Easy Crockpot Chicken and Dumplings: Homestyle Comfort (Print Version)

Easy Crockpot Chicken and Dumplings delivers tender chicken, fluffy dumplings, and a creamy sauce. A family favorite for busy weeknights, minimal fuss!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food, Family-Friendly

# Ingredients:

→ Main Fillings

01 - 1.5-2 lbs boneless, skinless chicken breasts (3-4 breasts)
02 - 4 cups low-sodium chicken broth
03 - 1 (10.5 oz) can cream of chicken soup
04 - 1/2 cup whole milk
05 - 1 medium yellow onion, diced
06 - 2 stalks celery, chopped
07 - 2 medium carrots, chopped

→ Seasonings & Spices

08 - 1 tsp garlic powder
09 - 1/2 tsp dried thyme
10 - 1/2 tsp black pepper
11 - 1/4 tsp salt (or to taste)

→ Dumplings

12 - 1 (8-count) can refrigerated biscuit dough (flaky style works great)

→ Finishing Touches

13 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, get those veggies chopped! Dice your yellow onion, celery stalks, and carrots. I try to make them roughly the same size so they cook evenly, but honestly, a little variation is fine, it's not a competition. Toss all those colorful bits into the bottom of your slow cooker. I love the smell of fresh-cut veggies; it always feels like the start of something good, even if my cutting board is a bit of a mess.
02 - Next, lay your boneless, skinless chicken breasts right on top of your prepped veggies. Don't worry about them being perfectly arranged; they'll get happy in there. Now, sprinkle the chicken generously with garlic powder, dried thyme, black pepper, and just a little bit of salt. I tend to go a bit overboard with the garlic powder because, well, it's garlic! I once forgot to season the chicken, and the final dish was just... bland. Learn from my oops moment, season those birds!
03 - In a separate bowl, whisk together your low-sodium chicken broth, cream of chicken soup, and whole milk until it's all smooth and lovely. I find a good whisk makes all the difference here; you don't want any lumpy soup bits. This is where the magic really starts to happen, creating that rich, comforting base for our Easy Crockpot Chicken and Dumplings. Pour this creamy mixture evenly over the chicken and vegetables in the slow cooker. It smells so savory already!
04 - Pop the lid on your slow cooker. Now, set it to low for 6-8 hours, or if you're in a bit more of a hurry, high for 3-4 hours. Honestly, I prefer the low setting; it makes the chicken incredibly tender, just falling apart. This is the beauty of Easy Crockpot Chicken and Dumplings—you can go about your day, and it just does its thing. Try not to lift the lid too much, or you'll lose all that precious heat and steam!
05 - Once the cooking time is nearly up (chicken should be easily shreddable!), carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken right in a bowl, it should just fall apart. Stir the shredded chicken back into the creamy mixture in the slow cooker. Now for the "easy" dumplings: open that can of refrigerated biscuits and cut each biscuit into quarters. Gently place these biscuit pieces on top of the chicken and sauce. Don't stir them in completely; they need to sit on top to steam properly.
06 - Put the lid back on your slow cooker and continue cooking on high for another 30-45 minutes. You'll know the dumplings are done when they're puffed up, fluffy, and cooked through—no doughy centers, please! I usually give one a gentle poke to check. The whole kitchen will smell incredible by now, a true sign of a successful Easy Crockpot Chicken and Dumplings. Ladle out big, warm bowls, and if you remember (unlike me, sometimes!), sprinkle with fresh parsley for a bit of brightness. Enjoy that homemade comfort!

# Notes:

01 - Don't peek too often! Lifting the lid lets out all that precious heat and steam, slowing down your cooking.
02 - Leftovers store beautifully in the fridge for 3-4 days. Just reheat gently on the stovetop or in the microwave.
03 - No cream of chicken soup? Cream of mushroom or even a homemade béchamel can work in a pinch, I've tried it!
04 - For extra richness, a splash of heavy cream at the end? Oh my goodness, yes.

# Tools You'll Need:

01 - 6-quart slow cooker or larger
02 - Whisk
03 - Cutting board
04 - Knife
05 - Two forks

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 35g

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