crockpot chicken casserole

Get dinner on the table effortlessly with this Crockpot chicken and dumplings recipe. Requiring minimal prep, this creamy chicken casserole is topped with simple biscuits for one easy family dinner.

Crockpot Chicken and Dumplings Recipe

chicken broth (divided)

½ pounds small-to-medium chicken thighs (5-6 chicken thighs)

salt

pepper

bay leaf

parsley

rosemary

thyme

garlic powder

carrot

onion

cream of chicken soup

peas

refrigerated biscuit dough (or 8 large biscuits)

parsley (optional garnish)

Season

Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.

Add in bay leaf, parsley, rosemary, thyme and garlic powder.

Pour

Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together.

Cook

Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165 degrees F.

Add the frozen peas. You can shred the chicken if you desire. Stir well to combine.

Arrange

Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot.

Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.

Adjust

When the biscuits are done, adjust seasonings to taste and serve.

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The most viewed crockpot chicken casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine