Crockpot chicken and dumplings is a cozy, practical dinner built for a Slow Cooker. Tender chicken thighs simmer with broth, vegetables, herbs, and cream of chicken soup, then refrigerated biscuit dough cooks on top as soft dumplings. The result is a complete six-bowl meal with a creamy sauce, sweet peas, savory aromatics, and fluffy biscuits. Because the chicken cooks before the dumplings are added, each part reaches the right texture without turning the biscuits into mush.
Thank you for reading this post, don't forget to subscribe!What are crockpot chicken and dumplings?
This Crockpot Chicken and dumplings recipe combines a lightly seasoned chicken stew with biscuit-style dumplings. Chicken thighs are especially useful because they stay moist through the long cooking stage. Carrot and onion add texture, broth loosens the cream soup into a spoonable sauce, and dried herbs give the base familiar comfort-food flavor. Frozen peas go in near the end so they stay bright.
Why this crockpot chicken and dumplings recipe works
The method has two clear stages. First, the chicken cooks in the creamy broth until it is tender and reaches 165°F. Second, the chicken is shredded if desired and biscuit pieces are arranged on top. Keeping the lid closed during the dumpling stage traps steam, helping the biscuit dough cook through. The matte surface is a useful visual cue, but cutting one dumpling open is the final check.
Ingredients for crockpot chicken and dumplings
You need 1½ pounds boneless, skinless chicken 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, and ½ teaspoon garlic powder. Add 1¾ cups low-sodium chicken broth, 1 peeled and sliced carrot, 1 chopped onion, one 10.5-ounce can of cream of chicken soup, ½ cup frozen peas, and 16.3 ounces refrigerated biscuit dough. Chopped fresh parsley is an optional garnish.
“Made the Crockpot Chicken and Dumplings tonight and wow — perfect weeknight dinner. Will definitely make again!”
How to make crockpot chicken and dumplings
- Season both sides of the chicken thighs with salt and pepper and arrange them in the bottom of the crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder.
- Pour in the chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top without disturbing the chicken.
- Cover the crockpot and cook on high for 3 to 4 hours, until the chicken is easy to shred and reaches the internal temperature of 165°F.
- Add the frozen peas, shred the chicken if desired, and stir well to combine.
- Open the biscuit dough, cut each biscuit into fourths, roll each piece into a round ball, and arrange the biscuit pieces on top.
- Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours. Do not lift the lid if possible; the biscuits should look matte when finished. Cut one open to check that it is cooked through.
- When the biscuits are done, adjust seasonings to taste and serve.
Serving ideas
Serve Crockpot Chicken and dumplings in wide bowls so every serving includes chicken, sauce, vegetables, and dumplings. A crisp green salad, steamed green beans, or roasted broccoli provides a fresh contrast. This is a useful weeknight plan: begin the chicken in the afternoon, add the peas and biscuit dough when the meat is tender, and finish the covered dumpling stage before dinner.
Tips and optional variation
Keep the lid closed while the dumplings cook because escaping steam can lengthen the cooking time. If the chicken is not fork-tender after three hours, continue until it reaches 165°F. For a clearly labeled optional variation, add a small pinch of poultry seasoning with the dried herbs; this is optional and does not replace any listed ingredient. Use low-sodium broth when possible so the final seasoning remains easy to control.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to three days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce. Avoid a hard boil, which can make the chicken tougher and the dumplings break apart. The biscuit texture naturally softens after storage, so fresh dumplings have the best texture.
Search answers for crockpot chicken and dumplings
Can chicken breasts be used?
Chicken Breasts can work, but thighs are more forgiving during the long cooking time. Whatever cut you choose, verify 165°F at the thickest point.
How do you know dumplings are done?
Their surface should look matte rather than wet, and the inside should look cooked and breadlike when cut open.
When should peas be added?
Add frozen peas after the chicken is tender and shredded. The shorter time helps preserve their color and texture.
“New family favorite! This Crockpot Chicken and Dumplings was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Crockpot chicken and dumplings turns familiar pantry ingredients into a satisfying bowl with very little hands-on work. The two-stage timing is the key: cook the chicken until tender, then steam the biscuits until their centers are done. Serve it warm with a simple green side for a comforting dinner that is easy to portion and reheat.
FAQs about crockpot chicken and dumplings
Add in bay leaf, parsley, rosemary, thyme and garlic powder. Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together. Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165°F. Add the frozen peas. You can shred the chicken if you desire. Stir well to combine. Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot. Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.
Pour in the broth, carrot, onion, and cream of chicken soup. Gently stir the top without disturbing the chicken. Cover and cook on high for 3 to 4 hours, until the chicken shreds easily and reaches 165°F internally. Add the frozen peas, shred the chicken if desired, and stir well. Cut each biscuit into fourths, roll the pieces into balls, and arrange them over the crockpot mixture. Replace the lid and cook on high for 1 to 2 hours, until the biscuits look matte and are cooked through. Adjust seasoning to taste and serve.
Crockpot Chicken and Dumplings
Ingredients
Ingredients
- 1½ pounds boneless, skinless chicken thighs about 5 to 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
- fresh parsley chopped, optional garnish
Instructions
Instructions
- Season both sides of the chicken thighs with salt and pepper and arrange them in the bottom of the crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder.
- Pour in the broth, carrot, onion, and cream of chicken soup. Gently stir the top without disturbing the chicken.
- Cover and cook on high for 3 to 4 hours, until the chicken shreds easily and reaches 165°F internally.
- Add the frozen peas, shred the chicken if desired, and stir well.
- Cut each biscuit into fourths, roll the pieces into balls, and arrange them over the crockpot mixture.
- Replace the lid and cook on high for 1 to 2 hours, until the biscuits look matte and are cooked through.
- Adjust seasoning to taste and serve.
