Why You’ll Love This Recipe

I love how the slow cooker does most of the work while I go about my day. The chicken becomes fall-apart tender, the vegetables soak up all the savory flavors, and the dumplings cook right on top, making this a complete, hearty meal in one pot. It’s the kind of dinner that warms me from the inside out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
3 medium carrots, sliced
2 celery stalks, sliced
3 cups low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas
1 can refrigerated biscuit dough, cut into small pieces

Directions

I place the chicken, onion, carrots, celery, chicken broth, garlic powder, thyme, parsley, salt, and pepper into the crockpot.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
I remove the chicken, shred it with two forks, and return it to the crockpot.
I stir in the cream of chicken soup and frozen peas.
I place the biscuit dough pieces on top of the mixture, cover, and cook on high for about 1 hour, until the dumplings are cooked through and fluffy.
I give everything a gentle stir before serving.

Servings And Timing

This recipe makes 6 servings and takes about 7–8 hours on low or 4–5 hours on high, including dumpling cooking time.

Variations

I sometimes add diced potatoes for extra heartiness. For a richer flavor, I use cream instead of some of the broth. If I want to make it from scratch, I swap the biscuit dough for homemade drop dumplings.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the soup gently on the stovetop over low heat, adding a splash of broth or milk if it’s too thick. The microwave works too, but I stir halfway through for even heating.

FAQs

Can I Use Frozen Chicken?

Yes, but I add extra cooking time and ensure the chicken reaches a safe internal temperature before shredding.

Can I Make This Without Canned Soup?

Absolutely—I replace it with a homemade roux made from butter, flour, broth, and milk.

What Vegetables Can I Add?

I often include green beans, corn, or mushrooms for variety.

Can I Cook The Dumplings On Low?

It’s better to cook them on high so they rise and cook through properly.

How Do I Keep Dumplings From Getting Soggy?

I avoid stirring them while cooking and make sure the lid stays on to trap heat and steam.

Conclusion

I find crockpot chicken and dumplings to be the ultimate comfort food—warm, hearty, and perfect for a slow day at home. It’s an easy, family-friendly meal that tastes like it’s been simmering on the stove all day, without me having to do much more than stir and serve.