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Hearty Crockpot Chicken and Dumplings with fluffy biscuit dumplings, tender chicken, carrots, peas, and creamy sauce topped with fresh herbs.

Crockpot Chicken and Dumplings


  • Author: Mounia
  • Total Time: 6 hours 15 minutes (LOW)
  • Yield: 6 servings 1x

Description

This Crockpot Chicken and Dumplings is the ultimate comfort food. Tender chicken, hearty vegetables, and fluffy dumplings come together in a creamy slow cooker sauce that practically cooks itself. A cozy, family-friendly meal with minimal effort!


Ingredients

Scale
  • 1.5 to 2 lbs boneless, skinless chicken thighs or breasts (thighs recommended)

  • 1 large yellow onion, chopped

  • 23 medium carrots, peeled and diced

  • 23 celery stalks, sliced

  • 34 garlic cloves, minced

  • 4 cups (32 oz) low-sodium chicken broth

  • 1 can (10.5 oz) condensed cream of chicken soup

  • 1 tsp dried thyme

  • 1 tsp dried rosemary, crushed

  • ½ tsp dried sage

  • ½ tsp black pepper

  • ¼ tsp salt (adjust to taste)

  • 2 bay leaves (remove before serving)

  • 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands!), cut into quarters

  • Optional: 2 tbsp cornstarch + 2 tbsp cold water (for thicker gravy)

  • Fresh parsley, chopped (for garnish)


Instructions

  1. Lightly grease the inside of a 6-quart slow cooker. Add onion, carrots, and celery to the bottom.

  2. Place chicken on top of vegetables. Pour broth over chicken, then add garlic, thyme, rosemary, sage, salt, pepper, and bay leaves.

  3. Spoon condensed cream of chicken soup on top without stirring.

  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.

  5. About 45 minutes before the end, remove chicken, shred with two forks, and return to the slow cooker. Stir gently. If desired, add cornstarch slurry to thicken the broth.

  6. Cut biscuit dough into quarters and place pieces on top of the stew. Cover and cook on HIGH for 30–45 minutes until dumplings are fluffy and cooked through.

  7. Remove bay leaves, let rest for 5–10 minutes, garnish with parsley, and serve warm.

Notes

Do not lift the lid while dumplings cook—steam is essential.
For smaller dumplings, cut biscuits into sixths.
Dumplings don’t freeze well; if freezing, make only the chicken and veggie base.
Chicken thighs stay juicier than chicken breasts in the slow cooker.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours (LOW)
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 395 kcal
  • Sugar: 5 g
  • Sodium: 980 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 85 mg