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–+ servings
slow cooked chicken and dumplings

Crockpot Chicken and Dumplings

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Knife
  • 1 Mixing bowl
  • 1 Wooden spoon

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 3 cups chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 can 16.3 ounces refrigerated biscuit dough

Instructions
 

  • Place chicken breasts in the bottom of the crockpot.
  • Add chopped carrots, celery, and onion on top of the chicken.
  • Pour chicken broth and cream of chicken soup over the vegetables and chicken.
  • Add salt, pepper, thyme, and parsley to the crockpot.
  • Cover and cook on low for 6 hours.
  • After 6 hours, remove the chicken and shred it using two forks.
  • Return shredded chicken to the crockpot and stir well.
  • Cut biscuit dough into quarters and add to the crockpot.
  • Stir gently to combine and cover again.
  • Cook on high for an additional 30 minutes.
  • Let the dish rest for 10 minutes before serving.

Notes

For added flavor, consider searing the chicken breasts in a skillet before placing them in the crockpot. If you prefer thicker dumplings, leave the crockpot uncovered for the last 15 minutes of cooking to allow some moisture to evaporate. Adjust seasoning to taste after cooking, as flavors can intensify during the slow cooking process.
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