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Ultra close-up macro food photography of bubbling slow cooker Crockpot Chicken and Dumplings with fluffy biscuit dumplings

Easy Crockpot Chicken and Dumplings (with Flaky Biscuit Dough)

This ultimate comforting Crockpot Chicken and Dumplings features tender shredded chicken breasts slow-cooked with carrots, celery, and sweet peas in a rich, creamy golden herb gravy, topped with pillowy, fluffy dumplings made from refrigerated biscuit dough. Pure hands-off comfort in a bowl!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Comfort Food, Dinner Ideas, Main Dishes, Slow Cooker Dinners
Cuisine: American, Southern
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Chicken & Aromatic Vegetable Base
  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Velvety Cream Gravy
  • 2 cans cream of chicken soup
  • 2 cups chicken bone broth
  • 2 tbsp unsalted butter
  • 1 cup frozen peas
Fluffy Biscuit Dumplings & Garnish
  • 1 can refrigerated buttermilk biscuits
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh parsley

Method
 

Slow Cooker Preparation & Dumpling Walkthrough
  1. Layer Chicken & Aromatics: Place the diced onion, sliced carrots, celery, and minced garlic into the bottom of a 6-quart slow cooker. Lay the whole chicken breasts on top of the vegetables. Season with poultry seasoning, dried thyme, crushed rosemary, kosher salt, and black pepper.
  2. Pour the Cream Gravy: In a bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth. Pour over the chicken and vegetables. Dot the top with cubed butter.
  3. Slow Cook on Low: Cover with the lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 hours) until the chicken breasts are tender and shred easily with two forks.
  4. Shred the Chicken: Remove the chicken to a cutting board, shred into bite-sized pieces with two forks, and return the shredded meat back to the slow cooker. Stir in the frozen green peas.
  5. Prepare the Biscuit Dumplings: Cut each raw refrigerated biscuit into 8 equal bite-sized pieces. Toss the biscuit pieces lightly in 2 tablespoons of flour (this keeps them from clumping together and helps thicken the stew into velvet).
  6. Steam the Dumplings: Drop the biscuit dough pieces one by one across the bubbling chicken stew, gently pressing them down with a spoon so they are partially submerged in the hot gravy.
  7. Cook Until Puffed: Cover with the lid and cook on HIGH for 50 to 60 minutes without opening the lid! The steam will puff the biscuit dough into light, fluffy, pillowy dumplings.
  8. Garnish & Serve: Ladle generous portions into bowls, ensuring everyone gets plenty of tender chicken, vegetables, and pillowy dumplings. Garnish with fresh parsley and serve hot!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 36gFat: 14gSaturated Fat: 5gCholesterol: 95mgSodium: 890mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 1850IUVitamin C: 8mgCalcium: 80mgIron: 2.6mg

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