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A bowl of creamy chicken and dumplings with fluffy biscuit pieces and colorful vegetables.

Easy Crockpot Chicken and Dumplings

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 1 cup low -sodium chicken broth
  • 1 small yellow onion, finely diced
  • 2 cups frozen peas and carrots
  • 1 teaspoon dried thyme
  • 0.5 teaspoon ground black pepper
  • 1 can (16.3 oz) refrigerated flaky layers biscuit dough

Instructions
 

  • Place the chicken breasts in an even layer at the bottom of a 6-quart slow cooker.
  • In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, diced onion, thyme, and black pepper.
  • Pour the soup mixture over the chicken breasts.
  • Cover and cook on Low for 5 hours.
  • Remove the chicken from the slow cooker and shred it into 1-inch pieces using two forks.
  • Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
  • Cut each raw biscuit into 8 equal pieces and place the dough segments in a single layer on top of the chicken mixture.
  • Cover and cook on High for an additional 60 minutes or until the biscuit dumplings are cooked through and no longer doughy in the center.