Easy Crockpot Chicken and Dumplings: Best One-Pot Dinner
This easy crockpot chicken and dumplings recipe is the ultimate comfort food for busy weeknights. With just 15 minutes of prep, the slow cooker does all the work, delivering tender chicken, pillowy dumplings, and a rich, savory broth.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes (on LOW) or 3 hours 45 minutes (on HIGH)
- Total Time: 5 hours (on LOW) or 4 hours (on HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts (or boneless thighs)
- 4 cups low-sodium chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste (optional, as broth and soup add sodium)
- 1 cup frozen mixed vegetables (peas, carrots, green beans)
- 1 can (16.3 ounces) refrigerated biscuit dough (Pillsbury Grands! Homestyle or Buttermilk)
- ½ teaspoon dried parsley (optional, for dumplings)
Instructions
- Prep the aromatics: Dice the onion and mince the garlic. Place them in the bottom of the slow cooker.
- Add the chicken: Place the chicken breasts (or thighs) on top of the onions and garlic.
- Mix the broth base: In a medium bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour over the chicken. Add the butter, dried thyme, dried parsley, and black pepper. Do not add salt yet.
- Cook the chicken: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker. Stir in the frozen mixed vegetables.
- Prepare the dumplings: Open the can of biscuit dough. Separate the biscuits and cut each into 4 equal pieces. Toss with optional dried parsley.
- Add the dumplings: Gently drop the biscuit pieces into the hot broth, pushing them down slightly to submerge. Do not stir.
- Cook the dumplings: Cover and cook on HIGH for 45-60 minutes, until puffed up and cooked through (test with a toothpick).
- Rest and serve: Turn off the slow cooker and let rest for 5 minutes. Ladle into bowls and enjoy.
Notes
Do not lift the lid too often during cooking. Cut biscuits into quarters for even cooking. Use full-fat cream of chicken soup for best texture. Add vegetables after shredding chicken to avoid mush. Cook dumplings on HIGH only. Do not stir after adding dumplings. For a thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 10 minutes before adding dumplings.
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 6
- Sodium: 1120
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 38
Keywords: crockpot chicken and dumplings, easy chicken and dumplings, slow cooker chicken and dumplings, one-pot dinner, comfort food, weeknight dinner