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

Description

A comforting and hearty Crockpot Chicken and Dumplings recipe featuring tender shredded chicken, fresh vegetables, and flaky biscuit dumplings slow-cooked to perfection in a creamy broth.

Ingredients

Scale

Chicken and Broth

1¼ lb boneless skinless chicken breasts
2 (10.5 oz) cans cream of chicken soup
2 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf

Vegetables and Seasonings

1 onion, chopped
1 teaspoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
2 stalks celery, chopped
2 large carrots, peeled and chopped
3 cloves garlic, minced
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 all ingredients.
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 from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
Add dumplings: Stir the thawed peas into the crockpot mixture. Evenly place the biscuit pieces on top of the mixture. Cover and cook on high for an additional 1 to 1.5 hours until the biscuit dumplings are puffed and cooked through.
Finish and serve: Remove and discard the bay leaf and thyme sprigs. Gently stir the dish to combine the flavors and serve hot for a satisfying meal.

Notes

Use low-sodium chicken broth to control the salt content of the dish.
For best texture, cut biscuits into small but uniform pieces to ensure even dumpling cooking.
If you prefer thicker broth, use less chicken broth or cook uncovered during the last hour to reduce liquid.
Fresh thyme sprigs add herbal aroma but can be substituted with dried thyme (use less).
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.