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Creamy Crockpot Chicken and Dumplings

This Creamy Crockpot Chicken and Dumplings recipe is a simple, hearty dish that cooks itself while you go about your day, offering warmth and comfort with every bite.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (or chicken thighs) Use thighs for more flavor.
  • 1 cup yellow onion (diced)
  • 1 cup carrots (peeled and sliced)
  • 1 cup celery (sliced)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup (do not dilute)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp salt (or to taste)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count can)
  • 1/2 cup heavy cream (or half-and-half) Don't skip this for added creaminess.
  • 1/4 cup frozen peas (optional) Add for color and nutrition.
  • 2 tbsp fresh parsley (chopped, for garnish) For garnish.

Method
 

Preparation
  1. Toss the chicken, onion, carrots, celery, chicken broth, cream of chicken soup, thyme, garlic powder, black pepper, and salt into the crockpot. Give it a good stir.
Cooking
  1. Cover and cook on low for about 6-8 hours or high for 3-4 hours until the chicken is tender.
  2. About 30 minutes before serving, cut the biscuits into quarters and stir them into the mixture. Add the heavy cream and peas if using.
  3. Let everything cook for another 30 minutes until the dumplings puff up and become fluffy.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage (up to 3 months). Reheat with a splash of chicken broth if it thickens too much.