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Crockpot Chicken & Dumplings

Crockpot Chicken & Dumplings

This Crockpot Chicken & Dumplings recipe is the ultimate cozy comfort food—featuring tender chicken, hearty vegetables, and fluffy dumplings in a creamy, savory broth. It’s a set-it-and-forget-it dish perfect for busy nights or feeding a hungry crowd.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Base
  • 1.25 lbs boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • to taste Kosher salt & freshly ground black pepper
Creamy Sauce
  • 2 10.5 oz cans cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
Vegetables
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup frozen peas, thawed
Dumplings
  • 1 16.3 oz can refrigerated biscuits

Method
 

  1. Scatter chopped onion across the bottom of the slow cooker. Place chicken breasts on top. Season with oregano, salt, and pepper.
  2. In a bowl, whisk cream of chicken soup with chicken broth. Pour over chicken. Add thyme sprigs and bay leaf. Cover and cook on HIGH for 3 hours.
  3. Remove thyme and bay leaf. Shred chicken in the slow cooker using two forks. Stir in garlic, carrots, celery, and peas.
  4. Cut biscuits into 1-inch pieces. Gently stir them into the pot, ensuring they’re coated with the sauce.
  5. Cook on HIGH for an additional 2 hours, stirring every 30 minutes. Dumplings should be fluffy and vegetables tender.

Notes

No Biscuits? Use homemade dumplings or gnocchi. To boost flavor, stir in a splash of cream at the end. Add baby spinach or kale for nutrients. Always use low-sodium broth and soups for better seasoning control.