Best Ever Crock Pot Chicken and Dumplings

🍗 Why You’ll Love This Recipe

• Easy slow cooker meal – Let your Crock Pot do the heavy lifting.
• Minimal prep – Just a few simple ingredients and no complicated steps.
• Rich & creamy – Like it simmered all day… because it did!
• Family-friendly – Even picky eaters clean their plates.
• Old-fashioned flavor – With a shortcut twist that tastes homemade.

Best Ever Crock Pot Chicken and Dumplings Recipe

Serves: 6
Prep Time: 10 minutes
Cook Time: 6–7 hours (on low)

Ingredients:

• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped (optional)
• 2 carrots, peeled and sliced
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup (or use a second cream of chicken)
• 2 cups low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme or poultry seasoning
• Salt and pepper, to taste
• 1 can (16 oz) refrigerated biscuit dough, cut into small pieces
• 1 cup frozen peas (optional, added at the end)
• Fresh parsley, for garnish (optional)

Instructions:

1. Layer ingredients: Place the chicken, chopped onion, carrots, and celery in the bottom of your Crock Pot.
2. Mix and pour: In a bowl, stir together the cream of chicken soup, cream of celery soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Pour over the chicken and veggies.
3. Cook on LOW for 6–7 hours or until chicken is cooked through and easy to shred.
4. Shred the chicken directly in the Crock Pot using two forks.
5. Add biscuit dough: Cut the biscuit dough into small, bite-sized pieces (about 1-inch). Stir them into the hot soup mixture. Press down slightly so they’re submerged.
6. Continue cooking on HIGH for 1 to 1½ hours, or until the dough is cooked through and fluffy.
7. Add peas during the last 10–15 minutes, if using. Stir gently.
8. Serve hot, garnished with chopped parsley or a crack of black pepper.

👩‍🍳 Tips & Tricks

• Don’t overmix the biscuits after adding—just gently press them into the broth.
• Want it thicker? Remove the lid during the last 20–30 minutes to let the sauce reduce.
• No canned soup? You can make your own creamy base using butter, flour, milk, and broth.
• Shortcut tip: Use pre-shredded rotisserie chicken and cut the cook time in half!

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