of classic comfort food—made easy in your slow cooker.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs

Servings: 6

Course: Soup

Cuisine: Southern

Calories: 490

Ingredients Method Notes

Ingredients

  

• 1 onion chopped
• 1¼ lb boneless skinless chicken breasts
• 1 tsp dried oregano
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 10.5-oz cans cream of chicken soup
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery chopped
• 2 large carrots peeled and chopped
• 1 cup frozen peas thawed
• 3 cloves garlic minced
• 1 16.3-oz can refrigerated biscuits

Method

 

1. Assemble the Base:
2. In your crockpot, layer the onion, celery, carrots, and garlic. Season the chicken breasts generously with salt, pepper, and oregano, then place them on top of the vegetables.
3. Add the Creamy Components:
4. Pour in the cream of chicken soup and chicken broth. Add the thyme sprigs and bay leaf. Stir lightly to combine the liquid base without breaking apart the vegetables too much.
5. Cook the Chicken:
6. Cover and cook on low for 5–6 hours or high for 3 hours, until the chicken is tender and fully cooked through.
7. Shred and Return:
8. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot. Discard the thyme stems and bay leaf.
9. Add Peas and Dumplings:
10. Stir in the thawed peas. Cut each biscuit into quarters and place them gently on top of the soup mixture. Cover and cook on high for 1 additional hour, or until the biscuits are cooked through and fluffy.
11. Serve and Enjoy:
12. Taste and adjust seasoning as needed. Ladle into bowls and serve warm with a sprinkle of black pepper or fresh herbs.

Notes

• Active Time: 15 minutes
• Passive Time: 5–6 hours
• Add a splash of cream or milk near the end if you like a silkier broth.
• If you prefer firmer dumplings, reduce cooking time slightly once they puff up.
• For a touch of brightness, stir in a tablespoon of lemon juice before serving.

Getting the Most Flavor Out of Your Chicken and Dumplings

Searing Chicken for a Richer Base

While it’s optional, quickly searing the chicken in a skillet before adding it to the crockpot adds a golden crust and deeper flavor. The caramelized bits (fond) enhance the soup’s savory depth once everything simmers together.

Choosing the Right Cream Soup

Cream of chicken is the classic choice, but you can mix it up with cream of mushroom or celery for a different flavor profile. It’s a simple way to add nuance to your soup without extra effort.

Balancing the Creaminess

If you like a thinner soup, add an extra half cup of broth. For a richer, more indulgent version, stir in a quarter cup of heavy cream at the end of cooking.

Enhancing Herbs and Aromatics

Fresh thyme is beautiful in this recipe, but you can also toss in parsley or a hint of rosemary. Dried herbs work too—just reduce the amount since their flavors are more concentrated.

Perfecting the Biscuit Dumplings

To keep the biscuits from getting soggy, place them on top of the soup mixture instead of stirring them in. This allows them to steam and puff up perfectly while still absorbing flavor from the broth.

Storing, Reheating, and Freezing Your Chicken and Dumplings

Storing Leftovers Without Losing Texture

Store leftovers in airtight containers in the refrigerator for up to 4 days. The broth will thicken slightly as it cools, which makes the next day’s portion even creamier.

Freezing Tips for Best Results

To freeze, remove any remaining dumplings (they can become mushy). Freeze just the chicken and broth mixture for up to 3 months. Reheat and add fresh biscuit pieces when ready to serve again.

Reheating Without Overcooking

Warm on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. Add a splash of broth or milk to loosen if needed.

Refreshing Flavor After Reheating

Add a pinch of salt or a squeeze of lemon juice when reheating—both revive flavors dulled during storage and bring back the soup’s brightness.

Transforming Leftovers Into a New Dish

Leftovers can be turned into a pot pie filling—just pour them into a dish, top with puff pastry, and bake until golden for an easy second meal.

Adapting Crockpot Chicken and Dumplings for Any Diet

Making It Dairy-Free Without Losing Creaminess

Use dairy-free cream of chicken soup (available in most grocery stores) and swap butter or cream additions for coconut milk or oat cream. The soup remains rich and flavorful.

Turning It Gluten-Free

Use gluten-free cream soup and biscuit dough, or make simple gluten-free dumplings from scratch with rice flour. The texture remains tender and light.

Creating a Lightened-Up Version

Use low-fat cream of chicken soup and skim milk instead of full-fat cream. The soup stays creamy but lighter in calories—perfect for everyday cooking.

Vegetarian Comfort Alternative

Skip the chicken and use vegetable broth with white beans for protein. Add mushrooms or diced potatoes to replace the heartiness of the chicken.

Low-Sodium Adaptation

Use unsalted broth and skip added salt. Instead, boost flavor with extra garlic, thyme, and a squeeze of lemon before serving.

Your Crockpot Chicken and Dumplings Questions, Answered

Can I Use Chicken Thighs Instead of Breasts?

Absolutely. Chicken thighs add extra richness and tenderness since they hold up beautifully during slow cooking.

Do I Have to Use Refrigerated Biscuits?

No! You can make simple dumplings from scratch using flour, baking powder, milk, and butter. Just drop spoonfuls into the soup near the end.

Can I Add Potatoes or Corn?

Definitely. Chopped potatoes or corn kernels make great additions and thicken the broth naturally as they cook.

How Can I Make It Thicker?

If your soup feels thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Let it simmer for 10 minutes to thicken.

What Should I Serve Alongside It?

This dish is complete on its own, but pairing it with a simple salad or roasted green beans balances the richness perfectly.

Why You’ll Love This Crockpot Chicken and Dumplings Recipe

There’s something deeply comforting about a bowl of Crockpot Chicken and Dumplings. It’s warm, creamy, and filled with tender bites of chicken and vegetables, all blanketed in fluffy, buttery dumplings. And the best part? The crockpot does nearly all the work, transforming humble ingredients into pure home-cooked bliss.

This dish is perfect for feeding a crowd or keeping on rotation for weeknight dinners. It reheats beautifully, makes your kitchen smell incredible, and delivers that Southern-inspired flavor that never goes out of style.

Every spoonful of this Crockpot Chicken and Dumplings feels like comfort made simple—no fuss, no rush, just delicious, cozy satisfaction. Serve it with love, a sprinkle of thyme, and maybe a story or two from the day—it’s the kind of meal that turns any evening into home.