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Creamy Crockpot Chicken and Dumplings – Easy Family Favorite

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This creamy crockpot chicken and dumplings recipe is a set-it-and-forget-it family favorite, made with tender chicken, soft dumplings, and a velvety broth. Perfect for busy weeknights, it delivers all the comfort of a slow-simmered stew with just 15 minutes of hands-on prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts)
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 bay leaf
  • 1/2 cup (120ml) heavy cream (or half-and-half)
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 1 can (16.3 oz / 460g) refrigerated buttermilk biscuits (like Pillsbury Grands! Homestyle)
  • For homemade dumplings: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 3 tablespoons melted butter

Instructions

  1. Layer the Base: Place the chopped carrots, celery, and onion in the bottom of your slow cooker. Nestle the chicken thighs on top of the vegetables.
  2. Add the Seasonings and Liquid: Sprinkle the minced garlic, dried thyme, dried parsley, salt, and pepper over the chicken. Drop in the bay leaf. Pour the chicken broth around the chicken (not directly over it).
  3. Cook on Low: Cover the crockpot and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is fall-apart tender and the vegetables are soft.
  4. Shred the Chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir to combine.
  5. Make It Creamy: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the hot stew and stir well. Then, pour in the heavy cream and stir again. Let it cook uncovered for 10-15 minutes on HIGH to allow it to thicken fully.
  6. Add the Dumplings: Open the can of biscuits. Using kitchen shears or a sharp knife, cut each biscuit into 4 small pieces. Gently drop the biscuit pieces into the hot, creamy stew. Do not stir them in—just let them sit on top. Cover the crockpot and cook on HIGH for 30-40 minutes, or until the dumplings are cooked through and fluffy.
  7. Rest and Serve: Turn off the slow cooker and let the stew rest for 10 minutes. Ladle into bowls and serve hot.

Notes

Don’t stir the dumplings once added to avoid gumminess. For a lighter version, use half-and-half instead of heavy cream. If using frozen chicken, add 1-2 hours to cooking time on LOW. For gluten-free, use a gluten-free flour blend for homemade dumplings and ensure broth is certified gluten-free. Leftovers can be stored in the refrigerator for up to 4 days; reheat gently with a splash of broth or milk.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, creamy chicken and dumplings, easy chicken and dumplings, family dinner, comfort food

Find it online: https://breezybake.com/creamy-crockpot-chicken-and-dumplings-easy-family-favorite/