Nothing says comfort food quite like a warm bowl of Grandma-style Chicken & Dumplings! This easy crockpot version brings together tender chicken, soft vegetables, a creamy, savory broth, and fluffy dumplings for a hearty family meal with minimal effort.

Inspired by old-fashioned homemade cooking, this slow cooker recipe delivers that cozy, homemade flavor without spending hours standing over the stove. Simply add the chicken and other ingredients to your crockpot, let everything cook slowly, then add the dumplings near the end for a satisfying one-pot dinner.

Whether you’re preparing a comforting Sunday supper or an easy weeknight meal, this chicken and dumplings recipe is sure to become a family favorite.

Recipe Details

Prep time

15 minutes

Cook time

4–6 hours

Total time

4 hr 15 min–6 hr 15 min

Servings

6

Slow cooker

Family-friendly

Comfort food

One-pot meal

Course: Dinner • Cuisine: American-inspired comfort food

Ingredients

tastingtable.com

For the chicken and creamy broth

• 2 pounds (900 g) boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups (960 ml) low-sodium chicken broth
• 1 can (10.5 ounces / 298 g) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon poultry seasoning (optional)
• 2 tablespoons butter
• 1/2 cup (120 ml) heavy cream or half-and-half, optional

For the easy dumplings

– 1 can (about 16 ounces / 450 g) refrigerated biscuit dough, cut into small pieces

Optional homemade dumpling alternative

If you prefer homemade dumplings, mix together:

• 1 cup (125 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon cold butter
• 1/2 cup (120 ml) milk

Stir just until a soft dough forms. Drop small spoonfuls over the hot chicken mixture near the end of cooking.

Step-by-Step Instructions

Step 1: Add the chicken and vegetables

Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Add the diced onion, sliced carrots, celery, and minced garlic, spreading the vegetables evenly around the chicken.

Step 2: Make the creamy broth

In a bowl, whisk together the chicken broth, cream of chicken soup, thyme, parsley, black pepper, salt, and poultry seasoning if using.

Pour the mixture over the chicken and vegetables. Add the butter on top.

Step 3: Slow-cook until tender

Cover and cook on LOW for 5–6 hours or HIGH for approximately 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Cooking times vary by slow cooker, so check that the chicken is fully cooked before shredding.

Step 4: Shred the chicken

Transfer the cooked chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and stir gently.

If using heavy cream, stir it in now. Taste the broth and adjust the seasoning as needed.

Step 5: Prepare the dumplings

Cut the refrigerated biscuit dough into small, roughly equal pieces. If making homemade dumplings, combine the flour, baking powder, and salt, then rub in the cold butter and stir in the milk just until a soft dough forms.

Keep the dumplings ready to add once the chicken mixture is hot and bubbling gently.

Step 6: Add the dumplings

Arrange the biscuit pieces or spoonfuls of homemade dumpling dough over the chicken mixture. Leave a little space between them because they will expand as they cook.

Cover and cook on HIGH for about 45–90 minutes, depending on the dough and slow cooker. Avoid lifting the lid frequently, as this releases heat and steam.

Step 7: Check the dumplings

Check the center of a dumpling to make sure it is fully cooked, not doughy. Cooking time depends on the size of the pieces and your appliance.

If the gravy becomes too thick, stir in a small splash of warm chicken broth. If it is too thin, remove the dumplings carefully and thicken the broth separately.

Step 8: Garnish and serve

Sprinkle with fresh parsley or thyme and let the dish rest for 5 minutes. Spoon the chicken, vegetables, creamy gravy, and fluffy dumplings into warm bowls.

Serve immediately while everything is hot and comforting.

Tips for the Best Crockpot Chicken & Dumplings

• Use chicken thighs for extra flavor: They tend to stay moist during slow cooking, while chicken breasts offer a leaner option.
• Keep the lid closed: Every time you lift the lid, the slow cooker loses heat and steam.
• Don’t overwork homemade dumpling dough: Mix just until combined to help keep the dumplings tender.
• Cut biscuit dough evenly: Similar-sized pieces cook more consistently.
• Adjust the gravy: For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir into the hot broth and cook until thickened.
• Check the seasoning at the end: Broth and canned soup can contain plenty of salt, so taste before adding extra.

Delicious Recipe Variations

9

• Creamy Mushroom Chicken & Dumplings: Add sliced mushrooms with the vegetables.
• Chicken and Vegetable Dumplings: Stir in frozen peas during the final 15–20 minutes.
• Herb-Loaded Dumplings: Add chopped parsley, thyme, or chives to homemade dumpling dough.
• Extra-Creamy Version: Stir in a little heavy cream near the end.
• Gluten-Free Version: Use gluten-free cream soup, broth, and a tested gluten-free dumpling recipe. Standard refrigerated biscuits are usually not gluten-free.

What to Serve with Chicken & Dumplings

This is a hearty meal on its own, but these sides make it even better:

• Fresh green salad with a light vinaigrette
• Steamed green beans or broccoli
• Roasted carrots
• Warm crusty bread
• A simple cucumber and tomato salad

Storage and Reheating

• Refrigerator: Cool and refrigerate leftovers in an airtight container within 2 hours. Use within 3–4 days.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave until the chicken and dumplings are heated through. Add a splash of broth if the gravy has thickened.
• Freezing: The chicken and gravy freeze better than the dumplings, which may become soft after thawing. For best texture, freeze the chicken mixture separately and prepare fresh dumplings when serving.
• Make ahead: Chop the vegetables and measure the seasonings the day before. Refrigerate the prepared ingredients separately, then assemble and cook when ready.

Frequently Asked Questions

Can I put raw chicken in the crockpot?

Yes. Place fresh or thawed raw chicken directly into the slow cooker with the broth and vegetables. Cook until the thickest part reaches 165°F (74°C). Never use frozen chicken in a slow cooker because it may remain at an unsafe temperature for too long.

Can I use canned biscuits for dumplings?

Yes. Refrigerated biscuit dough is a convenient shortcut. Cut it into smaller pieces and cook them in the covered slow cooker until the centers are fully cooked. Follow the package instructions as a guide, but verify doneness.

Why are my dumplings gummy?

They may be undercooked, too large, or made from dough that was overmixed. Keep the lid closed during cooking and check the center of the largest dumpling before serving.

Can I make this without cream of chicken soup?

Yes. Replace it with a homemade mixture of butter, flour, and milk or use a suitable prepared creamy soup. Season the broth to taste.

Can I cook this recipe all day?

Chicken can become overcooked if left in the slow cooker for too long. Follow the cooking window for your appliance, check doneness, and add the dumplings only near the end.

Nutrition Information

Estimated per serving, assuming 6 servings

480

Calories

34 g

Protein

38 g

Carbohydrates

21 g

Fat

3 g

Fiber

900 mg

Sodium

Approximate values only. Actual nutrition depends on the chicken cut, biscuit brand, soup, broth, and optional cream.

Printable Recipe Card

momsbestrecipes.com

Grandma-Style Chicken & Dumplings

Prep: 15 minutes • Cook: 4–6 hours plus dumpling cooking • Serves: 6

Ingredients

• 2 lb boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons butter
• 1/2 cup heavy cream, optional
• 1 can refrigerated biscuit dough, cut into pieces

Instructions

1. Place chicken, onion, carrots, celery, and garlic in the slow cooker.
2. Whisk broth, cream of chicken soup, thyme, parsley, pepper, and salt. Pour over the chicken and add butter.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken reaches 165°F (74°C).
4. Shred the chicken and return it to the crockpot. Stir in cream if using.
5. Place biscuit pieces on top of the hot chicken mixture.
6. Cover and cook on HIGH for 45–90 minutes, until the dumplings are fully cooked.
7. Garnish with fresh parsley and serve hot.