Slow Cooker Chicken and Dumplings Recipe

This slow cooker chicken and dumplings recipe can be prepped in just 20 minutes and then the slow cooker does all the work! Made with tender chicken, fluffy dumplings, and a hearty mix of veggies in a creamy herb sauce, it’s the ultimate comfort food for chilly days!

 

Easy Slow Cooker Chicken and Dumplings

• You’ll be blown away by the flavors of this delicious chicken and dumplings recipe. The ingredient list is short and sweet but they combine to create a delicious meal your whole family will love. It has all your favorite flavors of chicken and dumplings but in a slow cooker!
• It’s so easy to throw together! A quick saute of the veggies and herbs, followed by a creamy roux creates the perfect base for this chicken and dumplings. Using rotisserie chicken and refrigerated biscuits makes this a super simple recipe that anyone can make!

Ingredients for Chicken and Dumplings

• butter
• onion, celery, peas, and carrots
• garlic
• Italian seasoning, rubbed sage, fresh thyme, bay leaves
• flour
• chicken stock
• rotisserie chicken
• heavy cream
• refrigerated biscuit dough
• corn starch

How to Make Chicken and Dumplings in a Crock Pot

Melt butter in a large saute pan and cook onion and celery. Add garlic, Italian seasoning, dried sage, fresh thyme, 3 tablespoons flour, and a couple large pinches of salt and pepper. Cook for a couple minutes. Deglaze the pan with chicken stock until you can scrape all the yummy bits off the bottom.

Transfer creamy mixture to the crock pot. Then stir in the remaining broth, rotisserie chicken, frozen peas and carrots, and bay leaves. Cook on high for 2 hours or on low for 4 hours.

Dissolve cornstarch into the heavy cream and pour it into the crockpot. Stir in a couple pinches of salt and pepper.

Cut each biscuit into 4 pieces (sharp, clean kitchen shears work well for this!) and toss them in a thin layer of flour. Add floured biscuit dough quarters to the pot, floating them on top, not submerging them.

Cook on high for 1 hour.

Season to taste with salt and pepper. Give the chicken and dumplings a little stir to coat the dumplings in the creamy sauce and enjoy!

Tips for Making Chicken and Dumplings

• Don’t skip the saute! It might feel annoying to saute the veggies in a pan before adding them to the crock pot but I promise it’s totally worth the extra effort. It will make the overall flavors of the chicken and dumplings SO much better! Plus, the creamy roux you make with the butter and flour is the key to perfectly creamy chicken and dumplings.
• You’ll know the dumplings are done when they’ve doubled in size and become puffy. The best way to check is to carefully remove a dumpling when you think it’s done and cut it open to see if it’s doughy in the middle or cooked through.
• Season moderately with salt and pepper. The ingredients in this recipe are simple, so salt and pepper will go a long way in boosting the overall flavors of the dish.

Storing Leftovers

Store leftover chicken and dumplings in an airtight container in the fridge for up to 4 days.

Freezing Chicken and Dumplings

• Freeze chicken and dumplings in an airtight, freezer-safe container for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating Chicken and Dumplings

• Reheat chicken and dumplings in a saucepan over medium heat until warmed through.
• The sauce will thicken as it cools so plan to add a splash of heavy cream or milk to loosen it up before reheating.
• Season to taste with salt and pepper before serving.

Try these easy chicken recipes next!

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