In my opinion, there’s nothing more comforting than this crockpot chicken and dumplings. I loaded up this creamy stew with tons of veggies and topped it off with easy biscuit mix dumplings made for a meal that’s low effort and so satisfying. My whole family loves this recipe!
Crockpot Chicken and Dumplings Recipe
I can’t think of many meals I love more than chicken and dumplings. It’s true comfort food, loaded with tender chicken and plenty of veggies in a rich and creamy broth. The fluffy dumplings on top really make the meal. My kids beg for me to make this recipe so they can have more dumplings.
This is my family recipe, with additions such as bell peppers, potatoes, mushrooms, and peas to give it more bulk and flavor. I love it this way, but you can absolutely leave out any ingredient that’s not to your tastes. Either way, it’s sure to be a family favorite!
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How to Store and Reheat
This crockpot chicken and dumplings recipe is a great make-ahead meal, although I would suggest leaving the biscuits off until you’re ready to serve. The stew will keep well in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Crockpot Chicken and Dumplings Recipe
Ingredients
- 3 carrots sliced
- 1 sweet onion chopped
- 1 green bell pepper chopped
- 1 rib celery chopped
- 30 ounces low-sodium chicken broth divided (3 (10-ounce) cans)
- ⅓ cup all-purpose flour
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 3 red potatoes cubed*
- 6 ounces mushrooms halved
- ½ cup frozen peas
- 1¼ teaspoon dried basil divided
- ½ teaspoon dried tarragon divided
- ¾ teaspoon dried rosemary
- ¼ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup biscuit mix such as Bisquick
- ⅓ cup milk
Instructions
- Combine carrots, bell pepper, celery, and onion in the Crockpot, then add all but 1 cup of the chicken broth.3 carrots, 1 sweet onion, 1 green bell pepper, 1 rib celery, 30 ounces low-sodium chicken broth
- Set Crockpot to HIGH and cook for 2 hours.
- Combine flour with the remaining 1 cup of broth, stirring until smooth. Stir into the vegetable mixture.⅓ cup all-purpose flour
- To the Crockpot, add chicken, potatoes, peas, mushrooms, 1 tsp. of basil, ¾ tsp. of rosemary, and ¼ tsp. tarragon. Stir everything to combine, and place lid on the pot.1 pound boneless, skinless chicken breasts, 3 red potatoes, 6 ounces mushrooms, ½ cup frozen peas, 1¼ teaspoon dried basil, ½ teaspoon dried tarragon, ¾ teaspoon dried rosemary
- Cook on LOW for 4 hours.
- After 4 hours, stir in the cream, salt and pepper.¼ cup heavy whipping cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a bowl, mix together 1 cup of biscuit mix with milk, along with the remaining herbs. A soft dough will form.1¼ teaspoon dried basil, 1 cup biscuit mix, ⅓ cup milk, ½ teaspoon dried tarragon
- Form the dumpling dough into 6 evenly-sized balls, and place on top of the stew.
- Cook on LOW for 30 minutes, uncovered. Then cover Crockpot with the lid, and cook for another 45 minutes.
- Use a toothpick to check the dumplings–it should come out clean after poking in the middle.
- Serve hot.
Notes
- To save time, you can replace the carrot, onion, and celery with store-bought mirepoix.
- When you roll the biscuits, it’s okay if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
How to Make Crockpot Chicken and Dumplings Step by Step
Make the Soup: Combine 3 sliced carrots, 1 chopped green bell pepper, 1 chopped rib of celery, and 1 chopped sweet onion in your Crockpot, then add all but 1 cup of the 30 ounces of chicken broth. Combine ⅓ cup of all-purpose flour with the remaining 1 cup of broth, stirring until smooth. Stir into the vegetable mixture. To the Crockpot, add 1 pound of cubed boneless, skinless chicken breasts, 3 diced red potatoes, 6 ounces of halved mushrooms, ½ cup of frozen peas, 1 teaspoon of dried basil, ¾ teaspoon of dried rosemary, and ¼ teaspoon of dried tarragon. Cook on LOW for 4 hours. After 4 hours, stir in ¼ cup of heavy whipping cream,1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Mix the Dumplings: In a bowl, mix together 1 cup of biscuit mix with ⅓ cup of milk, along with the remaining ¼ teaspoon of dried basil and ¼ teaspoon of dried tarragon.
Drop the Dumplings: Form the dumpling dough into 6 evenly-sized balls, and place them on top of the stew.
Cook the Dumplings: Cook on LOW for 30 minutes, uncovered. Then cover the Crockpot with the lid, and cook for another 45 minutes. Use a toothpick to check the dumplings– it should come out clean after poking in the middle. Serve hot.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
There are a few issues with the recipe – one is that not all the ingredients are listed. A second issue is the time it says it takes. It says 6 hours and 15 minutes, but that’s right. First you’re supposed to cook the broth and veggies for 2 hours, then add chicken and other ingredients and cook for another 4 (total of 6 hours cooking time). Then you’re to add more ingredients, cook for another 30 minutes, then cover and cook an additional 45 minutes more. So in the end, this is a 7.25-hour recipe.
Sorry for the mess-up!
In my opinion peas, mushrooms, peppers and potatoes have no place in chicken and dumplings!!!
Modify to your liking!