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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/crockpot-chicken-and-dumplings-recipe/