Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings is the slow cooker recipe I turn to every single time the temperature drops and I need something warm, filling, and completely hands-off. Tender chicken breast pieces, hearty vegetables, and fluffy homemade biscuit dumplings all come together in one pot with just 15 minutes of active prep. It is slow cooker comfort food at its very best.

I still remember the first time I made this on a cold, rainy Sunday. The whole house filled up with that herby, creamy broth smell within the first hour and my family was asking what was for dinner before I had even started the dumplings. What I love most about this crockpot chicken and dumplings recipe is that the slow cooker does almost everything. You build the base, walk away, and come back to something that tastes like it took all day – because it did, just without you hovering over it.

Everything You Need in Your Bowl

I always keep the ingredient list for this crockpot chicken and dumplings as approachable as possible, because that is what makes it a true weeknight win. Pro tip – red potatoes are strongly preferred over russet or Yukon Gold here. Their waxy texture holds up beautifully during the long slow cook without breaking down into mush the way starchy potatoes do.

Vegetables:

• 3 carrots, sliced
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 rib celery, chopped – or swap in store-bought pre-cut mirepoix to save prep time
• 3 red potatoes, cubed – red potatoes hold their shape far better than russets here
• 6 oz mushrooms, halved
• 1/2 cup frozen peas – added later so they do not overcook

Chicken and Broth:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces – chicken thighs work too for a richer result
• 30 oz low-sodium chicken broth, divided – dividing is important, 1 cup is reserved for the flour slurry
• 1/3 cup all-purpose flour
• 1/4 cup heavy whipping cream – half-and-half works as a lighter substitute

Seasonings:

• 1-1/4 teaspoons dried basil, divided (1 teaspoon for stew, 1/4 teaspoon for dumplings)
• 1/2 teaspoon dried tarragon, divided (1/4 teaspoon for stew, 1/4 teaspoon for dumplings)
• 3/4 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Dumpling Dough:

• 1 cup biscuit mix such as Bisquick
• 1/3 cup milk

How to Make Crockpot Chicken and Dumplings Step by Step

I recommend reading through all the steps before you begin, especially the dumpling section. There is one golden rule at the end that makes or breaks the whole dish. Here is exactly how this slow cooker chicken and dumplings comes together every time.

Step 1: Add sliced carrots, chopped bell pepper, chopped celery, and chopped onion to the crockpot. Pour in all but 1 cup of the chicken broth. Set the crockpot to HIGH and cook for 2 hours. The vegetables will begin to soften and the broth will smell wonderfully aromatic.

Step 2: In a small bowl, whisk together the reserved 1 cup of chicken broth and 1/3 cup of all-purpose flour until completely smooth with no lumps. This slurry thickens the broth into a silky gravy base. Lumps will not cook out on their own, so take your time and whisk until the mixture is fully smooth. Stir the slurry into the crockpot.

Step 3: Add chicken pieces, cubed red potatoes, halved mushrooms, frozen peas, 1 teaspoon dried basil, 3/4 teaspoon dried rosemary, and 1/4 teaspoon dried tarragon. Stir everything together to combine. Place the lid on and cook on LOW for 4 hours. The chicken should be completely opaque and the potatoes fork-tender by the end of this stage.

Step 4: After 4 hours, stir in the heavy whipping cream, kosher salt, and black pepper. Taste the broth and adjust seasoning as needed. The base should taste rich, creamy, and well-seasoned at this point. Always verify your chicken has reached an internal temperature of 165 degrees F before moving forward.

Step 5: In a mixing bowl, combine biscuit mix, milk, remaining 1/4 teaspoon dried basil, and remaining 1/4 teaspoon dried tarragon. Stir until a soft dough just comes together. Do not overmix. Overworked dough produces dense, tough dumplings instead of the light, fluffy ones you want.

Step 6: Gently form the dough into 6 evenly-sized balls. They do not need to be perfect spheres at all. Just gently shaped and placed on top is perfectly fine. Carefully drop them onto the surface of the stew.

Step 7: Cook on LOW uncovered for 30 minutes, then place the lid on and cook covered for an additional 45 minutes. Do NOT lift the lid during that final 45-minute covered cook. Every peek releases the steam that is cooking the dumplings all the way through. Patience here is everything.

Step 8: Test dumplings by inserting a toothpick into the center of one. It should come out clean when fully cooked. Serve immediately, hot from the crockpot.

Total cook time is approximately 7 hours with 15 minutes of active prep.

What to Serve Alongside This Comfort Classic

This crockpot chicken and dumplings is truly a complete one-pot meal, but these simple sides for slow cooker chicken and dumplings make it feel even more like a full spread.

Warm crusty bread: A thick slice of sourdough or a French baguette is perfect for soaking up every last drop of that creamy herb broth. The contrast between crispy crust and silky stew is hard to beat.

Buttermilk biscuits: If you love extra bread at the table, warm buttermilk biscuits double down on that homestyle comfort feel and pair naturally with the savory herb-forward base.

Simple green salad: A lightly dressed salad with crisp lettuce, cucumber, and a tangy vinaigrette cuts through the richness of the creamy broth and adds a refreshing contrast in texture and temperature.

Steamed green beans: A quick side of steamed green beans with a squeeze of lemon keeps things light and adds a pop of color next to the warm golden stew.

Fresh parsley garnish: Not a side dish exactly, but do not skip it. A sprinkle of fresh chopped parsley over each bowl adds brightness and freshness that balances the richness of the cream-based broth beautifully.

More Cozy Slow Cooker Recipes to Try Next

If this crockpot chicken and dumplings hit the spot, there are plenty more slow cooker comfort meals worth adding to the rotation. Try the rich and hearty Best Crock Pot Creamy Chicken Parmesan Soup for another hands-off crockpot win, or go bold with the deeply flavorful Easy Slow Cooker Chicken Shawarma for something with a totally different spice profile.

For more cozy one-pot ideas perfect alongside crusty bread, the Incredible Creamy Cowboy Soup and Creamy Crack Chicken Noodle Soup are both guaranteed crowd-pleasers that come together with minimal effort and maximum flavor.

Keeping Leftovers Fresh and Flavorful

Storing crockpot chicken and dumplings properly means getting to enjoy this slow cooker comfort meal more than once without sacrificing too much texture or flavor.

In the refrigerator, this dish keeps well for up to 3 days in an airtight container. The dumplings will continue absorbing liquid overnight and become softer by day two. Still delicious, just a different texture than fresh. In the freezer, store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Dumpling texture may soften slightly after freezing, but the flavor stays wonderful.

To reheat, warm gently in a pot over medium-low heat and stir in a splash of chicken broth to loosen the base, which thickens considerably in the fridge. For microwave reheating, use 90-second intervals and stir between each round to warm evenly without overheating.

I recommend making a full batch on Sunday if you are into meal prep. You get comforting, ready-to-go meals for the week with almost no extra effort at all.

Your Questions About Slow Cooker Chicken and Dumplings Answered

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