Why You’ll Love This Recipe

Hands‑off cooking: Simply combine ingredients and let your crockpot do the work.

Homemade dumplings: Fluffy and light, without rolling or fuss.

Flavorful and satisfying: Packed with veggies, herbs, and creamy sauce for a warming, hearty meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots, celery, onion, potatoes (optional), frozen peas
minced garlic, salt, dried parsley, dried thyme, black pepper
boneless skinless chicken breasts
low‑sodium chicken broth, half‑and‑half, corn starch

Dumplings:

all‑purpose flour, baking powder, salt, Italian seasoning, milk, canola oil

Directions

Combine carrots, celery, onion, potatoes, peas, garlic, and seasonings in a 4–6‑quart slow cooker. Stir, then place chicken breasts on top and pour in the broth.
Cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is cooked and veggies are crisp‑tender.
Meanwhile, prepare the dumpling dough: mix flour, baking powder, salt, and Italian seasoning; stir in milk and oil until thick. Refrigerate until needed.
Remove chicken, shred, and return to the crockpot. Switch to high. Whisk half‑and‑half and cornstarch together and stir into the pot. Add the shredded chicken.
Drop dumplings by spoonfuls (about 2 Tbsp each) onto the surface. Cover and cook on high for 1–2 hours, until dumplings puff and the sauce thickens.

Servings and Timing

Serves: approximately 6 servings.
Prep time: about 15 minutes
Cook time: 4–5 hours on low (or 2–3 hours on high), plus 1–2 hours for dumplings

Variations

Use chicken thighs instead of breasts for a richer flavor (similar cooking time).
Swap in cream of chicken soup plus broth and biscuits for a simpler route using canned biscuits as dumplings. Cook chicken base 4–6 hours low or 3–4 hours high, then add biscuit strips and cook on high for 1 hour.
Add extra vegetables like corn, peas, or carrots for more texture and color.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Dumplings tend to fall apart—if freezing, store only the broth and chicken separately for up to 2–3 months, adding freshly made dumplings when reheating.

Reheating: Warm on stovetop or microwave; add a splash of cream or broth to refresh consistency.

FAQs

What size slow cooker should I use?

A 4–6 quart crockpot works best for even cooking and dumpling space.

Can I use frozen chicken?

Yes—frozen chicken works fine, though it may extend cooking by 30–60 minutes. Ensure it reaches 165 °F and shreds easily.

What if dumplings stick together?

Use refrigerated dough or drop dumpling portions separately and don’t stir them once added. If they stick, gently break them apart after cooking.

Can I skip the half‑and‑half?

You can substitute evaporated milk or more chicken broth—just note the sauce may be thinner.

How can I make this healthier?

Use reduced‑fat half‑and‑half or milk, increase vegetables, or skip canned soup. A lighter version with natural soup and reduced‑fat biscuit dough is another option.

Can I prepare dumplings ahead?

Yes—mix dumpling dough and refrigerate until ready, then drop into the crockpot near the end.

How do I check dumplings for doneness?

After about 45 minutes, cut one dumpling in half; it should be fluffy and no longer doughy inside. Cook longer if needed.

Can I make this gluten‑free?

Yes—use gluten‑free flour and gluten‑free baking powder. Ensure canned soups (if used) are gluten‑free.

Are frozen vegetables okay?

Yes—defrost them first and add before dumplings to avoid excess water and ensure even cooking.

Can I double the recipe?

Yes—just use a larger slow cooker (7–8 qt) and adjust cook time slightly; more volume may need extra dumpling cooking time.

Conclusion

This Crockpot Chicken and Dumplings recipe delivers comfort in a bowl—minimal prep, maximum flavor, and homey satisfaction. With tender chicken, vibrant veggies, and pillowy dumplings in creamy broth, it’s versatile and forgiving. Whether made light, classic, or with biscuits, it’s the perfect cozy meal to set and forget.

Crockpot Chicken and Dumplings

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This Crockpot Chicken and Dumplings recipe is the ultimate comfort food made easy! Tender chicken, hearty vegetables, and fluffy biscuit dumplings slow-cooked to perfection in a creamy, flavorful broth—perfect for busy weeknights or cozy weekends.

Author: Emily
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American

Instructions

Add chicken breasts, onion, garlic, soups, chicken broth, thyme, salt, and pepper to the crockpot. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Remove chicken, shred it with two forks, and return it to the crockpot.
Stir in frozen vegetables.
Add biscuit dough pieces on top of the mixture. Press them down slightly so they’re partially submerged.
Cover and cook on high for another 1 hour, or until the dumplings are cooked through and fluffy.
Garnish with fresh parsley if desired and serve warm.

Notes

For extra flavor, sauté the onions and garlic before adding them to the crockpot.
Use homemade dumplings or biscuit mix if you prefer not to use canned dough.
Thighs provide a richer flavor, but breasts work well for a leaner option.
Leftovers keep well in the fridge for up to 3 days.