Crockpot chicken and dumplings is the kind of recipe that saves you on those crazy weeknights when everyone’s hungry but you’re running on empty. I learned early on that the best comfort food doesn’t have to mean hours of stirring and watching – sometimes the slow cooker does all the heavy lifting while you tackle everything else on your plate.
I still remember the first time Betty made this for a cold October evening when the grandkids were all coming over after their soccer games. She’d toss everything into that trusty crockpot right after breakfast, and by dinnertime, the whole house smelled like her grandmother’s Sunday kitchen – rich chicken broth, herbs, and those fluffy biscuits steaming on top. The kids would burst through the door, cheeks pink from the autumn chill, and make a beeline for the kitchen. “Is it ready yet, Nonna?” they’d ask, already grabbing bowls. Betty would just smile and ladle up generous portions, watching their faces light up with that first creamy, comforting bite. That’s when she knew she’d created something special – a recipe that brought everyone together without keeping her tied to the stove all day. Time to get your crockpot ready!
What Makes This Slow Cooker Chicken and Dumplings So Special
Betty’s been perfecting comfort food recipes for decades, and this slow cooker chicken and dumplings checks every box for busy home cooks who refuse to sacrifice flavor for convenience. It combines the soul-warming qualities of traditional chicken and dumplings with the modern reality that we all need shortcuts that actually work.
Here’s what makes this recipe a keeper:
- Minimal prep required – Just 15 minutes of chopping and seasoning, then the crockpot does the rest
- Uses refrigerated biscuits – No need to make dumplings from scratch when store-bought works beautifully
- Mostly hands-off cooking – Set it in the morning and come home to dinner ready
- One-pot convenience – Everything cooks together, meaning fewer dishes to wash
- Pantry-friendly ingredients – Cream of chicken soup, frozen peas, and basic spices you likely have
- Feeds a crowd – Perfect for family dinners or meal prep for the week ahead
Betty always says the best recipes are the ones you’ll actually make on a Tuesday, not just dream about. This crockpot version delivers that homemade taste without demanding your entire afternoon.
Ingredient Spotlight
Boneless, skinless chicken thighs are Betty’s choice for this recipe because they stay tender and juicy during the long cooking time, unlike chicken breasts which can dry out. I always choose thighs for slow cooker recipes – they’re more forgiving and add richer flavor to the broth.
Refrigerated biscuit dough makes this recipe weeknight-friendly by eliminating the need for homemade dumplings. Betty discovered that cutting each biscuit into quarters and rolling them into balls creates the perfect dumpling texture – fluffy on the inside with that signature matte finish on top.
Cream of chicken soup acts as both a flavor base and thickening agent, creating that signature creamy texture without needing to make a roux. In my kitchen, I prefer the low-sodium version so I can control the salt level in the final dish.
Low-sodium chicken broth provides the foundation for the dumpling cooking liquid while keeping the sodium content manageable. I’ve learned that using low-sodium broth lets the herbs and seasonings shine through without overwhelming saltiness.
Dried herbs (parsley, rosemary, thyme) create layers of savory flavor that develop beautifully during the slow cooking process. Betty’s tip: dried herbs work better than fresh in crockpot recipes because they release their flavors gradually over hours.
Bay leaf adds subtle depth and aromatics to the broth – one of those secret ingredients that you’d miss if it wasn’t there. I always remember to fish it out before serving!
Frozen peas bring a pop of color and slight sweetness that balances the rich, creamy sauce. Adding them near the end keeps their bright color and prevents them from turning mushy.
How to Make Crockpot Chicken and Dumplings
Step 1. Season both sides of the chicken thighs generously with salt and pepper, then arrange them in a single layer at the bottom of your 6-quart crockpot. Betty always starts with well-seasoned chicken because it flavors the entire dish from the ground up.
Step 2. Sprinkle the bay leaf, dried parsley, rosemary, thyme, and garlic powder directly over the chicken. I’ve found that adding the herbs early allows them to infuse the broth throughout the cooking process.
Step 3. Pour in the chicken broth, then add the sliced carrots, chopped onion, and cream of chicken soup. Gently stir the broth, vegetables, and soup together on top without moving the chicken from the bottom layer. It doesn’t need to be perfectly mixed at this stage.
Step 4. Cover the crockpot with the lid and cook on high for 3 to 4 hours until the chicken reaches 165°F and shreds easily with a fork. The chicken should feel tender when pierced with a fork and pull apart easily without resistance. Through years of making this, Betty learned that high heat works best for achieving tender chicken and developing rich flavors.
Step 5. Add the frozen peas and stir well to combine. At this point, you can use two forks to shred the chicken into bite-sized pieces, or leave the thighs whole if you prefer larger portions. My family prefers it shredded so every bite has chicken in it.
Step 6. Open the refrigerated biscuit dough and cut each biscuit into four equal pieces. Roll each piece into a small ball, then arrange all the biscuit balls on top of the chicken mixture in the crockpot.
Step 7. Replace the lid immediately and cook on high for 1 to 2 hours without lifting the lid. The trapped steam inside the crockpot is what cooks the biscuits to fluffy perfection, so resist peeking even if you’re curious. Betty’s key tip: if you have a glass lid, you can look through it, but don’t remove it.
Step 8. Check for doneness by cutting into one of the dumplings to ensure it’s cooked all the way through. The biscuits will develop a matte, dry appearance on top when fully steamed. They’ll no longer look shiny or wet – that’s how you know they’re done.
Step 9. Remove the bay leaf, taste the broth, and adjust seasonings as needed. I typically add a bit more black pepper and sometimes a pinch of salt depending on how the flavors have concentrated.
Step 10. Serve hot in bowls, garnish with fresh chopped parsley if desired. Betty always has fresh parsley on hand because that bright green color makes the dish look as good as it tastes.
Keeping This Recipe Fresh
Refrigerator Storage: Store leftover crockpot chicken and dumplings in an airtight container in the refrigerator for up to 3 days. I typically transfer everything to a large glass container once it’s cooled. Note that the dumpling texture changes slightly after refrigeration – they absorb liquid and become softer, which many people actually prefer. Betty’s method is to portion out individual servings in smaller containers so family members can grab lunch easily throughout the week.
Freezing Guidelines: This recipe freezes reasonably well for up to 6 months, though Betty always notes that the biscuit dumplings change texture slightly after freezing – they become denser rather than fluffy. For best results, freeze in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. I’ve found that freezing individual portions works better than one large batch because you can thaw only what you need.
Reheating Methods: For the best texture, I reheat leftovers on the stovetop over medium-low heat, adding a splash of chicken broth if the mixture has thickened too much. Betty’s preferred approach is gentle reheating – too much heat can make the dumplings tough. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through, though the stovetop method preserves the dumpling texture better. If reheating from frozen, thaw overnight in the refrigerator first for even heating.
Perfect Partners for This Dish
This hearty crockpot chicken and dumplings is filling enough to stand alone, but Betty’s family dinners always include a few complementary sides that round out the meal:
- Simple green salad with vinaigrette – The crisp, acidic greens cut through the rich, creamy dumplings and provide textural contrast. I usually keep it simple with mixed greens, cucumber, and a tangy lemon dressing.
- Roasted green beans with garlic – These add a slight char and crunch that balances the soft, comfort-food nature of the main dish. Betty’s trick is to roast them at high heat until they get those crispy edges.
- Buttermilk cornbread – There’s something about warm cornbread and chicken and dumplings that just feels right. The slightly sweet, crumbly texture is perfect for soaking up extra broth. Try our easy baked potato soup for another cozy pairing.
- Cranberry sauce or applesauce – A small side of something sweet and fruity provides a refreshing contrast to the savory, herb-infused chicken. This is especially nice during fall and winter months.
- Steamed broccoli with lemon – Keeps things light and adds bright color to the plate. The lemon brightens everything up and prevents the meal from feeling too heavy.
- Coleslaw – A tangy, crunchy slaw adds freshness and cuts through the richness. Betty often makes a simple vinegar-based slaw rather than a creamy one to keep things balanced.
If you’re looking for more comforting one-pot meals, check out our crockpot cheesy potato soup or this creamy chicken enchilada soup.
FAQs
I recommend sticking with chicken thighs because they stay moist during the long cooking time, but you can use breasts if that’s what you have – just watch the cooking time carefully to prevent them from drying out.
Betty’s tested approach is to cook on low for 6 to 8 hours for the chicken, then switch to high for the biscuit dumplings. The dumplings need higher heat to cook properly and develop that signature texture.
To prevent this issue, make sure you’re cutting the biscuits small enough (quarters work best) and keeping the lid on tight during cooking. If they’re still undercooked after 2 hours, continue cooking in 15-minute increments.
Easy Crockpot Chicken and Dumplings
Ingredients
Equipment
Method
- Season both sides of the chicken thighs with salt and pepper, then arrange them in a single layer at the bottom of your 6-quart crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.
- Pour in the chicken broth, then add the carrots, chopped onion, and cream of chicken soup. Gently stir the broth, vegetables, and soup together on top without moving the chicken from the bottom layer.
- Cover the crockpot with the lid and cook on high for 3 to 4 hours, or until the chicken reaches 165°F and shreds easily with a fork. The chicken should feel tender when pierced.
- Add the frozen peas and stir well to combine. You can use two forks to shred the chicken into bite-sized pieces at this point, or leave the thighs whole.
- Open the refrigerated biscuit dough and cut each biscuit into four equal pieces. Roll each piece into a small ball.
- Arrange all the biscuit balls on top of the chicken mixture in the crockpot. Replace the lid immediately.
- Cook on high for 1 to 2 hours without lifting the lid. The trapped steam is what cooks the biscuits to fluffy perfection. The biscuits will develop a matte, dry appearance on top when done.
- Cut into one biscuit to verify it’s cooked all the way through. Remove the bay leaf, adjust seasonings to taste, and serve hot.
- Garnish with fresh chopped parsley if desired.
