Crockpot Chicken and Dumplings Recipe
Introduction
Crockpot Chicken and Dumplings is a comforting, hearty dish perfect for chilly days or when you need a satisfying meal with minimal effort. Tender shredded chicken and fluffy biscuit dumplings come together in a creamy, flavorful sauce that everyone will love.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 2 (10 ounce) cans cream of chicken soup
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper
- 1 package 8-count refrigerated biscuit dough
Instructions
- Step 1: Add the chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, poultry seasoning, dried parsley, and cracked black pepper to a 6-quart slow cooker. Stir gently to combine all ingredients.
- Step 2: Cover and cook on high for 3 hours or on low for 6 hours, until the chicken is cooked through and tender.
- Step 3: Use two forks to shred the cooked chicken directly in the slow cooker. Stir to mix the shredded chicken evenly into the sauce.
- Step 4: Open the can of refrigerated biscuits and press each biscuit flat. Cut them into narrow strips to create the dumplings, then add them into the slow cooker. Stir gently to combine.
- Step 5: Cover and cook on high for 1 additional hour, or until the biscuit strips are cooked through and fluffy.
- Step 6: Serve the chicken and dumplings immediately while warm and enjoy!
Tips & Variations
- For extra flavor, add 1/2 teaspoon of thyme or rosemary to the slow cooker before cooking.
- You can substitute the refrigerated biscuit dough with homemade biscuit dough if preferred.
- Shredding the chicken inside the slow cooker saves time and prevents extra dishes.
- If you like thicker dumplings, cut the biscuits into wider strips before adding them.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of chicken broth to restore creaminess. Avoid freezing as the biscuit dumplings may change texture when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. However, increase the cooking time by about 1 to 2 hours on low to ensure the chicken cooks through properly.
Can I make the dumplings from scratch instead of using biscuit dough?
Absolutely! A simple biscuit or drop dough recipe works well as a substitute. Just drop small spoonfuls of dough over the shredded chicken and cook covered until dumplings are set.
Print
Crockpot Chicken and Dumplings Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
A comforting and easy-to-make Crockpot Chicken and Dumplings recipe featuring tender shredded chicken cooked in a creamy, flavorful broth with homemade biscuit dumplings. Perfect for a hearty weeknight dinner or cozy weekend meal.
Ingredients
Chicken and Broth
- 2 pounds boneless skinless chicken breasts
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 2 (10 ounce) cans cream of chicken soup
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper
Dumplings
- 1 package 8-count refrigerated biscuit dough
Instructions
- Combine Ingredients: Add the chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, poultry seasoning, dried parsley, and cracked black pepper into a 6-quart slow cooker. Stir gently to combine all the ingredients evenly.
- Cook Chicken: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the chicken is fully cooked and tender.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, then stir to distribute the shredded chicken throughout the broth.
- Prepare Dumplings: Open the refrigerated biscuit dough and press each biscuit flat. Cut each flattened biscuit into narrow strips resembling dumplings, then add these strips into the slow cooker and stir to combine.
- Cook Dumplings: Cover again and cook on high for an additional 1 hour or until the biscuit strips are fully cooked and have a light, fluffy texture.
- Serve: Once dumplings are cooked, serve the chicken and dumplings hot immediately for best flavor and texture.
Notes
- Use refrigerated biscuit dough for a quick shortcut; alternatively, homemade biscuit dough can be used for a fresher taste.
- Adjust the seasoning to taste, adding salt if desired, as soups and broth can vary in sodium content.
- For thicker broth, leave the slow cooker lid slightly ajar during the last cooking stage to allow some liquid to evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 4 hours (3 hours chicken + 1 hour dumplings)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Keywords: chicken and dumplings, crockpot chicken, slow cooker dinner, comfort food, creamy chicken stew, biscuit dumplings
