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)

Description

This Crockpot Chicken and Dumplings recipe is a comforting, hearty dish that combines tender shredded chicken, flavorful vegetables, and pillowy biscuit dumplings all in a creamy, herbed broth. Effortlessly made in a slow cooker, it’s an all-time classic favorite that’s perfect for chilly days or a cozy family dinner.

Ingredients

Units Scale

For the Chicken and Broth:

1 1/2 pounds boneless, skinless chicken thighs (about 5-6 thighs)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 3/4 cups low-sodium chicken broth
1 carrot, peeled and sliced
1 onion, chopped
10.5 ounces cream of chicken soup (1 can)

For the Dumplings:

1/2 cup frozen peas
16.3 ounces refrigerated biscuit dough (8 large biscuits)
Chopped fresh parsley (optional, for garnish)

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Instructions

Season the Chicken
Sprinkle salt and pepper evenly over both sides of the chicken thighs. Arrange them at the bottom of your crockpot.
Add Spices and Aromatics
Add the bay leaf, parsley, rosemary, thyme, and garlic powder to the crockpot to infuse the dish with delightful flavors.
Combine Broth and Vegetables
Pour in the chicken broth, add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir the top layer without disturbing the chicken. It’s okay if everything is not completely mixed.
Cook the Base
Cover the crockpot with a lid and cook on high for 3-4 hours, or until the chicken is tender enough to shred and reaches an internal temperature of 165°F.
Incorporate Frozen Peas
Stir in the frozen peas. At this stage, you can shred the chicken if preferred to achieve a stewier texture.
Prepare the Biscuit Dough
Cut each biscuit from the refrigerated biscuit dough into quarters. Roll each piece into a ball and layer them over the chicken mixture in the crockpot.
Cook the Dumplings
Replace the crockpot lid and cook on high for another 1-2 hours. Avoid lifting the lid. Instead, observe through the glass lid (if available). The biscuits should take on a matte appearance when cooked through. Test a biscuit by cutting to ensure it is done.
Adjust and Serve
Once the biscuits are cooked, taste and adjust seasonings as needed. Garnish with fresh chopped parsley and serve hot for a satisfying meal.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 6 months. Reheat gently in the microwave or stovetop when ready to serve.
Avoid lifting the lid while cooking the biscuits, as this can disrupt the cooking process and result in underdone dumplings.
For a richer flavor, you may use homemade or full-sodium chicken broth.

Nutrition

Serving Size: 1 bowl
Calories: 450kcal
Sugar: 5g
Sodium: 950
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 26
Cholesterol: 75