Crockpot Chicken And Dumplings

Crockpot Chicken And Dumplings

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Crockpot Chicken And Dumplings: Your Ultimate Comfort Food Solution

This Crockpot Chicken and Dumplings recipe delivers a comforting meal with minimal effort, making weeknight dinners stress-free.

It requires just 15 minutes of active preparation before slow cooking for 4-6 hours, transforming simple ingredients into a hearty dish.

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Ideal for chilly evenings, it provides a complete meal perfect for a cozy family dinner.

The slow cooker gently cooks chicken breast until it’s shreddably tender, creating a rich, creamy sauce infused with herbs and vegetables. Utilizing canned cream of chicken soup and pre-made biscuit dough for the dumplings simplifies the process considerably. This method ensures fluffy dumplings that cook directly in the flavorful broth during the final hour, absorbing all the deliciousness. Prepare a satisfying, stick-to-your-ribs meal with minimal fuss and maximum flavor, perfect for feeding a crowd or enjoying comforting leftovers.

Crockpot Chicken And Dumplings

Crockpot Chicken And Dumplings
Crockpot Chicken And Dumplings

Prepare creamy chicken and dumplings with minimal effort in a slow cooker.

Prep time:25 min
Cook time:6 hours 28 min
Total time:6 hours 53 min
Servings:8

Ingredients

  • 2.5 lbs (1.13 kg) boneless, skinless chicken breasts, trimmed of excess fat
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 (10.5 oz / 298g) can condensed cream of chicken soup
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced into 1/2-inch (1.2 cm) rounds
  • 2 stalks celery, sliced into 1/2-inch (1.2 cm) pieces
  • 3 cloves garlic, minced
  • 2 tablespoons (18g) all-purpose flour
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (1g) freshly ground black pepper
  • 1 teaspoon (3g) poultry seasoning
  • 1/2 teaspoon (1g) dried thyme
  • 2 bay leaves
  • 1 cup (140g) frozen green peas
  • 2 tablespoons (8g) fresh parsley, chopped, for garnish (optional)

For the Dumplings:

  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • 1/2 teaspoon (2.5g) kosher salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes OR 1/2 cup (113g) vegetable shortening, chilled
  • 3/4 cup (180ml) cold milk (whole or 2%)

Instructions

  1. Trim excess fat from 2.5 lbs (1.13 kg) boneless, skinless chicken breasts. Dice 1 medium yellow onion. Slice 2 large carrots into 1/2-inch (1.2 cm) rounds. Slice 2 celery stalks into 1/2-inch (1.2 cm) pieces. Mince 3 garlic cloves.
  2. Place 2.5 lbs (1.13 kg) trimmed chicken breasts in the bottom of a 6-quart (5.7 L) or larger slow cooker. Add 1 diced yellow onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves over the chicken.
  3. In a medium bowl, whisk 4 cups (960 ml) low-sodium chicken broth, 1 (10.5 oz / 298g) can condensed cream of chicken soup, 2 tablespoons (18g) all-purpose flour, 1 teaspoon (5g) kosher salt, 1/2 teaspoon (1g) freshly ground black pepper, 1 teaspoon (3g) poultry seasoning, and 1/2 teaspoon (1g) dried thyme until smooth.
  4. Pour the whisked liquid mixture over the chicken and vegetables in the slow cooker. Add 2 bay leaves.
  5. Cover the slow cooker. Cook on LOW for 6 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
  6. Transfer cooked chicken breasts to a large bowl. Shred chicken using two forks. Discard 2 bay leaves from the slow cooker.
  7. In a large bowl, whisk 2 cups (240g) all-purpose flour, 2 teaspoons (10g) baking powder, and 1/2 teaspoon (2.5g) kosher salt. Cut in 1/2 cup (113g) cold unsalted butter (or vegetable shortening) with a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
  8. Gradually add 3/4 cup (180ml) cold milk to the flour mixture, stirring with a fork until a shaggy dough forms. Mix just until combined; the dough will be slightly sticky but cohesive.
  9. Stir the shredded chicken into the slow cooker mixture. Drop tablespoon-sized portions (approximately 15-20) of dumpling dough directly onto the mixture, ensuring dumplings are slightly submerged in the liquid.
  10. Cover the slow cooker. Cook on HIGH for 25-30 minutes, until dumplings are fluffy, have expanded significantly, and a toothpick inserted into the center comes out clean.
  11. Stir in 1 cup (140g) frozen green peas during the last 5 minutes of cooking, until heated through and bright green.
  12. Remove the slow cooker lid. Let the dish rest for 5 minutes to allow sauce to thicken. Garnish with 2 tablespoons (8g) fresh chopped parsley (optional).
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Notes

  • For a thicker sauce, remove 1 cup (240ml) of liquid from the slow cooker after shredding the chicken. Whisk in 1 tablespoon (9g) of cornstarch dissolved in 2 tablespoons (30ml) of cold water, then return to the slow cooker and stir before adding chicken and dumplings.
  • For richer flavor, brown chicken breasts in a skillet with 1 tablespoon (15ml) of olive oil for 3-4 minutes per side until lightly golden brown before adding to the slow cooker (Step 2).
  • To avoid tough dumplings, ensure milk is cold and handle dough minimally. Overmixing results in tough dumplings.
  • Substitute 3 lbs (1.36 kg) boneless, skinless chicken thighs for a richer flavor. Adjust cooking time slightly if using larger or thicker meat pieces, ensuring internal temperature reaches 165°F (74°C).

Pro Tips for Perfect Crockpot Chicken And Dumplings

Ingredient Tips

  • Chicken Cut:Use 2 lbs bone-in, skin-on chicken thighs; sear for 4-5 minutes per side until golden brown before adding. This builds a richer, more flavorful broth base.
  • Broth Base:Opt for 6 cups low-sodium chicken broth to control saltiness. Alternatively, use 2 cups water plus 2 teaspoons Better Than Bouillon for intensified chicken essence.
  • Vegetable Prep:Dice carrots, celery, and yellow onion into uniform 1/4-inch pieces (1 cup each); this ensures even cooking (6-8 hours LOW) and consistent texture in every bite.
  • Dried Herbs:Add 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary with the broth. These require 3-4 hours on HIGH or 6-8 hours on LOW to fully release their oils.
  • Garlic Boost:Stir in 3 cloves minced garlic during the last 30 minutes of cooking. This provides bright, pungent flavor without the risk of bitterness from prolonged cooking.
  • Thickening Agent:Whisk 2 tablespoons cornstarch with 1/4 cup cold water for a smooth slurry. Stir into the hot liquid during the last 30 minutes on HIGH until visibly thickened.
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Technique Tips

  • Sautéing Aromatics:Sauté diced onion, carrots, and celery in 1 tablespoon olive oil for 8-10 minutes until softened and translucent. This pre-develops sweetness and depth of flavor.
  • Slow Cooker Layering:Place 2 lbs seared chicken at the bottom, then sautéed vegetables, then 6 cups broth. Chicken cooks submerged, becoming fork-tender in 6-8 hours on LOW.
  • Chicken Shredding:Remove chicken when internal temperature reaches 165°F. Shred into 1-inch pieces, then return to the pot; smaller pieces integrate better with the dumplings.
  • Dumpling Dough Consistency:Dough should be slightly sticky yet firm. If too wet, add 1 tablespoon flour at a time until it just pulls away from the bowl for fluffy results.
  • Dumpling Placement:Drop 1-inch spoonfuls onto simmering liquid, allowing space; overcrowding leads to undercooked centers. Cook in two batches if necessary for even expansion.
  • Lid Discipline:After adding dumplings, cover immediately and cook on HIGH for 25-30 minutes WITHOUT lifting the lid. Steam ensures fluffy, cooked-through dumplings (internal 200°F).

Common Issues

  • Stew Too Thin:Remove 1 cup liquid, whisk in 3 tablespoons all-purpose flour, then return to pot. Cook on HIGH for 30 minutes, stirring, until bubbling and gravy-like.
  • Dense/Gummy Dumplings:Mix dough only 10-12 times until just combined, using 2 teaspoons fresh baking powder per 2 cups flour. This ensures a light texture that slides off a spoon.
  • Overly Salty Flavor:Add 1/2 cup unsalted broth or water to dilute. Alternatively, add one large, peeled, quartered potato for 30-45 minutes on HIGH, then remove it to absorb excess salt.
  • Lackluster Flavor:Stir in 1 tablespoon fresh lemon juice and 1/2 teaspoon black pepper during the final 5 minutes. For umami, add 1 tablespoon Worcestershire sauce 1 hour before serving.
  • Chicken Dry/Rubbery:If using boneless, skinless chicken breast, limit cooking to 3-4 hours on LOW or 2 hours on HIGH, checking for an internal temperature of 165°F to prevent dryness.
  • Dumplings Disintegrating:Ensure dough is slightly firm before dropping. Avoid lifting the lid during the initial 20 minutes of dumpling cooking to maintain steam and structural integrity.

How to Store and Reheat Crockpot Chicken And Dumplings

Refrigerator Storage

Duration: 5-7 days in airtight container

Once your Crockpot Chicken and Dumplings have cooled completely, transfer them to an airtight glass or heavy-duty plastic container. Ensure the container is filled to minimize air exposure, which helps maintain freshness. While safe for 5-7 days, the quality is best within the first 3-4 days. Over time, the dumplings will continue to absorb liquid, becoming softer and potentially a bit mushy, while the sauce may thicken considerably. The chicken can also lose some of its initial tenderness, becoming slightly drier. The savory flavors will meld and deepen, but the “fresh” taste might diminish after day 5.

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Freezer Storage

Duration: 2-3 months

Crockpot Chicken and Dumplings can be frozen, though expect some texture changes, particularly with the dumplings. To freeze, portion the cooled dish into freezer-safe airtight containers or heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn. Label with the date. When ready to enjoy, thaw the frozen dish overnight in the refrigerator. The dumplings may become slightly gummier or a bit crumbly upon thawing and reheating, and the sauce might separate slightly. Stirring well during reheating and potentially adding a splash of broth can help restore consistency. While edible for up to 3 months, for optimal texture and flavor, aim to consume within 2 months.

Reheating Instructions

  • Stovetop (Recommended):Transfer the desired portion to a saucepan or pot. Add 1/4 to 1/2 cup of chicken broth or water per serving to help loosen the thickened sauce and rehydrate the dumplings. Heat over medium-low heat, stirring frequently, until thoroughly heated through and steaming, about 10-15 minutes. Ensure the internal temperature reaches 165°F. This method helps restore moisture and creamy consistency.
  • Microwave (Acceptable):Place a single serving in a microwave-safe bowl. Add 1-2 tablespoons of chicken broth or water. Cover loosely and microwave on 70% power for 2-3 minutes, then stir. Continue heating in 1-minute intervals, stirring after each, until steaming hot and the internal temperature reaches 165°F. While quick, this method can sometimes make the chicken rubbery and the dumplings can get excessively soft or tough if overcooked.
  • Oven (Good for larger batches):Preheat oven to 350°F. Transfer the chicken and dumplings to an oven-safe dish. Add 1/2 to 1 cup of chicken broth or water to the dish, depending on the volume. Cover tightly with foil to prevent drying out. Bake for 20-30 minutes, or until bubbling and heated through to an internal temperature of 165°F. Stir halfway through. This method is excellent for even heating and maintaining moisture without constant supervision.

The stovetop method works best for restoring the dish’s original texture and consistency. Oven reheating is also a great option for larger quantities. Microwave reheating is acceptable for convenience but may result in slightly altered textures.

Make-Ahead Tips

To streamline your cooking process, certain components of Crockpot Chicken and Dumplings can be prepped in advance. You can cook and shred the chicken up to 3 days ahead, storing it in an airtight container with a little bit of its cooking liquid (or plain broth) in the refrigerator. The base for the sauce (sautéed vegetables, herbs, and broth) can also be prepared 1-2 days in advance and stored in the fridge. For the dumplings, it’s best to add them fresh to the hot stew. However, you can measure and whisk together your dry dumpling ingredients (flour, baking powder, salt) and store them in an airtight container at room temperature for several weeks, ready to be mixed with milk/butter just before dropping into the Crockpot.