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Crock Pot Chicken and Dumplings Recipe

This Crock Pot Chicken and Dumplings recipe is the ultimate comfort food made easy! With tender shredded chicken, a creamy, flavorful broth, and soft dumplings, this slow cooker meal is perfect for a cozy night in. Serve it warm and enjoy a hearty, satisfying dish.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 people

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 4 cups chicken broth
  • 1 10.5-ounce can cream of chicken soup
  • 1 cup frozen peas optional
  • 1 16-ounce can refrigerated biscuit dough, cut into small pieces
  • ½ cup heavy cream
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the base: In a slow cooker, place the chicken breasts, diced onion, minced garlic, carrots, celery, thyme, parsley, salt, pepper, and poultry seasoning.
  • Add liquids: Pour in the chicken broth and stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  • Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  • Add cream and dumplings: Stir in the cream of chicken soup, frozen peas (if using), and heavy cream. Then, drop the cut biscuit dough pieces into the soup, making sure they are submerged in the liquid.
  • Final cooking: Cover and cook on high for another 30–45 minutes, until the dumplings are soft and cooked through.
  • Serve: Garnish with fresh parsley and serve warm.

Notes

  • For extra flavor, add a splash of white wine or a dash of hot sauce to the broth.
  • Make it from scratch: Instead of canned biscuit dough, use homemade dumplings for an even more authentic taste.
  • Dairy-free option: Replace heavy cream with unsweetened coconut milk and use a dairy-free cream of chicken soup.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.