CrockPot Chicken and Dumplings

Step 2: Add Liquids and Seasonings

Pour in the chicken broth and the cream of chicken soup. Stir gently to combine with the vegetables (don’t worry about fully mixing—the chicken will release juices during cooking). Add butter, thyme, parsley, salt, and pepper for seasoning.

Step 3: Slow Cook Until Tender

Cover the CrockPot and cook:

• On LOW: 6–7 hours
• On HIGH: 3–4 hours

The chicken should be tender enough to shred easily with a fork.

Step 4: Shred the Chicken

Once cooked, remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the CrockPot, stirring it into the creamy broth and vegetables.

Step 5: Add the Dumplings

About 1 hour before serving, place the biscuit dough pieces (or spoonfuls of homemade dough) on top of the chicken mixture. Gently press them down so they’re slightly submerged but still floating on the surface. Cover the CrockPot again and continue cooking until the dumplings are fluffy and cooked through—usually 30–60 minutes depending on your setting.

Step 6: Final Touch and Serve

Stir lightly to coat the dumplings with the creamy sauce, then let the dish rest for about 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Tips for Success

• For richer flavor: Use chicken thighs instead of breasts, as they stay more tender and juicy.
• Homemade dumplings: If you prefer scratch cooking, mix 1 cup flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons butter, and ½ cup milk to form dough, then drop spoonfuls into the CrockPot.
• Thicker sauce: Stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water at the end of cooking if you like a creamier, thicker base.
• Add veggies: You can include peas, corn, or green beans in the last hour of cooking for extra nutrition and color.

Why You’ll Love This Recipe

CrockPot Chicken and Dumplings is more than just a meal—it’s a hug in a bowl. The slow cooking process allows the flavors to meld beautifully, the chicken becomes fall-apart tender, and the dumplings soak up the rich, creamy broth. It’s the perfect dish for cold nights, family dinners, or when you just need a little comfort on your plate.

Would you like me to also write a homemade biscuit dumpling version (without store-bought biscuits), so you have both options in the article?