Description
This comforting Crockpot Chicken and Dumplings recipe features tender chicken thighs simmered with herbs, vegetables, and creamy soup, topped with fluffy biscuit dough cooked right in the slow cooker. Perfect for a hearty, hands-off meal that yields warm, savory flavors with minimal effort.
Ingredients
Chicken and Seasonings
- 1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Broth and Vegetables
- 1¾ cups low-sodium chicken broth
- 1 carrot, peeled and sliced
- 1 onion, chopped
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup frozen peas
Dumplings
- 16.3 ounces refrigerated biscuit dough (8 large biscuits)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Season: Sprinkle kosher salt and ground black pepper evenly over both sides of the chicken thighs. Arrange the seasoned chicken thighs in the bottom of the crockpot in a single layer.
- Add Herbs and Spices: Place the bay leaf, dried parsley, dried rosemary, dried thyme, and garlic powder over the chicken thighs for a fragrant herb blend.
- Add Liquids and Vegetables: Pour in the low-sodium chicken broth, then add the sliced carrot and chopped onion. Spoon the cream of chicken soup on top and gently stir the surface to incorporate the ingredients without disturbing the chicken thighs at the bottom.
- Cook Chicken: Cover the crockpot with its lid and set it to cook on high for 3 to 4 hours, until the chicken thighs are tender, easy to shred, and reach an internal temperature of 165°F (74°C).
- Add Peas and Shred Chicken: Open the lid and add the frozen peas. Shred the chicken using two forks if desired, then stir everything well to combine evenly.
- Prepare Dumplings: Open the refrigerated biscuit dough can and cut each biscuit into fourths. Roll each piece into a small round ball.
- Arrange Dumplings: Place the biscuit dough balls evenly on top of the chicken and vegetable mixture inside the crockpot.
- Cook Dumplings: Replace the lid and cook on high for another 1 to 2 hours, depending on your crockpot, until the biscuits are fully cooked. Avoid lifting the lid during this time to ensure even cooking. The biscuits should look matte and fully baked; cut into one to check.
- Adjust Seasonings and Serve: Once the dumplings are cooked, taste the stew and adjust salt or pepper as needed. Garnish with chopped fresh parsley if desired, then serve hot.
Notes
- Do not lift the crockpot lid while the dumplings are cooking to avoid heat loss and uneven baking.
- Check the doneness of the biscuits by cutting one open; it should be fully cooked inside with no doughy center.
- You can shred the chicken before or after adding the peas according to your texture preference.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Fresh herbs can be substituted for dried if preferred, but adjust quantities accordingly.
