Description
If you’re craving cozy comfort in a bowl, this Crockpot Chicken and Dumplings recipe is the ultimate fix. Perfect for chilly nights or lazy weekends, this dish blends juicy shredded chicken, hearty vegetables, and fluffy biscuit dumplings in a rich, savory broth. It’s an ideal easy dinner or quick family meal that feels homey, nourishing, and downright irresistible.
Whether you’re searching for easy crockpot meals, dinner ideas, or cold weather comfort food, this recipe checks every box. Each bite delivers a creamy, herb-infused spoonful that’s warm, filling, and satisfying. Best of all, the slow cooker does most of the work, leaving you more time to enjoy the delicious aroma that fills your kitchen.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup (optional)
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
1 cup frozen peas
4 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp black pepper
1 tsp salt (or to taste)
1/2 tsp poultry seasoning (optional)
1 can (16.3 oz) refrigerated biscuit dough
2 tbsp chopped fresh parsley (for garnish)
Instructions
- Place chicken in the bottom of your crockpot. Pour in chicken broth, cream of chicken soup, and cream of celery soup. Stir gently.
- Add diced onion, carrots, garlic, thyme, salt, pepper, and poultry seasoning on top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
- Shred the chicken directly in the crockpot using two forks. Stir to mix evenly.
- Cut biscuit dough into 1-inch pieces and drop into the crockpot. Gently press them into the surface.
- Cover and cook on HIGH for 1 hour without lifting the lid.
- Stir in frozen peas during the last 10 minutes.
- Garnish with chopped parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 7–8 hours total
- Category: Dinner