Get dinner on the table effortlessly with this Crockpot chicken and dumplings recipe. Requiring minimal prep, this creamy chicken casserole is topped with simple biscuits for one easy family dinner.
Slow Cooker Chicken and Dumplings Recipe
Chicken and dumplings is such a hearty and comforting meal, and when cooked in the Crockpot, it’s so easy!
This delicious casserole is full of rich flavors and so creamy. Topped with store bought biscuit dough, it will make dinner time a breeze.
Be sure to try my White Wine Chicken Stew and Chicken and Sausage Gumbo too!
Why you’ll love this Crockpot Chicken and Dumplings recipe:
- EASY: Because everything is cooked in the Crockpot, this is a pretty effortless dinner that requires around 15 minutes of hands on cooking time.
- KID FRIENDLY: Even your picky eaters will love this recipe, it’s super delicious!
- MAKE AHEAD: This easy dinner is great for make ahead and freezer meals.
How to make Crockpot Chicken & Dumplings
You can jump to the recipe card for full ingredients & instructions!
- Season the chicken and place in the slow cooker.
- Add the seasonings.
- Pour in the chicken broth, carrot, onion and soup.
- Stir gently to combine and cook.
- Add frozen peas and biscuit dough pieces.
- Cook on high until biscuits are cooked through.
How long does it keep?
If you have any leftovers, they will keep well, covered in the fridge for 3 days. You can reheat the chicken and dumplings in the slow cooker, or quickly on the stovetop to serve.
Can you freeze it?
If you want to freeze this recipe, it’s best to do so without the dumplings. Freeze the chicken stew by itself and it will keep for up to 6 months.
Thaw it in the fridge overnight and then place it into the slow cooker, add the dumplings and continue with the recipe.
What do you serve it with?
These Crockpot chicken and dumplings is perfect to serve by itself for a hearty and filling dinner.
It’s great with some crusty bread or your favorite veggie sides like asparagus or green beans.
Tips!
- Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.
These chicken and dumplings are such a great comfort food, and they are so easy to make in the Crockpot. So simple and so delicious!
More Crockpot Recipes we Love
- Slow Cooker Salsa Chicken
- Crockpot Chicken Fried Rice
- Crockpot Beef Stew
- Slow Cooker Brisket
- Crockpot Red Beans and Rice
- Crockpot BBQ Chicken
- Crockpot Chicken and Gravy
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Chicken and Dumplings Recipe
Ingredients
- 1½ pounds small-to-medium chicken thighs 5-6 chicken 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 (or 8 large biscuits)
- Chopped fresh parsley optional, for garnish
Recommended Equipment
Instructions
- Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.1½ pounds small-to-medium 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.
Nutrition Information
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.
I’m so happy to hear you loved it, Patricia!
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!
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’m glad you enjoyed it, Kerry!
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!
I’m so glad you enjoyed it, Jenn!
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
I’m so glad you enjoyed this recipe, Laura!
Can you use frozen chicken thighs or should you defrost before cooking?
You can cook from frozen, but it will need additional time to get to 165°F!
Just tried this recipe and all I can say is yum yum!!!
I did add some extra vegetables (potato, corn & cabbage) because I always do but next time will probably drop the cabbage and also had to thicken it slightly. Also made my own dumplings because living in regional Australia I found it difficult to find biscuit dough in our local stores. Will definitely be making it again so quick & easy to make then set & forget.
I’m so glad you enjoyed it, Denise!
Was very good!!! Everyone enjoyed it!
I would use boneless skinless chicken breast next time for sure! Cube them up. I also added 1/4 cornstarch with 1/4 water and whisked then added to thicken it up! Going to try two cups chicken broth and 2 cans soup to make more liquid to it!
Thanks so much for sharing what worked for you, Stacey!
This is not chicken & dumplings. This is more like a pot pie. A dumpling is a ball or slither of dough boiled in broth. This also has so little broth that it’s just slop by the end of it . Rename it to chicken pot pie because it’s definitely nothing close to chicken and dumplings.
I’m sorry you didn’t enjoy this recipe, Steph! It sounds like it may have been cooked over too high of heat if you ran out of broth!
I thought it was delicious! You should’ve added a bit more broth… Sometimes depending on the heat you cook it on, you lose some of the liquid.
Does this recipe freeze and reheat well? Trying to make some meals to keep in the freezer for any unexpected sick days.
Yes!