Crockpot Chicken and Dumplings is the kind of comforting meal that instantly makes your kitchen feel like home.
As Crockpot Chicken and Dumplings slowly cooked, the rich aroma of herbs, tender chicken, and savory broth filled the air, creating that cozy, almost nostalgic feeling.
When I finally lifted the lid, the chicken was incredibly tender, practically falling apart, and the broth had turned creamy and flavorful. Topping it with soft, fluffy dumplings made from biscuit dough gave the dish that classic, hearty finish.
Crockpot Chicken and Dumplings is one of those recipes that feels both simple and deeply satisfying, perfect for a relaxed family dinner or a quiet evening when you just want something warm and filling.
Key Ingredients in Crockpot Chicken and Dumplings Recipe
-1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)
-½ teaspoon kosher salt
-½ teaspoon ground black pepper
-1 bay leaf
-1 teaspoon dried parsley
-½ teaspoon dried rosemary
-½ teaspoon dried thyme
-½ teaspoon garlic powder
-1¾ cups low-sodium chicken broth
-1 carrot peeled and sliced
-1 onion chopped
-10.5 ounces cream of chicken soup (1 can)
-½ cup frozen peas
-16.3 ounces refrigerated biscuit dough (8 large biscuits)
-Chopped fresh parsley optional, for garnish
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Crockpot Chicken and Dumplings
- Total Time: 4 hours 15 min
- Yield: 6 servings
Description
Crockpot Chicken and Dumplings is a hearty, comforting recipe featuring tender chicken thighs, creamy broth, carrots, onions, peas, and soft, fluffy biscuit dumplings—perfect for a cozy, slow-cooked family meal any day of the week.
Ingredients
1½ pounds boneless, skinless chicken thighs (about 5–6 thighs)
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
1¾ cups low-sodium chicken broth
1 carrot peeled and sliced
1 onion chopped
10.5 ounces cream of chicken soup (1 can)
½ cup frozen peas
16.3 ounces refrigerated biscuit dough (8 large biscuits)
Chopped fresh parsley optional, for garnish
Instructions
Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.1½ pounds boneless, skinless chicken thighs,½ teaspoon kosher salt,½ teaspoon ground black pepper
Add in bay leaf, parsley, rosemary, thyme and garlic powder.1 bay leaf,1 teaspoon dried parsley,½ teaspoon dried rosemary,½ teaspoon dried thyme,½ teaspoon garlic powder
Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together.1¾ cups low-sodium chicken broth,1 carrot,1 onion,10.5 ounces cream of chicken soup
Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165°F.
Add the frozen peas. You can shred the chicken if you desire. Stir well to combine.½ cup frozen peas
Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot.16.3 ounces refrigerated biscuit dough
Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.
When the biscuits are done, adjust seasonings to taste and serve.Chopped fresh parsley
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
If you enjoy slow cooker comfort meals like this Crockpot Chicken and Dumplings, you might also like trying Crock Pot BBQ Pulled Pork, Amish Country Casserole, or Crock Pot Chicken Tacos for more easy dinner inspiration.
How to Crockpot Chicken and Dumplings Step-by-Step
- Season the chicken thighs with salt and pepper on both sides, then place them evenly in the bottom of your crockpot.
- Sprinkle in the bay leaf, dried parsley, rosemary, thyme, and garlic powder, letting the herbs rest directly on the chicken for maximum flavor.
- Pour in the chicken broth, then add the chopped onion, sliced carrot, and cream of chicken soup. Lightly stir the top layer without moving the chicken too much.
- Cover and cook on high for 3 to 4 hours, until the chicken becomes tender and easy to shred.
- Add the frozen peas and gently stir everything together. If you prefer, shred the chicken at this stage for a more uniform texture.
- Cut each biscuit into quarters, roll them into small balls, and place them on top of the mixture in the crockpot.
- Cover again and cook on high for another 1 to 2 hours, allowing the dumplings to cook through without lifting the lid.
- Once the biscuits are soft and fully cooked, taste and adjust seasoning, then garnish with fresh parsley before serving.
Tips for the Best Results
- Use chicken thighs instead of breasts for a more tender and flavorful result.
- Avoid opening the lid while the dumplings cook to maintain consistent heat.
- Cut dumplings evenly so they cook at the same rate.
- For a thicker consistency, let the dish sit uncovered for a few minutes before serving.
Conclusion
This Crockpot Chicken and Dumplings is one of those recipes that feels like a warm hug in a bowl. After making Crockpot Chicken and Dumplings, I was reminded how simple ingredients can come together to create something truly comforting and satisfying. Crockpot Chicken and Dumplings is easy, reliable, and perfect for any day you want a homemade meal without the extra effort.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.