Crockpot chicken and dumplings is the ultimate comfort food. Tender chicken and veggies cook in a creamy broth with fluffy dumplings. It doesn’t get more cozy than that!
This easy chicken and dumplings recipe is a great way to use leftover chicken or turkey. It doesn’t take a lot of effort to put together and it tastes fabulous.
When I was a child, chicken and dumplings was one of my favorite meals. My mom made it like this, with big fluffy biscuit style dumplings.
Later I fell in love with the flat dumplings. They reminded me so much of the homemade egg noodles we made at Thanksgiving.
Despite my love for both kinds, somehow there isn’t a recipe for either on the site. What have I been doing?
The closest thing we have is creamy chicken and noodles in the Crockpot. They are close, and so good, but not quite dumplings.
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Anyway, this recipe is super simple and easy to adapt. It is a great way to use leftover turkey or chicken. You can also use a rotisserie chicken if you want.
You can even start with raw chicken. Just cut it into small cubes and toss them in.
Or use whole chicken breasts and add about an hour to the cook time. Then shred the chicken before adding the dumplings.
You can also adjust the veggies to your liking. To me, carrots, celery, onion, and peas hit all of the right notes but you can add more or less according to your taste.
Now you can make the chicken and dumplings I loved so much as a child. You are going to love them too!
Crockpot Chicken and Dumplings
Equipment
Ingredients
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups cooked chicken or turkey shredded or cubed
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 4 cups chicken broth or turkey broth
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 2 cups Bisquick or similar
- ⅔ cup milk
- 1 teaspoon dried parsley optional
Instructions
- Put the 1 small onion, 2 carrots, 2 celery stalks, and 3 cloves garlic in your Crockpot.
- Add the 4 cups cooked chicken or turkey, 1 10.5-ounce can cream of chicken soup, 1 10.5-ounce can cream of celery soup, 4 cups chicken broth, 1 teaspoon poultry seasoning, ½ teaspoon salt, and ½ teaspoon black pepper.
- Cover and cook on high for 3-4 hours or low for 6-7 hours or until the vegetables are tender.
- Stir in the 1 cup frozen peas.
- In a medium bowl, stir together the 2 cups Bisquick, ⅔ cup milk, and 1 teaspoon dried parsley. The dough should be thick and scoopable. Adjust with a little bit more milk or baking mix as needed. Drop by the spoonful on top of the chicken mixture. Don't stir what's in the crockpot after you start adding the dumpling mixture.
- Cover and cook on High for 1 hour. The dumplings should be puffy and cooked through.
- Gently stir to coat the dumplings in the broth before serving.
Notes
Video
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