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Crock Pot Chicken and Dumplings Recipe

I’ll never forget the first time I tried to make Crock Pot Chicken and Dumplings Recipe. I was so proud of myself for getting everything in the pot, but I totally forgot one thing: the liquid. I came back hours later to what looked like a chicken crime scene, all dried out and stuck to the sides. My husband still calls it ‘The Great Dumpling Disaster of 2018’. But hey, we all start somewhere, right? Now it’s my go-to comfort food for chilly nights.

Recipe Card

Recipe Title	Crock Pot Chicken and Dumplings Recipe
Servings	6
Prep Time	20 minutes
Cooking Time	6 hours on Low
Calories	Approx. 420

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 2 stalks celery, chopped
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 package (16.3 oz) refrigerated biscuit dough
• 1/2 cup frozen peas
• 1/4 cup heavy cream (optional)

Let’s talk chicken thighs. I used breast once and it was so dry, my dog even hesitated. Thighs just stay juicier. And that cream of chicken soup? Don’t skip it. I tried once with just broth and it was so sad and watery. The biscuits are the real star though, they puff up into these amazing fluffy dumplings.

Directions

1. Place the chicken thighs in the bottom of your crock pot.
2. Add the diced onion, sliced carrots, and chopped celery on top.
3. In a separate bowl, whisk together the chicken broth, cream of chicken soup, dried thyme, and black pepper.
4. Pour this mixture over the chicken and vegetables in the crock pot.
5. Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours.
6. About 45 minutes before serving, shred the chicken in the pot with two forks.
7. Take the refrigerated biscuit dough and tear each biscuit into 4 pieces.
8. Drop the biscuit pieces evenly over the top of the chicken stew.
9. Cover again and cook on HIGH for another 30-45 minutes, until the dumplings are cooked through.
10. Stir in the frozen peas and the heavy cream, if using. Let it sit for 5 minutes before serving.

The step where you drop the biscuit dough in is where I messed up big time. I got impatient and just plopped the whole biscuits in. They never cooked in the middle and were basically raw dough balls. You HAVE to tear them into smaller pieces so the heat can get to them. It feels weird, but it works.

I love how this Crock Pot Chicken and Dumplings Recipe makes the whole house smell amazing. It’s the ultimate easy dinner for a busy week. One time I was so tired I forgot to put the lid back on after adding the dumplings and I wondered why it wasn’t cooking. Yeah, that was a late dinner that night.

The leftovers are honestly even better the next day, though the dumplings do soak up a lot of the broth. If you’re planning for leftovers, you might want to have a little extra broth on hand to stir in when you reheat it. It’s a total family favorite in our house now.

If I were to change one thing, I’d maybe add a bit more pepper. I like a little kick. But honestly, this recipe is so forgiving. It’s the definition of a one-pot wonder. You really can’t go too wrong once you get the liquid right, which I obviously learned the hard way.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	38g	18g	28g

This isn’t exactly a health food, but it’s comfort food, you know? I’ve tried to make it lighter by using low-sodium broth and a low-fat cream soup, and it was still really good. If you’re watching carbs, the biscuit dumplings are the main source, so that’s tough to swap. But for a hearty meal, it’s pretty balanced.

Ingredient Swaps

Ingredient	Substitution
Chicken thighs	Chicken breast
Heavy cream	Whole milk or half-and-half
Cream of chicken soup	Cream of celery or mushroom soup
Refrigerated biscuits	Homemade drop biscuit dough

I’ve tried most of these swaps. Chicken breast works, but you have to be so careful not to overcook it or it gets stringy. Using milk instead of cream is fine, it just makes the broth a little less rich. The soup swap is actually a great way to change the flavor—cream of mushroom gives it a deeper, earthier taste.

Tips

• Don’t skip shredding the chicken. It makes every bite so much better.
• Resist the urge to stir after you add the dumplings! They need to steam, not swim.
• If it looks too thin at the end, mix a tablespoon of cornstarch with a little cold water and stir it in on high for 10 minutes.

That tip about not stirring the dumplings? I learned that one the hard way. I stirred them in thinking I was helping them cook evenly. I ended up with a thick, gloppy stew and no distinct dumplings in sight. It was more like chicken and doughy paste. Just leave them alone, I promise.

FAQ

Can I use frozen chicken?

I don’t recommend it. I did it once in a pinch and it threw the whole cooking time off. The chicken took forever to cook and the veggies got mushy. It’s safer to just thaw it first.

Why are my dumplings gummy?

This usually means you cooked them too long or on too low of a heat. That 30-45 minute window on high is crucial. If you leave them for an hour or more, they start to break down and get gluey.

Can I make this ahead of time?

You can prep the veggie and broth mix the night before, but I’d wait to add the dumplings until you’re ready to cook them. I assembled the whole thing once and left it in the fridge overnight, and the biscuits started to get soggy before they even hit the heat. It was a mess.

That’s everything I know about making Crock Pot Chicken and Dumplings Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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