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–+ servings
crockpot chicken and dumplings in pot
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4.34 from 15 votes

Crockpot Chicken and Dumplings Recipe

In my opinion, there's nothing more comforting than this easy crockpot chicken and dumplings recipe. It's packed with veggies and chicken.
Prep Time15 minutes
Cook Time7 hours 15 minutes
Total Time7 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 bowls
Calories: 372kcal
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

  • 3 carrots sliced
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 1 rib celery chopped
  • 30 ounces low-sodium chicken broth divided
  • 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
    pouring chicken broth over chopped veggies in a crockpot.
  • 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
    whisking a roux in a glass bowl.
  • 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
    diced raw chicken, mushrooms, peas, and spices added to a brothy crockpot.
  • 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
    cream, salt, and pepper sprinkled over cooked creamy chicken and vegetable soup in a crockpot.
  • 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
    ingredients for dumplings in a glass bowl.
  • Form the dumpling dough into 6 evenly-sized balls, and place on top of the stew.
    placing dumplings over creamy chicken soup in a crockpot.
  • Cook on LOW for 30 minutes, uncovered. Then cover Crockpot with the lid, and cook for another 45 minutes.
    lifting a scoop of chicken and dumplings from a crockpot.
  • Use a toothpick to check the dumplings--it should come out clean after poking in the middle.
  • Serve hot.

Video

Notes

*I prefer to use red potatoes for this recipe as they are waxy and hold their shape.
Tips:
  • 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.
  • Once you add the lid, don't take it off until the 45 minutes are up!
  • For food safety, make sure your chicken reaches an internal temperature of 165°F before serving.
Storage: Store Crockpot chicken and dumplings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1bowl | Calories: 372kcal | Carbohydrates: 47g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 614mg | Potassium: 1215mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5500IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 3mg