Crockpot Creamy Garlic Chicken & Dumplings
This easy, creamy, dreamy chicken stew is packed with garlic flavor and topped with fluffy biscuit dumplings—made right in the crockpot. It’s a total Dump and Go Crockpot Dinner, perfect for busy nights, picky eaters, and tired mamas who just can’t. Pair it with crusty bread or some grapes (no judgment) and boom—Crockpot Easy Meal served.
Servings 6
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.