Go Back

Easy Crockpot Chicken and Dumplings

Easy Crockpot Chicken and Dumplings with tender shredded chicken, vegetables, and fluffy dumplings simmered in a creamy broth. Slow cooker method keeps the hands-on time low while the biscuit dough cooks through without fully submerging.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless, skinless chicken breasts
  • 2 lb boneless, skinless chicken breasts
Butter
  • 1 tbsp butter
Yellow onion
  • 1 small yellow onion diced
Carrots
  • 2 carrots diced
Celery stalks
  • 2 celery stalks diced
Garlic
  • 3 cloves garlic minced
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Poultry seasoning
  • 0.5 tsp poultry seasoning
Black pepper
  • 0.5 tsp black pepper
Kosher salt
  • 1 tsp kosher salt
Low-sodium chicken broth
  • 4 cup low-sodium chicken broth
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Whole milk
  • 1 cup whole milk
Frozen peas
  • 1 cup frozen peas
Refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough cut into quarters
Fresh chopped parsley
  • 0.25 cup fresh chopped parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker base
  1. Place the chicken breasts in the bottom of a 6-quart slow cooker, then melt the butter over the chicken so it starts flavoring as it cooks. Use a flat visual check: chicken should be spread in a single layer.
  2. Add the onion, carrots, celery, garlic, thyme, parsley, poultry seasoning, salt, and black pepper on top of the chicken. Spread the vegetables so they sit evenly rather than clumping in one spot.
  3. Pour in the chicken broth, then stir in the cream of chicken soup until combined. The mixture should look smooth with no obvious soup streaks.
Cook the chicken and vegetables
  1. Cover and cook on Low for 6–7 hours until the chicken is tender. The correct visual cue is that the chicken shreds easily when tested with a fork.
  2. Or cover and cook on High for 3–4 hours until the chicken is tender. Look for the same shredding cue in the thickest piece.
Shred and finish the soup
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir so shredded chicken is distributed through the creamy broth.
  2. Stir in the milk and frozen peas. You should see peas suspended and the broth loosen to a creamier, lighter color.
Add dumplings and cook through
  1. Add the biscuit dough pieces evenly over the top of the broth, then gently press them into the liquid without fully submerging them. The visual cue is dumplings partially peeking above the surface.
  2. Cover and cook on High for 45–60 minutes until the dumplings are fluffy and cooked through. Check that the dumplings no longer look raw in the centers.
  3. Stir gently, garnish with fresh chopped parsley, and serve warm. The surface should look studded with dumplings and vegetables.

Notes

Pro tip: Keep the biscuit dumplings partially above the surface by pressing them just enough to contact the broth—this helps them cook up fluffy instead of sinking. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking dumplings. Freezing is not recommended because biscuit dumplings can become softer after thawing. For a dietary swap, use low-sodium cream of chicken soup (or a reduced-sodium alternative) to lower overall salt while keeping the same texture.