There’s not much more comforting than chicken and dumplings, and when made in the Crockpot, it’s such an effortless process! Creamy chicken stew topped with biscuits is a wonderful hearty meal.
Slow Cooker Chicken and Dumplings
Everyone is always happy when this comfort food classic is served for dinner!
Made in the Crockpot for a fuss free meal, a made from scratch chicken and vegetable stew is topped with biscuit dough for one hearty bite.
Be sure to check out my Chicken Stew with Potatoes and Stovetop Chicken and Dumplings too!
Why You’ll Love this Crockpot Chicken & Dumplings Recipe:
- Minimal prep: I love my slow cooker as it does all the hard work for you!
- Kid-friendly: If you have picky eaters in the house, they are sure to love this recipe! You’ll love that there’s lots of fresh vegetables in there too!
- One pot: Because this recipe is all done in the Crockpot, clean up is a breeze!
How to make Crockpot chicken and dumplings
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the carrots, pepper, celery and onion with the stock on high.
- Stir in the flour slurry.
- Add the chicken, potatoes, rest of the vegetables and seasonings and cook on low.
- Stir in the cream, salt and pepper.
- Make the dough for the dumplings.
- Place on top of the stew and cook until done.
- Serve.
Can you make it ahead of time?
Yes, this is a great make ahead meal, although I would suggest that you don’t add the biscuits until you are ready to serve as they can get soggy after a day or two. The stew will keep well in the fridge for up to 4 days.
Crockpot chicken and dumplings freezes really well. Let it cool completely and then wrap it a couple of times in foil and place in a freezer bag. It will keep up to 3 months. Thaw it in the fridge overnight before reheating.
What’s the best cut of chicken to use?
I like to use chicken breast for this recipe, but it works really well with chicken thighs too. Either work great!
Alternatively you can use cooked shredded rotisserie chicken to save on time, just stir it in before you add the biscuits.
What do you serve it with?
These chicken and dumplings are super hearty and you can easily serve them by themselves for a filling meal. They are great to serve with mashed potato and your favorite veggies sides too.
Recipe Tips and Notes
- 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.
This crockpot chicken and dumplings recipe is so hearty and comforting. Rich in flavor, it’s seriously delicious and he whole family will love it!
More Crockpot Recipes
- Crockpot Chicken Tortilla Soup
- Crockpot Italian Chicken
- Crockpot Chicken Alfredo
- Crockpot Mexican Chicken
- Crockpot Salsa Chicken
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crock Pot Chicken and Dumplings Recipe
Ingredients
- 3 Large Carrots Sliced
- 1 Sweet Onion Chopped
- 1 Green Bell Pepper Chopped
- 1 Celery Stick chopped
- 3 Cans Chicken Broth divided (10oz)
- 1/3 Cup All Purpose Flour
- 1 lb. Boneless skinless Chicken Breasts, cut into 1″ pieces
- 3 Red Potatoes Cubed
- 6 oz Mushrooms halved
- 1/2 Cup Frozen Peas
- 1-1/4 Tsp. Basil dried (divided)
- 1/2 Tsp. Tarragon dried (divided)
- 1/4 Cup Heavy Whipping Cream
- 1 Tsp. Salt
- 1/4 Tsp. Black Pepper
- 1 Cup Biscuit Baking Mix
- 1/3 Cup Milk
Instructions
- Combine the carrots, bell pepper, celery and onion in the crock pot and add all but one cup of the chicken broth.
- Turn on the crock pot on a high setting and cook for 2 hours.
- Take the flour and remaining one cup of broth and stir together until combined and smooth. Stir this into the vegetable mixture.
- Add the chicken, potatoes, peas and mushrooms, 1 Tsp. of Basil, ¾ Tsp. Rosemary, and ¼ Tsp. Tarragon – stir and cover the pot. Cook on low for 4 hours.
- Stir in the cream, salt and pepper.
- In a bowl mix together the one cup of biscuit mix with the milk, along with the remaining herbs. A soft dough will form.
- Add the dumpling dough in 6 balls to the top of the stew. Cook on low for 30 minutes uncovered.
- Then cover with the lid and cook for a further 45 minutes.
- Use a toothpick and check one of the dumplings, it should come out clean after poking in the middle.
- Serve immediately.
Notes
- 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.
Beth says
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.
Becky Hardin says
Sorry for the mess-up!
Linda says
In my opinion peas, mushrooms, peppers and potatoes have no place in chicken and dumplings!!!
Becky Hardin says
Modify to your liking!