Crock Pot Chicken and Dumplings

You’re gonna love this Crock Pot Chicken and Dumplings — trust me, it’s about to become your new favorite. It’s the kind of dish that basically cooks itself while you go about your day, and by the time it’s ready, you’ve got a creamy, flavorful stew with tender chicken, soft veggies, and those irresistible fluffy dumplings. Make it once and everyone — family or friends — will fall for it. It’s comfort food that feels like a warm hug in a bowl.

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Crock Pot Chicken and Dumplings

Ingredients:

• 2 lb (900 g) boneless, skinless chicken thighs
• 1 can (10.5 oz / 300 g) condensed cream of chicken soup
• 4 cups (950 ml) chicken broth
• 1 cup (150 g) chopped carrots
• 1 cup (150 g) frozen peas
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 can (16 oz / 450 g) refrigerated biscuit dough, cut into 1-inch (2.5 cm) pieces
• 2 tablespoons fresh parsley, chopped

Equipment needed:

• Crock Pot or slow cooker (6 qt or larger)
• Knife and cutting board
• Large spoon or silicone spatula

See 5 variations of the recipe at the end.

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Instructions:

1. Let’s get started! Place the chicken thighs at the bottom of the Crock Pot in a single layer — don’t stack them. This helps them cook evenly and soak up all those amazing flavors from the broth and spices.
2. Next, add flavor. Pour in the condensed cream of chicken soup, chicken broth, diced onion, garlic, carrots, salt, pepper, thyme, and rosemary. Gently stir everything together with a large spoon or spatula. Don’t worry if the soup looks thick at first — it’ll melt down during slow cooking and turn into a rich, creamy sauce.
3. Slow cook it low and easy. Cover tightly and cook on LOW for about 5 hours. During this time, the chicken becomes incredibly tender, and the veggies soften without falling apart. Try not to open the lid too often — every peek lets out heat and can add extra cooking time.
4. Shred the chicken. Once it’s cooked through, use two forks to shred it right inside the Crock Pot. You’ll know it’s done when the meat is fully white (no pink spots) and easily falls apart when pressed with a fork. Stir everything together so the shredded chicken mixes into that creamy sauce — it should look thick and hearty.

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5. Add the biscuits. Cut the biscuit dough into small pieces about 1 inch (2.5 cm) each, and gently place them on top of the stew. Don’t push them down too far — they need to sit on top so the steam can puff them up into fluffy dumplings. If you’re using homemade dough, make sure it’s not too wet so it keeps its shape.
6. Time to steam those dumplings! Cover again and switch the setting to HIGH. Cook for about 30 more minutes, or until the dumplings are soft, fluffy, and cooked all the way through. You’ll know they’re ready when the center is firm and no longer doughy.
7. Add the peas. Toss in the peas and gently stir them in with the stew. Don’t add them earlier — they’ll lose that beautiful bright green color. Let the mixture rest for 5–10 minutes with the lid on so the peas heat through.
8. And that’s it! Easy, right? Serve the stew hot straight from the Crock Pot. Sprinkle some fresh parsley on top for a pop of color and a little freshness to balance that creamy goodness. Enjoy it with some rustic bread or a glass of iced tea — or whatever makes you happy!

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Ingredient substitutions (in case you’re missing something)

• Chicken: If you don’t have boneless thighs, use bone-in with the skin removed. If you go with chicken breast instead, just shorten the cooking time by 15–20 minutes so it doesn’t dry out.
• Chicken broth: You can swap it for water mixed with 1–2 teaspoons of bouillon per cup, or even use vegetable broth for a lighter flavor.
• Condensed cream of chicken soup: No worries if you don’t have it! Use cream of mushroom soup or make your own by mixing 1 cup (240 ml) of milk, 2 tablespoons (16 g) of flour, and 2 tablespoons (28 g) of melted butter.
• Veggies: Go ahead and use a frozen veggie mix, or toss in diced celery, corn, or potatoes for a heartier stew.
• Herbs: If you’re out of thyme or rosemary, substitute with Italian seasoning or a bay leaf — just remember to remove it before serving.
• Dumplings: No refrigerated biscuits? Make your own dough with 1 cup (120 g) flour, 2 teaspoons (8 g) baking powder, ½ teaspoon (3 g) salt, 2 tablespoons (28 g) butter, and ½ cup (120 ml) milk.

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Cooking tips

• Mix everything well from the start: Combine the soup, broth, and spices before closing the lid so the flavors blend evenly as it cooks.
• Sear the chicken first: If you’ve got a few extra minutes, brown the thighs in a pan for 2–3 minutes per side — it locks in the juices and boosts flavor big time.
• Cut the veggies evenly: Keep all pieces roughly the same size so they cook through at the same rate.
• Place the dumplings in a single layer: Don’t stack them! They need space and steam to puff up properly and cook all the way through.
• Don’t lift the lid early on: For the first 20 minutes after adding the dumplings, resist the urge to peek — opening the lid can mess up their texture.
• Adjust the texture at the end: If the stew feels too thick, add ¼ cup (60 ml) of warm broth; if it’s too thin, leave the lid slightly open for about 10 minutes to let it thicken up.

Common mistakes (what NOT to do)

• Don’t overfill the Crock Pot: Always leave at least one-third of the pot empty so the liquids can simmer without spilling over.
• Don’t add the peas at the start: Add them at the end to keep their bright green color and tender texture.
• Don’t make the biscuits too big: Stick to 1-inch (2.5 cm) pieces — they cook more evenly and stay soft and fluffy.
• Don’t cook the whole thing on HIGH: LOW is your best friend here; it lets the chicken cook slowly and stay juicy and tender.
• Don’t add salt before tasting: Remember, the soup and broth already have sodium. Taste it at the end and season only if needed.

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FAQ (Frequently Asked Questions)

• Can I use chicken breast instead of thighs? Yep! Just keep in mind it cooks faster — reduce the total cooking time by 15–20 minutes, and remember it’s leaner, so it can dry out a bit quicker than thighs.
• Can I prep it the night before? Absolutely. Just put everything together except the biscuits, cover, and refrigerate overnight. Cook it fresh the next day.
• Can I cook it on HIGH? You can, but honestly, LOW turns out better. If you go with HIGH, cook for about 3½ hours plus 30 minutes for the dumplings — it works, but the texture’s never quite the same.
• How do I know when the dumplings are done? Easy! They’ll look puffed and firm. When you cut one open, the center should be soft but not doughy or sticky.
• Can I use puff pastry dough? Nope, it doesn’t cook well with steam. Always stick with biscuit dough or homemade dumplings.
• Can I freeze it? Yes, but without the dumplings. Reheat the stew and add fresh dumplings when you’re ready to serve.
• What can I use if I don’t have condensed soup? Just make a quick mix with milk, flour, and butter — check the substitution section above.
• Does it need celery? Totally optional, but it adds that classic, comforting flavor everyone loves.
• What if it turns out too thick? Just pour in a bit of warm broth and stir gently — and yes, do it with love!
• Is it spicy? Not at all. But if you like a little kick, go ahead and add a pinch of chili flakes or white pepper.

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Storing & Reheating

• Refrigeration: Store leftovers in airtight containers for up to 4 days. The dumplings will soak up more sauce as they sit — totally normal!
• Freezing: Freeze the stew without the dumplings for up to 3 months. Thaw overnight in the fridge and add fresh dough when reheating.
• Reheating on the stove: Warm over medium-low heat for 8–10 minutes, adding a splash of broth if it thickens too much.
• Reheating in the microwave: Heat single portions (about 1 cup / 240 ml) for 60–90 seconds, stir, and repeat if needed until hot.

Serving Suggestions

• Serve it with an arugula and apple salad with lemon vinaigrette for a fresh contrast.
• Try some grilled corn on the cob with butter and smoked paprika — so good!
• Rustic bread or extra biscuits are perfect for soaking up that creamy sauce.
• Pair it with peach iced tea or honey lemonade for a cozy meal vibe.
• And for dessert, go classic with a warm apple crisp and a scoop of vanilla ice cream.

Kid & Teen-Friendly Sides

• Mashed potatoes with butter — kids love mixing it right into the stew.
• Steamed veggies topped with shredded cheese for a creamy touch.
• Carrot and cucumber sticks with ranch dip for a fun, crunchy side.
• White rice or buttered noodles — simple and comforting.
• Finish it off with a pink lemonade or a cold glass of milk.

Recipe Variations

• Tex-Mex: If you love bold flavors, add cumin, chili powder, and corn, then finish with fresh cilantro and a squeeze of lime.
• Mushroom style: One of my favorites! Swap the soup for cream of mushroom and add sautéed mushrooms — it’s rich and earthy.
• Pot pie style: Add diced potatoes and a touch of sage for that cozy, old-fashioned flavor.
• Light & Herby: Go lighter by using low-sodium broth, evaporated milk, and plenty of fresh herbs like parsley and dill.
• With bacon: Because who doesn’t love bacon? Stir in crispy cooked bacon at the end for a smoky, irresistible finish.

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Nutritional information (per serving):

• Calories: 410 kcal
• Protein: 32 g
• Healthy fats: 18 g
• Carbohydrates: 29 g
• Natural sugars: 4 g
• Fiber: 2 g
• Sodium: 920 mg

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