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Crockpot Chicken and Dumplings Recipe

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3.9 from 5 reviews

This Crockpot Chicken and Dumplings recipe is a comforting and easy-to-make dish perfect for a hearty family meal. Tender chicken thighs slow-cooked with aromatic herbs, vegetables, and creamy broth create a rich base, topped with fluffy biscuit dough cooked right in the crockpot for a convenient and satisfying one-pot dinner.

  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 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

Vegetables and Soup

  • 1 carrot (peeled and sliced)
  • 1 onion (chopped)
  • 10.5 ounces cream of chicken soup (1 can)
  • ½ cup frozen peas

Dumplings

  • 16.3 ounces refrigerated biscuit dough (8 large biscuits)

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Season: Shake the kosher salt and ground black pepper evenly over both sides of the chicken thighs. Arrange the seasoned thighs in the bottom of the crockpot, ensuring they are in a single layer for even cooking.
  2. Add Herbs and Liquids: Place the bay leaf, dried parsley, rosemary, thyme, and garlic powder on top of the chicken. Pour in the low-sodium chicken broth along with the peeled and sliced carrot, chopped onion, and the can of cream of chicken soup. Gently stir the ingredients on top to combine them without disturbing the chicken at the bottom, as it doesn’t need to be fully mixed yet.
  3. Cook Chicken: Cover the crockpot with its lid and cook on high for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
  4. Add Peas and Shred Chicken: Once cooked, add the frozen peas to the crockpot. If you like, shred the chicken pieces using two forks. Stir everything well to combine the peas and chicken with the broth and vegetables.
  5. Prepare Dumplings: Open the can of refrigerated biscuit dough and cut each biscuit into fourths. Roll each piece into a round dough ball and arrange the biscuit dough pieces evenly on top of the chicken mixture inside the crockpot.
  6. Cook Dumplings: Replace the crockpot lid and set the heat to high again. Cook for about 1 to 2 hours until the biscuits are fully cooked and have a matte appearance on top. Avoid lifting the lid during this time; if your lid has a glass window, you can monitor through it. To check doneness, cut into one biscuit to ensure it is cooked through.
  7. Finish and Serve: When the dumplings are done, taste and adjust the seasonings with additional salt or pepper if necessary. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • Do not lift the crockpot lid during the biscuit cooking stage to ensure even cooking and proper rising.
  • You can shred the chicken either before or after adding the peas based on your texture preference.
  • For a thicker broth, you can remove the lid during the last 15-20 minutes of cooking the dumplings to allow some liquid to evaporate.
  • If you prefer gluten-free biscuits, substitute with gluten-free biscuit dough though cooking time may vary.
  • Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop or in the microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/crockpot-chicken-and-dumplings-recipe/