Why You’ll Love This Recipe

Effortless Preparation: Utilizing a slow cooker allows for minimal hands-on time, letting you set it and forget it until mealtime.
Comfort Food Classic: This dish offers the timeless flavors of traditional chicken and dumplings, providing a cozy and satisfying meal.
Versatile and Customizable: Easily adaptable to include your favorite vegetables or to suit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Yellow onion
Garlic
Carrots
Celery
Frozen peas
Condensed cream of chicken soup
Low-sodium chicken broth
Refrigerated biscuit dough
Dried oregano
Fresh thyme
Bay leaf
Salt and freshly ground black pepper

Directions

Prepare the Base: Place chopped onion, minced garlic, sliced carrots, and sliced celery into the bottom of a large slow cooker. Lay the chicken on top of the vegetables and season with dried oregano, salt, and pepper.
Add Liquids and Herbs: Pour the condensed cream of chicken soup and chicken broth over the chicken and vegetables. Add fresh thyme sprigs and a bay leaf for added flavor.
Slow Cook: Cover and cook on high for approximately 3 hours, or until the chicken is thoroughly cooked and tender.
Shred the Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
Add Peas and Dumplings: Stir in the frozen peas. Cut or tear the refrigerated biscuit dough into small, bite-sized pieces and add them to the slow cooker, ensuring they are submerged in the liquid.
Cook the Dumplings: Cover and continue to cook on high for an additional 1 to 2 hours, stirring every 30 minutes, until the biscuit dumplings are cooked through and the vegetables are tender.
Serve: Remove the thyme sprigs and bay leaf before serving. Ladle the chicken and dumplings into bowls and enjoy warm.

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: 15 minutes
Cook Time: 5 hours total (3 hours for initial cooking; 1-2 hours for dumplings)

Variations

Vegetable Additions: Incorporate other vegetables such as mushrooms, green beans, or corn to enhance the nutritional value and flavor.
Herb Substitutions: Experiment with different herbs like rosemary or parsley to suit your taste preferences.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle kick.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Freezing: For best results, freeze the chicken mixture without the dumplings. Place the cooled chicken and vegetable mixture in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat in the slow cooker or on the stovetop, and add fresh biscuit dough to cook as directed.

FAQs

How can I thicken the broth if it’s too thin?

If the broth is thinner than desired, you can mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking to help thicken the broth.

Can I use homemade biscuit dough instead of refrigerated dough?

Yes, you can use homemade biscuit dough. Simply prepare your favorite biscuit recipe, cut the dough into small pieces, and add them to the slow cooker as you would with the refrigerated dough.

Is it possible to make this recipe gluten-free?

To make this dish gluten-free, use gluten-free cream of chicken soup and substitute the biscuit dough with a gluten-free alternative. Ensure all other ingredients are certified gluten-free

Can I prepare this recipe on the stovetop instead of a slow cooker?

Yes, you can adapt this recipe for the stovetop. Simmer the chicken and vegetables in a large pot until the chicken is cooked through, then proceed with adding and cooking the dumplings as directed.

What should I do if the dumplings are not cooking through?

Ensure that the dumplings are fully submerged in the liquid and that the slow cooker is set to high. Cooking with the lid on and

Crockpot Chicken and Dumplings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crockpot Chicken and Dumplings is the ultimate comfort food made easy! This slow cooker version features tender chicken, savory vegetables, and fluffy biscuit dumplings simmered in a creamy, flavorful broth. It’s a cozy, hearty meal perfect for busy weeknights or chilly days. Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, comfort food recipe, creamy chicken stew.

Author: Laura
Prep Time: 15min
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Base: Add onion, garlic, carrots, and celery to the bottom of the slow cooker. Place chicken on top and season with oregano, salt, and pepper.
Add Liquids & Herbs: Pour cream of chicken soup and chicken broth over the chicken and veggies. Add thyme sprigs and bay leaf.
Slow Cook: Cover and cook on high for 3 hours, or until chicken is tender and cooked through.
Shred Chicken: Remove chicken, shred with forks, and return it to the slow cooker.
Add Peas & Dumplings: Stir in peas. Tear biscuit dough into small pieces and place them into the slow cooker, ensuring they are submerged.
Cook Dumplings: Continue cooking on high for 1–2 hours, stirring every 30 minutes, until dumplings are cooked and fluffy.
Serve: Remove thyme sprigs and bay leaf. Serve warm in bowls.

Notes

For a thicker broth: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the last 30 minutes.
Make it gluten-free: Use gluten-free soup and biscuit dough.
To freeze: Freeze chicken and veggie base only; add fresh biscuit dough when reheating.
Vegetable swaps: Add mushrooms, corn, or green beans.
Add heat: Sprinkle in red pepper flakes or hot sauce to spice things up.