Go Back
Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy biscuit-style dumplings in a rich, creamy broth. It’s the definition of classic comfort food—made easy in your slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours
Servings: 6
Course: Soup
Cuisine: Southern
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 onion chopped
  • 1¼ lb boneless skinless chicken breasts
  • 1 tsp dried oregano
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 10.5-oz cans cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 stalks celery chopped
  • 2 large carrots peeled and chopped
  • 1 cup frozen peas thawed
  • 3 cloves garlic minced
  • 1 16.3-oz can refrigerated biscuits

Method
 

  1. Assemble the Base:
  2. In your crockpot, layer the onion, celery, carrots, and garlic. Season the chicken breasts generously with salt, pepper, and oregano, then place them on top of the vegetables.
  3. Add the Creamy Components:
  4. Pour in the cream of chicken soup and chicken broth. Add the thyme sprigs and bay leaf. Stir lightly to combine the liquid base without breaking apart the vegetables too much.
  5. Cook the Chicken:
  6. Cover and cook on low for 5–6 hours or high for 3 hours, until the chicken is tender and fully cooked through.
  7. Shred and Return:
  8. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot. Discard the thyme stems and bay leaf.
  9. Add Peas and Dumplings:
  10. Stir in the thawed peas. Cut each biscuit into quarters and place them gently on top of the soup mixture. Cover and cook on high for 1 additional hour, or until the biscuits are cooked through and fluffy.
  11. Serve and Enjoy:
  12. Taste and adjust seasoning as needed. Ladle into bowls and serve warm with a sprinkle of black pepper or fresh herbs.

Notes

  • Active Time: 15 minutes
  • Passive Time: 5–6 hours
  • Add a splash of cream or milk near the end if you like a silkier broth.
  • If you prefer firmer dumplings, reduce cooking time slightly once they puff up.
  • For a touch of brightness, stir in a tablespoon of lemon juice before serving.