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Creamy Crockpot Chicken and Dumplings (Easy 5-Ingredient Dinner)

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This creamy crockpot chicken and dumplings has become my go-to for those days when I want something that feels like a slow-simmered Sunday supper but only took five minutes to throw together. It’s the recipe I turn to when I need something reliable, comforting, and honest.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 cans (10.5 oz / 298g each) cream of chicken soup
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (16.3 oz / 462g) refrigerated biscuits (e.g., Pillsbury Grands! Buttermilk)
  • 1 teaspoon dried thyme
  • Optional: 1 small onion, diced
  • Optional: Pinch of black pepper
  • Optional: Splash of milk or half-and-half

Instructions

  1. Prep the chicken (5 minutes): Pat the chicken thighs dry with paper towels. Cut each thigh into 2 to 3 large chunks. Season lightly with salt and pepper if desired.
  2. Build the broth base (3 minutes): In the slow cooker, whisk together both cans of cream of chicken soup and the chicken broth until smooth. Add the dried thyme and stir.
  3. Add the chicken (2 minutes): Nestle the chicken chunks into the broth mixture. Make sure they’re mostly submerged. Scatter the diced onion over the top if using. Put the lid on.
  4. Slow cook (4 to 5 hours on high, or 7 to 8 hours on low): Cook on low for the most tender chicken, or on high if short on time. About 30 minutes before eating, check the chicken; it should shred easily with a fork.
  5. Shred the chicken (5 minutes): Using tongs or two forks, remove the chicken pieces to a cutting board or bowl. Shred into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently.
  6. Add the dumplings (5 minutes): Open the can of biscuits. Separate each biscuit and cut it into quarters. Drop the biscuit pieces gently into the hot broth, pushing them down just enough so they’re mostly submerged. Do not stir.
  7. Cook the dumplings (30 to 40 minutes): Put the lid back on and cook on high. Do not lift the lid during this time. After 30 minutes, check one dumpling piece; it should be cooked through and no longer doughy. If still raw, cook another 10 minutes.
  8. Finish and serve (2 minutes): Once dumplings are cooked, give the whole pot a gentle stir. Taste and add a pinch of black pepper or extra thyme if needed. Serve hot in bowls.

Notes

Don’t lift the lid during dumpling cooking time. Cut biscuits into quarters, not halves. Use chicken thighs for best texture. Season in layers. If broth is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 10 more minutes. If too thick, add a splash of broth or milk.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, 5 ingredient chicken and dumplings, creamy chicken and dumplings, comfort food, chicken thighs, canned biscuits

Find it online: https://grubella.com/creamy-crockpot-chicken-and-dumplings-easy-5-ingredient-dinner/