This crockpot chicken and dumplings is one of my favorite effortless meals. It requires minimal prep, is mostly hands-off, and utilizes refrigerated biscuits to make things super easy. I made this comforting stew with juicy chicken thighs, dried herbs, and cream of chicken soup to make it extra rich and creamy. There’s nothing quite like it!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Chicken and dumplings is such a hearty and comforting meal, and I made it even easier by cooking it in my slow cooker! This delicious stew is full of rich flavors and so creamy. Topped with store-bought biscuit dough, it always makes dinnertime a breeze!
What’s in This Crockpot Chicken and Dumplings Recipe?
- Chicken: Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- 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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Tips for Success
- 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.
- I used 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.
- 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.
- 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.
How to Store and Reheat
Store leftover crockpot chicken and dumplings in an airtight container in the refrigerator for up to 3 days or in the freezer (minus the dumplings!) for 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 slow cooker chicken and dumplings is perfect to serve by itself for a hearty winter dinner. It’s also great with some crusty bread or my favorite veggie sides like asparagus or green beans.
5-Star Review
“This is soooooo good!!! I’ve tried so many crock pot recipes lately and they’ve all been underwhelming. This is the best one I’ve found! I’m a little worried when I reheat the leftovers the dumplings won’t be as good but it’s so flavorful and I’m going to make this over and over again. I can’t wait to try the other recipes on this page!” -Julianna
Crockpot Chicken and Dumplings Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Nutrition Information
How to Make Crockpot Chicken and Dumplings Step by Step
Season the Chicken: Shake ½ teaspoon of salt and ½ teaspoon of black pepper over both sides of 1½ pounds of boneless, skinless chicken thighs and arrange in the bottom of the crockpot.
Fill the Crockpot: Add in 1 bay leaf, 1 teaspoon of dried parsley, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ½ teaspoon of garlic powder. Pour in 1¾ cups of chicken broth, 1 peeled and sliced carrot, 1 chopped onion, and 10.5 ounces (1 can) of 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.
Cook the Chicken: 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 Peas and Dumplings: Add ½ cup of frozen peas. You can shred the chicken if you desire. Stir well to combine. Open a 16.3-ounce 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.
Cook the Dumplings: 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.
Made this last night with couple changes: started out with crock pot setting but when we got home late from practice, added biscuits and then turned on instant pot cook it fast for 40 minutes. Wish I added more biscuits because everyone loved it!! Also made with more chicken and extra cream of chicken soup.
Thanks for sharing what worked for you, Tasha!
It says cook 3 hours on high. Then 2 hours on high after biscuits. Just making sure both steps are on high.
Yes, 1-2 hours on high after the biscuits go on!
Hi! Can I also add a Can of mushroom cream? I’m making this tonight for dinner so hopefully everyone likes it!
You can, but the soup may turn out a bit less thick because of the extra liquid!
made this tonight, but i think i picked the wrong can of biscuits. i used a can of jumbo homestyle biscuits and it was way too much! the biscuits soaked up a majority of the broth so mine turned out like wet steamed biscuits with peas and carrots. i would definitely cut the number of those particular biscuits in half next time.
We’re sorry this recipe didn’t quite work out for you, Beka!
We have made this recipe once already and it was a HIT! In fact, we are making it again tonight fir my daughter’s 7th birthday because this is what she requested. Good enough for a birthday meal.
That makes us so happy!
Quick question. Currently making right now. I got a little pressed for time so I think I’m going to skip the dumpling part. But does the chicken need to Cooke for 3 hours or the total of 5 hours ?
This recipe is designed for the chicken to cook for the full 4-5 hours, but you can always check for doneness at 3!
Family favorite! I add a little heavy cream before I add the biscuits and also dust the biscuits with flour first. So delicious!
Thanks so much for sharing those tips, Chelsea!
Turned out great! I forgot the bay leaf and the parsley but so yummy . Picture is actually left overs :)
Looks delicious, Anna! Thanks so much for sharing!
Can I use frozen peas/carrots?
Yes, absolutely!
Making this tonight but I would REALLY like to thank you for putting the measurements of everything in the steps! I’ve been making a lot of your recipes lately and they all have been a hit with my family.
I hope you enjoyed the dumplings, Alissa! And thanks for the feedback on the measurements. I definitely want to help everyone be as accurate as possible when following my recipes.