This is hands-down the Best Dumplings Recipe I’ve found, and trust me, I’ve tried a bunch. It’s a Crockpot Dumplings recipe that will make you fall in love with Crockpot cooking all over again. With Crockpot dump recipes, all you need to do is dump the ingredients in, set it, and forget it. How easy is that?
I love Crockpot stew and stew and dumplings, especially on chilly nights when I just want something hearty and comforting. This Dumplings recipe stew is perfect for busy days when you need easy Crockpot dinners but still want something that feels like a special meal. Think: soft, pillowy dumplings, tender chicken, and a rich, savory broth all cooked together in the Crockpot slow cooker. It’s the ultimate winter Crockpot meal, and the best part? You don’t have to do much of anything except enjoy it.
Plus, if you’re looking for easy dinner ideas that you can just “dump and go,” this is the one. It’s one of those quick Crockpot recipes that you can throw together in no time, and before you know it, you’ve got a delicious meal with zero stress. Keep reading to see how to make these amazing Crockpot dumplings that everyone will love!
Here’s What You’ll Need:
- 4 chicken breasts (I use boneless, skinless because, #easy)
- 1 can of cream of chicken soup (I know, it’s a shortcut, but it’s the secret to the flavor)
- 1 can of chicken broth (low-sodium, if you’re trying to be healthy—it’s cool, we get it)
- 1 onion, chopped (if your kids won’t eat onions, you can leave this out, but it adds SO much flavor)
- 2 garlic cloves, minced (garlic makes everything better. FACT.)
- 1 package of refrigerated biscuit dough (yep, you heard me right—BISCUITS. Just trust me.)
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of thyme (or whatever dried herb you’ve got in your pantry—don’t overthink it)
Step-by-Step Instructions:
1. Layer the Good Stuff
Okay, this is the easy part. First, throw your chicken breasts (or thighs, if you’re feeling fancy) into the bottom of your Crockpot. You don’t need to do anything to the chicken yet—just throw it in there whole. Next, dump in your cream of chicken soup and chicken broth. I like to use both, but you could get away with just the soup if that’s all you’ve got. Toss in your chopped onion (or skip it if you’ve got little ones who’ll pick it out), garlic, salt, pepper, and thyme. Give it a quick stir to mix everything up.
2. Let It Simmer
Pop the lid on and set your Crockpot to cook on low for 6 hours (or high for 3 hours if you’re in a rush). Don’t touch it, don’t peek at it. Just let it do its thing. When you come back, your chicken should be nice and tender. You’ll want to shred it up with a fork—don’t even worry about it being perfect. You’re not trying to win a food competition here.
3. Make the Dumplings
Once your chicken is shredded, it’s time for the dumplings to join the party. Open up that package of biscuit dough (don’t judge, okay, we’re all busy) and cut each biscuit into quarters. Just slice them into little pieces and drop them gently into the Crockpot. Try to space them out a little, so they have room to puff up and get nice and fluffy.
4. Cook the Dumplings
Now comes the waiting game. Put the lid back on and let those dumplings cook for another 30 minutes to an hour on high. You’ll want to check every 15 minutes or so to make sure they’re cooking through. The dumplings should puff up and look all soft and pillowy. If they’re still doughy in the middle, let them cook a little longer.
5. Serve and Enjoy
Once those dumplings are cooked and fluffy, grab your ladle and serve yourself a big ol’ bowl of this cozy goodness. The broth will be creamy, the chicken tender, and the dumplings… well, the dumplings will be heaven. If you’re feeling extra, you can sprinkle some parsley on top for a pop of color (but honestly, who’s got time for that?).
FAQs for Crockpot Dumplings with Biscuits
Can I use frozen chicken for this recipe?
Yes! You can totally use frozen chicken breasts or thighs. Just make sure they cook for a little longer—if using frozen chicken, I’d recommend cooking on high for about 4-5 hours or low for 7-8 hours. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
Can I use a different kind of biscuit dough?
Absolutely! I use the regular refrigerated biscuit dough, but you can get creative. Flaky layers biscuits work great, or even a buttermilk biscuit dough if that’s what you prefer. Just keep the biscuit dough about the same size to make sure they cook through properly.
Can I add veggies to this Crockpot dumplings recipe?
Yes, yes, and yes! You can totally add frozen peas, carrots, or even corn about 30 minutes before the cooking time ends. Just make sure to stir them in so they mix well with the broth and cook up nice. You could also toss in some diced potatoes if you want to make it extra hearty.
How can I make this Crockpot stew and dumplings spicier?
If you like a little spice, add red pepper flakes or cayenne pepper when you’re mixing in the seasonings. Start with just a pinch, taste, and adjust as needed. You can also use a spicy sausage or add some jalapeños to the mix if you want to turn up the heat!
Can I use regular soup instead of cream of chicken?
Yes, you can swap out the cream of chicken soup for other varieties like cream of mushroom or cream of celery if you like. It’ll still be delicious, just with a slightly different flavor profile. If you’re dairy-free or trying to avoid certain ingredients, you can also try a dairy-free cream soup option or make a homemade creamy base.
Crockpot Dumplings with Biscuits Recipe Card
Crockpot Dumplings with Biscuits Recipe
Ingredients
- 4 chicken breasts or thighs
- 1 can of cream of chicken soup
- 1 can of chicken broth low-sodium
- 1 onion , chopped optional
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 package of refrigerated biscuit dough 8 biscuits
Instructions
Layer the Good Stuff
- Place chicken breasts in the bottom of your Crockpot. Add the cream of chicken soup, chicken broth, chopped onion, minced garlic, salt, pepper, and thyme. Stir to combine.
Cook
- Cover and cook on low for 6 hours (or high for 3 hours), until the chicken is tender and easily shredded with a fork.
Shred the Chicken
- Once the chicken is done, shred it directly in the Crockpot.
Add the Dumplings
- Open the biscuit dough and cut each biscuit into quarters. Drop the biscuit pieces into the Crockpot, spacing them out. Cover and cook on high for 30 minutes to 1 hour, until the dumplings are puffed and cooked through.
Serve
- Ladle the stew and dumplings into bowls, and enjoy the cozy goodness!
Notes
- Veggies: Add frozen peas or carrots in the last 30 minutes for extra veggies!
- Leftovers: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2-3 months.
This recipe is one of those easy Crockpot meals that you’ll keep coming back to, and it’s perfect for those chilly nights when you need something warm and hearty. It’s an ideal winter Crockpot meal, but let’s be real, it’s great year-round! The best part? You can tweak it however you want. Add more veggies, swap out the chicken, or make it a little spicy—Crockpot dump recipes like this are so flexible.
So, the next time you’re looking for easy dinner ideas or easy dinner recipes, don’t forget about this one. It’s one of those quick Crockpot recipes that makes you feel like a dinner superhero with barely any effort. Plus, it’s one of those easy Crockpot dinners that your kids will actually love (no complaints at the table, can you believe it?).
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