Crockpot Chicken and Dumplings with Potatoes

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This heartier version adds chunks of tender potatoes to the classic chicken and dumplings.

The potatoes break down slightly during cooking, thickening the sauce and making every bite more filling.

Why You’ll Love It

  • More filling than traditional chicken and dumplings.
  • Potatoes thicken the sauce naturally.
  • A complete one-pot meal — no sides needed.
  • Great for feeding hungry families.
  • Budget-friendly way to stretch the dish further.

Ingredients

For the Chicken Base

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 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
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Dumplings

  • 1 can (16 oz) refrigerated biscuits, each cut into 6 pieces
  • OR 1 1/2 cups homemade biscuit dough

Optional Add-Ins

  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • Fresh parsley for garnish

Steps

  1. Add chicken, potatoes, onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, rosemary, salt, and pepper to your 6-quart slow cooker.
  2. Stir gently to combine, making sure the potatoes are mostly submerged.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  4. Check that the chicken is cooked through and the potatoes are tender.
  5. Remove the chicken and shred using two forks or a meat shredding tool.
  6. Return the shredded chicken to the slow cooker.
  7. Use a fork or potato masher to lightly mash some of the potatoes to thicken the sauce — leave some chunks for texture.
  8. Stir in heavy cream if using.
  9. Turn the slow cooker to HIGH.
  10. Cut each biscuit into 6 pieces.
  11. Drop biscuit pieces evenly over the surface of the mixture.
  12. Don’t stir them in — they steam on top.
  13. Cover and cook on HIGH for 45–60 minutes until dumplings are puffed and cooked through.
  14. Don’t lift the lid during this time.
  15. Stir in frozen peas during the last 10 minutes if using.
  16. Garnish with parsley and serve.

Helpful Tips and Substitutions

Yukon Gold potatoes hold their shape better than russets — russets will break down more and make the sauce thicker (which some people prefer).

Cut potatoes into even 1-inch pieces so they cook at the same rate.

If your potatoes aren’t tender when the chicken is done, continue cooking for another 30 minutes before shredding.

Mashing some of the potatoes is optional but recommended — it creates a naturally thick, silky sauce.

For homemade dumplings, mix 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup milk, and 3 tbsp melted butter.

A potato masher works perfectly for partially mashing the potatoes right in the slow cooker.

You can use red potatoes if that’s what you have — just leave the skins on for color and texture.

Serving Ideas

This is a complete meal on its own — it has protein, starch, and vegetables.

Serve in deep soup bowls with plenty of sauce ladled over.

A light green salad with lemon vinaigrette cuts through the richness.

Crusty bread is nice for dipping but not essential.

A crack of black pepper and fresh parsley on top finishes it.

Make-Ahead and Storage

Prep and cut all vegetables the night before — store in a zip-top bag in the fridge.

In the morning, dump everything into the slow cooker and start cooking.

Store leftovers in an airtight container in the fridge for up to 4 days.

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

The potatoes will continue to absorb liquid as they sit.

The chicken and potato mixture (without dumplings) freezes well for up to 3 months.

Thaw overnight and make fresh dumplings when reheating — dumplings don’t freeze well.

Carb Lovers Rejoice

Yes, this is dumplings and potatoes in the same dish — and it works.

The potatoes melt into the sauce and make everything more substantial.

It’s the kind of stick-to-your-ribs meal that’s perfect when you want something truly filling.

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