Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts work well but tend to cook faster and can become dry if overcooked. Reduce the initial cooking time by about 30 minutes and check for doneness at 165°F. You'll still get delicious results, though thighs provide more flavor and moisture.

Why aren't my dumplings cooking through?

Dumplings need consistent, trapped steam to cook properly. Ensure your slow cooker lid fits tightly and resist the urge to lift it during cooking. Some older or smaller slow cookers might need extra time—up to 2 hours for dumplings to fully cook. If they're still doughy after the recommended time, continue cooking in 15-minute increments.

Can I make this recipe dairy-free?

Yes! Look for dairy-free cream of chicken soup (some brands offer this) or make a simple substitute by whisking 2 tablespoons of flour into 1 cup of dairy-free milk alternative and adding it along with extra chicken broth. Most refrigerated biscuit doughs contain some dairy, so you might need to use a homemade dairy-free dumpling recipe instead.

How can I thicken the broth if it's too thin?

If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. After the chicken is cooked but before adding dumplings, stir this mixture into the hot broth and cook on high for 15 minutes until thickened, then proceed with the dumpling steps

Crockpot Chicken and Dumplings Recipe

Name: Crockpot Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 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; 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; 16.3 ounces refrigerated biscuit dough (8 large biscuits); Chopped fresh parsley (optional, for garnish)

This soul-warming Crockpot Chicken and Dumplings transforms simple ingredients into the ultimate comfort food with minimal effort. The slow cooker does all the heavy lifting, creating tender chicken and fluffy dumplings swimming in a rich, herb-infused broth. Perfect for busy weeknights or lazy weekends, this set-it-and-forget-it meal delivers homestyle flavors that taste like you spent hours in the kitchen, when really you just spent minutes on prep!

Why You’ll Love This Recipe

Effortless Comfort Food: Your slow cooker does all the work while you go about your day, returning to a home filled with mouthwatering aromas and dinner ready to serve.
Budget-Friendly: Using chicken thighs and simple pantry staples, this recipe delivers maximum flavor without breaking the bank.
Family Pleaser: Those pillowy dumplings swimming in savory broth alongside tender chicken pieces create a meal that appeals to both kids and adults.
Minimal Prep: Just 15 minutes of hands-on time delivers a hearty, complete meal that tastes like it simmered all day—because it did!

Ingredients You’ll Need

Chicken Thighs: Boneless, skinless thighs stay juicy and tender during slow cooking, infusing the broth with rich flavor.
Seasonings (salt, pepper, bay leaf, parsley, rosemary, thyme, garlic powder): This perfect blend creates that classic chicken and dumplings flavor profile without complicated measuring.
Chicken Broth: Forms the base of your savory stew, using low-sodium allows you to control the salt level.
Carrot: Adds natural sweetness, color, and nutrition to the dish.
Onion: Creates a flavor foundation that enriches the entire pot.
Cream of Chicken Soup: This shortcut ingredient adds body and creaminess without fussing with a roux.
Frozen Peas: These bright green gems add color, texture, and a pop of freshness at the end.
Refrigerated Biscuit Dough: The secret to easy, fluffy dumplings without measuring or mixing—simply cut, roll, and they’re ready to cook!
Fresh Parsley: Optional garnish that brightens the finished dish with color and fresh flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Boost

Add diced celery, mushrooms, or corn to increase the vegetable content and create more texture variety.

Herbal Upgrades

Fresh herbs like thyme or rosemary can replace dried versions—just triple the amount for more pronounced flavor.

Dairy Options

Stir in ¼ cup of heavy cream or half-and-half right before serving for an extra-rich finish.

Biscuit Alternatives

Make homemade dumplings if you prefer, or try using frozen gnocchi as a quick dumpling substitute.

How to Make Crockpot Chicken and Dumplings

Step 1: Prep and Layer Ingredients

Season both sides of chicken thighs with salt and pepper, then arrange them in a single layer on the bottom of your crockpot. Sprinkle with bay leaf, dried parsley, rosemary, thyme, and garlic powder to create a flavor foundation.

Step 2: Add Liquids and Vegetables

Pour chicken broth over the seasoned chicken. Add chopped carrots, onion, and cream of chicken soup. Give the liquid ingredients a gentle stir, being careful not to disturb the chicken layer. The ingredients don’t need to be perfectly incorporated—slow cooking will blend the flavors.

Step 3: Slow Cook the Base

Cover and cook on high for 3-4 hours until the chicken is tender enough to shred easily and reaches 165°F. This slow simmer allows the chicken to become incredibly tender while infusing the broth with flavor.

Step 4: Add Peas and Prepare for Dumplings

Stir in frozen peas (no need to thaw) and shred the chicken if desired. The residual heat will quickly warm the peas while maintaining their bright color and texture.

Step 5: Add Dumplings

Cut each refrigerated biscuit into fourths and roll into balls. Arrange these dough pieces on top of the chicken mixture, spacing them slightly apart to allow for expansion.

Step 6: Cook Dumplings

Replace the lid and continue cooking on high for another 1-2 hours until the dumplings are cooked through and no longer doughy in the center. They’ll develop a matte appearance when done.

Step 7: Serve and Garnish

Remove the bay leaf, adjust seasonings if needed, and serve in bowls. Sprinkle with fresh parsley for a bright finish if desired.

Pro Tips for Making the Recipe

Don’t Peek: Keep the lid closed while dumplings cook—lifting it releases essential steam and extends cooking time.
Chicken Choice: Thighs work best, but if using chicken breasts, reduce initial cooking time by 30 minutes to prevent dryness.
Dumpling Test: If uncertain about doneness, remove one dumpling and cut it open—it should be fluffy inside, not sticky or doughy.
Easy Shredding: For quicker shredding, remove chicken after the initial cooking, shred with two forks, then return to the pot.

How to Serve

Perfect Pairings

While this is essentially a complete meal, a simple side salad with vinaigrette dressing provides a fresh contrast to the rich, savory stew.

Bread Options

A crusty piece of bread or dinner roll is perfect for sopping up the flavorful broth.

Garnish Ideas

Beyond parsley, try a sprinkle of grated parmesan cheese, fresh thyme leaves, or even a light drizzle of olive oil for added dimension.

Make Ahead and Storage

Storing Leftovers

Transfer cooled chicken and dumplings to airtight containers and refrigerate for up to 3 days. The flavors actually improve overnight as they meld together!

Freezing

This dish freezes beautifully for up to 6 months. Portion into freezer-safe containers, leaving room for expansion. The dumplings may soften slightly upon thawing but will still taste delicious.

Reheating

Warm refrigerated leftovers gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each. Add a splash of broth if the mixture seems too thick after storage.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts work well but tend to cook faster and can become dry if overcooked. Reduce the initial cooking time by about 30 minutes and check for doneness at 165°F. You’ll still get delicious results, though thighs provide more flavor and moisture.
Why aren’t my dumplings cooking through?

Dumplings need consistent, trapped steam to cook properly. Ensure your slow cooker lid fits tightly and resist the urge to lift it during cooking. Some older or smaller slow cookers might need extra time—up to 2 hours for dumplings to fully cook. If they’re still doughy after the recommended time, continue cooking in 15-minute increments.
Can I make this recipe dairy-free?

Yes! Look for dairy-free cream of chicken soup (some brands offer this) or make a simple substitute by whisking 2 tablespoons of flour into 1 cup of dairy-free milk alternative and adding it along with extra chicken broth. Most refrigerated biscuit doughs contain some dairy, so you might need to use a homemade dairy-free dumpling recipe instead.
How can I thicken the broth if it’s too thin?

If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. After the chicken is cooked but before adding dumplings, stir this mixture into the hot broth and cook on high for 15 minutes until thickened, then proceed with the dumpling steps

Final Thoughts

This Crockpot Chicken and Dumplings recipe brings comfort food convenience to a whole new level. The beautiful contrast between tender chicken, velvety broth, and pillow-soft dumplings creates a dish that feels like a warm hug at the end of a long day. With practically hands-off preparation and ingredients you likely already have, there’s every reason to try this family-pleasing meal. Trust me—the hardest part will be waiting while those amazing aromas fill your kitchen!