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Crockpot chicken dumpling soup recipe in a slow cooker with fluffy biscuit dumplings, carrots and peas in creamy broth

Crockpot Chicken Dumpling Soup Recipe

A creamy crockpot chicken dumpling soup recipe with tender shredded chicken, carrots, celery, and peas in a savory broth, topped with fluffy biscuit dumplings. Fifteen minutes of prep, and the slow cooker does the rest.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts (or thighs)
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 4 cups chicken broth low sodium
  • 1 can 10.5 oz cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • ½ cup heavy cream
  • 1 can 16.3 oz refrigerated biscuit dough (8 large biscuits)
  • Fresh parsley chopped, for serving

Equipment

  • 6-quart slow cooker
  • Chef's knife
  • Cutting board
  • Two forks, for shredding
  • ladle
  • Measuring cups and spoons

Method
 

  1. Add the onion, carrots, celery, and garlic to a 6 quart slow cooker. Lay the chicken on top, pour in the broth and cream of chicken soup, and add the thyme, bay leaf, salt, and pepper.
  2. Cover and cook on LOW for 6 hours, until the chicken is very tender.
  3. Check that the chicken has reached 165°F (74°C), then shred it with two forks and return it to the slow cooker. Remove the bay leaf.
  4. Stir in the frozen peas and heavy cream.
  5. Cut each biscuit into 6 pieces and scatter over the top in a single layer, pressing each piece gently into the broth.
  6. Cover and cook on HIGH for 1 hour, without lifting the lid, until the dumplings are puffed and cooked through. Serve with parsley.

Notes

Do not lift the lid during the dumpling hour; the steam cooks the dumplings.
Cut the biscuits small (6 pieces each) so the centers cook through.
Homemade dumplings: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, ¾ cup milk, 2 tablespoons melted butter.
Thaw the chicken before cooking; do not start from frozen in the slow cooker.
Leftovers thicken as the dumplings absorb broth; add a splash of broth when reheating.
Sodium varies by brand. Use low sodium broth and reduced sodium cream of chicken soup to lower it.
Freeze without the dumplings and stir well after reheating.