Tender chicken, creamy soups, fluffy biscuits, and cozy veggies — this Crockpot Chicken and Dumplings recipe is pure soul-warming comfort.
You ever have one of those days where it feels like the universe is just too much? Like, you’re two seconds away from ordering pizza because even thinking about dinner feels exhausting? Yeah… that’s exactly the kind of day that brought Crockpot Chicken and Dumplings into my life.
It was a freezing cold Tuesday, I had laundry piled to the ceiling, and not a single ounce of energy left. I glanced at the fridge, saw a sad can of soup and some lonely chicken breasts, and just hoped for a miracle. Somehow, tossing everything into the crockpot turned out the coziest, creamiest, most “wrap me up in a blanket” kind of meal. One bite in, and I swear it felt like I’d been hugged from the inside out.
This recipe isn’t fancy or fussy. It’s real-deal, old-school, heart-on-your-sleeve comfort food — exactly the kind of meal that makes you slow down, smile, and maybe even breathe a little easier.
Why You’ll Love This Crockpot Chicken and Dumplings Recipe?
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No-fuss magic: Minimal chopping, barely any stirring, and you still get a meal that tastes like you tried really hard. (Even if you didn’t.)
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That fluffy biscuit topping: They soak up the creamy sauce but still stay tender. It’s a texture dream, honestly.
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Real-deal cozy: This isn’t one of those fancy “deconstructed” dumplings. This is messy, hearty, family-style goodness.
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One-pot wonder: Dump it, forget it, come back to kitchen smells that make you feel like a domestic goddess.
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Leftover heaven: If you have any left, that is. (Spoiler: you probably won’t.)
Ingredient Notes:
Alright, before we dive into this cozy mess, let’s talk about what you’re throwing in the pot:
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Chicken Breasts: Boneless and skinless — because ain’t nobody got time to pick out bones.
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Onion: That little bit of sweetness makes everything taste homemade.
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Cream of Celery + Cream of Chicken Soup: I know, canned soup isn’t glamorous, but trust me… it’s the shortcut you’ll thank yourself for.
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Chicken Broth: The magic juice that keeps everything moist without turning it into soup.
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Poultry Seasoning + Parsley: Adds that “grandma’s house” flavor. (You know the one.)
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Frozen Peas and Carrots: Zero chopping. Zero effort. Just dump ’em in and move on with your life.
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Refrigerated Biscuits: For those heavenly dumplings. Yes, the pop-can kind you smack on the counter.
How To Make Crockpot Chicken and Dumplings?
Step 1: Layer It Up
Toss your diced onion and chicken breasts into the bottom of your crockpot. No need to be precious about it.
Step 2: Mix the Creamy Goodness
In a bowl, mix the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and a good crack of black pepper. (Yes, it looks a little gloopy. Embrace it.) Pour that cozy mess over the chicken.
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Step 3: Set It and Forget It
Add your chicken broth, pop on the lid, and set the crockpot to HIGH. Walk away for about 5 hours. (Maybe binge-watch a few episodes of your guilty pleasure show. I won’t tell.)
Step 4: Biscuit Time!
One hour before serving, defrost your peas and carrots. Flatten out your biscuits a little and cut them into strips (or just tear ‘em—nobody’s judging). Stir the veggies into the crockpot, then plop those biscuit strips right on top. Lid back on, fast!
Step 5: Shred and Serve
When it’s go-time, gently shred the chicken with a fork and stir it all together so you get dumplings and chicken in every bite. Swoon.
Storage Options:
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Fridge: Keep any leftovers (if you have any!) in an airtight container for up to 4 days.
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Freezer: Not ideal. The biscuits get weirdly soggy. You’re better off enjoying it fresh.
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Reheat: Microwave gently or warm in a saucepan on the stove with a splash of broth to loosen it up.
Variations and Substitutions:
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Chicken Thighs: Go dark meat if you like your chicken extra juicy.
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Swap the Soups: No celery soup? Use two cans of cream of chicken.
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Veggie Party: Add mushrooms, green beans, corn — whatever your fridge is begging you to use.
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Herb Upgrade: Throw in some fresh thyme or rosemary if you’re feeling fancy.
What to Serve with Crockpot Chicken and Dumplings?
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Crusty bread: For scooping up every last drop. (Necessary.)
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Simple salad: Something crunchy to balance out all that creamy goodness.
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Roasted veggies: If you’re feeling slightly responsible.
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Sweet tea or apple cider: Trust me, it’s the vibe.
Frequently Asked Questions:
Can I cook it on LOW instead of HIGH?
Yep! Cook it for about 7-8 hours on LOW if you need it to go all day.
Do I have to use canned biscuits?
Nah, you can make homemade dumplings if you want… but honestly, canned biscuits are magic here. No shame.
Can I add potatoes?
Sure can! Dice ‘em up small and add at the start so they cook through.
And that’s it, friend. A warm, creamy, soul-hugging meal with zero fancy techniques, barely any dishes, and a whole lot of good vibes.
Have you made chicken and dumplings before? Got any secret family twists? I’m all ears — drop a comment and let’s swap stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Chicken and Dumplings
Ingredients
- 1 large onion diced
- 1 can 10.5 ounces cream of celery soup
- 1 can 10.5 ounces condensed cream of chicken soup
- 1 tablespoon fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper to taste
- 4 skinless boneless chicken breasts
- 2 cups low-sodium chicken broth
- 2 cups frozen vegetables peas and carrots, defrosted
- 1 can refrigerated biscuits 8 pieces
Instructions
- Start by placing onions and chicken breasts into a 6-quart crockpot.
- In a bowl combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and a pinch of pepper.
- Pour the mixture over the chicken in the crockpot.
- Next add chicken broth cover the pot and set it to cook on high for 5 hours.
- An hour before serving;
- Take biscuits and flatten them out before cutting them into strips.
- Stir, in defrosted vegetables into the crockpot.
- Place the biscuit strips on top of everything in the crockpot and quickly cover it again.
- When it is time to serve;
- Gently shred the chicken with a fork. Mix it back, into the contents of the crockpot.
- Let everything cook for 10 minutes before serving up this comforting delight. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
