This crockpot chicken and dumplings is one of my favorite effortless meals. It requires minimal prep, is mostly hands-off, and utilizes refrigerated biscuits to make things super easy. I made this comforting stew with juicy chicken thighs, dried herbs, and cream of chicken soup to make it extra rich and creamy. There’s nothing quite like it!
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Chicken and dumplings is such a hearty and comforting meal, and I made it even easier by cooking it in my slow cooker! This delicious stew is full of rich flavors and so creamy. Topped with store-bought biscuit dough, it always makes dinnertime a breeze!
What’s in This Crockpot Chicken and Dumplings Recipe?
- Chicken: Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- Bay Leaf: Adds an herbal flavor that lightens up this heavy stew.
- Dried Herbs: Parsley, rosemary, and thyme deepen the flavor of the stew.
- Garlic Powder: Adds an earthy flavor and a pungent aroma.
- Chicken Broth: Forms the base of the stew, creating a salty, umami base.
- Carrot: Adds a hint of sweetness and a pop of color.
- Onion: Enhances the earthiness and sweetness of the soup.
- Cream of Chicken Soup: Makes this dish extra creamy and thick!
- Frozen Peas: Add a pop of color and sweetness.
- Refrigerated Biscuit Dough: Makes this recipe super easy! But you could use homemade biscuit dough if you prefer.
Tips for Success
- 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.
- I used cream of chicken soup to thicken this stew, but you can also add a roux made from 2 tablespoons of butter and 2 tablespoons of flour cooked until foaming, or stir in a slurry made from 1 tablespoon of cornstarch and 1 tablespoon of cold water.
- It’s important to neither under nor overcook the dumplings. Undercooked dumplings will be raw in the middle and dense, while overcooked dumplings will begin to disintegrate. Make sure to keep the lid on tight to seal in the steam so that the dumplings have a chance to cook fully through.
- Your dumplings are done when they are light, fluffy, and slightly firm. You can insert a toothpick into the center of one, and it should come out clean. The dumplings should be soft, but they should not taste doughy.
How to Store and Reheat
Store leftover crockpot chicken and dumplings in an airtight container in the refrigerator for up to 3 days or in the freezer (minus the dumplings!) for up to 6 months. Let thaw overnight in the refrigerator before placing in the slow cooker, adding the dumplings, and cooking through.
Serving Suggestions
This slow cooker chicken and dumplings is perfect to serve by itself for a hearty winter dinner. It’s also great with some crusty bread or my favorite veggie sides like asparagus or green beans.
5-Star Review
“This is soooooo good!!! I’ve tried so many crock pot recipes lately and they’ve all been underwhelming. This is the best one I’ve found! I’m a little worried when I reheat the leftovers the dumplings won’t be as good but it’s so flavorful and I’m going to make this over and over again. I can’t wait to try the other recipes on this page!” -Julianna
Crockpot Chicken and Dumplings Recipe
Equipment
Ingredients
- 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
- 16.3 ounces refrigerated biscuit dough (8 large biscuits)
- Chopped fresh parsley optional, for garnish
Instructions
- Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.1½ pounds boneless, skinless chicken thighs, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add in bay leaf, parsley, rosemary, thyme and garlic powder.1 bay leaf, 1 teaspoon dried parsley, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon 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.1¾ cups low-sodium chicken broth, 1 carrot, 1 onion, 10.5 ounces cream of chicken soup
- 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.½ cup frozen peas
- 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.16.3 ounces refrigerated biscuit dough
- 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.
- When the biscuits are done, adjust seasonings to taste and serve.Chopped fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken and Dumplings Step by Step
Season the Chicken: Shake ½ teaspoon of salt and ½ teaspoon of black pepper over both sides of 1½ pounds of boneless, skinless chicken thighs and arrange in the bottom of the crockpot.
Fill the Crockpot: Add in 1 bay leaf, 1 teaspoon of dried parsley, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ½ teaspoon of garlic powder. Pour in 1¾ cups of chicken broth, 1 peeled and sliced carrot, 1 chopped onion, and 10.5 ounces (1 can) of 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.
Cook the Chicken: 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 Peas and Dumplings: Add ½ cup of frozen peas. You can shred the chicken if you desire. Stir well to combine. Open a 16.3-ounce 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.
Cook the Dumplings: 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. When the biscuits are done, adjust seasonings to taste and serve.
I made this tonight & opted to make the bisquick dumplings in lieu of biscuits. I’m so glad I did,cooked on high & added dumplings the last 2 hours of cooking. I added about 1 cup of frozen mixed vegetables replacing the peas. Will definitely make this again!
Too liquidy, herbs overpowered, biscuits not done. Cooking time are too broad.
Hi Jess, the cooking times are broad because all crockpots are a little bit different! We encourage everyone to watch carefully the first time making a new crockpot recipe and make note of what times work for them personally. It sounds like yours needed a bit more time in both cooking steps!
I have a question. The recipe says to cook on high for 3 to 4 hours. At the end put the rolled biscuits on top and cook for an hour to two hours. So is that 5 to 6 hours on high total?
Yes!
This is great recipe for the soup, but adding biscuits just doesn’t cut it. I did it with biscuits a couple of times to make sure, but it’s definitely not my preference. I follow this recipe up to the biscuit part and I found a separate recipe for the dumplings that are from scratch and add at the very end to cook in the crockpot on the stove setting and it’s perfect that way.
I absolutely love this recipe! Made this probably a half a dozen times and I’m making it again tomorrow. Just comfort in a bowl!! Thank you so much I love it, and I love sharing it with other
I made this but added a few sticks of celery cut in 1 inch lengths along with the carrots and potatoes. Instead of refrigerated biscuits, I used biscuit mix dumplings. Cooked it on low while I was at work. Really good. Will definitely make this again
What was your time frame for the chicken & then the dumplings as I have to cook it on low as well since my high function doesn’t work.
On low, it should take about 6-8 hours!
This was absolutely amazing. I am very new to cooking/living on my own and was very eager to get my own crockpot, this was the first recipe I tried and it turned out amazing! I replaced peas with potatoes and it was perfect. Thank you for this recipe I will be using it again for sure!
What if I wanted to cook this on low while I’m out of the house, how long would I cook it for? I’ve done this recipe on high and I absolutely love it. The only thing I do different is cut the biscuits into 4 slices, roll them into balls and then stick them on there!
On low, it should take about 6-8 hours!
I usually have great success with recipes I find online. But this one did not work out for my family. I did use breast I stead of thighs and the came out pretty good. They were thick so I cut them in half. It was the biscuits, seasoning and not enough moister that everything turned to glue. Can biscuits aren’t the best for a dumpling.
Sorry to hear you weren’t a fan!