Crockpot Chicken and Dumplings Recipe

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Crockpot Chicken and Dumplings is the ultimate comfort food, bringing together tender chicken, fluffy dumplings, and a rich, flavorful broth all in one easy-to-make dish. This recipe takes the traditional chicken and dumplings and simplifies it with the convenience of a slow cooker, making it perfect for busy days when you want a hearty, homemade meal without spending hours in the kitchen. The slow cooker does all the work, slowly simmering the chicken and vegetables until they’re perfectly tender, while the dumplings cook up light and fluffy, soaking up all the delicious flavors of the broth.

What makes this Crockpot Chicken and Dumplings recipe so special is its blend of savory ingredients and the ease with which it comes together. With just a few simple steps, you can create a warm and satisfying dish that’s sure to become a family favorite. Whether you’re serving it for a cozy weeknight dinner or a comforting weekend meal, this recipe is a go-to for those chilly days when you crave something hearty and delicious. Plus, the leftovers are just as tasty, making it a great option for meal prep or feeding a crowd.

Ingredients & Substitutions

1½ pounds boneless, skinless 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

1 onion

10.5 ounces cream of chicken soup

½ cup frozen peas

16.3 ounces refrigerated biscuit dough

Chopped fresh parsley

How to Make Crock Pot Broccoli Cheddar Soup:

• Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.
• Add in bay leaf, parsley, rosemary, thyme and 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.
• 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.
• 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.
• 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.