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Crockpot Chicken and Dumplings

Crockpot chicken and dumplings with tender shredded chicken and fluffy biscuit dumplings cooked right in creamy broth. The dumplings float on top after a final high-heat cook, creating 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 2 lb boneless skinless chicken thighs
  • 2 can (10.5 oz) cream of chicken soup
  • 2 cup chicken broth
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 can (16.3 oz) refrigerated biscuits (8 count), quartered
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and vegetables
  1. Place the chicken thighs in the slow cooker. Spread them in an even layer so they cook uniformly.
  2. Add cream of chicken soup, chicken broth, carrots, celery, onion, garlic, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine into a creamy base with visible vegetables.
  3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender. The broth should be bubbling gently and the chicken should pull apart easily.
  4. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker. Make sure the chicken is fully re-incorporated into the creamy liquid.
Finish with peas and dumplings
  1. Stir in the frozen peas and taste to adjust seasoning. The mixture should look evenly green-studded without excess liquid pooling.
  2. Place the quartered biscuit pieces on top of the chicken mixture, cover, and cook on HIGH for 1–1.5 hours. Watch for dumplings that look puffed and cooked through, floating in the broth.
  3. Serve immediately, garnished with fresh parsley. Add parsley just before serving for a bright green finish.

Notes

For thicker dumplings, avoid stirring during the 1–1.5 hour high-heat cook so the biscuit pieces stay fluffy on top. Store leftovers in the refrigerator up to 3–4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not ideal because biscuits can soften—if you want to freeze, freeze only the chicken-and-broth portion (up to 2 months) and add fresh biscuits when reheating. For a lighter option, use reduced-sodium cream of chicken soup or swap part of the soup with an equal amount of low-sodium chicken broth.