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Ultra close-up macro of creamy slow cooker chicken and fluffy dumplings in rich herb gravy with tender shredded chicken and vegetables

Easy Crockpot Chicken and Dumplings

Classic, comforting Southern-style crockpot chicken and dumplings slow-cooked with tender shredded chicken, sweet carrots, celery, and fluffy, cloud-like biscuit dumplings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Savory Chicken & Herb Stew Base
  • 2 lbs boneless skinless chicken breasts or boneless thighs
  • 1 medium yellow onion finely diced
  • 3 stalks celery sliced into ½-inch crescents
  • 3 medium carrots peeled and sliced into rounds
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary crushed
  • ½ teaspoon poultry seasoning
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly cracked black pepper
  • ½ cup heavy cream for a silky velouté broth
  • 1 cup frozen sweet peas added near the end
Pillowy Dumplings
  • 1 can (16.3 oz) refrigerated flaky buttermilk biscuits such as Pillsbury Grands, each cut into 8 pieces
  • 2 tablespoon all-purpose flour for tossing biscuit pieces so they do not stick together
  • 2 tablespoon fresh flat-leaf parsley finely chopped for garnish

Method
 

Slow Cook Chicken & Vegetables
  1. Layer Ingredients: Place chicken breasts in the bottom of a 6-quart slow cooker. Add diced onion, sliced celery, carrots, minced garlic, dried thyme, crushed rosemary, poultry seasoning, kosher salt, and black pepper. Pour chicken broth over everything.
  2. Cook Low & Slow: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours) until chicken is tender enough to shred with two forks.
Shred Chicken & Add Fluffy Dumplings
  1. Shred & Stir in Cream: Remove cooked chicken to a cutting board, shred into bite-sized chunks using two forks, and return to the slow cooker. Stir in heavy cream and frozen peas.
  2. Cut Dumplings: Cut each raw biscuit into 8 bite-sized pieces. Toss lightly in 2 tablespoons of all-purpose flour to prevent clumping.
  3. Drop Dumplings & Steam: Drop the biscuit pieces individually across the surface of the simmering soup. Push gently down so they submerge partially into the hot broth. Cover and cook on HIGH for 60 to 75 minutes without lifting the lid, until dumplings are puffed, cooked through, and no longer doughy in the center.
  4. Garnish & Serve: Garnish with freshly chopped parsley, ladle into deep bowls, and serve piping hot!

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 39gProtein: 36gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 890mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 4200IUVitamin C: 14mgCalcium: 90mgIron: 3.2mg

Notes

Do not lift the slow cooker lid while dumplings are steaming! The trapped steam is what puffs the biscuit dough into light, pillowy dumplings. Tossing biscuit pieces in flour prevents them from fusing together.

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