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!
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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.
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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
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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.
I made this last night. I added carrots, but followed the recipe exactly as posted, and doubled it. It was delicious! My daughter asked for it again next weekend.
We’re so happy to hear it was a hit, Tawnya!
Can you use already cooked shredded chicken breast from your local grocery store deli?
Yes, but wait to add until step 5!
My husband loves this recipe!
I love this recipe! I’m making it again right now but got carried away and forgot to cut the biscuits into forths… Stay tuned for the outcome😅
I’ve used this recipe time and time again and it’s always so yummy! Thank you so much for posting the measurements step by step!
Today, I’m cooking for a picky eater – hates onions! I added them anyway.. think he’ll notice?!
So happy to hear you love this recipe, Brenna! As for your picky eater, fingers crossed he doesn’t notice! You could also try pureeing the onions so the texture is less prominent.
Love this recipe but curious how much a serving is? I’m not seeing it listed anywhere
Hi Katie, this recipe serves 6!
I’m sure this is good but this isn’t chicken and dumplings this is more like chicken pot pie without a crust. Chicken and dumplings do not have veggies of any kind. I’m originally from the South and no one in my family makes it with veggies.
Hi Brenda, this is our own personal take on chicken and dumplings!
I’m from Kentucky and my Mammy used to make this for us but instead of peas she added okra. This also helped to thicken. I can taste it now.
That sounds delish, Vicky! We’ll have to try it with okra!
Did she chop up the okra? Do you think streaked frozen okra would work as well?
Maybe that’s the way they make it in the south but in the north it has veggies in it. It’s absolutely not true that the southern way is the only way. Besides, you all need to eat more veggies, lol Have lived in the south many years, that’s how I know. LOL
Can you substitute the cream of chicken soup with evaporated milk,as that’s all I have on hand??
That swap will certainly give you the thickening effect, but the final product may be lacking some flavor!
I am making this right now as we speak, instead of using actual chicken breast i decided to use shredded chicken in the can, (the only thing I had atm) I been really wanting to make chicken and dumplings I haven’t had it since my grandma passed away and it sounded really good! I hope it turns out good!! Any advice on how to thicken it more if it don’t thicken how I want it to?
Hi Kayla, if you’d like to thicken it more, you can make a roux from 2 tablespoons of flour cooked in 2 tablespoons of butter until foaming. Stir that into the soup to thicken it up!
Can I sub cream of mushroom? That’s all I have on hand.
It should work, but the flavor will be slightly different!