This Crockpot Chicken and Dumplings recipe is my go-to comfort food on busy weeknights. I discovered this recipe during a particularly cold winter when I was craving something warm and satisfying but had zero time for elaborate cooking. The beauty of this dish is that it transforms simple ingredients into a rich, creamy stew that tastes like it simmered for hours, when in reality, your slow cooker does all the heavy lifting.
Table of Contents
Ingredients for Crockpot Chicken and Dumplings
For this comforting recipe, I always use boneless, skinless chicken thighs because they stay incredibly tender and add more flavor than breasts. My go-to brand for cream of chicken soup is Campbell’s, as it provides the perfect consistency for this dish.
- 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 – I recommend Swanson for the best flavor
- 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) – Pillsbury Grands work best
- Chopped fresh parsley, optional for garnish
Step-by-Step Instructions
I recommend preparing this recipe in the morning so it can cook while you’re busy with other activities. The hands-on time is minimal, but the results taste like you spent hours in the kitchen.
Step 1: Season both sides of the chicken thighs with salt and pepper, then arrange them in the bottom of your crockpot.
Step 2: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
Step 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. The mixture doesn’t need to be completely mixed together.
Step 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.
Step 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.
Step 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.
Step 7: Replace the lid and continue cooking on high for 1-2 hours, until the dumplings are cooked through. Don’t lift the lid to check on them if possible, as this releases steam and can affect cooking time. The dumplings are done when they take on a matte appearance rather than a glossy one. To be certain, cut into one dumpling to check that it’s cooked through.
Step 8: When the dumplings are done, taste the mixture and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.
What to Serve with Crockpot Chicken and Dumplings
This hearty stew is satisfying on its own, but pairing it with the right side dishes can elevate your meal. The creamy texture of the chicken and dumplings pairs beautifully with dishes that add crunch, freshness, or complementary flavors.
Cheesy Ranch Potatoes and Smoked Sausage: The smoky flavor and cheesy texture of these potatoes provide a delicious contrast to the creamy chicken and dumplings. This side is hearty enough to stand up to the rich stew.
Garlic Bread Rolls: These fluffy, buttery rolls are perfect for soaking up any extra creamy sauce left in your bowl. The garlic flavor complements the herbs in the chicken dish without overpowering it.
Green Bean Casserole: The fresh green beans and crispy onions provide a nice crunch that contrasts with the soft dumplings and tender chicken, adding a different texture to your meal.
Honey Glazed Corn Casserole: This sweet and savory side dish adds a wonderful flavor balance to the savory chicken and dumplings, creating a more complex and satisfying dinner..
Storage & Serving Tips
This recipe stores beautifully, making it perfect for meal prep or enjoying leftovers the next day. Let the dish cool completely before storing in an airtight container in the refrigerator for up to 3 days. The flavors often meld together even more after a day, making leftovers just as delicious as the first serving.
For longer storage, freeze the chicken mixture without the dumplings for up to 6 months. I recommend storing them separately because dumplings can become mushy when frozen and reheated. When ready to enjoy, thaw the chicken mixture overnight in the refrigerator, then prepare fresh dumplings to add during reheating.
To re refrigerated leftovers, warm gently on the stovetop over medium-low heat, adding a splash of chicken broth if needed to thin the sauce. If the dumplings have absorbed too much liquid, you can add additional prepared dumplings during reheating.
FAQs
Can I make this recipe with chicken breasts instead of thighs?
Yes, you can use chicken breasts, but reduce the cooking time to 2-3 hours on high as they cook faster and can dry out if overcooked.
Can I prepare this recipe in an Instant Pot instead of a slow cooker?
Absolutely! Cook on high pressure for 10 minutes, then quick release. Add the dumplings and cook on high pressure for an additional 5 minutes.
Can I make homemade dumplings instead of using refrigerated biscuits?
Definitely! Prepare a simple dumpling dough with flour, baking powder, salt, butter, and milk, then drop spoonfuls onto the stew before the final cooking stage.
Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Season both sides of the chicken thighs with salt and pepper, then arrange them in the bottom of your crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
- 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.
- 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.
- 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.
- 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.
- 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.
- When the dumplings are done, taste the mixture and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.
