Crockpot Chicken and Dumplings

5 stars (3 reviews)

Crockpot chicken and dumplings is a classic Southern recipe that's easy to make in your trusty slow cooker with simple ingredients like tender pieces of chicken, sauteed veggies, and canned biscuits. Together these pantry staples create the silkiest, most savory and delicious crock pot comfort food meal for cozy weekends!

Prep Time20

Cook Time4

Total Time4 20

Course: Main, Main Course

Cuisine: American, Southern

Servings: servings

Calories: 335kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

2 ½ - 3 pounds boneless chicken breasts and/or chicken thighs
6 tablespoons butter
1 large onion peeled and chopped
1 cup chopped celery
1 cup chopped carrots
4-6 cloves garlic minced
¼ cup all-purpose flour
3 cups chicken broth
5 teaspoons poultry seasoning
12-14 ounces canned buttermilk biscuits or raw frozen biscuits, thawed
2 tablespoons chopped parsley
Salt and pepper

US Customary - Metric

Instructions

Set out a large 6-8 quart slow cooker. Then set a large skillet (or sautéed pan) on the stovetop over medium heat.
Add the butter, chopped onion, celery, carrots, and garlic to the skillet. Stir and sauté for 2-3 minutes. Then add the flour, and stir and sauté for another 2-3 minutes until the flour is golden-brown. Turn off the heat.
Scoop the vegetable mixture into the slow cooker. Add the chicken pieces, and pour in the chicken broth. Then sprinkle the tops of the chicken breast with 5 teaspoons of poultry seasoning, 1 teaspoon of salt, and ½ a teaspoon of black pepper.
Cover and cook the chicken on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. Once the chicken is fork-tender, use forks to shred the chicken into bite-size pieces, leaving them in the slow cooker.
At this point, if you were cooking the chicken on low, turn the crockpot to HIGH so that it simmers around the edges.
Pop open the can of buttermilk biscuits. Roll the biscuits flat. Then use kitchen shears to cut each biscuit into six wedges.
Gently stir the biscuit wedges into the crockpot. Once they are all coated and gravy, stop stirring. The more you stir the dumplings, the more likely they are just to disintegrate into the gravy.
Cook the chicken and dumplings for another 60-90 minutes. The dumplings will absorb the liquid in the crock and thicken the gravy. They should be soft but fully cooked through when ready to serve.
Sprinkle the top of the chicken and dumplings with fresh parsley and serve warm.

Video

Notes

Storing Leftovers - Cool leftover chicken and dumplings completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing - This recipe is great for freezing! Place cooled leftovers in a freezer-safe airtight container, and wrap the whole thing in a layer of aluminum foil for extra protection from freezer burn. Freeze for up to 3 months, then thaw in the fridge overnight.

Reheating - Reheat leftovers in the microwave in short 15-20 second bursts at 50% power, until the dumplings are heated throughout. Be gentle when stirring - the dumplings will already be soft from being stored, and you don't want to smoosh them apart while reheating.

Nutrition