Oh, you are going to LOVE this recipe! When the weather gets chilly or I just need a hug in a bowl, this is my absolute go-to. It’s the king of comfort food, and honestly, it’s one of my favorite examples of why I adore tinkering with crockpot chicken recipes. This Chicken and Dumplings is that classic, hearty dish we all crave, but made ridiculously easy thanks to my slow cooker. No more hovering over the stove for hours – this magic just happens in its own warm little world. I remember making this for the first time on a crazy busy Tuesday, and it was such a lifesaver. My family devoured it, and I felt like a kitchen superhero with hardly any effort! Seriously, anyone can master this, and I’m here to share all my little secrets to make it perfect for you, too.

Why You’ll Love These Crockpot Chicken Recipes

Honestly, what’s not to love? This recipe is a total winner for so many reasons:

Super Easy Prep: Seriously, just toss everything into the slow cooker. No fancy techniques needed, which makes it perfect for busy weeknights.
Minimal Cleanup: The best part? You’re basically just dirtying your slow cooker insert and maybe a cutting board. That means more time enjoying your meal and less time scrubbing pots and pans!
Ultimate Comfort Food: This dish is pure coziness! Tender chicken, fluffy dumplings, and that rich, savory broth are like a warm hug on a plate.
Family Favorite: Kids and adults alike go wild for this. It’s the kind of meal that brings everyone to the table with happy smiles.
Reliably Delicious: As part of my favorite crockpot chicken recipes collection, this one never fails to deliver that satisfying, home-cooked taste.

Gather Your Ingredients for Crockpot Chicken and Dumplings

Alright, let’s get our game face on and round up everything we need for this comforting classic! Trust me, the fewer trips to the store, the better, so double-check your pantry. What makes this so great is that it uses pretty standard stuff you probably already have.

Here’s what you’ll need:

2 pounds boneless, skinless chicken breasts (make sure they’re nice and evenly sized so they cook at the same rate!)
1 cup chopped carrots (I like to chop mine about half an inch, not too small so they don’t get mushy. Maybe try candied carrots if you’re feeling adventurous, but regular work great here!)
1 cup chopped celery (same size as the carrots, give or take)
1/2 cup chopped onion (yellow or white is fine, just get it chopped up!)
4 cups chicken broth (low sodium is my jam, so I can control the saltiness)
1 teaspoon dried thyme (this herb is just perfect with chicken, don’t skip it!)
1/2 teaspoon salt (adjust to your taste later!)
1/4 teaspoon black pepper (freshly ground is always a winner, but pre-ground is okay too!)
1 (10.5 ounce) can condensed cream of chicken soup (this is the secret to that creamy, dreamy texture!)
1 (8 ounce) can refrigerated crescent rolls (you know, the ones that flake up so nicely? Yep, those!)

Step-by-Step Guide to Making Crockpot Chicken and Dumplings

Okay, let’s get this delicious meal cooking! Seriously, this is where the magia happens with such little effort. It’s like the slow cooker does all the hard work for you. Trust me, it’s so straightforward, you’ll feel like a culinary genius.

First things first, place your chicken breasts right at the bottom of your slow cooker. Get ’em nestled in there!
Now, pile on those chopped carrots, celery, and onion right over the chicken. This is building our flavor base, people!
Pour in that lovely chicken broth. It’s going to create all that wonderful broth for our dumplings later.
Time for the seasonings! Stir in your dried thyme, salt, and pepper. Give it a little mix to make sure everything is distributed.
Pop the lid on tight, and let it do its thing. Cook on the LOW setting for about 6 to 8 hours, or if you’re in a bit of a hurry, HIGH for 3 to 4 hours works too. Just make sure that chicken is cooked all the way through and super tender.
Once it’s done, carefully take the chicken out of the slow cooker. Use two forks to shred it all up into bite-sized pieces. This part is kind of therapeutic, I swear!
Now, put that beautifully shredded chicken back into the slow cooker with all those lovely softened veggies and broth.
Stir in that can of condensed cream of chicken soup. Oh yeah, this is what makes it wonderfully creamy and rich. Give it a good stir until it’s all incorporated.
Turn your slow cooker up to HIGH if it’s not already, and let that mixture come to a gentle simmer. You want it bubbly, not boiling like crazy.
Here comes the fun part: unroll those refrigerated crescent rolls. Separate them into the little triangle shapes.
Gently drop these crescent roll triangles into the simmering liquid all around the chicken and veggies. Don’t overcrowd them; they need a little space to puff up. Like dropping little clouds into the pot! If you’re looking for other super simple recipes, you might enjoy my easy to make dump cakes.
Put the lid back on and let those dumplings cook for about another 20 to 30 minutes. They’ll puff up beautifully and soak up all that yummy flavor. You’ll know they’re done when they’re cooked through and fluffy.

And voilà! You’ve just made the most amazing, cozy bowl of Chicken and Dumplings with hardly any fuss. Isn’t that just the best?

Tips for the Best Crockpot Chicken and Dumplings

Now that you’ve got the basic steps down, let me share a few of my little secrets to make this crockpot chicken and dumplings absolutely sing. These tips have been honed over many, many batches, and they’re what take it from good to downright spectacular.

Pay attention to these pearls of wisdom and your slow cooker chicken will be the talk of the town:

Don’t Overcrowd the Dumplings: I know it’s tempting to cram them all in, but give those crescent roll triangles some breathing room. They need space to puff up and cook evenly. If your slow cooker is on the smaller side, you might have to do them in two batches.
Shredding is Key: Really get in there and shred that chicken well. Any big chunks can end up a bit dry. Two forks are your best friends here! It makes sure every single bite is tender and infused with all that delicious broth.
Taste and Adjust: Before you add the dumplings, always give the broth a taste. Does it need a pinch more salt? A bit more pepper? This is your chance to make it perfect for *your* palate. Remember that cream of chicken soup can be a bit salty, so start light!
For Thicker Broth: If you want a stew-like consistency instead of a soup, definitely try adding a cornstarch or flour slurry at the end. Just mix a couple of tablespoons of cornstarch (or flour) with an equal amount of cold water, stir it into the simmering broth for the last 20-30 minutes, and watch it thicken up nicely!
Dumpling Alternatives: Not a fan of crescent rolls? You can also use a simple drop biscuit dough, or even pick up some pre-made biscuit dough from the store. Just adjust the cooking time a bit based on the type you use. If you love easy biscuit ideas, you might want to check out my melt-in-your-mouth 2-ingredient biscuits recipe for inspiration!

Ingredient Notes and Substitutions for Crockpot Chicken

You know, even with simple recipes, sometimes you get questions about ingredients, and that’s totally okay! We want this amazing crockpot chicken dish to work for everyone. Let’s chat about a couple of things.

The Cream of Chicken Soup Secret

That can of condensed cream of chicken soup is really the *magic* behind the creamy, comforting broth. If you can’t find it or want to make your own, you can totally whisk together 1/4 cup of butter melted with 1/4 cup of all-purpose flour, then gradually add 1.5 cups of milk and cook until thickened. Stir that into your slow cooker instead!

Chicken Options!

Boneless, skinless chicken breasts are my go-to because they’re lean and easy to shred. But hey, don’t let that stop you! Boneless, skinless chicken thighs work wonderfully too. They might take a little longer to cook but they stay incredibly moist. Just keep an eye on them!

Veggie Swaps

The carrots, celery, and onion are classic for a reason, but feel free to mix it up! Frozen peas or corn are a fantastic addition, just stir them in during the last 30 minutes of cooking so they don’t get mushy. Some folks love adding mushrooms or even parsnips for a different earthy flavor.

Serving Suggestions for Your Crockpot Chicken Dish

This hearty Chicken and Dumplings is a meal in itself, but if you’re looking to round out your dinner, I’ve got a few thoughts! A simple side salad with a light vinaigrette is always a winner to cut through the richness. Or, you can never go wrong with some crusty bread for mopping up every last drop of that delicious broth. For a veggie boost, a quick side of steamed broccoli or my recipe for best green beans would be fantastic!

Storage and Reheating Instructions

Got leftovers? Lucky you! Pop any extra Chicken and Dumplings into an airtight container. It’ll stay lovely in the fridge for about 3-4 days. When you’re ready for more goodness, the best way to reheat is gently on the stovetop or in the microwave over medium heat. Just stir it occasionally to make sure everything heats through evenly and those dumplings don’t get sad and soggy.

Frequently Asked Questions about Crockpot Chicken Recipes

Got questions about this cozy crockpot chicken goodness or slow cooker chicken recipes in general? I’ve got you covered!

Can I use frozen chicken for this crockpot chicken recipe?

You sure can! If you’re using frozen chicken breasts or thighs, just pop them straight into the slow cooker. You’ll likely need to add an extra hour or so to the cooking time on low, so just make sure that chicken is cooked through and easily shreds before you move on to the next steps. Super convenient!

How do I make the dumplings fluffier?

The key to fluffy dumplings is not to overmix the crescent roll dough and to make sure your broth is at a nice simmer – not a rolling boil – when you add them. Also, keep that lid on! Lifting it lets the steam escape, and steam is what makes them puff up perfectly. I usually just drop them in and resist peeking for at least 20 minutes!

What if I don’t have cream of chicken soup?

No worries at all! You can easily make a simple homemade cream soup base. Melt about 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of all-purpose flour and cook for a minute, then slowly whisk in about 1.5 cups of milk. Keep stirring until it thickens up nicely. Stir that creamy mixture into your slow cooker instead!

Can I freeze leftover chicken and dumplings?

While this dish is best enjoyed fresh, you *can* freeze leftovers. It’s best to store the broth and chicken mixture separately from the dumplings if possible, as dumplings can sometimes get a bit soggy. Reheat gently on the stovetop and add fresh dumplings if you have them, or just reheat the broth and chicken and enjoy!

What other types of crockpot chicken recipes do you love?

Oh goodness, so many! Crockpot chicken recipes are my jam. I adore a good crockpot angel chicken for a quick weeknight meal, and anything with salsa or BBQ sauce is always a hit. The slow cooker just makes chicken so darn tender and flavorful!

Estimated Nutritional Information

Now, I always like to give you a little heads-up about the nutrition info because, let’s be real, we all want to know! For a generous serving of this cozy Chicken and Dumplings, you’re looking at roughly 450 calories. This includes about 20g of fat, 30g of protein, and 35g of carbohydrates. The sodium can be around 900mg, but that can change a lot depending on the broth and soup you use, so keep that in mind!

Remember, these numbers are just estimates. They can totally change based on the brands you pick and any little tweaks you make to the recipe. But overall, it’s a pretty balanced, hearty meal!

Slow Cooker Chicken and Dumplings

Author: ferecipe.com
Total Time: 4 hours 15 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and easy slow cooker recipe for chicken and dumplings.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) can refrigerated crescent rolls

Instructions

Place chicken breasts in the bottom of your slow cooker.
Add carrots, celery, and onion over the chicken.
Pour in chicken broth.
Stir in thyme, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
Remove chicken from slow cooker and shred it with two forks.
Return shredded chicken to the slow cooker.
Stir in cream of chicken soup.
Bring mixture to a simmer.
Unroll crescent rolls and separate into triangles.
Drop crescent roll triangles into the simmering liquid.
Cover and cook for an additional 20-30 minutes, or until dumplings are cooked through.

Notes

For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
You can add other vegetables like peas or corn if desired.

Prep Time: 15 min
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: slow cooker chicken, chicken and dumplings, crockpot chicken, easy chicken recipe, comfort food