Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings is a creamy, comforting crockpot meal made with tender chicken, vegetables, herbs, and easy biscuit dumplings. It is a simple, hearty dinner perfect for busy days and cozy evenings.
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Servings: 6 bowls
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs about 5 to 6 thighs
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 bay leaf
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1 3/4 c low-sodium chicken broth
- 1 carrot peeled and sliced
- 1 onion chopped
- 10.5 oz cream of chicken soup 1 can
- 1/2 c frozen peas
- 16.3 oz refrigerated biscuit dough 8 large biscuits
- Chopped fresh parsley optional, for garnish
Instructions
- Season both sides of the chicken thighs evenly with kosher salt and ground black pepper. Arrange the chicken in the bottom of the crockpot.
- Add the bay leaf, dried parsley, dried rosemary, dried thyme, and garlic powder over the chicken.
- Pour in the chicken broth, then add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir the top portion of the mixture to begin incorporating the ingredients, taking care not to disturb the chicken too much. The mixture does not need to be fully combined.
- Cover the crockpot with the lid and cook on HIGH for 3 to 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Add the frozen peas to the crockpot. If desired, shred the chicken and stir it back into the broth. Stir the mixture well to combine.
- Open the refrigerated biscuit dough and cut each biscuit into fourths. Roll each piece into a round ball.
- Arrange the biscuit pieces evenly over the top of the chicken mixture in the crockpot.
- Replace the lid and continue cooking on HIGH for 1 to 2 hours, or until the biscuit dumplings are fully cooked. Avoid lifting the lid during this time if possible, as this can extend the cooking time. The dumplings are done when they appear matte on the outside and are cooked through in the center.
- Remove the bay leaf. Taste and adjust the seasonings if needed.
- Serve warm, garnished with chopped fresh parsley if desired.
Notes
To make this recipe gluten free, use a certified gluten-free cream of chicken soup and replace the refrigerated biscuit dough with gluten-free biscuit dough or gluten-free dumplings. Also confirm that the chicken broth and seasonings are labeled gluten free, as ingredients and manufacturing practices may vary by brand.