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–+ servings
Easy slow cooker crockpot chicken and dumplings bubbling with fluffy rolled dumplings and tender shredded chicken

Easy Crockpot Chicken and Dumplings

The ultimate cozy autumn comfort dinner: juicy shredded chicken, tender carrots, and celery simmered in a velvety herb cream gravy, crowned with fluffy, pillowy rolled buttermilk biscuit dumplings. Simple pantry prep and pure slow-cooked perfection!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings (large dinner bowls)
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Vegetable Stew Base
  • 2 lbs 900g boneless, skinless halal chicken breasts (or chicken thighs)
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced into 1/2-inch coins
  • 3 stalks celery sliced into 1/2-inch crescents
  • 4 cloves garlic minced
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme or 4 fresh thyme sprigs
  • 1/2 tsp dried rosemary finely crushed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cups 1 quart low-sodium chicken broth (or bone broth)
Velvety Cream Sauce Thickener
  • 1 cup heavy cream or whole milk
  • 1/4 cup all-purpose flour whisked into cream
  • 1 cup frozen sweet peas thawed
Fluffy Biscuit Dumplings
  • 1 can 16.3 oz refrigerated buttermilk biscuit dough (cut each biscuit into 6 pieces)
  • 2 tbsp all-purpose flour for dusting biscuit dough
For Garnish & Serving
  • 3 tbsp fresh flat-leaf parsley finely chopped
  • Fresh thyme leaves
  • Thick slices of warm crusty sourdough or artisan bread

Method
 

Step-by-Step Cooking Walkthrough
  1. Layer Chicken, Aromatics & Broth: Place the whole chicken breasts into the base of a 6-quart oval slow cooker. Add the diced onion, sliced carrots, celery, minced garlic, poultry seasoning, thyme, rosemary, salt, and black pepper. Pour the chicken broth over everything.
  2. Slow Cook to Fork-Tender: Cover with lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the chicken breasts are exceptionally tender and reach an internal temperature of 165°F (74°C).
  3. Shred the Chicken: Carefully transfer the cooked chicken breasts to a cutting board. Shred into rustic, bite-sized pieces using two forks, then return the shredded meat back into the slow cooker.
  4. Whisk Cream & Stir in Peas: In a measuring cup, vigorously whisk 1/4 cup flour into the heavy cream until smooth. Pour into the slow cooker and stir gently to combine. Fold in the thawed frozen peas.
  5. Prep & Drop Biscuit Dumplings: Cut each raw refrigerated biscuit into 6 small pieces. Toss lightly in 2 tablespoons of flour to separate. Drop the dough pieces across the surface of the simmering stew one by one, gently pressing them down slightly into the liquid without fully submerging.
  6. Cook Dumplings to Fluffy Perfection: Cover tightly with the lid. Turn slow cooker to HIGH and cook for 60 to 75 minutes without removing the lid (keeping the steam trapped is crucial for fluffy, non-doughy dumplings!). Dumplings are done when puffed, cooked through the center, and no longer doughy.
  7. Garnish & Serve Piping Hot: Turn off slow cooker. Ladle generous portions of velvety chicken stew and fluffy dumplings into deep bowls. Garnish with chopped fresh parsley, fresh thyme, and cracked black pepper. Serve with warm crusty bread!

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 38gProtein: 39gFat: 19gSaturated Fat: 9gCholesterol: 125mgSodium: 780mgPotassium: 680mgFiber: 3.8gSugar: 4.5gVitamin A: 5200IUVitamin C: 15mgCalcium: 140mgIron: 3.6mg

Notes

Chef Secret: Tossing your cut biscuit dough pieces in 2 tablespoons of flour before adding them to the slow cooker prevents them from clumping together and naturally thickens the savory chicken broth into an ultra-velvety, rich gravy!

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