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A warm bowl of creamy Crock Pot Chicken & Dumplings, garnished with fresh parsley.

Cloud-Like Crock Pot Chicken & Dumplings

This effortless slow cooker recipe delivers a hug in a bowl with tender shredded chicken, soft vegetables, and pillowy dumplings in a rich, creamy, and herby broth. It's the ultimate set-it-and-forget-it comfort meal, designed for busy days when you crave a deeply satisfying, soul-soothing dinner without the fuss.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped, for garnish

Equipment

  • Slow Cooker (6-quart or larger)
  • Medium mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Two forks (for shredding chicken)

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker. Scatter the chopped onion, carrots, and celery over the chicken.
  2. In a medium bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper until smooth.
  3. Pour the soup mixture evenly over the chicken and vegetables in the slow cooker. Do not stir.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  5. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken, then return it to the slow cooker.
  6. Stir in the frozen peas. Separate the refrigerated biscuits and cut each one into four equal pieces.
  7. Drop the biscuit pieces on top of the stew, spacing them evenly. Cover the slow cooker and cook on HIGH for an additional 45-60 minutes.
  8. Do not lift the lid while the dumplings are cooking. The dumplings are done when they are puffed and cooked through. Garnish with fresh parsley before serving.

Notes

For the best results, do not lift the slow cooker lid while the dumplings are steaming, as this releases the steam needed to cook them properly. If you prefer a thicker stew, whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the stew before adding the dumplings. For extra tender and flavorful meat, substitute boneless, skinless chicken thighs for the breasts. For a flavor twist, add 1-2 teaspoons of Cajun seasoning for a spicy kick, or add 8 oz of sliced mushrooms with the vegetables for an earthy flavor.