Chicken and Dumplings Crockpot Recipe
This slow cooker chicken and dumplings crockpot recipe is the ultimate comfort food. With tender shredded chicken, fluffy dumplings, and a creamy, flavorful broth, it’s an easy, hands-off meal that’s perfect for any day of the week.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 16-ounce can refrigerated biscuit dough
Optional Add-Ins
- 2 cloves garlic minced
- 1 cup diced potatoes
- 1 cup frozen peas added at the end
- ½ cup heavy cream or half-and-half for extra creaminess
Instructions
- Place the boneless, skinless chicken in the crockpot.
- Pour in the chicken broth and cream of chicken soup. Stir to combine.
- Add the chopped carrots, celery, diced onion, salt, black pepper, garlic powder, and dried thyme. Stir again.
- Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir.
- Tear the refrigerated biscuit dough into small, bite-sized pieces and drop them into the crockpot. Gently stir to prevent clumping.
- Cover and cook for an additional hour on low, until the dumplings are fluffy and fully cooked.
- If using frozen peas, stir them in during the last 10 minutes of cooking.
- For a creamier consistency, stir in heavy cream or half-and-half before serving.
- Ladle into bowls and serve warm. Enjoy!