Recipe

Crockpot Chicken and Dumplings

Creamy, cozy chicken and dumplings made in the slow cooker with tender shredded chicken, a veggie-packed broth, and fluffy dumplings that cook right on top.

By Matt Campbell

•

4.8

A rustic bowl of crockpot chicken and dumplings with shredded chicken, carrots, celery, and fluffy biscuit dumplings in a creamy broth on a wooden table

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This is the kind of dinner that makes the house smell like you have your life together, even if you tossed everything into the crockpot while wearing yesterday's hoodie. Crockpot chicken and dumplings is peak comfort: tender chicken, a creamy, savory broth, and dumplings that are fluffy on top but still soak up just enough sauce underneath to be irresistible.

My version keeps ingredients accessible and the steps low drama. We build a herby chicken stew base in the slow cooker, then drop biscuit dough right on top near the end. No rolling pins. No simmering anxiety. Just a spoon, a crockpot, and the very real possibility of going back for seconds.

Raw chicken, carrots, celery, onion, garlic, broth, cream, and biscuit dough ingredients arranged on a bright kitchen counter

Why It Works

Real flavor with minimal effort: Slow cooking gives you tender chicken and a broth that tastes like it worked harder than it did.
Thick, cozy texture: A simple cornstarch slurry plus a little cream turns the broth into that classic chicken and dumplings vibe.
Fluffy dumplings every time: Dropping small pieces of biscuit dough on top (not stirring) helps them steam and puff instead of turning gummy.
Flexible pantry swaps: Use thighs or breasts, fresh or frozen veggies, and your favorite herbs.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days. The dumplings will soften as they sit, which is not a problem unless you wanted that just-steamed texture.

Reheat: Warm gently on the stovetop over medium-low heat or microwave in 60-second bursts, stirring between. Add a splash of chicken broth or water if it thickens up a lot.

Freeze: You can freeze it, but dumplings get a bit more soft and bready after thawing. If you want the best texture, freeze the chicken stew base (without dumplings) up to 3 months, then make fresh dumplings when reheating.

A glass meal prep container filled with chicken and dumplings leftovers with a lid beside it on a kitchen counter

Common Questions

Why did my dumplings turn out gummy?

The usual culprit is stirring after adding dumplings or crowding them so they fuse together. Drop dough in small pieces with space between, keep the lid on, and resist the urge to poke. Also make sure the stew is at a steady simmering heat (HIGH setting) when the dumplings cook.

Do I have to cook the dumplings on HIGH?

For biscuit-style dumplings, yes, it helps a lot. The dumplings need strong steam heat to puff and cook through before they soak up too much liquid.

How do I know the dumplings are done?

They should look puffed and no longer doughy. Pull one out and cut it in half. If you see a wet, raw center, cover and cook 10 to 15 minutes more on HIGH. Slow cookers vary, so do not be shy about adding time.

Can I use chicken breasts instead of thighs?

Absolutely. Breasts are leaner and can be slightly drier, but the creamy broth helps. They may finish earlier than thighs, so check for tenderness and shred as soon as they pull apart easily. (If you like a number, 165 F is the safe internal temp.)

Can I add peas or corn?

Yes. The easiest move is to stir in frozen peas or corn before the dumplings go on (right after thickening). That way you get the pop of sweet veggies without disturbing the dumplings.

How do I make it less salty?

Use low-sodium broth and unsalted butter. Taste at the end and adjust. If it is already salty, the most reliable fix is to dilute with more unsalted liquid (broth, water, or a splash more cream), then re-warm. Optional old-school trick: simmer a peeled potato in the broth for 15 to 20 minutes, then discard it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Cutting board and knife
Measuring cups and spoons
Small bowl (for cornstarch slurry)
Two forks (for shredding chicken)
Spoon or small scoop (for dropping dumplings)

The first time I made chicken and dumplings in a crockpot, I treated the dumplings like pasta and stirred them in like I was conducting an orchestra. They turned into one large, tender bread island. Not a loss, honestly, but that was the day I learned dumplings want space, steam, and peace. Now I treat the top of the slow cooker like reserved seating: drop the dough, close the lid, and let them do their thing. It is cozy, forgiving, and it tastes like someone is taking care of you.

Crockpot Chicken and Dumplings

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 4 hours 00 minutes to 8 hours 15 minutes

Total Time 4 hours 15 minutes to 8 hours 30 minutes

Servings 6

Ingredients

2 pounds boneless skinless chicken thighs (or breasts)
1 medium yellow onion, diced
3 medium carrots, sliced
3 celery ribs, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 tablespoons unsalted butter
1 cup heavy cream (or half-and-half)
3 tablespoons cornstarch
3 tablespoons cold water
1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits), cut into 6 to 8 pieces each
Optional: 1 cup frozen peas (or corn)

Refrigerated biscuit dough cut into small dumpling-size pieces on a cutting board with a knife

Instructions

Load the slow cooker. Add chicken thighs, onion, carrots, celery, garlic, broth, salt, pepper, thyme, parsley, and bay leaf to the slow cooker. Stir lightly to combine.
Cook. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is very tender and shreds easily.
Slow cooker note: A 6-quart is the sweet spot here. Smaller cookers can get very full once the dumplings puff.
Shred the chicken. Remove the chicken to a plate or bowl, shred with two forks, then return it to the slow cooker. Discard the bay leaf.
Thicken and enrich. If you cooked on LOW, switch the slow cooker to HIGH. Stir in the butter and heavy cream. In a small bowl, whisk cornstarch with cold water, then stir the slurry into the slow cooker. Cover and cook on HIGH for 15 minutes to thicken.
If using peas or corn, stir them in now so you do not have to stir once the dumplings go on.
Add dumplings. Gently place biscuit pieces over the surface in an even layer. Try to keep most pieces sitting above the liquid line so they steam-bake instead of boiling. Do not stir.
Steam until fluffy. Cover and cook on HIGH for 45 to 60 minutes, until dumplings are puffed and cooked through. To check, lift one out and cut it in half. If the center is still wet, cover and cook 10 to 15 minutes more.
Taste and serve. Taste the broth and adjust salt and pepper. Spoon into bowls, making sure everyone gets dumplings and plenty of creamy chicken.