Crockpot Chicken and Dumplings is a heartwarming dish that brings comfort to any table. This easy-to-follow recipe is a perfect solution for busy families looking for a delicious meal that requires minimal effort. Imagine coming home to the inviting aroma of tender chicken simmering in a creamy sauce, paired with fluffy dumplings—it’s a nostalgic reminder of family gatherings and cozy evenings. With step-by-step instructions, you can whip up this delightful dish that everyone will love, making it a great addition to your weeknight dinner rotation.

Ingredients

2 pounds skinless boneless chicken breasts (or thighs)
2 cups onion, diced
10.5 ounces cream of celery soup (don’t dilute)
10.5 ounces cream of chicken soup (don’t dilute)
1 tablespoon fresh parsley, chopped
1 teaspoon poultry seasoning (or herbes de Provence)
½ teaspoon rubbed sage
Black pepper, to taste
2 cups chicken stock
2 cups peas and carrots (drained if canned, thawed if frozen)
1 pound refrigerated biscuits (2 cans)

These ingredients come together to create a creamy, savory dish. The chicken is juicy and tender, while the vegetables add vibrant color and nutrition. The creamy soups act as a rich base, and the biscuits transform into delightful dumplings that soak up all the flavors.

Step-by-Step Directions

Prep the crockpot: Begin by spraying the inside of your crockpot with non-stick cooking spray. This simple step ensures that your dish won’t stick and makes cleanup easier.
Layer the chicken and onions: Place the diced onion and the boneless chicken breasts (or thighs) in the crockpot. Spread them evenly to ensure even cooking.
Mix the seasonings: In a small bowl, combine the cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, rubbed sage, and black pepper. Stir until all the ingredients are well mixed.
Spoon the mixture: Carefully spoon the creamy mixture over the chicken and onions in the crockpot. This will create a luscious sauce for your chicken to cook in.
Add chicken stock: Pour the chicken stock over the top, ensuring that the chicken is submerged in that savory goodness.
Cook patiently: Cover the crockpot and set it to cook on low for 8 hours. The long, slow cooking allows all the flavors to meld beautifully.
Shred the chicken: About 1 hour before serving, use two forks to shred the chicken into bite-sized pieces, allowing it to absorb even more of the delicious sauce.
Prepare the dumplings: Roll the refrigerated biscuits thin and flat, then cut them into squares. This will ensure they cook evenly and become nice and fluffy.
Add veggies and dumplings: Stir the peas and carrots into the crockpot, then lay the dough squares on top. Cover the crockpot once more and cook for an additional hour or two until the biscuits are fully cooked through.
Serve with love: Before serving, gently stir the biscuit dumplings into the chicken mixture to blend the flavors. Serve hot and enjoy the comforting warmth of your Crockpot Chicken and Dumplings!

Tips & Tricks

To elevate the flavor, consider adding sautéed garlic or onion to the mix for a more robust sauce.
For a gluten-free version, use gluten-free biscuits and ensure all soups and stock are certified gluten-free.
Experiment with herbs! Adding thyme or rosemary can bring an additional depth of flavor.
Keep an eye on the biscuit cooking time; it’s crucial for achieving the perfect fluffy texture.

Serving Suggestions & Pairings

Crockpot Chicken and Dumplings is a complete meal on its own but pairs wonderfully with a crisp garden salad or steamed green beans. For a heartier option, you might serve it with crusty bread to soak up the delicious sauce. This dish is perfect for family gatherings, cozy weeknight dinners, or meal prep for work lunches.

Nutritional Information

This recipe yields approximately 8 servings. Each serving contains about 450 calories, with around 20 grams of protein, 15 grams of fat, and 50 grams of carbohydrates. It’s important to balance this meal with additional veggies or a side salad for added nutrition.

Storing Tips & Variations

You can store leftover Crockpot Chicken and Dumplings in an airtight container in the refrigerator for up to 3 days. To freeze, make sure to cool the dish completely before transferring it to a freezer-safe container, where it can last for up to 3 months. Reheat in the microwave or on the stove, adding a little chicken stock if needed. Variations include swapping out the chicken for turkey or using different vegetable combinations like corn or green beans.

Conclusion

Crockpot Chicken and Dumplings is a delightful recipe that brings warmth and comfort to your dinner table. Its easy preparation and delicious flavor make it an excellent choice for any occasion. Try making it today, and don’t forget to share your experience in the comments!

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just add an extra hour of cooking time to ensure it’s fully cooked.

2. What can I use instead of biscuits?
You can use homemade dumpling dough or even pasta as an alternative to biscuits. Just adjust the cooking time accordingly.

3. Is this recipe kid-friendly?
Absolutely! The creamy sauce and tender dumplings are usually a hit with kids. You can also customize the vegetables to include their favorites.

4. Can I make this recipe ahead of time?
Yes, you can prep all ingredients the night before and store them in the refrigerator. Just plug in the crockpot in the morning, and you’ll have a delicious meal waiting for you.

5. What can I serve on the side?
Consider a fresh green salad or steamed vegetables. The lightness of these sides complements the richness of the Chicken and Dumplings perfectly.

Crockpot Chicken and Dumplings

A heartwarming dish featuring tender chicken simmered in creamy sauce, paired with fluffy dumplings, perfect for busy families.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds skinless boneless chicken breasts (or thighs) Choose breasts for a lighter option or thighs for more flavor.
2 cups onion, diced Use yellow or white onion.
10.5 ounces cream of celery soup (don’t dilute) This will serve as the base for the sauce.
10.5 ounces cream of chicken soup (don’t dilute) Add richness to the sauce.
1 tablespoon fresh parsley, chopped For garnish and flavor.
1 teaspoon poultry seasoning (or herbes de Provence) Enhances the flavor profile.
½ teaspoon rubbed sage
Black pepper, to taste Season as desired.
2 cups chicken stock Homemade or store-bought.
2 cups peas and carrots (drained if canned, thawed if frozen) Adds color and nutrition.
1 pound refrigerated biscuits (2 cans) Will be used to make the dumplings.

Method

Preparation

Spray the inside of your crockpot with non-stick cooking spray.
Place the diced onion and boneless chicken breasts (or thighs) in the crockpot.
In a small bowl, combine the cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, rubbed sage, and black pepper. Stir until well mixed.
Spoon the creamy mixture over the chicken and onions in the crockpot.
Pour the chicken stock over the top, ensuring the chicken is submerged.

Cooking

Cover the crockpot and set it to cook on low for 8 hours.
About 1 hour before serving, shred the chicken into bite-sized pieces.
Roll the refrigerated biscuits thin and flat, then cut them into squares.
Stir the peas and carrots into the crockpot, then lay the dough squares on top. Cover and cook for an additional hour or two until the biscuits are cooked through.

Serving

Gently stir the biscuit dumplings into the chicken mixture to blend flavors and serve hot.

Notes

Consider adding sautéed garlic or onion for flavor enhancement. Use gluten-free biscuits and certified gluten-free soups for a gluten-free version. Experiment with fresh herbs like thyme or rosemary. Monitor biscuit cooking time for perfect texture.