Crockpot Chicken and Dumplings makes the perfect easy dinner. Your family will devour this delicious and delightful comfort food.
I love coming home to a delicious crockpot dinner, and this one is perfection. Chicken breasts and veggies come together in a creamy broth. Then they are finished off with simple homemade dumplings that take less than five minutes to throw together. The result is a comforting classic that you will want to eat all winter long.
How to Make Chicken and Dumplings in the Crock Pot
Here is a brief overview of how this easy crockpot chicken and dumplings recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Combine the broth and the soup. Whisk them together in the base of your slow cooker, then stir in the seasonings and the bay leaves.
- Add the chicken and vegetables. Put the carrots, celery, onion, garlic, and chicken breasts in the slow cooker and cook on low for six hours or on high for three hours.
- Make the dumpling batter. At the end of the cook time whisk together flour, baking powder, sugar, and salt. Use a fork or pastry cutter to fold in the cold butter. Gently mix in milk until just combined and there are no more streaks of flour.
- Shred the chicken. When the chicken is fully cooked, remove it from the crockpot and shred it using two forks or your stand mixer. Return the shredded chicken back to the crockpot.
- Add the biscuit dough to the soup. With the slow cooker turned to high, drop the batter by tablespoon into the hot soup. Allow the soup to cook for 30 minutes.
- Add the peas. Stir the frozen peas into the chicken and dumpling soup and enjoy!
The Best Slow Cooker
Homemade Cream of Chicken Soup
In the stovetop version of homemade chicken and dumplings, we make a roux to give the soup its creaminess. In this crockpot version, we skip that step and use cream of chicken soup. While you can always grab a can of cream of chicken soup from the store, I love to offer options when I can to make a recipe completely from scratch! This cream of chicken soup recipe comes together in under 30 minutes.
Homemade Cream of Chicken Soup
How to Make Homemade Dumplings
We top the soup with a dumpling batter that cooks and is so delicious! This simple recipe comes together with just a few simple ingredients. Here is how to make homemade dumplings.
- Whisk together dry ingredients. Combine the flour, baking powder, sugar, and salt together in a large bowl.
- Cut in cold butter. Use a pastry cutter or forks to mash the cold butter into the flour mixture.
- Add the milk. Gently mix in milk until just combined and there are no more streaks of flour.
- Drop the batter into the soup in about 2 tablespoon sized drops. The hot soup will cook the biscuits.
Tips and Tricks
- Use fresh baking powder. Baking powder needs to be replaced every six months or so to remain fresh and active. To test your baking powder, mix a little bit with some water. It should bubble up right away. If not, toss it and get new. Baking soda will not work in this recipe.
- Make sure your butter is cold. Cold butter is required to press into the biscuit mixture. Put it right out of the fridge to add to this chicken and dumplings slow cooker recipe.
- Measure your flour correctly. Flour packs easily which makes it easy to get too much. Start by whisking the flour in the container it’s stored in, then use a spoon to scoop the flour into a dry measuring cup. Use the flat edge of a spatula or knife to level off any extra flour. You can see detailed photos and steps of how to measure flour correctly here.
Storing and Reheating Leftovers
Store any leftover slow cooker chicken and dumplings in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or in a saucepan on the stovetop over low heat until heated through. I do not recommend freezing this recipe.
Substitutions and Variations
- Add peas. I’m going to be completely honest with you. When I developed this recipe I 100% wrote to add peas and then when I photographed it, I forgot! The peas are wonderful in there. Add them at the very end after the dumplings are cooked and they will warm through very quickly.
- Use refrigerated biscuits. I really love the homemade dumplings, and they truly only take a few minutes to make, but if you would like a short-cut, canned biscuits are a good replacement. You will want to quarter them and give them 1 to 2 hours of cook time in the slow cooker rather than 30 minutes.
- Change up the soup you use. To change the flavor of the soup you could use cream of celery soup or cream of mushroom soup as one of the two cans.
Other Great Slow Cooker Recipes
If you make this easy slow cooker chicken and dumplings recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back and left a comment!
Crockpot Chicken and Dumplings
Ingredients
For Soup
- 2 cups chicken broth
- 21 ounces condensed cream of chicken soup two 10.5 ounce cans
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 celery stalks diced
- 2 large carrots diced
- 1 small yellow onion diced
- 2 garlic cloves
- 1 pound boneless skinless chicken breasts
For Dumplings
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- 1 tablespoon unsalted butter cold
- 1/2 cup skim milk
Instructions
- In the base of a slow cooker whisk together the chicken stock and condensed soup. Then stir in the seasonings and the bay leaves.2 cups chicken broth, 21 ounces condensed cream of chicken soup, 2 teaspoons dried parsley, 2 teaspoons dried basil, 1 teaspoon kosher salt, 1/4 teaspoon pepper, 2 bay leaves
- Add the celery, carrots, onion, and garlic. Then add in the chicken breasts.2 celery stalks, 2 large carrots, 1 small yellow onion, 2 garlic cloves, 1 pound boneless skinless chicken breasts
- Cook on low for 6 hours or on high for 3 hours.
- At the end of the cooking time for the soup, make the dumpling batter. Whisk together flour, baking powder, sugar, and salt.1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, 1/2 teaspoon table salt
- Using a fork or pastry cutter, cut in cold butter. Gently mix in milk until just combined and there are no more streaks of flour.1 tablespoon unsalted butter, 1/2 cup skim milk
- Remove the chicken from the slow cooker and shred it. Then return the chicken to the slow cooker.
- With the slow cooker turned to high, gently drop a tablespoon of the batter at a time into the hot soup. Allow the soup to cook for 30 minutes.
- Taste the soup and add more salt or pepper as needed. Serve and enjoy.
LEAVE A COMMENT