Oh, you know those nights, right? The ones where you’re just dragging, the laundry pile looks like a mountain, and the last thing you want to do is slave over the stove. That’s *exactly* when a big, warm bowl of crockpot chicken and dumplings feels like pure magic. It’s like a cozy blanket for your soul, and the best part? You can literally toss everything in the slow cooker and forget about it. Here at Recipes To Keep, we’re all about those classic American comfort foods that just make life better, and this one is a total keeper. I’ve tested it loads of times, tweaking it just so, to make sure it’s ridiculously easy and tastes like it took you all day – even though it didn’t! You can even find more about my kitchen philosophy and our family favorites on our Facebook page.
- Why You'll Love This Crockpot Chicken and Dumplings
- Gather Your Ingredients for Crockpot Chicken and Dumplings
- How to Make Perfect Crockpot Chicken and Dumplings
- Tips for Success with Your Crockpot Chicken and Dumplings
- Serving and Storing Your Crockpot Chicken and Dumplings
- Frequently Asked Questions about Crockpot Chicken and Dumplings
- Estimated Nutritional Information
- Share Your Crockpot Chicken and Dumplings Creations
Why You’ll Love This Crockpot Chicken and Dumplings
Trust me, this will become your new go-to. Here’s why:
- Seriously Easy: Just pile it all in the slow cooker, switch it on, and walk away. The ultimate weeknight win!
- Total Comfort Food: That creamy, savory broth with tender chicken and fluffy dumplings? Pure cozy happiness in a bowl.
- Family Favorite: Even the pickiest eaters will clean their plates with this crowd-pleasing classic.
- Set-It-and-Forget-It: Perfect for those days when you have zero time (or energy!) to cook.
- Hearty and Filling: It’s a complete meal that will keep everyone satisfied.
- Tastes Like Homemade: You get that amazing, slow-cooked flavor without all the fuss.
Gather Your Ingredients for Crockpot Chicken and Dumplings
Alright, let’s get everything together for this amazing meal! It’s pretty straightforward, and honestly, the less fuss, the better, right? You’ll need:
- 4 boneless, skinless chicken breasts – these cook up nice and tender.
- 1 yellow onion, chopped – gives a nice subtle sweetness.
- 2 medium carrots, chopped – for that classic flavor and a little color.
- 2 celery stalks, chopped – adds another layer of savory goodness.
- 4 cups chicken broth – the base for our yummy stew.
- 1 teaspoon salt – adjust to your taste, of course!
- 1/2 teaspoon black pepper – freshly ground is always best if you have it.
- 1/2 cup heavy cream – this is what makes it so luxuriously creamy!
- 1 (10 ounce) package refrigerated biscuit dumplings – now, this is the magic shortcut. Get the flaky buttermilk kind if you can find them, they’re my favorite!
And if you want to jazz it up a bit, maybe toss in some frozen peas or corn during the last hour – totally optional but yummy!
How to Make Perfect Crockpot Chicken and Dumplings
Okay, so making this amazing crockpot chicken and dumplings is seriously a breeze. It’s all about layering and letting that slow cooker do all the heavy lifting for you!
Preparing the Slow Cooker Base
First things first, grab your slow cooker. Pop those chicken breasts right in the bottom – nice and flat. Then, we’ll sprinkle the chopped onion, carrots, and celery all over the top of the chicken. Pour in your chicken broth, then season everything with that salt and pepper. It’s already starting to smell good, isn’t it?
Cooking the Chicken and Vegetables
Now, put the lid on tight! You can cook it on LOW for about 6 to 8 hours, which is perfect if you’re starting it in the morning. Or, if you need it faster, HIGH for 3 to 4 hours works too. The chicken should be totally cooked through and super tender. Once it’s ready, carefully take the chicken out and shred it with two forks. Don’t forget to put all that yummy shredded chicken right back into the slow cooker!
Adding Cream and Dumplings
This is where it gets really creamy and dreamy! Stir in that glorious heavy cream. Make sure it’s all mixed in nicely with the chicken and veggies. Now for the fun part – the dumplings! Just pop those refrigerated biscuit dumplings right into the slow cooker, nestling them down into the stew. Try not to pack them in too tightly; give them a little room to puff up and get fluffy.
Finishing the Crockpot Chicken and Dumplings
Pop the lid back on, and let it cook on HIGH for another 30 to 45 minutes. You’ll know the dumplings are ready when they’re plump and cooked all the way through. Pierce one gently with a knife; it should come out clean. And there you have it – the most comforting bowl of crockpot chicken and dumplings you’ve ever made!
Tips for Success with Your Crockpot Chicken and Dumplings
Now, I’ve made this crockpot chicken and dumplings more times than I can count, and over the years, I’ve picked up a few little tricks that make it just absolutely perfect every single time. Caroline always says it’s about those tested-in-my-kitchen tips!
How to Keep Dairy from Curdling in the Slow Cooker
Okay, this is a super common worry! To keep your lovely cream from getting wonky, just make sure you’re not adding it when the cooker is on its absolute highest setting. Dialing it down a bit, or even stirring it in during the last 30 minutes on High, really helps maintain that super smooth, creamy texture.
Vegetables to Add to Chicken and Dumplings
Want to sneak in some extra goodness? You totally can! Frozen peas or corn are fantastic additions. Just toss them in during that last hour of cooking. They’ll thaw and heat through perfectly without getting mushy. It adds a nice pop of color and flavor!
Homemade vs. Canned Biscuit Dumplings
I know, I know, sometimes you want to make everything from scratch. And homemade dumplings are divine! But honestly? Those refrigerated biscuits are my secret weapon for busy nights. Biscuits cut into thirds or quarters work beautifully, and they get so wonderfully fluffy in the stew. Either way, you’re in for a treat!
Serving and Storing Your Crockpot Chicken and Dumplings
Once those dumplings are perfectly puffed and cooked, it’s time for the best part: eating! Ladle this glorious crockpot chicken and dumplings into warm bowls immediately. It’s just divine piping hot. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container and stash them in the fridge. They’ll keep wonderfully for up to 3 days. Reheating is super easy – a gentle warm-up on the stovetop or in the microwave does the trick. This also makes it totally ideal for meal prep; just portion it out for yummy lunches!
Frequently Asked Questions about Crockpot Chicken and Dumplings
You know, I get asked a lot of questions about this easy crockpot chicken and dumplings recipe, and some are super common! It’s always fun to chat about how to make it perfect. Here are a few I hear all the time:
Can I use chicken thighs instead of breasts for crockpot chicken and dumplings?
Oh, absolutely! Chicken thighs are wonderfully forgiving in the slow cooker. They’ll probably get even more tender than breasts, and they have a bit more fat, which adds great flavor. Just know they might take a little longer to cook through, so keep an eye on them!
How to thicken crockpot chicken and dumplings?
If you like your stew nice and thick, my favorite trick is a simple cornstarch slurry! Just whisk together about 2 tablespoons of cornstarch with a little bit of cold water until it’s smooth. Stir that into the simmering stew during the last 30 minutes of cooking. It’ll thicken up beautifully without any fuss.
What are the best vegetables to add to chicken and dumplings?
Besides the carrots and celery, I love adding a handful of frozen peas or corn during the last hour of cooking. They keep their nice little pop and add a bit of sweetness. Some folks even like adding chopped mushrooms or parsnips!
Estimated Nutritional Information
Alright, so this is a roughly estimate, because, you know, kitchens can be forgiving like that! Based on my testing, one generous bowl of this comforting crockpot chicken and dumplings comes in at around 550 calories. You’ll also find about 25g of fat (with 10g saturated), 40g of carbs, and a fantastic 40g of protein, which really makes it a satisfying meal. It’s always good to remember that exact numbers can swing a bit depending on the exact brands you use!
Share Your Crockpot Chicken and Dumplings Creations
I just can’t wait to hear what you think of this crockpot chicken and dumplings! Seriously, leave a comment below and tell me how it turned out for you. Did you try adding anything extra? I’d love to know! And if you snap a picture of your delicious creation, please tag us on social media. Happy cooking!
PrintCrockpot Chicken and Dumplings
A comforting and easy slow cooker recipe for creamy chicken stew topped with fluffy dumplings. Perfect for a weeknight family dinner.
- Prep Time: 15 min
- Cook Time: 4 hours
- Total Time: 4 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 (10 ounce) package refrigerated biscuit dumplings
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add onion, carrots, and celery over the chicken.
- Pour in chicken broth, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Stir in heavy cream.
- Drop biscuit dumplings into the slow cooker, nestling them into the stew.
- Cover and cook on high for 30-45 minutes more, or until dumplings are cooked through.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- To prevent dairy from curdling, ensure your slow cooker is not on the highest setting when you add the cream.
- You can add other vegetables like peas or corn during the last hour of cooking.
- This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg