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Crockpot Chicken and Dumplings

Close-up of fluffy dumplings nestled in creamy broth with shredded chicken and carrots in a crockpot.
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A comforting and easy slow cooker recipe for creamy chicken stew topped with fluffy dumplings. Perfect for a weeknight family dinner.

Ingredients

Scale
  • 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

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add onion, carrots, and celery over the chicken.
  3. Pour in chicken broth, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  5. Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
  6. Stir in heavy cream.
  7. Drop biscuit dumplings into the slow cooker, nestling them into the stew.
  8. 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

Find it online: https://recipestokeep.com/crockpot-chicken-and-dumplings/