There is nothing better than coming home to a warm bowl of Crockpot Chicken and Dumplings. This recipe is creamy, hearty, and packed with tender chicken, vegetables, and fluffy dumplings. The slow cooker does most of the work, making it perfect for busy days when you want a comforting homemade meal without spending hours in the kitchen.
Servings: 6 servings
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: About 7 hours
Why I Love This Recipe
I started making this recipe when I wanted a comfort meal that didn’t require standing over the stove all evening. After a few tries, it became one of my favorite slow cooker dinners. The chicken turns perfectly tender, the broth becomes rich and creamy, and the dumplings cook right on top, soaking up all that flavor.
What I love most is how simple the ingredients are. Everything works together to create a meal that tastes like it took much more effort than it actually did.
Reasons I keep making it:
- The slow cooker does almost all the work.
- The chicken stays tender and juicy.
- The dumplings are soft and fluffy.
- The creamy broth is rich and comforting.
- Leftovers reheat beautifully.
- It uses easy-to-find ingredients.
What You’ll Need
- 1½ pounds boneless skinless chicken breasts
- 1 cup onion, diced
- 1 cup carrots, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 can (16.3 ounces) refrigerated biscuit dough
- 2 tablespoons fresh parsley, chopped (optional garnish)
Pro Tips
- Add the peas near the end so they stay bright green.
- Cut the carrots into even slices so they cook evenly.
- Shred the chicken directly in the slow cooker to save time.
- Add the biscuit dough during the last hour only.
- Keep the lid closed while the dumplings cook so they stay fluffy.
Tools You’ll Need
- 6-quart slow cooker
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Mixing spoon
- Two forks for shredding chicken
Substitutions and Variations
- Use boneless skinless chicken thighs instead of chicken breasts.
- Replace cream of chicken soup with cream of mushroom soup.
- Add mushrooms for extra flavor.
- Stir in a splash of heavy cream before serving.
- Add corn along with the peas.
Why This Recipe Works (Quick Science)
Slow cooking gives the chicken enough time to become tender while releasing flavor into the broth. The cream of chicken soup thickens the liquid and creates a creamy texture. The peas add sweetness and color. When the biscuit dough cooks on top of the hot mixture, steam helps the dumplings become soft and fluffy while soaking up the flavorful broth underneath.
Make Ahead Tips
- Dice the onion and slice the carrots a day ahead.
- Mince the garlic ahead of time.
- Measure the seasonings and store them together.
- Add everything except the peas and biscuit dough to the slow cooker insert the night before.
- Add the peas and dumplings later as directed.
Instructions
Step 1: Add the Ingredients
Place 1½ pounds boneless skinless chicken breasts in the bottom of a 6-quart slow cooker. Add 1 cup diced onion, 1 cup sliced carrots, and 3 cloves minced garlic. Pour in 4 cups chicken broth. Spoon 2 cans cream of chicken soup over the top. Sprinkle with 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 2: Slow Cook
Cover with the lid and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The chicken should be tender and fully cooked, and the carrots should be soft.
Step 3: Shred the Chicken
Remove the cooked chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir into the creamy broth.
Step 4: Add the Peas
Stir 1 cup frozen peas into the shredded chicken mixture. Mix until evenly combined.
Step 5: Prepare the Dumplings
Open 1 can (16.3 ounces) refrigerated biscuit dough. Cut each biscuit into 4 equal pieces.
Step 6: Cook the Dumplings
Scatter the biscuit dough pieces evenly over the top of the chicken mixture. Cover and cook on HIGH for 45 to 60 minutes until the dumplings are puffed up and cooked through.
Step 7: Serve
Once the dumplings are fully cooked, gently stir if desired. Spoon the chicken and dumplings into a serving bowl. Garnish with 2 tablespoons chopped fresh parsley and serve warm.
Common Mistakes
- Adding the peas at the beginning can make them lose their color.
- Adding the biscuit dough too early can make it soggy.
- Opening the slow cooker too often can increase cooking time.
- Not shredding the chicken enough can make serving difficult.
- Overcooking the dumplings can make them dense.
What to Serve With
- Garden salad
- Roasted broccoli
- Green beans
- Garlic bread
- Dinner rolls
- Fresh fruit
Macros Information
Per Serving (Approximate)
- Calories: 430
- Protein: 32g
- Carbohydrates: 30g
- Fat: 19g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1,120mg
FAQ
Can I use chicken thighs?
Yes. Chicken thighs stay juicy and work very well in this recipe.
Can I freeze it?
The chicken mixture freezes well. The dumplings are best made fresh because they can soften after freezing.
Can I add more vegetables?
Yes. Corn, mushrooms, and green beans all work well.
How do I know the dumplings are done?
They should be puffed up and no longer doughy in the center.
Can I make this without cream of chicken soup?
Yes. You can use a homemade cream sauce made with butter, flour, milk, and chicken broth.
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
- Add a splash of chicken broth if the mixture becomes too thick.
- Freeze the chicken mixture for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Conclusion
This Crockpot Chicken and Dumplings recipe is everything a comfort meal should be. The chicken is tender, the broth is creamy, and the dumplings are soft and fluffy. Best of all, the slow cooker handles most of the work. Give it a try, and be sure to leave a comment with your results or any questions you have. Happy cooking!
