Crockpot chicken and dumplings is a classic meal made easy in the slow cooker. I love how fuss-free cooking can be with my crockpot, and this recipe is no exception. Plus, cleanup is a breeze with only one pot! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store and Reheat
This easy crockpot chicken and dumplings recipe is a great make ahead meal, although I would suggest leaving the biscuits off until you’re ready to serve. The stew will keep well in the fridge for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Notes and Tips
When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot. I prefer to use red potatoes for this recipe as they are waxy and hold their shape.
