Go Back
Crockpot Chicken and Dumplings in slow cooker

Crockpot Chicken and Dumplings

A comforting slow cooker meal with tender chicken in a creamy broth topped with fluffy biscuit dumplings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs about 5-6 thighs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 3/4 cups low-sodium chicken broth
  • 1 carrot peeled and sliced
  • 1 onion chopped
  • 10.5 ounces cream of chicken soup 1 can
  • 1/2 cup frozen peas
  • 16.3 ounces refrigerated biscuit dough 8 large biscuits
  • Chopped fresh parsley optional for garnish

Equipment

  • Crockpot or slow cooker
  • Cutting board
  • Knife
  • Can opener

Method
 

  1. Season both sides of the chicken thighs with salt and pepper, then arrange them in the bottom of your crockpot.
  2. Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
  3. Pour in the chicken broth, add the sliced carrots and chopped onion, and spoon the cream of chicken soup over everything. Gently stir the top layer to combine the liquids and vegetables without disturbing the chicken pieces underneath.
  4. Cover the crockpot and cook on high for 3-4 hours, or until the chicken is tender enough to shred easily and reaches an internal temperature of 165°F.
  5. Add the frozen peas to the crockpot. If you prefer shredded chicken, you can shred it now using two forks directly in the crockpot. Stir well to combine all ingredients.
  6. Open the can of biscuit dough and cut each biscuit into fourths. Roll each piece into a small ball and arrange them on top of the chicken mixture in the crockpot.
  7. Replace the lid and continue cooking on high for 1-2 hours, until the dumplings are cooked through. The dumplings are done when they take on a matte appearance rather than a glossy one.
  8. When the dumplings are done, taste the mixture and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.

Notes

For best results, avoid lifting the lid frequently during cooking as this releases necessary steam. If your soup isn't thickening, you may have added too much chicken broth. You can thicken it back up by cooking down the mixture on high for a bit or adding a roux made from 2 tablespoons butter and 2 tablespoons flour.