This is one of those Crockpot Dump Recipes that takes, like, 10 minutes to throw together—no browning, no fancy stuff. Just dump and go, and by dinnertime, boom—you’ve got a warm bowl of creamy goodness with fluffy biscuit Crockpot Dumplings floating on top. It’s like magic. My kids legit lick their bowls. No shame.
It’s perfect for those chilly nights when you need a good Winter Crockpot Meal or just wanna feel like a domestic goddess without actually trying that hard. Whether you’re searching for Easy Dinner Recipes, Quick Crockpot Recipes, or even wondering How To Cook Dumplings in a slow cooker (spoiler: it’s super easy), this one’s for you.
Trust me, outta all the Crock Pot Cooking adventures I’ve had, this dish wins the “most likely to be devoured with zero leftovers” award. It’s part Stew and Dumplings, part Crockpot Stew, and 100% one of those Easy Crockpot Dinners that makes you wanna do a little happy dance in your kitchen.
So grab your slow cooker, some biscuits, and a prayer for patience (because kids), and let’s get into one of my fave Crockpot Easy Meals that’ll totally earn you rockstar mom points—without the stress.
Let’s do this.
What You’ll Need:
You probably already got most of this stuff in your kitchen:
- 2–3 chicken breasts (or thighs, whatever’s defrosted, let’s be honest)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 4–5 garlic cloves, minced (or a big spoon of the jarred stuff—we ain’t fancy)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder (yes more, trust me)
- Salt & pepper
- 1 tsp dried thyme (optional, but makes ya feel like you tried)
- 1/2 cup heavy cream or half & half
- 1 can of refrigerated biscuits (the kind that POP and make you jump)
- Optional: 1 cup frozen peas & carrots (because…vegetables?)
Step 1: Toss the Chicken in the Crockpot
Alright mama, toss your chicken, cream of chicken soup, broth, garlic, onion powder, garlic powder, thyme (if you’re using it), salt, and pepper into the crockpot. Mix it up a little. Doesn’t have to be perfect.
Cover and cook on:
- LOW for 6–7 hours
or - HIGH for 3–4 hours
I usually do low and forget about it while I’m off doing 9,000 other things.
Step 2: Shred That Chicken
When the chicken is all cooked and falls apart easy, grab two forks and shred it right in the crockpot. No need to be fancy. Just rip it up like you’re stress-cleaning your inbox.
Then pour in that heavy cream. Stir it around and let it get all warm and cozy for 10–15 minutes.
Step 3: Biscuit Time (aka Dumplings!)
Now for the fun part. Pop open your biscuit can (brace yourself) and cut each biscuit into 4 little pieces. Drop them into the crockpot on top of the chicken mix.
Push them down just a bit so they get into that creamy sauce.
Put the lid back on and cook on HIGH for another 45–60 minutes. The biscuits will puff up and cook through like fluffy little dumplings. Yum.
Step 4: Add the Veggies (If You’re Feeling It)
Okay, if you’re tryna sneak in some nutrition (I get it, same), throw in the frozen peas & carrots about 15–20 minutes before it’s done. They’ll heat through perfectly and no one will suspect a thing.
Step 5: Scoop & Serve
That’s it! Scoop that creamy garlicky goodness into bowls and watch your family inhale it. You can top it with parsley if you wanna be extra. Or don’t. I usually don’t.
Serve with crusty bread or even just a side of grapes if you’re short on time (or energy).
FAQs – Because I Know You’re Gonna Ask
Can I use frozen chicken?
Yep, you sure can. I do it all the time when I forget to defrost (which is like… always). Just know it’ll need a little extra time to cook. Make sure it hits that 165°F mark so we’re not playing chicken roulette, okay?
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are actually juicier and hold up real nice in slow cooking. I use whatever’s in the freezer and call it a win.
What kind of biscuits should I use?
Just the cheap canned kind that pop and scare the life outta you. I usually grab Pillsbury or store-brand. You’re gonna cut ‘em up anyway, so no need to get fancy.
Do the dumplings get soggy?
Nope! As long as you don’t stir ‘em too much while they’re cooking, they puff up perfectly on top. Think soft, doughy, and dreamy—not mushy. Just drop and let ‘em be. They need their time to shine.
Can I add veggies?
Yes girl! I like to throw in frozen peas and carrots near the end. It’s a sneaky way to get the kids to eat something green without a battle. You could also toss in corn, green beans, or whatever’s lurking in the freezer.
Crockpot Creamy Garlic Chicken & Dumplings Recipe Card
Crockpot Creamy Garlic Chicken & Dumplings
Ingredients
- 2 –3 boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup
- 1 cup chicken broth
- 4 –5 garlic cloves, minced or jarred—no judgment
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt to taste
- black pepper to taste
- 1 tsp dried thyme optional
- 1/2 cup heavy cream or half & half
- 1 can refrigerated biscuit dough
Optional:
- 1 cup frozen peas & carrots
Instructions
Step 1: Toss it all in
- Add chicken, soup, broth, garlic, onion powder, garlic powder, thyme, salt & pepper to crockpot. Stir it a bit. Cook on LOW for 6–7 hours or HIGH for 3–4.
Step 2: Shred it up
- Once chicken is cooked through, shred it in the pot using two forks. Pour in heavy cream and stir. Let it sit for 10–15 mins.
Step 3: Dumpling time!
- Cut biscuits into quarters. Drop into crockpot and gently press into sauce. Cover and cook on HIGH for 45–60 mins, or until dumplings are cooked through.
Step 4: Add veggies (optional)
- Toss in frozen peas & carrots 15–20 mins before it’s done.
Step 5: Serve & celebrate
- Dish it out into bowls, throw on some parsley if you’re feeling extra, and serve warm!
Notes
- My middle kid calls this “cloud chicken” because the biscuits are so soft.
- You can freeze leftovers, but mine rarely make it to the fridge.
- If you forget the heavy cream? Just use milk. Still delish.
- If your crockpot runs hot, check those dumplings a little early so they don’t overcook.
This Crockpot Creamy Garlic Chicken & Dumplings has seriously become one of my go-to Easy Crockpot Dinners. It’s filling, kid-approved, and gives you that warm-and-fuzzy feeling like you actually have it together (even if you made it in between soccer drop-off and helping with spelling words). Whether you’re lookin’ for Quick Crockpot Recipes, Winter Crockpot Meals, or just trying to survive the week with some decent Easy Dinner Ideas—this one’s a total winner.
Outta all the Chicken Crockpot Recipes Easy meals I’ve tried, this is hands-down my family’s fave. It’s like part Crockpot Stew, part Dumplings Recipe Stew, and all kinds of cozy. Plus, it uses simple ingredients—just some pantry staples and a can of biscuits (which, let’s be honest, is how 80% of my dinners start these days).
I love that it fits right in with all the Dump And Go Crockpot Dinners we live for. No fuss, no fancy stuff. Just a really dang good bowl of comfort food. It’s perfect for fall, winter, or those weird in-between days when it’s cold in the morning but hot by 3pm
So next time you’re staring at those chicken breasts in your fridge like, “what even is dinner tonight?”, pull this one out. It’s one of the Best Dumplings Recipes I’ve made, and now it’s all yours. Go ahead and add it to your list of Crockpot Easy Meals, Easy Dinner Recipes, or just your mental list of “things that make me feel like a hero with zero effort.”
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