Crockpot Chicken And Dumplings Recipe

I make Crockpot Chicken And Dumplings with minimal prep and a biscuit-topped creamy casserole, and in the recipe I include one small trick that ensures the biscuits bake perfectly.

When dinner chaos hits I reach for Crockpot Chicken And Dumplings more than I admit. I wasn’t expecting much the first time I tried it, it surprised me with how rich and mellow it felt without being fussy.

This version features boneless skinless chicken breasts and pillowy refrigerated biscuit dough that crowns the pot, making everyone curious before the first bite. I love that it’s one of my go-to Easy Crockpot Dinners because it somehow looks impressive but really isn’t, and there’s always that tiny, annoying moment when people try to guess what’s hiding under the biscuits.

You’re gonna want to know the secret.

Ingredients

• Chicken breasts: Lean protein, builds muscle, low fat, soaks up flavors, keeps stew hearty.
• Onion: Adds sweetness and depth, some fiber, antioxidants, makes broth taste rounded.
• Carrots: Adds natural sweetness, vitamin A, fiber, bright color, softens during long cooking.
• Garlic: Sharp, savory kick, antiviral compounds, boosts flavor, you wont need much.
• Chicken broth: Liquid base, gives salt and umami, hydrates veggies, watch sodium if concerned.
• Cream of chicken soup: Makes it creamy and rich, adds fat and sodium, comforting thickener.
• Biscuit dough: Quick dumplings, adds carbs and buttery pockets, super convenient but indulgent.
• Peas (optional): Little pop of sweetness, fiber and protein, bright green and fresh.

Ingredient Quantities

• 2 to 3 pounds boneless skinless chicken breasts, about 3 big ones
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup whole milk (or light cream if you got it)
• 2 tablespoons unsalted butter
• 1/3 cup all purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley (or a handful fresh chopped)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen peas, optional
• 1 (8 count) can refrigerated biscuit dough for the dumplings
• 1 bay leaf, optional

How to Make this

1. Spray the slow cooker with nonstick spray then add the chicken breasts (2 to 3 lb), diced yellow onion, sliced carrots, sliced celery, minced garlic, 1 tsp dried thyme, 1/2 tsp dried parsley (or a handful fresh), 1 tsp kosher salt, 1/2 tsp black pepper, 1 bay leaf if using, and 4 cups low sodium chicken broth. If you want extra flavor sear the chicken 2-3 minutes per side first but you dont have to. Cook on LOW 4 to 5 hours or HIGH 2 to 3 hours until chicken is tender.

2. When chicken is done take it out to a cutting board and shred with two forks. Discard the bay leaf. Leave the veggies and liquid in the crockpot.

3. Make the thickening sauce: melt 2 tbsp unsalted butter in a small saucepan over medium heat, whisk in 1/3 cup all purpose flour and cook 1 minute until slightly nutty. Gradually whisk in about 1 cup hot liquid scooped from the crockpot to avoid lumps, then whisk in the
10.5 oz can condensed cream of chicken soup and 1 cup whole milk (or light cream). Cook until smooth and a bit thickened, about 2 to 3 minutes.

4. Pour that sauce back into the crockpot, stir to combine with the shredded chicken and veggies. Taste and adjust salt and pepper. If the stew looks too thin simmer on HIGH 15-30 minutes to reduce and thicken.

5. Stir in 1 cup frozen peas now if you want them warmed through and bright, dont add them too early or they go mushy.

6. Top the hot chicken mixture with the refrigerated biscuit dough (8 count). Pull apart each biscuit and nestle them on top spaced slightly apart so they can puff.

7. Cover the crockpot and cook on HIGH 30 to 45 minutes until biscuits are puffed and cooked through in the center. If the tops arent as golden as you like you can pop the cooked crockpot insert under the broiler for 1 to 2 minutes but watch it closely.

8. Let the casserole rest about 10 minutes before serving so the filling firms up a bit. Tip: if you want a thicker gravy next time, reduce broth by 1/2 cup or add a little extra flour to the roux; if too thick stir in a splash of milk.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Cutting board (for chopping onion, carrots, celery and chicken)
3. Chef’s knife (sharp for slicing and dicing)
4. Measuring cups and measuring spoons (for broth, milk, flour, seasonings)
5. Small saucepan (to make the roux and sauce)
6. Whisk (to smooth out the flour mixture and soup)
7. Two forks (for shredding the chicken)
8. Wooden spoon or silicone spatula (to stir everything in the crockpot)
9. Oven mitts and a baking sheet (if you want to pop the crockpot insert under the broiler)
10. Can opener (for the condensed soup and the biscuit dough can)

dont forget to have a ladle handy for scooping hot liquid if you want to make the roux without lumps.

FAQ

Crockpot Chicken And Dumplings Recipe Substitutions and Variations

• Boneless skinless chicken breasts → boneless chicken thighs (same weight). Thighs stay juicier in the crockpot, or use shredded rotisserie chicken added the last 20-30 minutes to speed things up.
• Condensed cream of chicken soup → 1 cup heavy cream (or half and half) whisked with 1 tablespoon flour plus 1/4 cup extra chicken broth to match the same creamy body without the can.
• Whole milk → half and half or light cream for a richer, silkier gravy; use 2% or unsweetened oat/soy milk if you want it lighter or dairy free (flavor will change a bit).
• Refrigerated biscuit dough dumplings → drop-style dumplings: mix 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 4 tablespoons cold butter cut in, 3/4 cup milk; drop spoonfuls on top and cook until done.

Pro Tips

1) Sear the chicken if you can. Browning for 2 to 3 minutes per side adds a ton of flavor, and scrape those browned bits into the crock before you add the broth. If you’re short on time it’s ok to skip, but don’t say I didn’t warn you, the dish tastes deeper with that step.

2) For a lump free gravy, whisk the flour into melted butter until it’s a little nutty, then add warm liquid slowly while whisking. If lumps still show up, push the sauce through a fine sieve or blitz it with an immersion blender, it’ll smooth right out. If the stew ends up too thin simmer it uncovered on HIGH to reduce, too thick? Stir in a splash of milk.

3) Make the biscuits cook evenly by flattening them just a bit and spacing them out so steam can escape. Check doneness with a toothpick in the middle, and if the tops never brown, lift the crockpot insert and pop it under the broiler for 1 to 2 minutes but watch it like a hawk, they go from golden to burnt fast.

4) Finish smart: taste and adjust salt only after the roux goes back in because condensed soup can hide saltiness. Brighten it up at the end with a squeeze of lemon or a handful of fresh parsley or thyme, and a small knob of butter or splash of cream will make it silky rich if you want it more decadent.