Name: Crockpot Chicken and Dumplings
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1.5–2 lbs boneless, skinless chicken thighs or breasts, trimmed; 1 large yellow onion, chopped; 2–3 carrots, peeled and sliced (about 1 cup); 2–3 celery stalks, sliced (about 1 cup); 3–4 garlic cloves, minced; 4 cups low-sodium chicken broth; 1 can condensed cream of chicken soup; 1 tsp dried thyme; 1 tsp dried rosemary, crushed; ½ tsp dried sage; ½ tsp black pepper; ¼ tsp salt (adjust to taste); 2 bay leaves; 1 can refrigerated biscuit dough, cut into quarters; Optional: 2 tbsp cornstarch + 2 tbsp cold water (for thickening); Fresh parsley, for garnish

Description

Crockpot Chicken and Dumplings is the ultimate comfort food made simple. Juicy, tender chicken slow-cooked with aromatic vegetables, creamy broth, and soft, pillowy biscuit dumplings—all come together effortlessly in your slow cooker. Perfect for busy days, this hearty classic fills your home with cozy aromas and your bowl with pure comfort.

Ingredients

Scale

1.5–2 lbs boneless, skinless chicken thighs or breasts, trimmed
1 large yellow onion, chopped
2–3 carrots, peeled and sliced (about 1 cup)
2–3 celery stalks, sliced (about 1 cup)
3–4 garlic cloves, minced
4 cups low-sodium chicken broth
1 can condensed cream of chicken soup
1 tsp dried thyme
1 tsp dried rosemary, crushed
½ tsp dried sage
½ tsp black pepper
¼ tsp salt (adjust to taste)
2 bay leaves
1 can refrigerated biscuit dough, cut into quarters
Optional: 2 tbsp cornstarch + 2 tbsp cold water (for thickening)
Fresh parsley, for garnish

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Instructions

Layer the Ingredients: Grease your 6-quart slow cooker. Add onion, carrots, and celery first.
Add Chicken: Place chicken on top of the veggies, then pour in the chicken broth. Sprinkle with thyme, rosemary, sage, black pepper, salt, and garlic. Tuck in bay leaves.
Add Soup: Spoon the cream of chicken soup over the mixture—do not stir.
Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
Shred & Thicken: Remove chicken, shred with two forks, then return to the slow cooker. Stir in cornstarch slurry if you prefer a thicker texture.
Add Dumplings: Place biscuit dough pieces on top of the stew. Do not stir. Cover and cook on HIGH for another 30–45 minutes until dumplings are puffed and cooked through.
Serve: Turn off the heat, rest 5–10 minutes, discard bay leaves, garnish with parsley, and serve warm.

Notes

Don’t lift the lid during dumpling cooking—steam is essential.

Adjust thickness with a cornstarch slurry if needed.

For extra veggies, add peas or corn in the final 15 minutes.

Swap biscuit dough with homemade dumplings for a rustic touch.

Freezes well—just omit the biscuits until reheating.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American