Crockpot chicken and dumplings is the kind of slow cooker dinner that fills your whole house with the most comforting smell while you go about your day. Tender chicken thighs, creamy broth, soft vegetables, and fluffy biscuit dumplings all come together with almost zero effort. I love this recipe because the slow cooker does all the heavy lifting and dinner is ready when you need it.
There is something about a bowl of crockpot chicken and dumplings on a cold evening that just feels like home. The first time I made this, I could not believe how rich and creamy the broth turned out with such simple ingredients. Using refrigerated biscuit dough instead of homemade keeps things practical without sacrificing that cozy, from-scratch feel. This is a recipe your whole family will ask for on repeat.
Table of Contents
Ingredients for Crockpot Chicken and Dumplings
I always reach for chicken thighs in this recipe — they stay tender and juicy through the long slow cook in a way that chicken breasts just cannot match.
- 1½ lbs boneless, skinless chicken thighs (about 5-6 thighs) — I recommend thighs over breasts here, they stay juicy and never dry out
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 bay leaf
- 1 tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1¾ cups low-sodium chicken broth — Pro tip: low-sodium broth keeps the stew from getting too salty once the cream of chicken soup is added
- 1 carrot, peeled and sliced
- 1 onion, chopped
- 10.5 oz cream of chicken soup (1 can) — In my experience, this is what makes the broth thick, rich, and extra creamy without any extra work
- ½ cup frozen peas
- 16.3 oz refrigerated biscuit dough (8 large biscuits) — My preference is Pillsbury Grands for the best fluffy dumpling result
- Chopped fresh parsley, for garnish (optional)
Step-by-Step Instructions
I recommend setting everything up the night before so all you have to do in the morning is turn on the crockpot and walk away.
Step 1: Season both sides of the chicken thighs with salt and pepper. Arrange them in a single layer at the bottom of the crockpot.
Step 2: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
Step 3: Pour in the chicken broth, sliced carrot, chopped onion, and cream of chicken soup. Gently stir just the top layer to incorporate without disturbing the chicken underneath. It does not need to be fully mixed.
Step 4: Cover and cook on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
Step 5: Add the frozen peas and shred the chicken directly in the crockpot if you prefer smaller pieces. Stir everything together well.
Step 6: Open the biscuit dough and cut each biscuit into fourths. Roll each piece into a small round ball and arrange them on top of the stew in the crockpot.
Step 7: Replace the lid and keep the crockpot on high. Cook the dumplings for 1-2 hours without lifting the lid. The dumplings are done when they look matte on the surface and a toothpick inserted in the center comes out clean. Adjust seasoning, garnish with fresh parsley, and serve hot.
What to Serve with Crockpot Chicken and Dumplings
This hearty, creamy stew is a complete meal on its own, but a few simple sides round it out beautifully. Here are the best sides for crockpot chicken and dumplings:
Crusty Bread: A thick slice of crusty bread is perfect for soaking up the rich, creamy broth. It adds a satisfying crunch that contrasts nicely with the soft dumplings.
Simple Green Salad: A light green salad with a tangy vinaigrette cuts through the richness of the stew and adds freshness and color to the table without competing with the main dish.
Roasted Green Beans: Lightly roasted green beans with a little olive oil and garlic are a classic pairing. The slight crisp of the beans balances the soft, creamy textures of the stew.
Slow Cooker Honey Garlic Chicken: If you love easy slow cooker chicken dinners, this Slow Cooker Honey Garlic Chicken is another effortless recipe worth adding to your weekly rotation alongside this one.
Chicken Pot Pie with Puff Pastry: For another cozy, comfort-food chicken dinner with a similar warm and creamy feel, try this Chicken Pot Pie with Puff Pastry — it hits the same comforting notes with a flaky golden top.
Easy Chicken Pot Pie: This Easy Chicken Pot Pie is a great companion recipe for anyone who loves creamy chicken dinners and wants another quick weeknight option that the whole family will enjoy.
Crockpot Cheesy Mozzarella Chicken: For another slow cooker chicken dinner that is just as easy and satisfying, check out this Crockpot Cheesy Mozzarella Chicken for variety on your meal prep days.
How to Store and Reheat
Store leftover crockpot chicken and dumplings in an airtight container in the refrigerator for up to 3 days. If freezing, store the stew without the dumplings for best results — freeze for up to 6 months and thaw overnight in the fridge before reheating.
To reheat, I recommend warming gently on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce. The microwave works too — heat in 90-second intervals, stirring in between, until warmed through.
Pro tip: the dumplings absorb liquid as they sit, so the stew may be thicker the next day. Add a little extra broth when reheating to bring it back to the right consistency.
FAQs
Can I use chicken breasts instead of chicken thighs?
You can, but chicken thighs are strongly recommended. They stay tender and juicy through the long cook time. Chicken breasts tend to dry out and become stringy in a slow cooker over several hours
How do I know when the dumplings are fully cooked?
The dumplings should look matte on the outside rather than shiny. Insert a toothpick into the center of one — if it comes out clean, they are done. Avoid lifting the lid too often as the steam is what cooks the dumplings through.
Can I make this ahead of time?
Yes. You can prep the chicken and vegetables in the crockpot insert the night before, refrigerate it, and start cooking in the morning. Add the biscuit dumplings only in the last 1-2 hours before serving
Conclusion
Crockpot chicken and dumplings is comfort food at its easiest. Just a few minutes of prep, a slow cooker, and refrigerated biscuits are all it takes to get a rich, creamy dinner your family will love. Give this recipe a try on your next slow cooker day and watch it become a cold-weather staple in your home.
Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Season both sides of the chicken thighs with salt and pepper. Arrange in a single layer at the bottom of the crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
- 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.
- Cover and cook on high for 3-4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
- Add frozen peas and shred the chicken in the crockpot if desired. Stir well to combine.
- 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.
- 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.
- Adjust seasoning to taste, garnish with fresh parsley if desired, and serve hot.
