In my opinion, there’s nothing more comforting than chicken and dumplings, and this easy crockpot chicken and dumplings recipe is the very best! I loaded up this creamy stew with tons of veggies and topped it off with easy dumplings made from biscuit mix for a meal that’s low effort and so satisfying. My whole family loves this slow cooker chicken and dumplings.
Crockpot chicken and dumplings is a classic meal made easy in the slow cooker. I love how fuss-free cooking can be with my crockpot, and this recipe is no exception. Plus, cleanup is a breeze with only one pot!
What’s in This Easy Crockpot Chicken and Dumplings Recipe?
- Veggies: Carrots, sweet onion, green bell pepper, celery, red potatoes, mushrooms, and frozen peas add so much depth to this hearty soup.
- Chicken Broth: Creates a savory base of flavor.
- Flour: All-purpose flour thickens up the broth.
- Chicken: Boneless, skinless chicken breasts cut into 1-inch pieces add bulk and protein to the dish.
- Seasonings: Dried basil, tarragon, rosemary, salt, and pepper enhance the overall flavor of the dish.
- Heavy Whipping Cream: Makes the soup rich and creamy.
- Biscuit Mix: Make the dumplings quick and easy.
- Milk: Hydrates the biscuit mix to create plush dumplings.
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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
This easy 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 4 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.
Notes and Tips
- When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
- I prefer to use red potatoes for this recipe as they are waxy and hold their shape.
Easy 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.
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!