Description
This comforting Crockpot Chicken & Dumplings recipe combines tender shredded chicken, fresh vegetables, and flaky biscuit dumplings all cooked slowly in a savory creamy broth. Perfect for an easy, hearty meal with minimal prep, this slow cooker dish delivers classic Southern flavors with satisfying textures.
Ingredients
Scale
Chicken and Broth Base
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5-oz.) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables and Add-ins
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Prepare the Base: Scatter chopped onion at the bottom of a large slow cooker and place the chicken breasts on top. Season with oregano, kosher salt, and freshly ground black pepper.
- Add Liquids and Herbs: Pour the cream of chicken soup and low-sodium chicken broth evenly over the chicken. Add fresh thyme sprigs and a bay leaf for aromatic flavoring. Cover the slow cooker.
- Cook Chicken: Cook on High for about 3 hours, or until the chicken is cooked through and tender enough to shred.
- Shred Chicken and Add Vegetables: Remove and discard the thyme sprigs and bay leaf. Shred the chicken using two forks. Stir in the chopped celery, carrots, thawed peas, and minced garlic into the slow cooker mixture.
- Prepare Dumplings: Cut or tear the refrigerated biscuits into small bite-sized pieces. Gently fold these biscuit pieces into the chicken and vegetable mixture, spooning some of the cooking liquid over any biscuit pieces on top to keep them moist.
- Cook until Tender: Continue cooking on High for about 2 more hours, stirring every 30 minutes to combine flavors and prevent sticking. The vegetables should be tender and the biscuit dumplings cooked through and fluffy.
Notes
- The Crockpot is the easiest way to make chicken and dumplings—simply toss all your ingredients in and let it cook to perfection.
- Stirring every 30 minutes during the final cooking ensures the dumplings cook evenly and the vegetables soften nicely.
- Adjust seasoning with extra salt and pepper after cooking, if needed.
- Fresh thyme and bay leaf bring subtle freshness and depth to the broth—don’t skip them.
- Use refrigerated biscuits as a quick dumpling substitute, making this an effortless comfort meal.
Nutrition
- Serving Size: 1 serving
- Calories: 668
- Sugar: 10 g
- Sodium: 1927 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 109 mg
