Go Back
A top-down view of a black crockpot filled with steaming crockpot chicken and dumplings, featuring tender chicken, fluffy dumplings, peas, and carrots.
Daniel

Creamy Crockpot Chicken and Dumplings

A classic comfort food made incredibly simple. Tender shredded chicken and soft, fluffy dumplings simmered in a rich, savory gravy right in your slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Broth
  • 2 lbs boneless, skinless chicken breasts or chicken thighs
  • 1 cup yellow onion diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup do not dilute
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp salt or to taste
For the Dumplings and Thickener
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8-count can
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup frozen peas optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart Crockpot or Slow Cooker
  • Mixing Bowl
  • Whisk

Method
 

Combine Ingredients
  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot. Top with the diced onion, sliced carrots, and sliced celery.
  2. In a medium bowl, whisk together the chicken broth, cream of chicken soup, dried thyme, garlic powder, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables in the crockpot.
Slow Cook the Chicken
  1. Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  2. Once cooked, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken. Set aside.
Add Dumplings and Finish
  1. Turn the crockpot to the HIGH setting if it isn't already. Stir the heavy cream and optional frozen peas into the broth in the slow cooker.
  2. Open the can of biscuits and separate them. Cut each biscuit into four equal pieces (quarters).
  3. Return the shredded chicken to the crockpot. Drop the biscuit pieces one by one on top of the stew, trying to keep them in a single layer and not submerged completely.
  4. Place the lid back on the crockpot. Cook on HIGH for another 45-60 minutes, or until the dumplings are puffed up, firm, and cooked through. Do not lift the lid during this time, as the steam is needed to cook the dumplings properly.
  5. Gently stir the finished chicken and dumplings. Serve hot, garnished with fresh parsley.

Notes

Lid Tip: It is very important not to lift the lid while the dumplings are cooking. This allows steam to build up, which is essential for fluffy, light dumplings.
Chicken Options: Boneless, skinless chicken thighs work wonderfully in this recipe and are less prone to drying out. You can use a mix of breasts and thighs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften upon reheating.