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Easy Crockpot Chicken and Dumplings: The Best 30-Minute Recipe

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This Easy Crockpot Chicken and Dumplings recipe is a game-changer for anyone who loves comfort food but values their time. With just 30 minutes of active prep time, the crockpot does all the heavy lifting, delivering fall-apart tender chicken, creamy broth, and fluffy dumplings.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 cans (10.5 oz / 298g each) condensed cream of chicken soup
  • 4 cups (960ml) low-sodium chicken broth
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 1 cup (150g) frozen peas
  • 1 can (16.3 oz / 462g) refrigerated biscuit dough (like Pillsbury Grands)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables: Dice the onion, slice the celery, and peel and slice the carrots.
  2. Whisk the broth base: In a mixing bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  3. Layer the slow cooker: Place the diced onion, celery, and carrots in the bottom of a 6-quart slow cooker. Place the chicken thighs on top of the vegetables. Pour the broth mixture over everything, ensuring the chicken is mostly submerged. Dot the top with the butter.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: Remove the chicken thighs from the slow cooker, let cool slightly, then shred using two forks. Return the shredded chicken to the slow cooker and stir to combine.
  6. Add the dumplings: Open the can of biscuits, separate them, and cut each biscuit into quarters. Gently stir the biscuit pieces into the hot broth, ensuring they are mostly submerged.
  7. Cook the dumplings: Turn the slow cooker to high (if not already) and cook for 30-40 minutes, until the dumplings are puffed up, fluffy, and cooked through.
  8. Add the peas: Gently stir in the frozen peas. Taste the broth and adjust salt and pepper if needed.
  9. Serve: Ladle into bowls and garnish with fresh chopped parsley.

Notes

For best results, use full-fat cream of chicken soup and cut biscuits into quarters. Shred chicken before adding dumplings. Store leftovers in the refrigerator for up to 4 days; for best texture, store dumplings separately from broth. Freeze broth and chicken (without dumplings) for up to 3 months.

Nutrition

Keywords: crockpot chicken and dumplings, easy chicken and dumplings, slow cooker chicken and dumplings, comfort food, chicken thighs, canned biscuits

Find it online: https://perkypan.com/easy-crockpot-chicken-and-dumplings-the-best-30-minute-recipe/