Crockpot Chicken and Dumplings Recipe
This comforting Crockpot Chicken and Dumplings recipe features tender chicken thighs simmered in a flavorful herb-infused broth, combined with savory vegetables and creamy soup, all topped with soft, flaky biscuit dumplings cooked right in the slow cooker. Perfect for a hearty, hands-off meal that warms you up on cooler days.
- 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
- Diet: Low Salt
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
Vegetables and Soup
- 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)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Season Chicken: Sprinkle kosher salt and ground black pepper evenly over both sides of the chicken thighs. Place the seasoned chicken thighs in the bottom of the crockpot in a single layer.
- Add Herbs and Spices: Scatter the bay leaf, dried parsley, dried rosemary, dried thyme, and garlic powder over the chicken thighs to infuse the broth with herbal aromatics.
- Add Liquids and Vegetables: Pour in the low-sodium chicken broth along with peeled and sliced carrot and chopped onion. Add the can of cream of chicken soup on top and gently stir the surface ingredients, being careful not to disturb the chicken below. The mixture should be combined but not fully blended.
- Cook Chicken: Cover the crockpot with its lid and cook on high heat for 3 to 4 hours, or until the chicken is fully cooked, tender, and easy to shred, reaching an internal temperature of 165°F.
- Add Peas and Shred Chicken: Add frozen peas to the crockpot. If desired, shred the cooked chicken directly in the crockpot using two forks. Stir thoroughly to combine all the ingredients well.
- Prepare Dumplings: Open the can of refrigerated biscuit dough. Cut each biscuit into four equal pieces, and roll each piece into a round ball shape. Arrange the biscuit balls evenly over the top of the crockpot mixture, layering them across the surface.
- Cook Dumplings: Replace the lid, set the crockpot to high, and cook for about 1 to 2 hours. Avoid lifting the lid during cooking; if you have a glass lid, peek through to check. The biscuits are done when they develop a matte finish and a biscuit cut open reveals that it is fully cooked inside.
- Season and Serve: Once dumplings are cooked, taste and adjust seasonings as needed. Optionally, garnish with freshly chopped parsley before serving for a fresh herb accent.
Notes
- Do not lift the lid while cooking the dumplings to ensure even baking and to retain moisture.
- You can shred the chicken before adding the peas for easier mixing, or shred after cooking as preferred.
- The total cooking time for dumplings can vary depending on your crockpot model; monitor closely in the last 30 minutes.
- Use low-sodium chicken broth to control salt levels and customize seasoning to taste after cooking.
- Optional fresh parsley adds a lovely color contrast and fresh flavor when garnishing.
Keywords: crockpot chicken and dumplings, slow cooker chicken dumplings, comfort food, easy crockpot recipe, chicken dinner
