There are certain dishes that seem to hold entire memories inside them. Chicken and dumplings is one of those timeless meals that manages to be both humble and extraordinary at the same time. It’s the kind of dish you remember from childhood dinners, cold evenings when you walked into the house and immediately felt warmer because the aroma alone wrapped around you like a blanket.
This crock pot version captures every bit of that nostalgia, but with far less work. Instead of standing over a bubbling pot, kneading dough, or carefully thickening broth on the stove, the slow cooker does the heavy lifting. The long, gentle simmer coaxes unbelievable tenderness from the chicken, melts vegetables into the broth for natural sweetness, and creates a rich, velvety base that tastes like it simmered on a farmhouse stove all afternoon.
By the time you add the biscuit dumplings at the end, the stew is already deeply flavorful, golden, and soothing. The dumplings puff up, turning soft and slightly chewy on the outside while staying fluffy on the inside, soaking up all the broth like tiny, comforting pillows of dough. The end result is a bowl of warmth, the kind of food that makes even hectic days feel calmer.
Below is the complete, expanded recipe with every detail included.
INGREDIENTS
(Serves 4–6 Generous Portions)
For the Chicken Base:
• 2 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier and richer)
• 1 medium onion, finely chopped
• 2–3 celery stalks, sliced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary (optional for depth)
• 1 small bay leaf
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon butter (adds richness as it melts while cooking)
For the Dumplings:
• 1 can refrigerated biscuit dough (like Pillsbury Grands, but any brand works)
• Additional salt and pepper to taste
• Optional: a splash of heavy cream at the end for extra creaminess
INSTRUCTIONS
1. Build the flavor base in the crock pot.
Start by placing your chicken pieces directly into the bottom of your slow cooker. Spread the chopped onions, celery, and carrots over the top. Sprinkle in the garlic, thyme, parsley, rosemary, and black pepper. Add the bay leaf. Pour in the chicken broth and spoon the cream of chicken soup over the top. It doesn’t need to be mixed; it will melt naturally as everything warms.
Dot the top with a tablespoon of butter. This small amount adds a noticeable silkiness to the final broth.
2. Slow cook the mixture.
Cover and cook on low for 6–7 hours or on high for about 3–4 hours. The low setting yields the most tender chicken and deepest flavor, but both methods work beautifully.
During this time, the broth will thicken slightly as the soup blends in, the vegetables soften to the point of melting, and the chicken gently steams until it becomes incredibly tender.
3. Shred the chicken.
Once the chicken is fully cooked, remove it to a plate or cutting board. It should shred with hardly any effort, breaking apart into long strands. Return the shredded chicken to the crock pot and stir everything together. Taste the broth at this point and adjust salt and pepper if needed.
4. Prepare the dumplings.
Open the can of refrigerated biscuits and cut each biscuit into four or six pieces, depending on how large you want your dumplings. Smaller pieces cook faster and absorb more broth, while larger ones stay fluffier. Toss the cut pieces lightly in a bit of flour if you want them slightly thicker and chewier, though this step is optional.
5. Add the dumplings and finish cooking.
Drop the biscuit pieces into the simmering broth. Stir gently to ensure they don’t stick together. Cover the crock pot and cook on high for an additional 45–60 minutes. Avoid lifting the lid too often, as the trapped steam is what helps the dumplings puff up.
You’ll know the dumplings are done when they are no longer doughy in the center. They should be soft, fluffy, and plump.
6. Final touch.
If you want an extra luxurious texture, stir in a small splash of heavy cream right at the end. This step adds richness without making the soup too thick.
Remove the bay leaf and serve immediately.
TEXTURE AND FLAVOR NOTES
What makes this version special is the way the slow cooker blends everything. The vegetables almost melt into the broth, making it naturally sweet. The chicken becomes impossibly tender and absorbs the surrounding flavors. The dumplings swell and soak up the broth, turning the dish into a thick, creamy stew that feels deeply satisfying.
It’s not just food; it’s comfort served in a bowl.
TIPS FOR THE BEST RESULTS
• Use chicken thighs for the richest flavor.
• Don’t add the biscuits too early — they will dissolve.
• If the broth seems too thin after adding dumplings, remove the lid for the last 10 minutes of cooking.
• For a deeper homemade flavor, add a splash of white wine at the beginning.
• For a more classic Southern-style dish, add a teaspoon of poultry seasoning.
• If you prefer flat dumplings, roll each biscuit slightly before cutting.
OPTIONAL ADD-INS
• A handful of frozen peas for color and sweetness.
• Corn kernels for extra heartiness.
• A pinch of smoked paprika for warmth.
• Fresh parsley or chives for garnish.
SERVING SUGGESTIONS
This dish pairs beautifully with:
• A simple green salad with a tangy dressing
• Buttered green beans
• Warm, crusty bread
• Roasted vegetables
• Or simply on its own — it’s filling enough to be the complete meal.
