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Crockpot Chicken and Dumplings

Crockpot chicken and dumplings with tender shredded chicken simmered in creamy chicken broth, plus fluffy biscuit dumplings cooked on top in the slow cooker. Loaded with carrots, celery, onion, garlic, and frozen peas for a hearty, spoonable bowl.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless skinless chicken thighs
creamy 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 clove garlic, minced
seasoning
  • 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
garnish
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken base
  1. Place the boneless skinless chicken thighs into the slow cooker. Add the cream of chicken soup, chicken broth, carrots, celery, onion, and garlic so everything is evenly covered.
  2. Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper. Stir briefly so the seasonings disperse through the liquid.
  3. Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is tender. You should be able to pull the chicken apart easily with a fork.
Shred and finish the filling
  1. Remove the chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the pot. Stir to distribute the meat back into the creamy broth.
  2. Add the frozen peas and taste to adjust seasoning. Keep the lid on so the peas warm through without losing too much heat.
Cook the dumplings
  1. Place the quartered refrigerated biscuits on top of the chicken mixture, then cover the slow cooker. Arrange them so they sit above the broth for even steaming.
  2. Cook on high for 1–1.5 hours until the biscuit pieces are cooked through and fluffy. Watch for dumplings that look set and slightly risen when you lift the lid.
Serve
  1. Serve the crockpot chicken and dumplings immediately, garnished with fresh parsley. Spoon the dumplings and shredded chicken into bowls so each serving includes creamy broth and vegetables.

Notes

For best texture, avoid stirring after the biscuits go on top—just cover and let them steam until fluffy. Store leftovers in the refrigerator up to 3 days; freeze leftovers up to 2 months, though dumplings may soften after reheating. For a lighter option, use low-fat cream of chicken soup and reduce the salt slightly to taste.