Crock‑Pot Chicken and Dumplings
This cozy, hands-off classic is slow-cooked to perfection—tender chicken, creamy broth, and fluffy dumplings that soak up all that savory goodness. It’s comfort food at its most effortless.
- Prep Time: 15 min
- Cook Time: 6–7 hrs
- Total Time: 24 minute
- Yield: 6 1x
Ingredients
For the Chicken Stew:
1½–2 lbs boneless, skinless chicken thighs or breasts
1 medium onion, diced
2–3 garlic cloves, minced
2–3 celery ribs, chopped
2–3 carrots, sliced (optional: peas too)
2 cans (10½ oz each) cream of chicken or cream of celery soup
2–3 cups low-sodium chicken broth
1 tsp poultry seasoning
½ tsp dried thyme
½ tsp dried parsley
Salt and pepper to taste
For the Dumplings (shortcut method):
1 can (8–10 count) refrigerated biscuit dough
Flattened and torn into strips or small pieces
Instructions
Build the base: Add onion, celery, carrots, garlic, chicken, seasoning, soup, and broth to your Crock-Pot. Stir gently to combine.
Slow cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
Shred the chicken: Remove the chicken, shred with two forks, then return it to the slow cooker.
Add dumplings: Flatten biscuit dough and tear into pieces. Gently lay them over the soup—don’t stir them in too deeply.
Cook the dumplings: Cover and cook on high for 1–2 hours, until dumplings are puffed, soft, and cooked through.
Serve: Stir gently before serving. Garnish with fresh parsley if desired.
Tips
Flattening biscuits helps them cook through evenly.
Avoid lifting the lid while dumplings cook—steam is key!
For freezer-friendly prep, freeze the stew without dumplings and add fresh dough when reheating.
Nutrition
- Calories: 475
- Fat: 22g
- Protein: 35g