Easy Crockpot Chicken and Dumplings: Best Kid-Approved Dinner
This Easy Crockpot Chicken and Dumplings recipe is a quick, kid-approved dinner that requires only 10 minutes of prep. The slow cooker does all the work, creating tender chicken, fluffy dumplings, and a velvety broth that tastes like you spent hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes (on high) or 5 hours 40 minutes (on low)
- Total Time: 3 hours 40 minutes (on high) or 5 hours 50 minutes (on low)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 4 cups low-sodium chicken broth
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cans (16.3 ounces each) refrigerated biscuit dough (such as Grands! Buttermilk biscuits)
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream (optional)
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together both cans of cream of chicken soup, the cream of celery soup, and the chicken broth until smooth. Pour this mixture over the chicken.
- Scatter the butter pieces over the top. Sprinkle with thyme, garlic powder, pepper, and salt. Do not stir.
- Cook on high for 3 hours or low for 5-6 hours.
- After cooking, use tongs to transfer the chicken to a cutting board. Shred with two forks and return to the slow cooker. Stir gently.
- Open the biscuit dough and cut each biscuit into quarters. Drop the pieces gently into the hot broth, spreading them around so they are mostly submerged.
- Cook on high for 30-40 minutes without lifting the lid. Dumplings are done when puffed up and golden on top, and a toothpick inserted comes out clean.
- Stir in the frozen peas and carrots and the heavy cream (if using). Let heat through for about 5 minutes.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Notes
Do not lift the lid during the dumpling cooking time to ensure they steam properly. For best results, use full-fat ingredients. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (freeze broth and chicken separately from dumplings for best texture).
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 33
- Fiber: 2
- Protein: 30
Keywords: crockpot chicken and dumplings, easy chicken and dumplings, slow cooker chicken and dumplings, kid-friendly dinner, comfort food