Crockpot Chicken and Dumplings is the ultimate set-it-and-forget-it comfort food, featuring tender shredded chicken simmered in a rich, savory broth loaded with aromatics, then topped with pillowy, warm dumplings that cook to fluffy perfection right in the slow cooker.
Introduction & Origin
Chicken and dumplings trace their roots back to the American South and various European immigrant traditions during the Great Depression. Originally a resourceful way to stretch a small amount of meat to feed a large family using simple pantry staples like flour, lard, and broth, the modern slow cooker version adapts this timeless classic for effortless, modern weeknight cooking.
Cultural Significance
Deeply embedded in Southern culinary heritage, chicken and dumplings is often considered the ultimate expression of hospitality, care, and home. It is frequently associated with family gatherings, rainy days, and times when comfort and nourishment are needed most, representing a tradition of turning simple, humble ingredients into a deeply satisfying feast.
Ingredients Quantity
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 (10.5-oz.) cans cream of chicken soup
- 2 c. low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 can (16 oz) refrigerated buttermilk biscuit dough (for easy dumplings)
Optional Additions
- Frozen Peas and Carrots: Stir in 1 cup of mixed frozen vegetables during the last 30 minutes of cooking for added color, sweetness, and nutrition.
- Garlic: Add 2 minced cloves of garlic to the slow cooker base for a richer, deeper aroma.
- Fresh Parsley: Garnish with chopped fresh flat-leaf parsley just before serving to add a bright, fresh finish.
Tips for Success
- Cut Dumplings Uniformly: If using refrigerated biscuit dough, cut each biscuit into quarters so they cook evenly throughout the thick broth.
- Don’t Overstir: Once the dumplings are added to the slow cooker, try not to stir them too frequently, or they may dissolve into the soup rather than puffing up.
- Thicken the Broth: If you prefer a thicker gravy, remove the lid for the final 20 minutes of cooking or stir in a small cornstarch slurry.
Instructions
- Combine Base Ingredients: Place the chopped onion, boneless skinless chicken breasts, dried oregano, salt, and pepper into the slow cooker.
- Add Soup and Broth: Pour in the cans of cream of chicken soup and low-sodium chicken broth. Add the fresh thyme sprigs and bay leaf, stirring gently to combine.
- Cook the Chicken: Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the chicken is tender and easily shreds.
- Shred the Chicken: Remove the thyme sprigs and bay leaf. Take the chicken breasts out, shred them using two forks, and return the meat to the slow cooker.
- Add Dumplings: Tear or cut the refrigerated biscuit dough into bite-sized pieces and drop them gently into the hot liquid, pressing them down slightly so they are submerged.
- Finish Cooking: Cover and cook on HIGH for an additional 1 to 1.5 hours, without opening the lid, until the dumplings are cooked through and fluffy.
- Serve: Ladle hot into bowls and serve immediately.
Nutritional Information (Estimated per serving)
- Calories: 360 kcal
- Protein: 24 g
- Carbohydrates: 34 g
- Fat: 14 g
- Sodium: 850 mg
Embracing Healthful Indulgence
While rich and hearty meals like chicken and dumplings are soul-satisfying, you can easily balance out the plate by pairing your bowl with a bright, crisp side salad tossed in a light vinaigrette or a generous portion of steamed green vegetables.
Conclusion
Crockpot Chicken and Dumplings offers all the nostalgic, slow-simmered flavor of traditional cooking with a fraction of the hands-on effort. It is a foolproof, cozy meal that guarantees warmth and satisfaction for the whole family.
Recommendation
Serve this rich and savory dish alongside a simple side of roasted asparagus or steamed broccoli to add a fresh, vibrant contrast to the creamy soup and fluffy dumplings.
What is your favorite memory associated with eating a warm bowl of soup or stew on a cold day?