Nothing says comfort food quite like a steaming bowl of homemade chicken and dumplings, and this crockpot version makes it easier than ever. This soul-warming dish transforms simple ingredients into a creamy, satisfying meal that tastes like it’s been simmering on grandma’s stove all day.
By letting your slow cooker do all the heavy lifting, you’ll end up with tender chicken, fluffy dumplings, and a rich, velvety broth that brings the whole family running to the dinner table.
Why You’ll Love This
- Prep takes just 15 minutes – then let your crockpot work its magic
- Uses simple pantry staples you probably already have
- Perfect for busy weeknights or lazy weekend meals
- The dumplings cook right in the crockpot – no extra pots needed
- Leftovers taste even better the next day
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion chopped
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter
- 1 cup frozen peas
- 1 16.3-ounce can refrigerated biscuits, cut into quarters
Instructions
- Add onion, carrots, celery, and garlic to the bottom of the crockpot.
- Place chicken on top and season with salt, pepper, garlic powder, onion powder, poultry seasoning, and thyme. Add bay leaf.
- Pour in broth and soups. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is fully cooked.
- Remove bay leaf. Shred the chicken with two forks directly in the crockpot.
- Stir in butter and peas.
- Drop biscuit pieces on top, pressing gently so they touch the liquid.
- Cover and cook on high for 1 hour, or until dumplings are fluffy and cooked through.
- Stir gently before serving. Garnish with parsley if desired.
Tips & Variations
- For extra-fluffy dumplings, don’t peek while they’re cooking
- Swap chicken breasts for thighs for richer flavor
- Add a bay leaf or fresh herbs for more depth
- Make it creamy by stirring in 1/2 cup heavy cream at the end
- Use rotisserie chicken to cut cooking time in half
Serving Suggestions
Serve this hearty dish in deep bowls with a sprinkle of fresh parsley. For a complete meal, pair it with a simple green salad or crusty bread for soaking up the delicious broth.
Notes
- Stores well in the refrigerator for up to 3 days
- Dumplings should be light and fluffy when done
- Freeze without dumplings for best results
FAQs
- Can I use canned biscuits instead? Yes, cut each biscuit into quarters before adding to the pot.
- Why are my dumplings doughy? Make sure to cook them on HIGH with the lid on for the full 30 minutes.
- Can I make this ahead? Prepare everything except dumplings up to 24 hours ahead; add dumplings just before serving.
- Is this recipe freezer-friendly? Freeze the soup portion without dumplings for up to 3 months; make fresh dumplings when reheating.
Servings4
Prep15 min
Cook405 min
Calories415 kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion chopped
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter
- 1 cup frozen peas
- 1 16.3-ounce can refrigerated biscuits, cut into quarters
Steps
- Add onion, carrots, celery, and garlic to the bottom of the crockpot.
- Place chicken on top and season with salt, pepper, garlic powder, onion powder, poultry seasoning, and thyme. Add bay leaf.
- Pour in broth and soups. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is fully cooked.
- Remove bay leaf. Shred the chicken with two forks directly in the crockpot.
- Stir in butter and peas.
- Drop biscuit pieces on top, pressing gently so they touch the liquid.
- Cover and cook on high for 1 hour, or until dumplings are fluffy and cooked through.
- Stir gently before serving. Garnish with parsley if desired.
Nutrition (per serving)
- Calories: 415 kcal
Notes
- Stores well in the refrigerator for up to 3 days
- Dumplings should be light and fluffy when done
- Freeze without dumplings for best results
