If you’ve been craving a comforting, hearty meal that feels like a warm hug from your favorite blanket, you’re going to adore this CrockPot Chicken and Dumplings Recipe. It’s the kind of dish that fills your kitchen with a rich, inviting aroma and brings everyone to the table with eager smiles. Tender chicken, creamy soups, and fluffy biscuit dumplings all slow-cooked to perfection create that unbeatable blend of velvety texture and homestyle goodness that just can’t be beaten. Whether it’s a chilly evening or a day when you want to treat yourself to a soul-soothing meal, this recipe will quickly become your go-to comfort food superstar.
Ingredients You’ll Need
The beauty of this CrockPot Chicken and Dumplings Recipe lies in its straightforward yet essential ingredients. Each one plays an important role — from building layers of savory flavor to adding the luscious texture and vibrant colors that make this dish so memorable.
- Yellow onion, finely diced: Adds natural sweetness and depth to the base of the stew.
- Cream of mushroom soup (10 oz can): Brings earthy richness and creaminess to the broth.
- Cheddar cheese soup (10 oz can): Adds gooey, cheesy goodness that enhances every bite.
- Dried thyme (2 teaspoons): Offers a gentle herbal note that balances the richness.
- Garlic powder (1/2 teaspoon): Provides a subtle aromatic punch without overpowering.
- Black pepper (1/4 teaspoon): A light seasoning to elevate the overall flavor.
- Boneless, skinless chicken thighs (3 pounds): Perfectly tender and juicy, they hold up beautifully to slow cooking.
- Chicken broth (3 cups): Creates a flavorful, comforting base for everything to simmer in.
- Frozen mixed vegetables (16 oz bag, thawed): Brings color, heartiness, and fresh crunch to the mix.
- Refrigerated biscuit dough (16 oz can): Transforms into fluffy dumplings that soak up all the delicious broth.
How to Make CrockPot Chicken and Dumplings Recipe
Step 1: Combine the Base Ingredients
Start by layering flavor in your CrockPot with the diced onion, cream of mushroom soup, cheddar cheese soup, thyme, garlic powder, and black pepper. Stir them together well, creating an aromatic, creamy base that will marry beautifully with the chicken.
Step 2: Add Chicken and Broth
Next, toss in the chicken thighs and pour in the chicken broth. Give everything a good mix to ensure the chicken pieces are fully coated by that savory soup blend. This step is crucial to infuse the chicken with maximum flavor.
Step 3: Slow Cook to Perfection
Cover your CrockPot and let it work its magic. Cook on low for 6 to 7 hours or choose high for 3 to 4 hours until the chicken is tender and cooked through. The slow cooking allows the flavors to meld together for a rich, comforting taste.
Step 4: Add Vegetables
About 30 minutes before serving, stir in your thawed mixed vegetables. This timing ensures they stay vibrant and tender-crisp, contributing fresh bursts of color and texture to the dish.
Step 5: Prepare the Dumplings
Cut the refrigerated biscuit dough into quarters and carefully place the pieces on top of the chicken and vegetable mixture. Don’t worry about perfect shapes; rustic dumplings are part of the charm.
Step 6: Cook the Dumplings
Cover and cook on high for an additional 30 minutes. This final step transforms biscuit dough scraps into fluffy, pillowy dumplings that soak up all the fantastic flavors below.
Step 7: Serve and Savor
Once the dumplings are cooked through and light as air, your CrockPot Chicken and Dumplings Recipe is ready to be enjoyed. Scoop out generous portions, making sure each bowl is loaded with tender chicken, colorful veggies, and those irresistible dumplings.
How to Serve CrockPot Chicken and Dumplings Recipe
Garnishes
To elevate your presentation and boost flavor, sprinkle freshly chopped parsley or chives on top. A little cracked black pepper freshly ground over each serving adds a pleasant bite, and if you’re feeling indulgent, a light dusting of grated sharp cheddar cheese can bring a melty finish.
Side Dishes
This dish shines on its own, but you can complement it with a crisp green salad or some steamed green beans to balance the richness. Warm crusty bread or a simple garlic bread can be great for mopping up any leftover creamy broth left in the bowl.
Creative Ways to Present
For a fun twist, try serving the chicken and dumplings in individual bread bowls or hollowed-out mini pumpkins during the fall. You can also layer it in a clear casserole dish to show off the layers of dumpling and veggies, turning this homestyle meal into a beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
Let your CrockPot Chicken and Dumplings cool completely before transferring it into an airtight container. Stored in the refrigerator, leftovers will stay fresh for up to 3 days, making it an easy lunch or dinner option for busy days.
Freezing
Though dumplings are best enjoyed fresh, you can freeze the chicken and vegetable mixture separately in a sealed container for up to 2 months. When ready to use, thaw overnight and prepare fresh dumplings to add when reheating.
Reheating
Reheat leftover portions gently on the stove or in the microwave until warmed through. If you’re reheating frozen chicken and veggies, be sure to add fresh biscuit dough on top and cook until the dumplings are fully cooked and fluffy.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for this recipe because they stay juicier during the long cooking time. Breasts can dry out more easily, but if using them, consider shortening the cooking time slightly and watch carefully.
What if I don’t have refrigerated biscuit dough?
You can make your own dumpling dough or use frozen biscuit dough if available. The key is to have a dough that rises and becomes fluffy when cooked with the chicken mixture, so store-bought biscuit dough really speeds up the process.
Can I add different vegetables?
Absolutely! Feel free to swap out the frozen mixed vegetables with fresh carrots, peas, corn, or whatever you love. Just remember to add them late in cooking so they remain tender but not mushy.
Is it possible to make this recipe vegan or vegetarian?
This CrockPot Chicken and Dumplings Recipe relies on chicken and cream soups for its flavor, so adapting it will require substituting those with plant-based alternatives and using vegetable broth. The texture and flavor will change but you can still achieve a delicious result with the right ingredients.
How do I know when the dumplings are fully cooked?
The dumplings are ready when they’re puffed up, firm to the touch, and no longer doughy inside. Usually, 30 minutes on high heat in the CrockPot is sufficient, but check by carefully cutting one open to make sure it’s cooked all the way through.
Final Thoughts
This CrockPot Chicken and Dumplings Recipe is truly the definition of comfort food that’s easy to prepare and loved by all ages. Whether you’re new to slow-cooker meals or a seasoned pro, this dish offers a warm, satisfying experience that feels like a cozy homecoming. Give it a try, and watch it become one of your favorite weeknight go-tos that you’ll want to make again and again.
Print
CrockPot Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 55 minutes
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This comforting CrockPot Chicken and Dumplings recipe combines tender chicken thighs slow-cooked with creamy mushroom and cheddar cheese soups, aromatic thyme, and mixed vegetables. Fluffy dumplings made from biscuit dough are cooked on top in the final half hour, creating a hearty, flavorful meal perfect for busy days.
Ingredients
Main Ingredients
- 1 medium yellow onion, finely diced
- 1 (10 oz) can cream of mushroom soup
- 1 (10 oz) can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 (16 oz) bag frozen mixed vegetables, thawed
- 1 (16 oz) can refrigerated biscuit dough (for dumplings)
Instructions
- Prepare the base: In a CrockPot, combine the diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Stir well to evenly incorporate all ingredients.
- Add chicken and broth: Add the cut chicken thighs and pour in the chicken broth, mixing gently to coat the chicken pieces with the soup mixture.
- Cook the chicken: Cover the CrockPot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Add vegetables: About 30 minutes before serving, stir in the thawed mixed vegetables to warm them through and blend flavors.
- Add dumplings: Cut the refrigerated biscuit dough into quarters and arrange the pieces on top of the chicken and vegetable mixture in the CrockPot.
- Cook dumplings: Cover and cook on high for an additional 30 minutes until the dumplings have cooked through and become fluffy.
- Serve: Serve the chicken and dumplings hot, straight from the CrockPot, and enjoy this cozy meal.
Notes
- Using boneless, skinless chicken thighs ensures tender and flavorful meat that won’t dry out.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred; adjust cooking times accordingly.
- For a thicker sauce, you can add a slurry of cornstarch and water during the last hour of cooking if desired.
- Refrigerated biscuit dough is key to quick and easy dumplings without needing to prepare dough from scratch.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
