Crock Pot Chicken And Dumplings

There’s something inherently comforting about chicken and dumplings. Growing up, it was the kind of dish my grandmother would make when the weather turned chilly or when someone in the house needed cheering up.I still remember the savory aroma drifting through the air, promising warm, fluffy dumplings and tender chicken bathed in rich broth.

Today, I want to bring that same comfort to your kitchen—but with a modern twist that’s perfect for beginner cooks and busy schedules. This easy Crock Pot Chicken And Dumplings sheet pan dinner alternative is all about simplicity: minimal ingredients, hands-free cooking, and maximum flavor. It’s also a fantastic choice for anyone seeking quick and healthy meals without compromising on coziness.

Why This Recipe is Special

This Crock Pot Chicken And Dumplings inspired crock pot dish combines classic comfort with modern ease. Unlike traditional versions that require rolling out dough or laboring over a stovetop, this version uses canned biscuit dough for fluffy, foolproof dumplings. The slow cooker gently transforms everyday ingredients into a soul-warming dinner that even kitchen novices can master. It’s beginner-friendly, budget-conscious, and adaptable to whatever you have in the pantry—no fancy equipment or culinary degrees required.

Ingredients and Preparation

• Boneless, Skinless Chicken Breasts or Thighs: The protein centerpiece, they become melt-in-your-mouth tender after slow cooking. Thighs offer a bit more flavor and moisture, while breasts are leaner.
• Cream of Chicken Soup: Adds creaminess and a savory base to the broth. You can opt for unsalted versions for lower sodium or swap in cream of mushroom or celery for variety.
• Chicken Broth (Low Sodium): Thins the soup to create a perfect gravy-like consistency. It also helps infuse the chicken with extra depth of flavor.
• Onion Powder & Garlic Powder: These pantry staples add mellow, aromatic warmth without needing to chop fresh onions or garlic—ideal for busy nights.
• Butter (Melted): A small amount of fat rounds out the flavors and adds richness to the dish.
• Refrigerated Biscuit Dough: These shortcut dumplings puff up and absorb the broth, creating soft, doughy pillows of comfort.
• Optional Add-ins: Frozen peas, carrots, green beans, or corn can boost the nutritional profile and bring extra color and texture to the meal.

Alternative Ingredients:

• Swap butter for olive oil for a lighter version.
• Use leftover rotisserie chicken if you’re short on prep time—just add it when you’d normally return shredded chicken to the crock pot.
• Want a thicker consistency? A simple cornstarch slurry will do the trick.

Step-by-Step Instructions

Step 1: Spray your slow cooker with nonstick cooking spray and season your chicken with a generous pinch of salt and black pepper before placing it in the bottom of the crock pot.

Step 2: In a mixing bowl, whisk together the cream of chicken soup, chicken broth, onion powder, garlic powder, and melted butter until smooth and combined. Pour this mixture evenly over the chicken in the crock pot.

Step 3: Cover and cook on LOW for 5 hours. This slow simmer allows the flavors to develop and the chicken to become fall-apart tender.

Step 4: After 5 hours, carefully remove the chicken, place it on a cutting board, and shred it with two forks. Then return the shredded chicken to the crock pot and stir everything together well.

Step 5: Open your can of refrigerated biscuits. Separate the biscuits and cut each into eight bite-sized pieces. Gently scatter them on top of the chicken mixture—don’t stir them in, just let them sit on top.

Step 6: Cover the slow cooker again and switch the heat to HIGH. Cook for another 1 hour, or until the biscuits are fully puffed and cooked through. They should look soft but cooked—not doughy. Garnish with cracked black pepper and dried parsley if you like.

Beginner Tips and Notes

• If your biscuits start to brown too quickly in the slow cooker, they’re likely too close to the heating element—gently push them more toward the center.
• Overcooked veggies? Add frozen vegetables halfway through cooking instead of at the beginning to preserve texture.
• Don’t overmix the biscuit dough—simply layer it on top. Stirring it in can cause it to break apart and get gummy.
• No slow cooker? You can replicate the dish in a Dutch oven by simmering over low heat and covering tightly, checking occasionally.

Kitchen Tools Tip: If you don’t have a biscuit cutter or kitchen shears, kitchen-safe scissors make cutting dough super easy and mess-free.

Serving Suggestions

This easy sheet pan dinner alternative pairs beautifully with simple sides:

• Roasted Green Beans or Broccoli: Adds crisp freshness and a pop of color.
• Garden Salad with Ranch: A refreshing contrast to the creamy main.
• Cornbread or Buttermilk Biscuits: Perfect for soaking up extra broth.

Leftovers Tip: Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to revive the sauce. This dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

Conclusion

Whether you’re brand new to cooking or simply looking for quick and healthy meals that don’t skimp on flavor, this Crock Pot Chicken And Dumplings recipe is your go-to comfort food hero. It’s proof that with a few simple ingredients and a slow cooker, anyone can feel like a kitchen pro. Give it a try, make it your own, and let me know in the comments how it turned out—I love hearing your stories and tips!

FAQ About Crock Pot Chicken And Dumplings

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