Crock Pot Chicken and Dumplings

Ouadie Rhabbouron

Crock Pot Chicken and Dumplings

1. Introduction

Chicken and Dumplings is a historic staple of farmhouse cooking, prized for its ability to stretch a few ingredients into a massive, filling meal. By using a slow cooker, you allow the chicken to become incredibly tender while the dumplings steam to perfection in the residual heat of the sauce. This version uses a creamy base to ensure every bite is succulent and flavorful.

2. Ingredients

  • The Protein: 1.5 lbs boneless, skinless chicken breasts or thighs.

  • The Creamy Base: 2 cans (10.5 oz each) condensed cream of chicken soup and 2 cups low-sodium chicken broth.

  • The Dumplings: 1 can (16.3 oz) refrigerated flaky layers biscuits (cut into quarters) or homemade drop biscuit dough.

  • Aromatics: 1 small onion (finely diced), 2 stalks celery (sliced), and 2 carrots (peeled and sliced).

  • Herbs & Seasoning: 1 tsp dried parsley, 1/2 tsp dried thyme, salt, and black pepper to taste.

3. Instructions

  1. Layer the Crock Pot: Place the chicken breasts, onion, celery, and carrots in the bottom of the slow cooker.

  2. Add the Sauce: In a bowl, whisk together the cream of chicken soup, chicken broth, parsley, and thyme. Pour the mixture over the chicken.

  3. Slow Cook: Cover and cook on High for 3–4 hours or Low for 6–7 hours.

  4. Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the slow cooker.

  5. The Dumplings: Place the biscuit quarters (or spoonfuls of dough) on top of the liquid. Do not stir them in.

  6. Final Steam: Cover and cook on High for an additional 45–60 minutes. The dumplings are done when they are doubled in size and no longer doughy in the center.

  7. Serve: Stir gently to coat the dumplings in the gravy and serve immediately while hot.

4. Variations

  • Veggie Loaded: Stir in 1 cup of frozen peas and corn during the last 30 minutes of cooking for extra color and nutrition.

  • From Scratch: Instead of canned biscuits, make a quick dough of 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 3/4 cup milk.

  • Lighter Version: Substitute one can of cream of chicken soup with a cup of Greek yogurt or a “slurry” of milk and cornstarch for a less processed base.

5. Serving and Pairing

  • Side: This is a complete meal in itself, but it pairs beautifully with a simple green salad to provide a fresh contrast to the heavy cream sauce.

  • Garnish: Top with more fresh parsley or a sprinkle of chives for a pop of brightness.