Bacon Cheddar Crockpot Chicken and Dumplings

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This loaded version adds crispy bacon and sharp cheddar to the classic chicken and dumplings.

The bacon adds smokiness and crunch, while the cheese melts into the dumplings for extra richness.

Why You’ll Love It

  • Bacon and cheddar take this comfort food to the next level.
  • Cheese is baked right into the dumplings.
  • Still easy enough for a weeknight dinner.
  • Rich, indulgent, and satisfying.
  • A crowd-pleaser for family dinners.

Ingredients

For the Chicken Base

  • 2 lbs boneless, skinless chicken thighs
  • 8 slices thick-cut bacon, cooked and crumbled (reserve 2 tbsp bacon grease)
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • Salt to taste (bacon adds salt, so start with 1/2 tsp)

For the Cheddar Dumplings

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup milk
  • 3 tbsp melted butter (or reserved bacon grease for extra flavor)

For Topping

  • 1/2 cup shredded cheddar cheese
  • Reserved crumbled bacon
  • 2 tbsp chopped chives or green onions

Steps

  1. Cook bacon in a cast iron skillet over medium heat until crispy.
  2. Transfer bacon to a paper towel-lined plate and reserve 2 tbsp of the grease.
  3. Once cool, crumble the bacon and set aside.
  4. Add chicken, onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, smoked paprika, pepper, and salt to your 6-quart slow cooker.
  5. Stir in half of the crumbled bacon (save the rest for topping).
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is cooked through.
  7. Remove the chicken and shred using two forks or a meat shredder.
  8. Return the shredded chicken to the slow cooker and stir to combine.
  9. Turn the slow cooker to HIGH.
  10. Make the cheddar dumplings: Whisk together flour, baking powder, and salt in a medium bowl.
  11. Stir in 1 cup of shredded cheddar.
  12. Add milk and melted butter (or bacon grease) and stir until just combined.
  13. Drop rounded tablespoons of dough onto the surface of the chicken mixture.
  14. Don’t stir them in — they need to steam on top.
  15. Cover and cook on HIGH for 45–60 minutes until dumplings are puffed and cooked through.
  16. During the last 5 minutes, sprinkle the remaining 1/2 cup cheddar over the dumplings and cover to melt.
  17. Top with reserved bacon crumbles and chopped chives.
  18. Serve immediately.

Helpful Tips and Substitutions

Thick-cut bacon works best — it stays crispier and adds more meaty texture.

Cook the bacon the night before to save time.

Using bacon grease in the dumplings adds incredible flavor — don’t skip it if you have it.

Sharp cheddar melts better and has more flavor than mild — it’s worth using.

If you want a lighter version, use turkey bacon and reduce the cheese by half.

Don’t lift the lid while the dumplings cook — you’ll release the steam and they won’t cook evenly.

Chicken thighs work better than breasts here because they stay tender during the long cook.

Serving Ideas

Serve in deep bowls topped with extra bacon and a drizzle of ranch dressing if you’re feeling indulgent.

A crisp green salad with a tangy vinaigrette balances the richness.

Steamed broccoli or roasted green beans on the side keep it from being too heavy.

Crusty bread is great for soaking up the extra sauce.

Make-Ahead and Storage

Cook and crumble the bacon up to 3 days ahead — store in an airtight container in the fridge.

Prep vegetables the night before to speed up assembly.

Store leftovers in the fridge for up to 4 days.

Reheat on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened.

The chicken base (without dumplings) freezes well for up to 3 months.

Thaw overnight, reheat, then make fresh dumplings — they don’t freeze well.

Worth the Extra Effort

This isn’t the lightest version of chicken and dumplings, and that’s the point.

The bacon adds smokiness and texture, and the cheese in the dumplings makes them impossibly rich.

It’s the kind of meal you make when you want something extra comforting and don’t mind indulging a little.

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