Crockpot Chicken and Dumplings with Pillowy Biscuits
This easy crockpot chicken and dumplings recipe features juicy chicken thighs, a rich thyme-scented gravy, and pillowy biscuit dough dumplings steamed to perfection.
This recipe for crockpot chicken and dumplings is the ultimate cold-weather security blanket. By swapping lean breasts for succulent boneless chicken thighs and letting them slow-cook with a classic mirepoix, you get a depth of flavor that usually takes hours of stovetop hovering.
Making slow cooker chicken and dumplings doesn't have to involve making dough from scratch if you don't want to. Using torn refrigerator biscuits is the secret to easy crockpot chicken dumplings that actually hold their shape while soaking up that creamy, herb-flecked sauce.
The beauty of this dish lies in the contrast: the savory, heavy-bottomed stew against the light, airy dumplings that steam right on top in the final stretch. It’s a set-it-and-forget-it meal that tastes like a Sunday heirloom.
Ingredients
The Stew Base
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 tsp (1g) dried thyme
- 1/2 tsp (1g) dried rosemary, crushed
- 1/2 tsp (1g) black pepper
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups (475ml) low-sodium chicken broth
The Dumplings & Finish
- 1 tube (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 1 cup (150g) frozen peas
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Place the diced chicken thighs, onion, carrots, celery, and garlic into the bottom of a 6-quart crockpot.
- 2
Whisk together the cream of chicken soup, chicken broth, thyme, rosemary, and black pepper in a medium bowl until smooth.
- 3
Pour the liquid mixture over the chicken and vegetables, stirring gently to ensure everything is submerged.
- 4
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is tender.
- 5
Open the biscuit tube and cut or tear each biscuit into 6 to 8 bite-sized pieces.
- 6
Stir the frozen peas into the slow cooker, then scatter the biscuit pieces in a single layer over the top of the stew.
- 7
Cover and cook on high for an additional 45 to 60 minutes; do not lift the lid during this time as the steam is what cooks the dough.
- 8
Check that the dumplings are firm and cooked through in the center, then garnish with fresh parsley and serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 26 g
- Carbs
- 44 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1420 mg
Tips
- → Don't peek! Every time you lift the lid while the dumplings are steaming, you lose the heat and moisture needed to make them fluffy.
- → If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with a splash of cold water and stir it into the stew right before adding the biscuits.
- → Tear the biscuits rather than cutting them with a knife; the jagged edges create more surface area for the sauce to cling to.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them. Breasts tend to dry out in the slow cooker, so check for doneness at the 3-hour mark on high.
How do I know when the dumplings are done?
The dumplings should look puffed and matte, not shiny or doughy. You can insert a toothpick into one; if it comes out clean, they are ready.
Why does my crockpot chicken and dumplings turn out watery?
This usually happens if you add too much broth or if the vegetables release a lot of liquid. Stick to the 2-cup broth measurement for a thick, creamy result.
You might also like
DinnerCreamy Crockpot Chicken and Rice with Parmesan and Herbs
This easy crockpot chicken and rice uses bone-in thighs and a late-addition rice method to ensure a fluffy, creamy finish. A simple, cozy dinner for busy weeknights.
DinnerThe Ultimate Mississippi Pot Roast with Chuck Roast
Make the most tender Mississippi pot roast with slow-cooked chuck roast, ranch seasoning, and tangy pepperoncinis. A buttery, five-ingredient dinner classic.
DinnerCreamy Crockpot Chicken and Rice with Parmesan and Herbs
This creamy crockpot chicken and rice features juicy bone-in thighs and fluffy long-grain rice finished with fresh herbs and parmesan cheese.
DinnerBaked Jalapeno Popper Chicken with Bacon and Panko
This jalapeno popper chicken features juicy chicken breasts topped with roasted peppers, cream cheese, and crispy panko. A decadent, easy low-carb dinner idea.