Introduction

Crockpot Chicken and Dumplings is a comforting, hearty dish perfect for cozy evenings. Tender chicken thighs simmer with vegetables and herbs, topped with soft, fluffy biscuit dumplings cooked right in the slow cooker. It’s an effortless one-pot meal that delivers warmth and flavor.

A close-up view of a black slow cooker filled with a creamy stew consisting of two main layers: a thick, pale yellow sauce base and large, soft, light-brown biscuit pieces scattered throughout. Mixed into the sauce are tender shredded chicken pieces, bright green peas, small orange carrot chunks, and flecks of fresh green parsley sprinkled on top for garnish. The stew appears rich and smooth, with the sauce coating the ingredients evenly. The slow cooker rests on a white marbled surface with a wooden-handled utensil visible on one side. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Shake salt and pepper over both sides of the chicken thighs and arrange them in the bottom of the crockpot.
Step 2: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
Step 3: Pour in the chicken broth, then add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken; it does not need to be completely mixed together.
Step 4: Cover the crockpot and cook on high for 3 to 4 hours, or until the chicken is easy to shred and reaches an internal temperature of 165°F.
Step 5: Add the frozen peas. If desired, shred the chicken in the crockpot. Stir well to combine.
Step 6: Open the can of biscuit dough and cut each biscuit into fourths. Roll each piece into a round ball, then arrange the biscuit pieces on top of the mixture in the crockpot.
Step 7: Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Avoid lifting the lid to keep the heat consistent. If your crockpot has a glass lid, you can peek to check. The biscuits should look matte when finished. Cut into one biscuit to confirm it is cooked through.
Step 8: When biscuits are done, adjust seasonings to taste and serve hot, garnished with chopped fresh parsley if desired.

Tips & Variations

Use chicken breasts if you prefer leaner meat; cooking time may be slightly shorter.
For more vegetables, add celery or peas earlier in the cooking process to soften fully.
Substitute refrigerated biscuit dough with homemade biscuit dough for a fresher taste.
Keep the crockpot lid closed as much as possible to maintain even cooking temperature for the biscuits.

Storage

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through, adding a splash of broth if needed to restore creaminess.

How to Serve

Two white bowls filled with creamy chicken and biscuit stew sit on a white marbled surface. Each bowl contains a base layer of soft, golden biscuit pieces and shredded chicken mixed with bright green peas and orange carrot slices in a thick, light yellow sauce. Fresh green herbs are sprinkled on top for garnish. One bowl has a vintage silver spoon standing inside, scooping some of the stew. In the background, there is a black slow cooker and fresh parsley leaves scattered near the bowls. A striped kitchen towel lies beside the slow cooker, adding a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they may cook a bit faster and can dry out if overcooked. Check for doneness earlier and shred carefully.

How do I know when the biscuits are fully cooked?

The biscuits should have a matte appearance and feel firm to the touch. You can cut into one biscuit to ensure the inside is cooked through and not doughy.