There’s nothing quite like the smell of chicken and dumplings filling up your house on a cold day. This crockpot version gives you all that homemade comfort without standing over the stove for hours stirring and watching.
My kids used to beg me to make chicken and dumplings, but honestly, the stovetop version was such a production. Then I discovered this slow cooker method and everything changed. Now I can throw it together in the morning and come home to the most incredible dinner waiting for us.
The chicken gets so tender it practically falls apart, and those biscuit dumplings are fluffy and perfect. It’s like getting a warm hug in a bowl, and trust me, your family is going to ask you to make this again and again.
Why You’ll Love This Recipe
This is comfort food at its finest, but without all the work. No standing over a hot stove, no worrying about dumplings falling apart, and no complicated steps that leave you stressed out.
The slow cooker does all the heavy lifting while you go about your day. By dinner time, you’ve got this rich, creamy stew that tastes like you spent hours making it from scratch.
It feeds a crowd too, which makes it perfect for those nights when you’ve got extra people around the table. Plus, the leftovers are even better the next day.
Using refrigerated biscuits instead of making dumplings from scratch is a total game changer. They cook perfectly in the slow cooker and taste just as good as homemade.
Recipe Tips for Success
If your mixture looks too thick, add a little more chicken broth. If it’s too thin, let it cook uncovered for the last 15 minutes.
Make sure your slow cooker is large enough. A 6-quart works perfectly, but anything smaller might be too crowded.
Don’t lift the lid too often during the first 3 hours. Let the chicken cook undisturbed for the best results.
Thaw your frozen peas before adding them. This keeps them from cooling down the whole pot and affecting cooking times.
What You’ll Need
1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped 1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits
Step by Step Instructions
1. Layer the base ingredients
Scatter the chopped onion in the bottom of your large slow cooker, then place the chicken breasts on top. Season the chicken with oregano, salt, and pepper.
2. Add liquids and herbs
Pour the cream of chicken soup and chicken broth over everything. Tuck in the fresh thyme sprigs and bay leaf. Don’t worry about mixing it all up.
3. Cook the chicken
Cover and cook on high for about 3 hours, until the chicken is completely cooked through and tender.
4. Shred and add vegetables
Remove and discard the thyme sprigs and bay leaf. Use two forks to shred the chicken right in the slow cooker. Stir in the celery, carrots, peas, and garlic.
5. Add the biscuit dumplings
Cut or tear each biscuit into small bite-sized pieces and stir them into the chicken mixture. Spoon some of the liquid over any biscuit pieces that are sitting on top.
6. Finish cooking
Continue cooking on high for 1 to 1 1/2 hours more, stirring every 30 minutes. The vegetables should be tender and the biscuit pieces should be cooked through and fluffy.
Variations to Try
Want to mix things up? Try using chicken thighs instead of breasts. They stay even more tender and add extra flavor to the broth.
Add some fresh herbs at the end like chopped parsley or fresh thyme leaves for a pop of color and flavor.
If you like it a little richer, stir in a splash of heavy cream during the last 15 minutes of cooking.
For extra vegetables, try adding some corn kernels or green beans along with the other veggies.
Some families love adding a bit of hot sauce or red pepper flakes for a little kick.
You can also use cream of mushroom soup instead of cream of chicken if that’s what you have on hand.
Serving Suggestions
This is definitely a meal that stands on its own. It’s hearty and filling with protein, vegetables, and those satisfying dumplings all in one bowl.
We like to serve it with some crusty bread on the side for sopping up all that delicious broth. Dinner rolls work great too.
A simple side salad adds a nice fresh contrast to all that creamy comfort food.
For special occasions, I’ll sprinkle some fresh chopped parsley on top of each bowl. It makes it look fancy even though it’s such a simple recipe.
Storage and Freezing
Leftovers keep in the fridge for up to 3 days, though the dumplings do absorb more liquid as they sit. Just add a splash of chicken broth when reheating if needed.
I don’t recommend freezing this one. The biscuit dumplings don’t freeze and reheat well, and the texture gets a bit odd.
This reheats beautifully in the microwave. Just stir it halfway through heating to make sure it warms evenly.
Make Substitutions
Can I use chicken thighs instead?
Absolutely! Bone-in thighs work great too, just remove the bones when you shred the meat. The cooking time stays the same.
What if I don’t have fresh thyme?
Use 1 teaspoon of dried thyme instead. Add it with the oregano at the beginning.
Can I use homemade biscuits?
Sure, but refrigerated biscuits are so convenient and work perfectly. If you use homemade, make sure they’re not too soft or they might fall apart.
What about frozen vegetables?
Frozen peas are fine since they’re added at the end, but I’d use fresh carrots and celery. Frozen ones get too mushy during the long cooking time.
Frequently Asked Questions
Can I make this on low instead of high?
You can, but you’ll need to cook the chicken for about 6 hours before adding the vegetables and biscuits. The final cooking time stays about the same.
How do I know when the chicken is done?
It should shred easily with a fork and register 165°F on a meat thermometer if you want to check.
What if my dumplings are too doughy?
Make sure you’re stirring every 30 minutes and that there’s enough liquid. If they seem undercooked, give them another 15-20 minutes.
Can I prep this ahead?
You can chop all the vegetables the night before, but I wouldn’t add the biscuits until you’re ready to do that final cooking step.
Is there a way to make this lower in sodium?
Use low-sodium cream of chicken soup and taste before adding extra salt. You can control the sodium much better that way.
What size slow cooker do I need?
A 6-quart slow cooker works perfectly. Anything smaller might be too crowded, and the cooking times could be off.
Prep Time: 15 minutes | Cooking Time: 4 hours 30 minutes | Total Time: 4 hours 45 minutes | Servings: 6 | Calories: 420 per serving
