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Easy Crockpot Chicken and Dumplings

Easy Crockpot Chicken and Dumplings

Cozy, creamy chicken and tender biscuit dumplings made hands-off in the slow cooker. Comfort food with minimal prep.
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Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.75 lb boneless skinless chicken breasts
  • 3.5 cup low-sodium chicken broth
  • 21 oz condensed cream of chicken soup two 10.5 oz cans
  • 1 cup diced yellow onion
  • 0.75 cup chopped celery
  • 1 cup diced carrots
  • 1 tbsp minced garlic
  • 2 tbsp unsalted butter
  • 0.75 tsp dried thyme
  • 0.75 tsp poultry seasoning
  • 1 tsp kosher salt adjust to taste
  • 0.75 tsp black pepper
  • 0.5 cup heavy cream optional, for extra richness
  • 16 oz refrigerated biscuit dough cut into 1-inch pieces
  • 0.75 cup frozen peas no need to thaw
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

  • Whisk the condensed soup and broth in the slow cooker until smooth.
  • Stir in onion, celery, carrots, garlic, butter, thyme, poultry seasoning, salt, and pepper.
  • Nestle chicken breasts into the mixture and spoon sauce over top.
  • Cover and cook on Low 5–6 hours or High 3–4 hours, until chicken shreds easily.
  • Transfer chicken to a board, shred into bite-size pieces, then return to the cooker.
  • Stir in the heavy cream to enrich the sauce.
  • Mix cornstarch and water, then stir the slurry into the pot to thicken.
  • Add biscuit pieces, pressing gently to submerge without stirring hard.
  • Cover and cook on High 60–90 minutes, stirring once, until dumplings are set and not doughy.
  • Fold in peas and parsley. Cook 5–10 minutes more. Rest briefly, then serve.

Notes

Try swapping chicken breasts for boneless thighs for extra richness, or add a pinch of rosemary. For a cheesier twist, fold in a handful of shredded cheddar before adding the dumplings. Refrigerate leftovers up to 4 days; reheat gently with a splash of broth or milk. For best freezing, freeze the base without dumplings and add fresh biscuit dough after thawing.
This recipe is an original creation inspired by classic Easy Crockpot Chicken and Dumplings flavors. All ingredient ratios and instructions are independently developed.