Get dinner on the table effortlessly with this Crockpot Chicken and Dumplings recipe. Requiring minimal prep, this creamy slow cooker chicken and dumplings is topped with simple biscuits for one easy family dinner.
What’s in this Crockpot 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.
- Chicken: Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- Salt + Pepper: Enhance the natural flavor of the chicken.
- 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.
Pro Tip: When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.
Variations on Slow Cooker Chicken and Dumplings
You can pretty easily modify this dish to create new and exciting variations. Try different kinds of refrigerated biscuit dough, like honey butter or buttermilk. Or try homemade variations, like cheddar bay biscuits, sweet potato biscuits, or cheesy cornbread drop biscuits for a different take. Gluten-free biscuits also work well.
For a different flavor, try adding some different veggies, like roasted mushrooms, sweet corn, or sautéed leeks.
Yes, you should keep the crockpot covered as soon as you add the dumplings so that they can steam and fully cook through.
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.
We use 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.
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.
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.
How to Store and Reheat
Store leftover crockpot chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in the slow cooker or on the stovetop set over medium-low heat.
How to Freeze
It’s best to freeze slow cooker chicken and dumplings without the dumplings. Freeze the chicken stew by itself in an airtight container or Ziplock bag fo 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 Crockpot chicken and dumplings is perfect to serve by itself for a hearty winter dinner. It’s also great with some crusty bread or your favorite veggie sides like asparagus or green beans.
5-Star Review
“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!” – Jenn
Crockpot Chicken and Dumplings Recipe
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
Recommended Equipment
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
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
Would bone in thighs work for this recipe as well?
Bone in thighs do work, but you’ll need to either carefully remove the bones after cooking or watch out for them while eating!
How could we make this in an instapot?
Place everything but the peas in an Instant Pot, and cook on high pressure for 7-10 minutes. Let rest for 10 minutes, then quick release. Remove the dumplings, shred the chicken, stir the peas into the chicken, and serve topped with the dumplings!
I’d love to try your recipes. They look fabulous. I just hate having to deal with pages full of ads. If you had a print button that allowed me to condense everything, I’d do it. Sorry. Best of luck though.
Hi Sandra, we do have a print button! If you click on the “Jump to recipe” button at the top of the page, it’ll take you to the recipe card. On the card, there is a little print icon that opens a clean version of the recipe in a new tab!
My dumplings are taking 5 hours in high. I think because I doubled the batch 😬
Hi Rita, unfortunately, that is why they’re taking so long. If you overcrowd the crockpot, they will not have space to spread out and cook through. Next time, if doubling the recipe, add only half of the dumplings and cook the rest in another pot or in the oven.
This was absolutely delicious, making it again tonight!
We’re so happy to hear that, Erica!
This worked out perfectly…. SO good!
I really appreciate your step by step instructions with measurements for each step.
We’re so happy to hear you loved this recipe, Geff!
I’ve made this before and it turned out so yummy! I am curious if I could switch out the cream of chicken for heavy cream and what the measurement for that would be as a replacement?
Cream should work in a pinch; I would use the same amount!
This was so tasty. Made this for my dad who is recovering from a spinal surgery and lung cancer and it was so cozy and delicious. Only thing is that it takes a long time so next time I’d probably just cook the chicken ahead of time and shred and throw that in! The biscuits were definitely the longest.
We’re so happy to hear you all loved this recipe, Kelsey!
Mine is in crockpot now but because of sodium I have used UNSALTED Cream of Chicken soup, UNSALTED chicken broth and Mrs. Dash (salt free). Anxious to see how it is.
Please let us know how it turns out with these unsalted alternatives!
I am making this right now. Once soup, broth, chicken and seasoning is added, instructions say cook on HI 3-4 hours. After adding the biscuit dough, it says to put on HI. I just want to make sure this is all cooked on HI, yes?
Yes, everything is done on high!