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Crockpot Chicken and Dumplings

Crockpot chicken and dumplings with tender shredded chicken, vegetables, and fluffy biscuit dumplings in a rich creamy broth. Cook low-and-slow, then finish with biscuit dough until the dumplings puff and set.
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Prep Time 20 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken and dumplings
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 1 can (16.3 oz) refrigerated biscuit dough
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Combine the slow cooker base
  1. Add olive oil, diced onion, carrots, celery, garlic, dried thyme, dried parsley, salt, black pepper, chicken broth, and cream of chicken soup to the slow cooker, then stir until combined.
  2. Nestle the chicken breasts into the broth so they are mostly submerged, then cover with the lid.
Slow cook until tender
  1. Cook on Low for 6–7 hours, until the chicken reaches 165°F and is tender, with the slow cooker lid closed.
  2. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.
Make it creamy and add dumplings
  1. Stir in heavy cream and frozen peas until evenly combined, then keep the mixture simmering hot in the slow cooker.
  2. Add biscuit dough pieces on top of the soup and gently press them into the broth without fully submerging them.
Cook dumplings through
  1. Cook on High for 45–60 minutes, until the dumplings are puffed and cooked through, leaving the lid on between checks.
  2. Sprinkle with fresh parsley and serve hot, letting the dumplings rest briefly for a thicker broth.

Notes

For best texture, avoid stirring after adding the biscuit dough so the dumplings puff instead of breaking up. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until hot, adding a splash of broth if needed. Freezing is not recommended because biscuit dumplings can soften and lose their structure. If you want a lower-fat option, use light cream and a reduced-fat cream of chicken soup (the flavor will stay close, with a slightly thinner gravy).