Crockpot Chicken and Dumplings Recipe
Crockpot Chicken and Dumplings is a comforting, hearty dish featuring tender chicken thighs simmered with vegetables and herbs in a creamy broth, topped with fluffy biscuit dough cooked right in the slow cooker. Easy to prepare and perfect for cozy meals, this recipe combines aromatic herbs, savory chicken, and soft dumplings for a classic homestyle dinner.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 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
Vegetables and Soup
- 1 carrot (peeled and sliced)
- 1 onion (chopped)
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup frozen peas
Dumplings
- 16.3 ounces refrigerated biscuit dough (8 large biscuits)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Season: Shake salt and pepper over both sides of the chicken thighs and arrange them evenly in the bottom of the crockpot.
- Add Herbs and Spices: Sprinkle the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken for deep flavor infusion.
- Combine Broth and Vegetables: Pour in the chicken broth, then add the peeled and sliced carrot and chopped onion. Add the cream of chicken soup on top and gently stir just enough to integrate ingredients without disturbing the chicken layer.
- Cook Chicken: Cover the crockpot with the lid. Cook on high for 3 to 4 hours until the chicken is tender, easy to shred, and reaches an internal temperature of 165°F.
- Add Peas and Shred Chicken: Stir in the frozen peas. Shred the chicken with two forks if desired and stir well to combine all ingredients evenly.
- Prepare Dumplings: Open the biscuit dough can and cut each biscuit into four pieces. Roll each piece into a small round ball and arrange the biscuit balls evenly over the contents in the crockpot.
- Cook Dumplings: Replace the crockpot lid and cook on high for an additional 1 to 2 hours, depending on your slow cooker. Avoid lifting the lid during cooking; check for readiness by the matte surface appearance of the biscuits and cutting into one to ensure it is cooked through.
- Season and Serve: Once dumplings are cooked, adjust the seasonings to taste. Garnish with chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- Do not lift the crockpot lid while cooking dumplings to prevent heat loss and uneven cooking.
- If using a crockpot with a glass lid, you can visually check the dumplings without opening the lid.
- The cooking time for dumplings may vary depending on the crockpot model; check doneness after 1 hour and then as needed.
- You can substitute biscuits with homemade biscuit dough for a fresher taste.
- For thicker broth, stir the ingredients gently before serving or add a cornstarch slurry if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in a microwave or stovetop.
Keywords: crockpot chicken and dumplings, slow cooker chicken recipe, easy comfort food, chicken and biscuit dumplings, one pot chicken dinner
