Name: Creamy Crockpot Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 onion, chopped; 1¼ lb boneless skinless chicken breasts; 1 teaspoon dried oregano; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 (10.5 oz) cans cream of chicken soup; 2 cups low-sodium chicken broth; 4 sprigs fresh thyme; 1 bay leaf; 3 cloves garlic, minced; 2 stalks celery, chopped; 2 large carrots, peeled and chopped; 1 cup frozen peas, thawed; 1 (16.3 oz) can refrigerated biscuits, cut into small pieces

Description

This comforting Crockpot Chicken and Dumplings recipe combines tender chicken, hearty vegetables, and fluffy dumplings simmered slowly in a creamy broth. Perfect for a cozy family meal, it’s effortless to prepare and packed with wholesome flavors.

Ingredients

Scale

Chicken and Broth Base

1 onion, chopped
1¼ lb boneless skinless chicken breasts
1 teaspoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (10.5 oz) cans cream of chicken soup
2 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced

Vegetables

2 stalks celery, chopped
2 large carrots, peeled and chopped
1 cup frozen peas, thawed

Dumplings

1 (16.3 oz) can refrigerated biscuits, cut into small pieces

Cook Mode Prevent your screen from going dark

Instructions

Assemble in crockpot: Place chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme, bay leaf, celery, carrots, and garlic into the crockpot. Stir gently to combine.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through.
Shred chicken: Remove the chicken breasts carefully from the crockpot, shred them using two forks into bite-sized pieces, then return the shredded chicken back into the crockpot.
Add dumplings: Stir in the thawed peas to the mixture. Next, evenly place the biscuit pieces on top of the chicken and vegetable mixture. Cover and cook on high for an additional 1 to 1.5 hours, or until the biscuits are puffed and fully cooked through.
Finish and serve: Remove and discard the bay leaf and thyme sprigs. Stir everything gently to combine, then serve the dish hot for a comforting meal.

Notes

Use low-sodium chicken broth to control the saltiness of the dish.
For extra flavor, add a splash of white wine or fresh herbs like parsley when serving.
You can substitute refrigerated biscuits with homemade biscuit dough if preferred.
This recipe is perfect for meal prep as the flavors deepen when refrigerated overnight.
Make sure to shred the chicken finely for the best texture in the final dish.