This is comfort food at its best—warm, creamy, and full of flavor. The best part? The slow cooker does all the hard work! This recipe is perfect for busy days when you want a home-cooked meal without standing over the stove. It’s kid-friendly, picky-eater-approved, and just plain cozy. Let’s get cooking!
What You’ll Need
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 can refrigerated biscuit dough (like Pillsbury Grands)
- 1/2 cup heavy cream (optional, for extra creaminess)
Pro Tips
- Shred the chicken easily – Use two forks or a hand mixer right in the crockpot. It’ll be super tender!
- Don’t overmix the biscuits – Just lightly stir them in so they stay fluffy.
- Use rotisserie chicken – If you’re short on time, pre-cooked shredded chicken works great.
- Make it extra creamy – Stir in a little heavy cream at the end for a richer texture.
- Want more flavor? – Add a splash of hot sauce or a pinch of garlic powder.
Tools You’ll Need
- Slow cooker (Crockpot)
- Cutting board & knife
- Wooden spoon
- Measuring spoons & cups
- Forks for shredding chicken
Substitutions & Variations
- No biscuit dough? Use homemade dumplings or canned crescent rolls.
- Need it dairy-free? Use coconut milk instead of heavy cream.
- Want more veggies? Add celery or mushrooms.
- Like a little spice? Stir in some red pepper flakes or cayenne.
Make-Ahead Tips
- Chop the onion and garlic the night before for quick prep.
- You can mix the broth, soup, and seasonings ahead and store in the fridge.
How to Make It
1. Add Ingredients to Crockpot
Place the chicken breasts, diced onion, garlic, chicken broth, cream of chicken soup, frozen vegetables, thyme, salt, and pepper into the crockpot. Stir to combine.
2. Cook on Low
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken
Remove the chicken and shred it with two forks, then return it to the crockpot.
4. Add the Biscuits
Cut the biscuit dough into small pieces and drop them into the crockpot. Stir gently and cook for another 30-40 minutes on HIGH, until the dumplings are fluffy and cooked through.
5. Stir in Cream (Optional) & Serve
For extra creaminess, stir in the heavy cream just before serving. Ladle into bowls, garnish with fresh parsley if desired, and enjoy!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days. Reheat on the stove or microwave.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Final Thoughts
This crockpot chicken and dumplings is pure comfort in a bowl. It’s easy, delicious, and perfect for busy families. Give it a try, and let me know how it turned out in the comments. Did your kids love it? Did you add your own twist? I’d love to hear! 😊
