This Crockpot Chicken and Dumplings recipe is easy to make yet it tastes so hearty and savory that everyone in your family will love it! This is a great cold weather meal that will warm up body and soul.
Chicken and Dumplings in our memories
We grew up on Chicken and Dumplings, and absolutely love them. Mom used to make a big batch on the stove often. Especially during cold weather time. It seemed to warm us up to the very tip of our toes.
Over time, many meals transitioned from the stovetop to the crockpot. Simply put, the crockpot makes life so much easier! You just throw the ingredients in and go about your business! This freed up a lot of time and that, in itself, is very valuable!
The trial and errors of making a good Crockpot Chicken and Dumplings Recipe.
This is not to say that cooking with a crockpot is exactly the same as cooking on a stovetop. There are some adjustments to be made for no recipe cooks the same from stovetop to crockpot.
This Crockpot Chicken and Dumplings is a recipe that Tanya created for the crockpot, and perfected over the years. Again, the freedom of freed time is appealing, and the crockpot ever so handy. But it came at a price.
Trial and errors of the dumpling making
Mom is an expert at making biscuits, dumplings, and other breads from scratch. We are not…and no matter how hard we try, things turn out weird! Tanya has tirelessly fought the dumpling battle.
There have been many different types of dumplings tried over the years, and, sadly, a lot of them were not the best. We do our best to eat whatever experimental dumpling (or anything else) she throws our way with dignity and non judgemental faces.
Sometimes it is hard though…
I have never known anyone that could make a dumpling that could be used as a weapon, especially from a crockpot. Really, dumplings shouldn’t be like hockey pucks! Or there was the time the dumplings defied all laws of physics and had a density like an uncooked potato!
Trial and error is the best way to learn what does and doesn’t work in the kitchen! Tanya never gave up! Nor should you! Just keep on trucking!
The secret to making the dumplings revealed!
Finally, Tanya finally perfected the dumplings!!
It’s called https://www.bettycrocker.com/products/bisquick.
Yes, it is true. This household uses Bisquick. Pick your battles, especially in today’s crazy world. Now it still takes some practice to make the perfect dumpling even when using a mix like Bisquick.
It’s all about when to cover and uncover those dumplings and for how long, see recipe below!
Crockpot Chicken and Dumplings and the chicken controversy
This Perfect Crockpot Chicken and Dumplings starts with 4 to 6 chicken breasts, depending on how many people you are feeding. We usually just take it out of the freezer about 10 am, and put it right in the crockpot! Yup, frozen. It has 6-8 hours to cook, so plenty of time!
Now, there has been some conflicting information on whether to thaw the meat before putting it in the crockpot. Honestly, we have been using a crockpot for years and years and usually just put the frozen meat right into the crockpot. And here we are, still kicking!
But: it probably is the best practice to place in thawed meat only into the crockpot because of a couple of things.
- The crockpot takes a bit to warm up and come to full heat.
- The longer the meat is just sitting there not cooking, the greater the chances of it growing yucky bacteria.
- Foodborne illness is not fun and can be serious. Also, you don’t want your family and friends cursing your very existence as they camp out on the royal throne hating life!
For more information check out this article: https://www.rd.com/article/is-it-safe-to-cook-frozen-meat-in-a-slow-cooker/
Safety tip! always use a meat thermometer to ensure meat is completely done and has reached an internal temperature of above 165°F
If you have time and remember to take the meat out to the fridge the night before or can thaw it safely before putting into the crockpot, then you should do so. Otherwise, if life happens and it’s a last minute rush to get dinner on, then adjust the temperature and cooking time accordingly!
Tanya’s secret ingredient to the perfect Crockpot Chicken and Dumplings
Now, here is part of her secret, when we have it. Tanya cooks up big pots of bone broth from turkey and chicken throughout the year, and uses this stock in recipes such as this our Crockpot Chicken and Dumplings. The flavor to this stock is so rich and savory! Yummy!
Fear not! If you don’t have any homemade stock hiding in your freezer, simply use store bought chicken stock, or even bone broth, depending on how much you want to spend.
After Thanksgiving, keep a look out for our blog because we will be doing one on homemade bone broth!
Wrap up and last minute thoughts
This Crockpot Chicken and dumplings recipe is easy to make especially with the use of said crockpot. The results are rich savory broth with moist tender chicken and peas topped with fluffy biscuits. This is the perfect meal to warm you up on the inside and chase the cold weather away!
Our family loves this recipe and we hope you do too! Check out our other crockpot recipes like Crockpot Pot Roast, Crock-Pot Meatballs Tomatoes and Onions., and The Best Crock-pot Salsa Verde Pork Recipe
Let us know in the comments below what you think!
Love
The Morgan Sisters
Crockpot Chicken and Dumplings
Course: Dinner, crock potCuisine: AmericanDifficulty: easy8
servings15
minutes6
hours6
hours15
minutesThis Crockpot Chicken and Dumplings recipe is easy to make yet it tastes so hearty and savory that everyone in your family will love it! This is a great cold weather meal that will warm up body and soul.
Ingredients
4 to 6 frozen chicken breast
2 cans of cream of chicken soup
6 – 8 cups of chicken stock or broth ( or Turkey stock, it depends on what is on hand )
1 1/2 cup of frozen peas ( to put in at the end )
Bisquick mix, one batch of biscuit dough ( also for the end )salt and pepper to taste
Directions
- Place the chicken breasts in the bottom of the crockpot, and cover with the soup and broth or stock.
Turn the crockpot setting to low, and leave it alone for 5-6 hours.
Remove the chicken from the crockpot, at this time, you can trim any fat from it, then shred into bite size chunks. Return the chicken to the broth and replace lid.
Take the frozen peas, and cover with boiling water, to defrost them, then add to the crockpot. We usually add the water as well, as the soup will have concentrated a bit when it reduced during cooking.
Taste liquid, season with salt and pepper as needed.
Turn the crockpot to high, and wait for the mixture to come to a boil. Once it is back to a boil, remove lid, and using a normal tablespoon, scoop up tablespoons of the biscuit dough and drop gently into the broth.
They will sink, for just a few seconds. This is ok!! Replace lid after all of the dumplings are in, and cook on high for another 45 minutes.
Serve with pats of butter for the dumplings, if desired.
Add salt and pepper to taste
We like to add a dash of paprika as well
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Tanya Morgan 
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