Crockpot Chicken and Dumplings
This easy Crockpot Chicken and Dumplings recipe is creamy, flavorful, and full of tender chicken and fluffy biscuit dough dumplings—perfect for cozy dinners.
Equipment
- 1 Crockpot
Ingredients
Main Ingredients
- 1½ pounds Boneless, skinless chicken thighs about 5 or 6 pieces
- 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
- 1 Carrot peeled and sliced
- 1 Onion chopped
- 10.5 ounces Cream of chicken soup 1 can
- ½ cup Frozen peas
- 16.3 ounces Refrigerated biscuit dough 8 large biscuits
- Fresh parsley chopped, for garnish (optional)
Instructions
Cooking Instructions
- Place chicken thighs at the bottom of your crockpot and spread them out.
- Sprinkle salt, pepper, parsley, rosemary, thyme, and garlic powder over the chicken.
- Add bay leaf, carrot, and pour chicken broth over the top.
- Add chopped onion and cream of chicken soup. Lightly stir the top section.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and shreddable.
- Remove bay leaf. Shred the chicken directly in the crockpot using two forks.
- Add the frozen peas and stir to combine.
- Cut biscuit dough into pieces and place on top. Cook on high for 1-2 hours until dumplings are fluffy. Serve warm, topped with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add broth when reheating to keep dumplings soft.