Crockpot Chicken and Dumplings
This Crockpot Chicken and Dumplings recipe transforms a traditionally labor-intensive Southern classic into an effortless weeknight dinner without sacrificing that homemade taste. With just 15 minutes of prep time, your slow cooker creates tender chicken, vegetables, and fluffy dumplings in a rich, velvety broth that tastes like it's been simmering all day on grandma's stove.
Equipment
- Crockpot/Slow Cooker
- Mixing Bowls
- Measuring Cups and Spoons
Ingredients
For the Chicken Base
- 1½ pounds boneless, skinless chicken breasts or thighs for more flavor
- 1 yellow onion diced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried sage
- 1 bay leaf
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp cornstarch mixed with 2 tablespoons water
- salt and pepper to taste
For the Dumplings
- 1 tube refrigerated biscuit dough 16.3 oz
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Layer the diced onion, carrots, celery, and minced garlic in the bottom of your crockpot. Place the chicken breasts on top of the vegetables.
- Sprinkle the dried thyme, rosemary, sage, salt, and pepper over the chicken. Add the bay leaf and pour the chicken broth over everything. The broth should just cover the chicken.
- Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30-40 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this mixture into the crockpot along with the heavy cream.
- Cut each biscuit into 4 pieces and gently place them on top of the chicken mixture. Don't stir!
- Cover and cook on HIGH for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
- Remove the bay leaf, ladle the chicken and dumplings into bowls, and garnish with fresh parsley. Serve immediately.
Notes
- For dairy-free option: Substitute heavy cream with coconut cream or cashew cream
- For gluten-free option: Use gluten-free refrigerated biscuits or homemade gluten-free dumplings
- Add peas, corn, or green beans in the last 30 minutes of cooking for more vegetables
- Fresh herbs can replace dried (use 3 times the amount)
- Store leftovers in an airtight container for up to 3 days
- For homemade dumplings: Mix 2 cups of flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 cup milk until just combined
- For gluten-free option: Use gluten-free refrigerated biscuits or homemade gluten-free dumplings
- Add peas, corn, or green beans in the last 30 minutes of cooking for more vegetables
- Fresh herbs can replace dried (use 3 times the amount)
- Store leftovers in an airtight container for up to 3 days
- For homemade dumplings: Mix 2 cups of flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 cup milk until just combined
Nutrition
Calories: 385kcalCarbohydrates: 30gProtein: 29gFat: 16gSodium: 890mgFiber: 2g
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