Crock-Pot chicken and dumplings is one of those dinners that makes a busy day feel a little easier. You put the chicken, creamy broth, vegetables, and seasonings into the slow cooker, then let it do most of the work. Near the end, soft dumplings are added so they cook right in the warm, creamy sauce.

I love how many ways you can make this cozy meal. You can use refrigerated biscuits when you need dinner fast, make homemade dumplings when you have more time, or change the chicken and vegetables to use what you already have. Some versions are extra creamy, while others are more like a hearty chicken soup.

These Crock-Pot chicken and dumplings recipes give you 19 different ideas to try. There are classic versions, Southern-style dumplings, cheesy recipes, spicy options, vegetable-packed versions, and easy recipes made with rotisserie chicken. Once you find your favorite style, this can easily become one of your regular comfort-food dinners.

What Makes Crock-Pot Chicken and Dumplings So Good?

Chicken and dumplings are already a comforting combination, but the slow cooker makes the meal even easier. The chicken cooks slowly with broth, vegetables, and seasonings while the flavors blend together.

The best part comes near the end when the dumplings are added. They become soft and tender while soaking up some of the creamy cooking liquid.

Tender Chicken

Boneless chicken breasts are a popular choice because they are easy to shred after cooking. Chicken thighs also work very well and give the dish a richer chicken flavor.

You can even use cooked rotisserie chicken when you want to shorten the cooking time. That option is especially helpful on busy nights.

Creamy Slow-Cooked Sauce

Many chicken and dumplings recipes use cream of chicken soup with chicken broth. This gives the cooking liquid a thick, creamy texture without requiring a complicated sauce.

You can also use cream of mushroom or cream of celery soup for a slightly different flavor.

Soft Dumplings

The dumplings can be made in several ways. Refrigerated biscuit dough is the easiest shortcut, while homemade drop dumplings give you a more traditional homemade feel.

Frozen dumplings and flat dumplings are also useful choices when you want something different from canned biscuits.

Why the Crock-Pot Works

A slow cooker lets the chicken become tender while you take care of other things. This is especially useful on busy weekdays when you want a warm dinner without standing at the stove.

For more ideas using your slow cooker, you can also check out these 3-hour Crock-Pot recipes for other quick slow-cooker meals.

How to Make Crock-Pot Chicken and Dumplings

The exact method changes slightly depending on the dumplings you use, but the basic process is simple.

Start With the Chicken and Sauce

Place the chicken in the Crock-Pot with your broth, creamy soup, vegetables, and seasonings. Make sure the chicken is sitting in the cooking liquid so it stays moist as it cooks.

Cook Until the Chicken Is Tender

Cover the Crock-Pot and cook until the chicken is completely cooked and easy to shred. The exact time depends on your slow cooker, the size of the chicken pieces, and the cooking setting.

Once the chicken is done, shred it with two forks and stir it back into the sauce.

Add the Dumplings Near the End

Dumplings usually need much less cooking time than the chicken. Adding them too early can leave them overly soft or gummy.

For biscuit-style dumplings, cut the dough into smaller pieces and arrange them over the hot chicken mixture. Cover the slow cooker again and let the dumplings cook until the centers are no longer raw.

Check the Dumplings for Doneness

The outside of a dumpling can look cooked before the center is finished. Check the thickest dumpling by cutting it open. The middle should look cooked and fluffy rather than wet and doughy.

19 Crock-Pot Chicken and Dumplings Recipes

1. Classic Crock-Pot Chicken and Dumplings

This is the simple version to make when you want that familiar creamy chicken and dumpling dinner. Chicken breasts cook with chicken broth, cream of chicken soup, onion, carrots, celery, and basic herbs.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 3 cups chicken broth
• 1 can (10.5 ounces) cream of chicken soup
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits
• 2 tablespoons chopped parsley

Instructions

Place the chicken in the Crock-Pot. Add the chicken broth, cream of chicken soup, onion, carrots, celery, poultry seasoning, garlic powder, and black pepper. Stir the liquid around the chicken.

Cover and cook until the chicken is tender and reaches 165°F in the thickest part. Remove the chicken, shred it, and return it to the slow cooker.

Cut each biscuit into small pieces and arrange them over the chicken mixture. Cover and cook until the dumplings are fluffy and cooked through. Sprinkle with parsley before serving.

2. Crock-Pot Chicken and Dumplings With Canned Biscuits

Refrigerated biscuits make this version especially easy. You do not need to prepare dough from scratch, and the biscuits puff up into soft dumplings as they cook.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 cup sliced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuit dough

Instructions

Add chicken, broth, soup, vegetables, thyme, garlic powder, and pepper to the Crock-Pot. Cover and cook until the chicken is tender.

Shred the chicken and stir it into the sauce. Cut the refrigerated biscuits into small pieces.

Place the biscuit pieces over the chicken. Cover again and continue cooking until the biscuit centers are fully cooked.

For another collection of easy chicken dinners, see these 3-ingredient Crock-Pot chicken recipes.

3. Southern Crock-Pot Chicken and Dumplings

This Southern-inspired version has tender chicken, vegetables, herbs, and soft dumplings in a rich broth. It is a great choice when you want a more traditional comfort-food feeling.

Ingredients

• 2 pounds boneless chicken thighs
• 4 cups chicken broth
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3 tablespoons cold butter
• 1/2 cup milk

Instructions

Place chicken, broth, onion, celery, carrots, poultry seasoning, thyme, pepper, and salt into the slow cooker. Cook until the chicken is tender.

Remove and shred the chicken. Return it to the Crock-Pot.

For the dumplings, mix flour and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms.

Drop spoonfuls of dough over the hot chicken mixture. Cover and cook until the dumplings are fluffy and cooked through.

4. Crock-Pot Chicken and Dumplings With Homemade Dumplings

Homemade dumplings take a little more work, but they give this recipe a soft, tender texture that canned biscuits cannot quite copy.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 2 carrots
• 2 celery stalks
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper

For the dumplings

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3/4 cup milk

Instructions

Cook the chicken with broth, soup, onion, carrots, celery, garlic powder, parsley, and pepper until tender.

Shred the chicken and return it to the Crock-Pot.

Mix flour, baking powder, and salt in a bowl. Cut in the butter, then stir in milk until a soft dough forms.

Drop small spoonfuls of dough over the chicken. Cover and cook until the dumplings are firm and fluffy in the center.

5. Creamy Crock-Pot Chicken and Dumplings

For an extra-creamy dinner, use a rich soup-and-broth base. The sauce becomes thick as the dumplings cook.

Ingredients

• 1 1/2 pounds chicken breasts
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1/2 cup half-and-half
• 1 small onion
• 1 cup carrots
• 1 cup celery
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits

Instructions

Add chicken, broth, cream of chicken soup, half-and-half, onion, carrots, celery, thyme, and pepper to the slow cooker.

Cook until the chicken is tender. Shred the chicken and stir it back into the creamy sauce.

Cut the biscuits into small pieces and place them over the chicken. Cover and cook until the dumplings are completely cooked.

6. Crock-Pot Chicken and Dumplings With Vegetables

This version is packed with carrots, celery, peas, and onion, making it feel like a complete meal from one pot.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 cup carrots
• 1 cup celery
• 1/2 cup onion
• 1 cup frozen peas
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Add everything except the peas and biscuits to the Crock-Pot. Cook until the chicken is tender.

Shred the chicken and return it to the pot. Stir in the frozen peas.

Cut the biscuits into small pieces and place them on top. Cover and cook until the dumplings are fluffy and cooked through.

7. Crock-Pot Chicken and Dumplings With Chicken Thighs

Chicken thighs are a great choice when you prefer darker meat. They stay juicy and give the cooking liquid a deeper chicken flavor.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 2 carrots
• 2 celery stalks
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Place the chicken thighs in the Crock-Pot and add broth, soup, onion, carrots, celery, thyme, garlic powder, and pepper.

Cook until the thighs are tender and fully cooked. Shred or chop the chicken and return it to the sauce.

Cut the biscuits into pieces and add them on top. Cover and cook until the dumplings are done.

8. Crock-Pot Chicken and Dumplings With Chicken Breasts

Chicken breast is one of the easiest choices for this recipe because it shreds beautifully once cooked.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 onion
• 1 cup carrots
• 1 cup celery
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 can biscuit dough

Instructions

Add all ingredients except the biscuits to the slow cooker. Cook until the chicken is tender and reaches 165°F.

Shred the chicken with two forks and stir it into the sauce.

Cut the biscuits into small pieces. Arrange them over the chicken and cook until the dumplings are fluffy and no longer doughy in the middle.

9. Crock-Pot Chicken and Dumplings With Frozen Dumplings

Frozen dumplings are a handy option when you want something closer to traditional flat dumplings without making the dough yourself.

Ingredients

• 2 pounds chicken breasts or thighs
• 4 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 2 carrots
• 2 celery stalks
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 package frozen dumplings

Instructions

Place chicken, broth, soup, onion, carrots, celery, poultry seasoning, and pepper in the Crock-Pot.

Cook until the chicken is tender. Shred it and return it to the pot.

Add the frozen dumplings according to their package directions. Cover and continue cooking until the dumplings are tender and cooked through.

10. Crock-Pot Chicken and Dumplings With Cream of Mushroom Soup

Cream of mushroom soup adds a deeper savory flavor to the creamy base. This is a good choice for mushroom lovers.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of mushroom soup
• 1 small onion
• 1 cup sliced mushrooms
• 1 cup carrots
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Add chicken, broth, mushroom soup, onion, mushrooms, carrots, thyme, garlic powder, and pepper to the Crock-Pot.

Cook until the chicken is tender. Shred the chicken and stir it into the sauce.

Cut the biscuits into small pieces and arrange them over the top. Cover and cook until the dumplings are fluffy and cooked through.

11. Crock-Pot Chicken and Dumplings With Cream of Celery

Cream of celery soup works especially well with the classic carrots, celery, and onion combination.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of celery soup
• 1 small onion
• 1 cup carrots
• 1 cup celery
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits

Instructions

Put chicken, broth, soup, onion, carrots, celery, poultry seasoning, and pepper into the Crock-Pot.

Cook until the chicken is tender. Shred and return the chicken to the sauce.

Add cut biscuit dough during the final cooking stage. Cover and cook until the dumplings are completely cooked.

12. Cheesy Crock-Pot Chicken and Dumplings

Cheddar makes this version richer and extra comforting. Add the cheese after the chicken has cooked so it melts smoothly into the sauce.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 1 cup carrots
• 1 cup celery
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Cook the chicken, broth, soup, vegetables, garlic powder, and pepper until the chicken is tender.

Shred the chicken and stir it back into the slow cooker. Add the cheddar and stir until melted.

Cut the biscuits into small pieces and place them over the chicken mixture. Cover and cook until the dumplings are cooked through.

13. Garlic Herb Crock-Pot Chicken and Dumplings

Garlic, thyme, parsley, and poultry seasoning give this recipe more herb flavor without making it complicated.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits

Instructions

Add chicken, broth, soup, onion, garlic, thyme, parsley, poultry seasoning, and pepper to the Crock-Pot.

Cook until the chicken is tender. Shred it and return it to the sauce.

Add the biscuit dumplings near the end of cooking. Cover and cook until the dumplings are fluffy and cooked in the center.

14. Crock-Pot Chicken and Dumplings With Rotisserie Chicken

This is the shortcut to use when you already have cooked chicken in the refrigerator. Since the chicken is already cooked, the main goal is to heat the chicken and cook the dumplings.

Ingredients

• 3 cups shredded rotisserie chicken
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 cup carrots
• 1 cup celery
• 1/2 cup onion
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits

Instructions

Add broth, cream of chicken soup, vegetables, poultry seasoning, and pepper to the Crock-Pot. Cook until the vegetables are tender and the mixture is hot.

Stir in the shredded rotisserie chicken.

Cut the biscuits into small pieces and place them over the chicken. Cover and cook until the biscuit dumplings are completely cooked.

For more chicken dinner inspiration, you can also browse these 15 Crockpot chicken soup recipes when you want another warm slow-cooker meal.

15. Crock-Pot Chicken and Dumplings With Bacon

Crispy bacon adds a smoky, salty flavor to the creamy chicken base. For the best texture, cook the bacon separately and add it near serving time.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 6 slices bacon
• 1 small onion
• 1 cup carrots
• 1 cup celery
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Cook the bacon until crisp. Drain and crumble it.

Add chicken, broth, soup, onion, carrots, celery, thyme, and pepper to the Crock-Pot. Cook until the chicken is tender.

Shred the chicken and return it to the sauce. Add the biscuit dumplings and cook until they are done.

Stir in most of the bacon and save a little for the top.

16. Crock-Pot Chicken and Dumplings With Corn

Sweet corn gives the creamy chicken mixture a simple contrast. Frozen corn works well, so this recipe can be made any time of year.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 cup frozen corn
• 1 cup carrots
• 1/2 cup onion
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Place chicken, broth, soup, carrots, onion, poultry seasoning, garlic powder, and pepper in the Crock-Pot.

Cook until the chicken is tender. Shred the chicken and return it to the pot.

Stir in the corn. Cut the biscuits into small pieces and arrange them on top.

Cover and continue cooking until the dumplings are fluffy and cooked through.

17. Spicy Crock-Pot Chicken and Dumplings

A little cayenne and paprika can turn the classic recipe into a warmer, spicier dinner. Start with a small amount and add more at the end.

Ingredients

• 1 1/2 pounds chicken thighs
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion
• 1 cup carrots
• 1 cup celery
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits

Instructions

Add chicken, broth, soup, onion, carrots, celery, paprika, cayenne, garlic powder, and black pepper to the slow cooker.

Cook until the chicken is tender. Shred it and stir it into the sauce.

Add the biscuit dumplings near the end. Cover and cook until they are cooked through.

Taste the finished sauce and add more cayenne only when needed.

18. Crock-Pot Chicken Pot Pie Dumplings

This recipe combines the cozy filling of chicken pot pie with the soft dumplings of chicken and dumplings.

Ingredients

• 1 1/2 pounds chicken breasts
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1 cup carrots
• 1 cup peas
• 1 cup celery
• 1/2 cup onion
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

Instructions

Add chicken, broth, soup, carrots, peas, celery, onion, poultry seasoning, garlic powder, and pepper to the Crock-Pot.

Cook until the chicken is tender. Shred the chicken and stir it back into the creamy vegetable mixture.

Cut each biscuit into smaller pieces. Arrange the pieces over the filling, cover, and cook until the dumplings are fully cooked.

This is a great choice when you cannot decide between chicken pot pie and chicken and dumplings.

19. Crock-Pot Chicken and Dumplings From Scratch

This final version takes the most homemade approach. Fresh vegetables, chicken, broth, and homemade drop dumplings make a comforting dinner that feels like it came straight from a family kitchen.

Ingredients

For the chicken

• 2 pounds boneless skinless chicken thighs
• 4 cups chicken broth
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the dumplings

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold butter
• 3/4 cup milk

Instructions

Add the chicken, broth, onion, carrots, celery, garlic, poultry seasoning, thyme, pepper, and salt to the Crock-Pot.

Cover and cook until the chicken is tender and fully cooked. Remove the chicken and shred it with two forks.

Return the chicken to the cooking liquid.

To make the dumplings, combine the flour, baking powder, and salt. Cut in the cold butter until small crumbs form. Add the milk and stir just until a soft dough forms.

Drop small spoonfuls of dough over the hot chicken mixture. Cover the Crock-Pot and cook until the dumplings are fluffy and cooked through.

Serve hot with extra black pepper or fresh parsley on top.

Best Dumplings for a Crock-Pot

The best dumpling depends on how much work you want to do.

Canned Biscuit Dumplings

Refrigerated biscuits are the easiest option. They are convenient, easy to portion, and require almost no dough preparation.

Cut them into smaller pieces before adding them to the Crock-Pot. Large pieces can take longer to cook in the center.

Frozen Dumplings

Frozen dumplings are useful when you want a more traditional dumpling texture without making dough. Follow the package directions because cooking times vary between brands.

Homemade Drop Dumplings

Homemade drop dumplings use basic ingredients such as flour, baking powder, butter, and milk. The dough should be soft rather than heavily mixed.

Overworking the dough can make dumplings tougher.

Flat Dumplings

Flat dumplings are rolled and cut into strips or squares. They are different from fluffy biscuit-style dumplings and can make the dish feel more like an old-fashioned chicken and dumpling dinner.

How to Keep Crock-Pot Dumplings From Getting Gummy

Gummy dumplings are one of the biggest problems people run into with slow-cooker chicken and dumplings.

The first thing to remember is timing. Dumplings generally should not cook for the entire chicken cooking time. Add them near the end so they have enough time to cook without sitting in the liquid for hours.

Cut biscuit dough into relatively small pieces. Large pieces may look done outside while the center is still doughy.

Keep the lid closed while the dumplings cook. The trapped heat and steam help them cook properly, and opening the lid repeatedly can slow the process.

Do not pile all the dough into one thick layer. Spread the pieces around the surface so the heat can reach them more evenly.

Finally, check the center of a dumpling before serving. Cut one open with a spoon or knife. The middle should be fluffy and cooked rather than wet and sticky.

Can You Put Raw Chicken in a Crock-Pot for Chicken and Dumplings?

Yes, raw chicken can be cooked in a slow cooker as part of a properly prepared chicken and dumplings recipe.

Boneless chicken breasts and thighs are both good choices. Keep the chicken refrigerated until you are ready to cook, and make sure it reaches 165°F in the thickest part.

Once the chicken is cooked, shred it and return it to the sauce before adding the dumplings.

The important part is not to treat the chicken and dumplings as one ingredient with one cooking time. The chicken needs much longer than most biscuit or drop dumplings.

Can You Add the Dumplings at the Beginning?

For most Crock-Pot chicken and dumplings recipes, adding the dumplings at the beginning is not the best approach.

Chicken needs several hours to become tender, while dumplings generally need much less time. Leaving biscuit dough in the slow cooker for the entire cooking period can result in dumplings that are overly soft, gummy, or falling apart.

The better method is to cook the chicken first and add the dumplings during the final part of the recipe.

There is one important exception: some recipes are specifically designed around frozen dumplings and have a longer dumpling cooking method. Follow the instructions for the particular dumpling you are using.

Crock-Pot Chicken and Dumplings Tips

Don’t Add Too Much Liquid

The finished dish should have enough liquid to create a creamy sauce, but too much broth can make the meal thin and watery.

Remember that vegetables and chicken also release some moisture during cooking.

Don’t Keep Opening the Lid

Every time you remove the lid, heat escapes. This matters even more once the dumplings are cooking.

Try to leave the lid closed until the recommended cooking time has passed.

Cut Biscuit Dough Smaller

Refrigerated biscuit dough expands as it cooks. Smaller pieces are easier to cook through and distribute more evenly over the chicken.

Season Carefully

Broth and condensed soups can already contain a good amount of salt. Start with a moderate amount of seasoning, then adjust the finished dish.

Check Your Slow Cooker

Not every Crock-Pot or slow cooker cooks at exactly the same rate. Older models and newer models can also behave differently.

Use the suggested cooking time as a starting point and check the chicken and dumplings for doneness.

If you enjoy making slow-cooker meals for longer cooking days, you may also like these 8-hour Crock-Pot recipes for more dinner ideas.

What to Serve With Chicken and Dumplings

Chicken and dumplings can be filling enough to serve on their own, but a simple side can make the meal feel more complete.

Green Salad

A crisp green salad adds a fresh contrast to the warm, creamy main dish.

Green Beans

Steamed or roasted green beans are easy to prepare and pair well with chicken.

Roasted Vegetables

Roasted carrots, broccoli, or Brussels sprouts add a little texture to a soft dinner.

Cornbread

Cornbread is a natural match for Southern-style chicken and dumplings. Serve a small piece alongside the bowl for soaking up the creamy sauce.

Cranberry or Apple Salad

A lightly sweet fruit-based side can balance the rich chicken and dumpling mixture.

How to Store Leftover Crock-Pot Chicken and Dumplings

Let leftover chicken and dumplings cool before transferring them to an airtight container. Store them in the refrigerator and use them within about 3 to 4 days.

The dumplings will usually become softer after sitting in the sauce overnight. That is normal. The sauce can also thicken in the refrigerator.

When reheating, warm the leftovers gently on the stovetop or in the microwave. Add a small splash of chicken broth when the sauce seems too thick.

Freezing is possible, but the dumpling texture may change after thawing. For the best texture, fresh dumplings are usually better than frozen leftovers.

For another group of comforting slow-cooker meals, you can browse these 5-ingredient Crock-Pot soup recipes when planning your next easy dinner.

Frequently Asked Questions

Can I use frozen chicken for Crock-Pot chicken and dumplings?

It is better to start with properly thawed chicken so it cooks more predictably and reaches a safe temperature within the expected cooking time.

Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs are an excellent substitute and can give the dish a richer chicken flavor.

Can I use Bisquick for the dumplings?

Yes. Bisquick can be used to make drop-style dumplings. Follow the package directions for the basic dough, then adapt the cooking method to your slow cooker recipe.

Can I use frozen dumplings instead of biscuits?

Yes. Frozen dumplings are a good alternative to refrigerated biscuit dough. Cooking times depend on the product, so follow its package instructions.

Why are my Crock-Pot dumplings gummy?

The most common reasons are adding them too early, making the pieces too large, using too much liquid, or not giving them enough time to cook through.

How long do dumplings take in a Crock-Pot?

The cooking time depends on the type and size of the dumplings. Biscuit-style dumplings often need a shorter final cooking period, while frozen or homemade dumplings can vary.

Should chicken and dumplings be thick or soupy?

There is no single right answer. Creamy chicken and dumplings are usually thick enough to coat a spoon, while some Southern-style versions have a thinner broth.

Can I make chicken and dumplings without cream of chicken soup?

Yes. You can make a homemade sauce with chicken broth, butter, flour, milk, and seasonings instead of condensed soup.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is one of the easiest shortcuts. Add the shredded cooked chicken later in the process so it does not become dry.

Can I freeze Crock-Pot chicken and dumplings?

You can freeze it, but the dumplings may become softer after thawing and reheating. For the best texture, make fresh dumplings when possible.

Final Thoughts

These Crock-Pot chicken and dumplings recipes give you plenty of ways to make this classic comfort food. A can of refrigerated biscuits can make dinner simple on a busy night, while homemade dumplings are worth the extra effort when you want something more traditional.

The chicken can also change from breasts to thighs or even rotisserie chicken, and the vegetables, seasonings, and creamy base can be adjusted to fit what you have in your kitchen.

Start with the classic recipe when you want the familiar version, then try the cheesy, spicy, bacon, vegetable, or pot-pie-inspired variations when you want something different. With 19 recipes to choose from, there is a good chance one of these will become your new favorite slow-cooker dinner.