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.
Hi! I’m making first time and added peas right on top of everything in initial group! Whoops! Is this ok? Why do we add the peas so late in the game? Thank you for sharing recipe! My grandma would make the best chicken n dumplings. Brings me back.
Hi Rachel, we add the peas later on so they don’t overcook and turn mushy! The dish will be ok, your peas just may be a bit soft!
Making it today. Seems very watery right now maybe I did something wrong ????
It should continue to thicken as it cooks!
mine is watery to
Well to make it more thick, add 4 tablespoons of oil in a pan at medium heat. You will know when the oil is ready when it starts to look like there are water currents in the oil. Then add your onions and garlic, cook until the onion starts to look clear kinda cloudy. After that you add 3 tabble spoons of flour. Wisk it really well with no clumps and turn off your heat. Add 1 cup 0f chicken broth or stock. Just mix and then add to your crockpot. Everything else should already be in the crock pot. And this is called a blonde roux btw :)
I’m so sorry to bother you, but would you happen to have the nutrition facts? I’m using them for a school project.
Hi Jo, if you click on the down arrow next to where it says “nutrition facts” at the bottom of the recipe card, you should be able to view them!
oh ok, thank you so much :)
Could this be made in a dutch oven as well? How would you adjust the cook time if so?
Absolutely! Click here for our dutch oven recipe!
Delicious! My family loves it!
I made this tonight for the first time and it was delicious. I followed the recipe exactly. The only thing I did was use boneless skinless chicken breast because thats what I had on hand and it was amazing. My husband and adult children loved it too. It smelled so good in the crockpot cooking.
How long should I cook the chicken and veggies if cooking on low heat instead of high?
I would cook for 6-8 hours on low!
What about the biscuits?
Still add in the last 1-2 hours!
We loved it! My grandma always used bisquick for her dumplings. I might try that next time. The dumplings just got soggy. Although it all tasted good! I added extra chicken broth as well. Two carrots and 1 cup of peas to make every bite the same! Thanks so much for your guidance!
I have made this recipe many times and I usually spoon out the “biscuit dumplings” and put on a cookie sheet in the oven for a few minutes. They are flavorful with the broth on some of it and more done. Works great!
How long do you let cook before spooning the dumplings out? Also, do you add the back in after the oven?
So flavorful! This is a keeper! My whole family enjoyed it, and we’re pretty picky when it comes to dishes that tend to be bland! This way far from bland!
Awesome recipe use chicken legs and deboned used more peas and carrots and I doubled the chicken stock I also made my dumplings thinner than rolling them into a ball