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Crockpot Chicken and Dumplings

A hands-off slow cooker chicken dinner made with tender chicken thighs, creamy broth, vegetables, and fluffy refrigerated biscuit dumplings. Rich, comforting, and easy to make any night of the week.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs about 5-6 thighs
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 bay leaf
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1.75 cups low-sodium chicken broth
  • 1 carrot peeled and sliced
  • 1 onion chopped
  • 10.5 oz cream of chicken soup 1 can
  • 1/2 cup frozen peas
  • 16.3 oz refrigerated biscuit dough 8 large biscuits
  • fresh parsley chopped, optional for garnish

Equipment

  • Crockpot or slow cooker
  • Fork for shredding chicken
  • Toothpick for testing dumplings
  • Knife and cutting board

Method
 

  1. Season both sides of the chicken thighs with salt and pepper. Arrange in a single layer at the bottom of the crockpot.
  2. Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
  3. Pour in the chicken broth, sliced carrot, chopped onion, and cream of chicken soup. Gently stir just the top layer to incorporate. It does not need to be fully mixed.
  4. Cover and cook on high for 3-4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Add frozen peas and shred the chicken in the crockpot if desired. Stir well to combine.
  6. Cut each biscuit into fourths and roll each piece into a small round ball. Arrange the biscuit pieces on top of the stew in the crockpot.
  7. Replace the lid and cook on high for 1-2 hours without lifting the lid. The dumplings are done when they look matte and a toothpick inserted in the center comes out clean.
  8. Adjust seasoning to taste, garnish with fresh parsley if desired, and serve hot.

Notes

Do not lift the lid while the dumplings cook — steam is essential for cooking them through. Use chicken thighs instead of breasts for best results. If stew is too thin, cook uncovered on high for 15-20 minutes to reduce. Freeze stew without dumplings for up to 6 months.