Crock Pot Chicken and Dumplings

Ahhh yes — ultimate comfort food 🥣💛
This Crock Pot Chicken and Dumplings recipe is cozy, low-effort, and basically cooks itself.

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Crock Pot Chicken and Dumplings

Serves: 4–6
Prep: 10 minutes
Cook: 6–7 hours (low) or 3–4 hours (high)

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs

• 4 cups chicken broth

• 1 can cream of chicken soup

• 1 cup milk (or half-and-half for extra rich)

• 1 cup frozen mixed vegetables (or peas & carrots)

• ½ cup diced onion

• 2 cloves garlic, minced

• 1 tsp poultry seasoning

• ½ tsp thyme

• Salt & black pepper, to taste

• 1 can refrigerated biscuit dough (cut into small pieces)

• 2 tbsp butter (optional, but good)

• Fresh parsley (optional)

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Instructions

1. Layer it up:
   Place chicken in the crock pot. Add broth, cream of chicken soup, milk, vegetables, onion, garlic, seasonings, salt, and pepper. Stir gently.

2. Cook:

   • LOW: 6–7 hours

   • HIGH: 3–4 hours

3. Shred chicken:
   Remove chicken, shred with two forks, and return it to the crock pot.

4. Add dumplings:
   Drop biscuit pieces evenly over the top. Gently press them into the liquid (don’t stir much).

5. Finish cooking:
   Cover and cook on HIGH for 45–60 minutes, until dumplings are cooked through.

6. Finish:
   Stir in butter if using. Garnish with parsley and serve warm.

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Tips for Perfect Dumplings

• Cut biscuits small so they cook through

• Keep the lid closed while dumplings cook

• If it’s too thick, add a splash of broth or milk

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Easy Variations

• From-scratch dumplings: I can give you a simple flour dumpling recipe

• No canned soup: Use a roux + extra broth instead

• Extra creamy: Add a little cream cheese at the end

• Southern style: Skip veggies, add black pepper + butter

Want it healthier, from-scratch, or extra old-school Southern?