Description
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food — creamy, flavorful, and loaded with tender shredded chicken and fluffy biscuit-style dumplings. Just toss everything in the slow cooker and let it do the magic!
Ingredients
▢ 1.5 lbs boneless, skinless chicken breasts or thighs
▢ 1 medium onion, chopped
▢ 2 cloves garlic, minced
▢ 2 cups chicken broth
▢ 1 can (10.5 oz) cream of chicken soup
▢ 1 cup frozen peas and carrots
▢ 1 tsp dried thyme
▢ 1/2 tsp black pepper
▢ 1/2 tsp salt (adjust to taste)
▢ 1 can refrigerated biscuit dough (8 count), cut into quarters
▢ 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Add chicken, chopped onion, garlic, broth, cream of chicken soup, frozen peas and carrots, thyme, salt, and pepper to your Crockpot. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Add the biscuit dough pieces to the crockpot, stirring gently to submerge them in the liquid.
5. Cover again and cook on HIGH for 1 to 1.5 more hours, or until dumplings are puffed and cooked through.
6. Stir gently to combine. Taste and adjust seasoning.
7. Serve warm, garnished with chopped parsley.
Notes
• For richer flavor, add a splash of heavy cream when adding the dumplings.
• Substitute homemade biscuit dough if desired.
• Great for meal prep – leftovers reheat well!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg