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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings with fluffy biscuit dumplings simmered in creamy chicken broth. Slow-cooked chicken thighs get shredded back into a savory soup base with peas and vegetables for a hearty, spoonable bowl.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 2 lb boneless skinless chicken thighs
Creamy soup base
  • 2 can (10.5 oz) cream of chicken soup
  • 2 cup chicken broth
Vegetables
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Biscuit dumplings
  • 1 can (16.3 oz) refrigerated biscuits (8 count), quartered Quarter the biscuits into bite-size pieces for even soaking and fluffy dumplings.
Garnish
  • 0.25 fresh parsley for garnish Optional but adds color and freshness.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and soup base
  1. Place the chicken thighs in the slow cooker and arrange them in an even layer for consistent cooking.
  2. Add cream of chicken soup, chicken broth, carrots, celery, onion, garlic, garlic powder, onion powder, thyme, salt, and black pepper to the slow cooker.
  3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds.
  4. Remove the chicken, shred with two forks, then return the shredded chicken to the slow cooker.
  5. Stir in the frozen peas and taste to adjust seasoning before finishing.
Cook the dumplings
  1. Place the quartered biscuit pieces on top of the chicken mixture so they sit under the steam for even cooking.
  2. Cover and cook on HIGH for 1–1.5 hours, until the biscuits are cooked through and fluffy.
  3. Serve immediately, garnished with fresh parsley.

Notes

For best texture, don’t stir the biscuit pieces until they’re fully cooked; keeping them on top helps them puff. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 2 months (dumplings may soften slightly). For a lower-sodium option, use reduced-sodium cream of chicken soup and chicken broth.