Crockpot chicken and dumplings with cream of chicken soup

Get dinner on the table effortlessly with this Crockpot chicken and dumplings recipe. Requiring minimal prep, this creamy chicken casserole is topped with simple biscuits for one easy family dinner.

• Slow Cooker Chicken and Dumplings Recipe
• Why you’ll love this Crockpot Chicken and Dumplings recipe:
• How to make Crockpot Chicken & Dumplings
• How long does it keep?
• Can you freeze it?
• What do you serve it with?
• Tips!
• More Crockpot Recipes we Love
• Crockpot Chicken and Dumplings Recipe
• Ingredients
• Equipment
• Instructions
• Becky’s tips
• Nutrition Information

Slow Cooker Chicken and Dumplings Recipe

Chicken and dumplings is such a hearty and comforting meal, and when cooked in the Crockpot, it’s so easy!

This delicious casserole is full of rich flavors and so creamy. Topped with store bought biscuit dough, it will make dinner time a breeze.

Be sure to try my White Wine Chicken Stew and Chicken and Sausage Gumbo too!

Why you’ll love this Crockpot Chicken and Dumplings recipe:

• EASY: Because everything is cooked in the Crockpot, this is a pretty effortless dinner that requires around 15 minutes of hands on cooking time.
• KID FRIENDLY: Even your picky eaters will love this recipe, it’s super delicious!
• MAKE AHEAD: This easy dinner is great for make ahead and freezer meals.

How to make Crockpot Chicken & Dumplings

Be sure to see the recipe card below for full ingredients & instructions!

1. Season the chicken and place in the slow cooker.
2. Add the seasonings.
3. Pour in the chicken broth, carrot, onion and soup.
4. Stir gently to combine and cook.
5. Add frozen peas and biscuit dough pieces.
6. Cook on high until biscuits are cooked through.

If you have any leftovers, they will keep well, covered in the fridge for 3 days. You can reheat the chicken and dumplings in the slow cooker, or quickly on the stovetop to serve.

If you want to freeze this recipe, it’s best to do so without the dumplings. Freeze the chicken stew by itself and it will keep for up to 6 months.

Thaw it in the fridge overnight and then place it into the slow cooker, add the dumplings and continue with the recipe.

These Crockpot chicken and dumplings is perfect to serve by itself for a hearty and filling dinner.

It’s great with some crusty bread or your favorite veggie sides like asparagus or green beans.

Tips!

• Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
• When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.

These chicken and dumplings are such a great comfort food, and they are so easy to make in the Crockpot. So simple and so delicious!

More Crockpot Recipes we Love

• Slow Cooker Salsa Chicken
• Crockpot Chicken Fried Rice
• Crockpot Beef Stew
• Slow Cooker Brisket
• Crockpot Red Beans and Rice
• Crockpot BBQ Chicken
• Crockpot Chicken and Gravy

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Get dinner on the table effortlessly with this Crockpot chicken and dumplings recipe. Requiring minimal prep, this creamy chicken casserole is topped with simple biscuits for one easy family dinner.

• ▢ 1½ pounds small-to-medium chicken thighs 5-6 chicken 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 (or 8 large biscuits)
• ▢ Chopped fresh parsley optional, for garnish

• Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.

  1½ pounds small-to-medium 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

• Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
• When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.

Calories: 487kcal (24%)Carbohydrates: 46g (15%)Protein: 29g (58%)Fat: 20g (31%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 112mg (37%)Sodium: 1628mg (71%)Potassium: 625mg (18%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1917IU (38%)Vitamin C: 12mg (15%)Calcium: 73mg (7%)Iron: 5mg (28%)