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Crockpot Chicken and Dumplings

Crockpot chicken and dumplings with fluffy biscuit dumplings in creamy herb broth served in a deep bowl
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The ultimate slow cooker comfort food with tender chicken breast pieces, hearty vegetables, and fluffy homemade biscuit dumplings in a rich creamy herb-seasoned broth. Just 15 minutes of active prep time.

Ingredients

Scale
  • 3 carrots, sliced
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 rib celery, chopped
  • 3 red potatoes, cubed (red potatoes strongly preferred)
  • 6 oz mushrooms, halved
  • 1/2 cup frozen peas
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 30 oz low-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/4 cup heavy whipping cream
  • 1–1/4 teaspoons dried basil, divided
  • 1/2 teaspoon dried tarragon, divided
  • 3/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup biscuit mix such as Bisquick
  • 1/3 cup milk

Instructions

  1. Add sliced carrots, chopped bell pepper, chopped celery, and chopped onion to the crockpot. Pour in all but 1 cup of the chicken broth. Set crockpot to HIGH and cook for 2 hours until vegetables begin to soften.
  2. In a small bowl, whisk together the reserved 1 cup of chicken broth and 1/3 cup of all-purpose flour until completely smooth with no lumps. Stir the slurry into the crockpot to begin thickening the base.
  3. Add chicken pieces, cubed red potatoes, halved mushrooms, frozen peas, 1 teaspoon dried basil, 3/4 teaspoon dried rosemary, and 1/4 teaspoon dried tarragon. Stir to combine, place lid on, and cook on LOW for 4 hours until chicken is cooked through and potatoes are fork-tender.
  4. Stir in heavy whipping cream, kosher salt, and black pepper. Taste and adjust seasoning. Verify chicken has reached an internal temperature of 165 degrees F.
  5. In a mixing bowl, combine biscuit mix, milk, remaining 1/4 teaspoon dried basil, and remaining 1/4 teaspoon dried tarragon. Stir until a soft dough just comes together. Do not overmix.
  6. Gently form the dough into 6 evenly-sized balls and carefully drop them onto the surface of the stew.
  7. Cook on LOW uncovered for 30 minutes, then place the lid on and cook covered for 45 minutes. Do not lift the lid during the final 45-minute covered cook.
  8. Insert a toothpick into the center of a dumpling. It should come out clean when fully cooked. Serve immediately, hot from the crockpot.

Notes

  • Red potatoes are strongly preferred over russet or Yukon Gold. Their waxy texture holds shape during the long slow cook without turning mushy.
  • Whisk the flour-broth slurry until completely smooth before adding to the crockpot. Lumps will not cook out on their own.
  • Do not lift the lid during the final 45-minute covered dumpling cook. Trapped steam is essential for cooking the dumplings through.
  • Chicken thighs can be substituted for breasts for a richer, more tender result. Always verify poultry reaches 165 degrees F internal temperature before serving.

Nutrition

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