Crockpot Chicken and Dumplings Recipe

Introduction

Crockpot Chicken and Dumplings is a comforting, hearty meal perfect for busy days. Tender chicken thighs simmer in a flavorful broth topped with fluffy biscuit dough, creating a cozy dish everyone will love.

Ingredients

• 1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 bay leaf
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 1¾ cups low-sodium chicken broth
• 1 carrot (peeled and sliced)
• 1 onion (chopped)
• 10.5 ounces cream of chicken soup (1 can)
• ½ cup frozen peas
• 16.3 ounces refrigerated biscuit dough (8 large biscuits)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Season the chicken thighs by sprinkling kosher salt and ground black pepper evenly over both sides. Arrange the chicken in the bottom of the crockpot.
2. Step 2: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder to the crockpot on top of the chicken.
3. Step 3: Pour in the chicken broth, then add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir the ingredients on top to combine without disturbing the chicken.
4. Step 4: Cover the crockpot and cook on high for 3 to 4 hours, or until the chicken is tender, easy to shred, and reaches an internal temperature of 165°F.
5. Step 5: Add the frozen peas to the crockpot. If desired, shred the chicken with two forks, then stir to mix everything evenly.
6. Step 6: Open the biscuit dough can and cut each biscuit into fourths. Roll each piece into a round ball, then arrange the biscuit pieces on top of the chicken mixture in the crockpot.
7. Step 7: Replace the lid and cook on high for 1 to 2 hours, until the biscuits are fully cooked. Avoid lifting the lid during cooking, or peek through a glass lid if available. The biscuits will have a matte appearance when done.
8. Step 8: When the biscuits are cooked through, adjust the seasoning to taste. Garnish with chopped fresh parsley if you like, and serve warm.

Tips & Variations

• For extra flavor, use homemade chicken broth instead of store-bought.
• Substitute cream of chicken soup with cream of mushroom or cream of celery for a different taste.
• Add more vegetables like celery or peas for added texture and nutrition.
• If shredding chicken is a hassle, you can leave the thighs whole and serve as is.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the dumplings moist. Avoid overcooking when reheating as biscuits can dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more tender in slow cooking. If using breasts, check the internal temperature and avoid overcooking to prevent dryness.

Can I freeze leftovers?

You can freeze the chicken mixture without the biscuits for up to 3 months. It’s best to add fresh biscuits when reheating to maintain their texture.

Crockpot Chicken and Dumplings Recipe

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4.5 from 63 reviews

This Crockpot Chicken and Dumplings recipe offers a comforting, hearty meal with tender shredded chicken simmered in a flavorful broth with herbs, vegetables, and creamy soup, topped with soft, fluffy biscuit dumplings cooked right in the slow cooker. Perfect for an easy, hands-off dinner that feels like a warm, homemade classic.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 1½ pounds boneless, skinless chicken thighs (about 5–6 thighs)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 bay leaf
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 1¾ cups low-sodium chicken broth
• 1 carrot, peeled and sliced
• 1 onion, chopped
• 10.5 ounces cream of chicken soup (1 can)
• ½ cup frozen peas

Dumplings

• 16.3 ounces refrigerated biscuit dough (8 large biscuits)

Optional Garnish

• Chopped fresh parsley

Instructions

1. Season: Shake salt and pepper over both sides of the chicken thighs and arrange them in the bottom of the crockpot.
2. Add Herbs and Spices: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
3. Add Liquids and Vegetables: Pour in the chicken broth, then add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir just the top layer to incorporate ingredients without disturbing the chicken thighs at the bottom.
4. Cook Chicken: Cover the crockpot with the lid and cook on high for 3 to 4 hours until the chicken is cooked through, easily shredded, and reaches an internal temperature of 165°F.
5. Add Peas and Shred Chicken: Add the frozen peas to the crockpot. Shred the chicken inside the crockpot using two forks if desired, then stir well to combine.
6. Prepare Dumplings: Open the biscuit dough can and cut each biscuit into four pieces. Roll each piece into a round ball and arrange these biscuit pieces on top of the other ingredients in the crockpot.
7. Cook Dumplings: Replace the lid, turn the crockpot to high, and cook for about 1 to 2 hours until the biscuits are cooked through. Avoid lifting the lid during cooking; if you have a glass lid, monitor the biscuits for a matte appearance indicating they are done. Cut into one biscuit to check doneness if needed.
8. Season and Serve: Once biscuits are cooked, adjust the seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

• Use boneless, skinless chicken thighs for extra tenderness and flavor.
• Do not stir the chicken after adding the broth and soup to keep the thighs intact while cooking.
• If your crockpot heats unevenly, check biscuits towards the end of cooking to prevent overcooking.
• Frozen peas are added late to retain their color and texture.
• Use a glass lid if possible for easy monitoring without lifting the lid and losing heat.
• Adjust herbs and seasoning to your taste preferences before serving.

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, comfort food, crockpot recipes, easy chicken dinner