Crockpot Chicken and Dumplings
This is the weeknight shortcut version of chicken and dumplings. Chicken breasts cook all day in the crockpot with vegetables and a creamy broth, and in the last hour, pieces of refrigerated biscuit dough go on top and steam into soft, fluffy dumplings. It takes about 15 minutes of hands-on work. If you want the from-scratch stovetop version with rolled dumplings, see our Old-Fashioned Chicken and Dumplings.
What Makes This Shortcut Work
Cream soups as the base. Cream of chicken and cream of celery soups thicken the broth without a roux and give it a familiar, savory flavor. Two cups of broth thin them to a stew consistency.
Biscuit dough steamed on HIGH. Biscuit pieces need steady heat to puff and cook through. Switching to HIGH and keeping the lid shut for the full 45 to 60 minutes lets steam cook the tops while the simmering stew cooks the bottoms.
A single layer of dough. Piled-up dough stays raw in the middle. Spreading the pieces out on the surface gives each one room to cook.
Ingredient Notes
- Chicken breasts: They shred easily after 6 hours. Thighs are more forgiving and stay juicier; use the same weight.
- Cream soups: Cream of mushroom can replace cream of celery. Reduced-sodium versions help control the salt.
- Refrigerated biscuits: Standard (not flaky layered) biscuits hold together better as dumplings. Cut each one into 6 to 8 pieces.
- Poultry seasoning: A blend of sage, thyme and other herbs. Substitute ½ teaspoon dried thyme and ½ teaspoon dried sage.
- Peas: Stirred in near the end so they stay green.
Cues for Each Step
After 6 hours on LOW, the chicken should reach 165°F and pull apart easily with two forks. The carrots should be tender.
Before adding the dough, make sure the stew is hot and bubbling at the edges. If it looks very thick, stir in ½ cup of broth so the dumplings have liquid to steam in.
Do not lift the lid while the dumplings cook. After 45 minutes, check one from the center: it should be puffed and fluffy all the way through, with no wet dough. If it is still gummy, cover and cook 10 to 15 minutes more.
Common Mistakes
- Gummy dumplings. Lifting the lid, cooking on LOW, or crowding the dough.
- Stew too thick. The dumplings absorb liquid as they cook. Add broth if needed.
- Too salty. Canned soups and biscuit dough both contain salt. Use low-sodium broth and taste before adding extra salt.
- Dough dissolving. Stirring right after adding it. Leave the dough alone until it is cooked.
Variations
- From-scratch dumplings: Replace the canned biscuits with a quick dough of 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, 2 tablespoons melted butter and ¾ cup milk, dropped by spoonfuls.
- Without canned soup: Use 4 cups of broth and thicken at the end with ¼ cup cornstarch mixed with ¼ cup cold water and ½ cup cream.
- Extra vegetables: Add 1 cup of diced potatoes with the carrots.
- Turkey: Use leftover cooked turkey, stirred in with the peas, and shorten the first stage to 3 hours on LOW.
Storage and Reheating
Refrigerate leftovers for up to 3 days. The dumplings soak up broth overnight, so add ½ cup of broth when reheating on the stove over medium-low heat. Freezing is not recommended once the dumplings are added; they turn mushy. You can freeze the chicken stew without dumplings for up to 3 months.
Frequently Asked Questions
Can I put the biscuits in at the beginning?
No. Over 6 hours they would dissolve into the stew. Add them only for the final 45 to 60 minutes.
Why are my crockpot dumplings doughy?
The lid was opened, the cooker was on LOW, or the dough was piled up. Use HIGH, keep the pieces in one layer and leave the lid closed.
Can I use frozen chicken?
No. Thaw chicken completely in the refrigerator before slow cooking.
Which is better, this or the stovetop version?
This version is easier and mostly hands-off. The stovetop version takes more effort but has a from-scratch broth and thinner, more traditional dumplings.
Crockpot Chicken and Dumplings
Ingredients
Method
- Place 2 lb chicken breasts at the bottom of a 6-quart slow cooker. Season with 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp poultry seasoning, 1 tsp garlic powder, and 1 tsp onion powder.
- Layer 1 cup diced yellow onion, 1.5 cups sliced carrots, and 1.5 cups diced celery evenly over the seasoned chicken.
- In a medium bowl, whisk together 10.5 oz cream of chicken soup, 10.5 oz cream of celery soup, and 2 cups low-sodium chicken broth with the remaining 0.5 tsp salt until combined. Pour mixture evenly over the chicken and vegetables.
- Cover with lid and cook on Low for 6 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 165°F and yields easily to a fork.
- Transfer chicken to a cutting board, shred into bite-sized pieces using two forks, and stir the shredded chicken back into the slow cooker.
- Stir in 1 cup frozen green peas.
- Cut each biscuit from the 16 oz refrigerated dough into 8 equal pieces. Scatter the biscuit dough pieces in a single layer over the top of the chicken stew.
- Cover tightly and cook on High for 45 to 60 minutes without opening the lid until dumplings are puffed and cooked through in the middle. Stir gently before serving.
