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Crockpot Chicken and Dumplings

Creamy crockpot chicken and dumplings with tender shredded chicken, carrots and celery in a rich sauce, topped with fluffy biscuit dumplings.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs or breasts (680 g)
  • 1 medium onion diced
  • 2 ribs celery sliced
  • 2 medium carrots sliced
  • 2 cloves garlic minced
  • 1 can condensed cream of chicken soup 10.5 oz
  • 4 cups chicken broth (960 ml)
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can refrigerated biscuits 16 oz, cut into quarters
  • 1/2 cup frozen peas optional

Method
 

  1. Add the chicken, onion, celery, carrots, garlic, soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.
  2. Cover and cook on LOW for 6 hours or HIGH for 3 1/2 hours, until the chicken reaches 165°F (74°C).
  3. Shred the chicken in the crock and stir in the peas.
  4. Turn to HIGH. Drop the biscuit pieces over the surface in a single layer. Cover and cook 45 to 60 minutes without lifting the lid, until the dumplings are cooked through.
  5. Ladle into bowls with plenty of dumplings.

Notes

Cook time includes 6 hours on LOW plus about 1 hour on HIGH for the dumplings.