I remember one night when the power went out and the microwave refused to be a hero. I plopped my slow cooker on the back porch, because the stove was fussy and the kids were loud, and within an hour the whole house smelled like a warm hug. That moment summed up why this Crockpot Chicken And Dumplings Recipe lives in my heart and on my counter. It smells like comfort, it forgives my chaos, and it arrives at the table ready to fix what a long day broke.

When my twins started a negotiation over who got the larger napkin, the crockpot kept humming like a calm aunt. Meanwhile, the dumplings puffed up like tiny pillows. That first spoonful quieted the room, and I vowed never to underestimate a pot that does the heavy lifting while I manage the small chaos. If you are hunting for an easy crock pot recipe that feels homemade and family-approved, you are exactly where you should be. For more cozy recipes that pair well with this kind of comfort, I sometimes peek at comfort food roundups when I need inspiration.

Why Make This Crockpot Chicken And Dumplings Recipe

This dish is more than food. It is an apology to your week, a reward for getting the laundry folded, and a way to convince picky eaters that vegetables can wear fluffy dough hats. The heart of this Crockpot Chicken And Dumplings Recipe is its simplicity and resilience. It forgives late starts, odd substitutions, and the occasional kitchen detour where you forget the garlic powder and use onion flakes instead. It still loves you.

Cooking in a slow cooker means you can step away. From there you can deal with carpool lines, zoom calls, or that emergency Lego excavation without watching the clock. It also makes you look like a kitchen wizard because the flavors deepen while you do nothing more than press a button. For people who treasure practical magic, this slow cooker comfort meal ranks high.

This recipe also has a shelf-life in memory. My neighbor Norma once brought her version to a school potluck and someone called it “grandma in a bowl.” I took that as a compliment and an invitation to keep making it. Every batch carries the same promise: warm, thick broth, tender shredded chicken, bright peas and carrots, and dumplings that float like tiny clouds. If you like making meals that feel like hugging the whole family, this is it. And if you love the idea of set-it-and-forget-it dinners, peek at some of my favorite dump-and-go recipes for other weeknight winners.

How to Make Crockpot Chicken And Dumplings Recipe

“When the slow cooker’s humming and the kids are (mostly) quiet, you know it’s going to be a good dinner.”

Start with a little patience and a slow cooker you trust. This recipe is forgiving in texture; it can handle a slightly thinner broth at the start and will thicken up. Expect creamy tones, pale gold broth brightened by green peas, and biscuits that rise into tender pillows. The smell will be gentle onion and thyme with a cozy chicken base. Meanwhile, the house will feel less chaotic because someone else is doing the simmering.

I like to give a quick overview before you dive in. You will layer simple ingredients, let the crockpot do the long job, shred the chicken, and add biscuit dough on top. From there, the dumplings bake right into the stew, soaking up flavor and puffing into the best possible comfort bites. This process is a slow cooker comfort meal in the purest sense: low fuss, high reward.

Gathering the Ingredients

Here are the exact items you will need. I place them in a little basket on the counter so I do not forget a thing. If your kitchen looks like a small tornado of lunchboxes and mismatched socks, this step helps feel like progress.

1 lb boneless, skinless chicken breasts
1 medium onion, chopped
2 cups chicken broth
1 can cream of chicken soup
1 cup frozen peas and carrots
1 tsp garlic powder
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1 can refrigerated biscuit dough, cut into small pieces

If you forget the thyme, don’t panic. If you accidentally buy salted butter for another recipe, no judgment; this dish does not hinge on it. For those who like to stock up seasonally, this is the sort of homemade comfort you can make with pantry basics and one short grocery run. I once left town for a weekend and my neighbor dropped off a bag with everything laid out. She called it kitchen babysitting. I called it love.

I keep a tiny notebook by the stove with notes about brand preferences and times. It helps when I try to double the recipe for holidays. Speaking of doubling, if you are planning a larger crowd, check your slow cooker size before you pile it full. Also, if you like a more golden broth, a splash of white wine at the start perked it up for me once. Small experiments make each batch feel personal.

Step-by-Step Directions

1. Place chicken breasts, onion, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper in the crockpot.
   • Nestle the breasts in a single layer if you can.
   • Give the soup a little stir before adding it so it mixes easily.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
   • Resist the urge to peek often. The crockpot keeps its heat better when the lid stays put.
   • If you are short on time, use the high setting and check for tenderness at three hours.
3. Shred the chicken using two forks and stir in the frozen peas and carrots.
   • Shredding in the pot keeps things simple and messy in the best way.
   • Don’t panic if the broth looks a bit thin; once the dumplings cook it will thicken.
4. Add the biscuit dough pieces on top of the chicken mixture. Cover and cook on high for an additional 1-2 hours, until the dough is fully cooked.
   • Arrange dough pieces so they sit on top and puff without sinking too much.
   • If the dough starts browning too quickly, pop a paper towel loosely over the lid to slow the steam.
5. Stir gently, serve warm, and enjoy!
   • Ladle into bowls and let it cool slightly for small mouths.
   • Offer a pepper grinder and extra thyme for folks who want a stronger finish.

Each step is built to reduce stress and increase enjoyment. I have often started this recipe while running out the door to a school event. The crockpot did the babysitting while I cheered on a tiny, sweaty soccer player, and dinner was waiting when shoes came off and mouths got messy. The process rewards good planning and lazy evenings in equal measure.

Bringing Crockpot Chicken And Dumplings Recipe to the Table

There is a small ceremony around serving this crockpot dinner in my house. From the hallway you can smell the biscuits and broth joining forces. I set out shallow bowls that cradle the dumplings and chicken like little nests. Meanwhile, napkins multiply, and someone inevitably asks for “lots of crackers” on the side.

Serve this with a simple green salad or roasted root vegetables if you want to make it feel fancy. A drizzle of lemon juice can brighten a heavy bowl, but usually we go for buttered bread and quiet conversation. The children will likely ask to sit under the table for reasons I will never understand. Laugh, pass the bowls, and remember that this is exactly the kind of meal meant for shared hands and warm cheeks.

Pairings I love: simple buttered crackers, a crisp slaw to cut through the richness, or a glass of something warm if you are dining after dark. For holidays, it works alongside other comfort mains, and it is filling enough that no single course needs to shout. This is why it is a family dinner staple: it brings people together without asking for dramatic effort.

Saving Crockpot Chicken And Dumplings Recipe for Tomorrow

Leftovers are a gift in my kitchen and this recipe keeps well. Once cooled, transfer the stew into airtight containers and refrigerate for up to 3 days. The dumplings soak up broth as they rest, so the texture becomes denser but the flavors deepen. I have never met a bowl of day-old chicken and dumplings I did not like.

To freeze, remove dumplings if you prefer and store the chicken-broth base separately for up to 3 months. Freeze in meal-size portions so you can thaw a dinner without defrosting the whole pot. When ready to eat, thaw overnight in the fridge and reheat on the stovetop over low heat. Add a splash of broth or milk if the stew is too thick.

Reheating in the slow cooker works too. Set on low and stir occasionally. If the dumplings absorbed too much liquid, add a little cream or broth and let it warm through. Sometimes the next-day version tastes even better because the spices had time to settle in. Meanwhile, top with a sprinkle of parsley for a fresh, green note.

Ellie’s Slow-Living Tips

1. Do a small mise en place.
   • Chop the onion and measure the spices into a little ramekin.
   • It makes mornings less frantic and keeps your morning coffee intact.
2. Use kitchen tools that save time.
   • A pair of cheap salad tongs will shred warm chicken quickly if you do not have forks handy.
   • Meanwhile, a good slow cooker liner saves you from scrubbing at bedtime.
3. Make the base ahead for busy days.
   • Cook the chicken and soup mixture the night before and refrigerate.
   • From there, reheat in the slow cooker and add the biscuit dough later for fresh dumplings.
4. Swap smartly.
   • No cream of chicken? Use a can of cream of mushroom or a DIY roux and milk for a homemade feel.
   • If you are leaning toward a veggie-forward meal, use shredded rotisserie chicken and double the peas and carrots.
5. Use the right slow cooker size.
   • A 6-quart crockpot is great for this recipe and leaves room for dumplings to puff.
   • If you have a smaller pot, reduce the amounts a touch or cook in two batches.

These tips are the kind I learned by accident. I once tried using frozen chicken straight into the pot and learned that the cooking time jumps significantly. Now I thaw overnight or start on the high setting and check early. Little changes like that can save you a panicked Google search at dinner time.

Family Twists on Crockpot Chicken And Dumplings Recipe

Family versions make this dish feel like a living thing. My grandma liked to add a splash of heavy cream at the end for velvetier broth. My neighbor adds diced ham for a salty background, which my kids love if they are being very cooperative. My sister tosses in a handful of chopped fresh parsley and lemon zest to brighten the whole pot.

Regional variations are fun too. Down south, folks might use buttermilk biscuits for a tangy finish. Up north, someone once added a bay leaf and a pinch of white pepper for a distinctive aroma. I once swapped the biscuit dough for dumpling batter made from scratch, and while it was more work, it felt like a treat. Little changes create big flavor differences without turning the whole thing into a different dish.

If you want to stretch this into a week of meals, try turning leftovers into a pot pie filling. Pour into a baking dish, top with a sheet of puff pastry, and bake until golden. The same comfort, different shape. Or, scoop the stew over mashed potatoes for a cozy “stew-night” twist.

FAQs About Crockpot Chicken And Dumplings Recipe

A Final Thought

This Crockpot Chicken And Dumplings Recipe is a small, warm miracle disguised as a weeknight dinner. It teaches patience because you cannot rush flavor, and it rewards trust because it usually forgives what you forgot. Every bubbling pot becomes a memory: a scraped knee soothed by a warm bowl, a quiet conversation at the kitchen island, a neighbor delivering cookies while the dumplings puff.

Making this meal is a little act of slow living in our fast lanes. It invites you to slow down for supper, even if life outside the kitchen refuses to. Take comfort in the fact that a good crockpot meal is forgiving. It does the heavy lifting so you can do the living. Until the next slow day, savor the simple and keep the warm bowls ready.

Conclusion

If you want another take or want to compare techniques, this version from Crock Pot Chicken and Dumplings has nice tips on dough handling and flavor boosts. For a classic slow cooker method to cross-check timing and variations, see this Slow Cooker Chicken and Dumplings Recipe.

Crockpot Chicken And Dumplings

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• Author: Eleanor Mae Jenkins
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A comforting slow-cooked meal of tender chicken, fluffy dumplings, and a rich broth that brings the family together.

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Ingredients

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• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1 cup frozen peas and carrots
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can refrigerated biscuit dough, cut into small pieces

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Instructions

1. Place chicken breasts, onion, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
3. Shred the chicken using two forks and stir in the frozen peas and carrots.
4. Add the biscuit dough pieces on top of the chicken mixture. Cover and cook on high for an additional 1-2 hours, until the dough is fully cooked.
5. Stir gently, serve warm, and enjoy!

Notes

Leftovers keep well in the refrigerator for up to 3 days. Adjust seasonings to personal taste and explore variations like adding cream for a richer broth.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg