Farmhouse Crockpot Chicken and Dumpling Stew
Farmhouse crockpot recipes are about plain ingredients and big, cozy flavor, and chicken and dumplings is the best example. Shredded chicken and vegetables simmer in a creamy broth all day, then biscuit dumplings steam on top.
6
servings20
minutes7
hoursChicken thighs, vegetables and herbs simmer in a creamy broth. Biscuit dumplings go on top for the last hour and steam until fluffy.
Ingredients
1 1/2 lb boneless skinless chicken thighs
3 carrots, peeled and sliced in coins
3 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (10.5 oz) condensed cream of chicken soup
1 tsp dried thyme
1 tsp poultry seasoning
1 bay leaf
3/4 tsp kosher salt
1/2 tsp black pepper
1 cup frozen peas
1/2 cup heavy cream
1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
2 Tbsp fresh parsley, chopped
Directions
- Add the carrots, celery, onion and garlic to the bottom of the slow cooker.
- Place the chicken on top. Sprinkle with thyme, poultry seasoning, salt and pepper, and add the bay leaf.
- Whisk the broth and cream of chicken soup together until mostly smooth, and pour over the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours.
- Check that the chicken reads 165°F and falls apart. Remove it, shred it with two forks and return it to the pot.
- Remove the bay leaf. Stir in the cream and peas.
- Cut each biscuit into 4 pieces and arrange them on top of the stew in a single layer, pressing them slightly into the liquid.
- Cover, turn to HIGH and cook for 45 to 60 minutes, until the dumplings are puffed and cooked through.
- Do not lift the lid during the first 40 minutes, since the steam cooks the dumplings.
- Sprinkle with parsley and serve in wide bowls.
Notes
- For a homemade version, use a simple drop-biscuit dough. Add a splash of broth if the stew is too thick. Leftovers keep 3 days in the fridge, although the dumplings soften. For best results, store dumplings and stew separately.
Why chicken and dumplings fits a slow cooker
This dish is classic farmhouse cooking, the kind that simmered on the back of the stove all afternoon. A slow cooker copies that gentle heat without needing attention, and the chicken thighs turn so tender that they shred without a knife. It is the dinner that tastes like Sunday at a relative's house, with almost no effort on your side.
The lid traps steam in the last hour, and that is what cooks the dumplings. They puff on top of the stew, with a soft, fluffy inside and a slightly chewy outside, instead of the soggy texture they get when they boil. Plan on the last hour as the only part that needs your attention, and the rest of the day is yours.
Ingredient notes
Chicken thighs: they stay moist through long cooking and add more flavor to the broth than breasts do. Bone-in thighs work too, but remove the bones when shredding. Cut very large thighs in half so they cook evenly with the vegetables.
Cream of chicken soup: it thickens the broth and gives it a smooth base. Use low-sodium if you want to control the salt.
Poultry seasoning: a blend of sage, thyme and marjoram that gives the stew its familiar, homey flavor. Use fresh sage if you have it. Sage and thyme are the herbs most often tied to this dish, so use them freely.
Biscuit dough: refrigerated biscuits save time. Use the flaky kind, and cut them into quarters for faster, even cooking.
Heavy cream and peas: the cream goes in late for richness, and the peas stay bright if you add them at the end.
Tips for fluffy dumplings and a creamy broth
Do not lift the lid: every peek lets out steam and leaves the dumplings dense and wet in the middle. Wait the full 45 minutes before checking. Set a timer so you remember to leave the lid alone, since it is easy to open it out of curiosity.
Arrange in a single layer: dumplings on top of each other stay raw in the center. Spread them out and do not stack them. Pressing the pieces gently into the broth helps the bottoms cook while the tops puff.
Do not add the dumplings too early, the most common mistake: after three hours of cooking they dissolve into the broth. They need only the last hour.
Swaps and variations
Use leftover turkey or rotisserie chicken in place of fresh chicken and cut the cooking time to 3 hours. Add sliced mushrooms, potatoes or green beans for a heartier pot. A bit of Dijon mustard stirred into the broth adds tang. A handful of chopped fresh dill at the end adds a light, fresh note.
Do not use canned biscuits that are the very large kind, or those with a sweet glaze. They stay raw in the center and the dumplings turn gummy instead of fluffy.
What to serve with it
The stew is a meal on its own, so keep sides light. A green salad with vinegar dressing or steamed green beans cuts the richness. Serve in deep bowls with a spoon for the broth, and put black pepper on the table. Warm rolls are optional, since the dumplings are already bread.
Storing and reheating
Refrigerate leftovers for up to 3 days. The dumplings absorb liquid and get soft, so the stew will be thicker the next day. Thin it with a splash of broth when reheating. Freeze in flat bags so it thaws quickly for lunches.
Freeze the stew without dumplings for up to 3 months. Thaw in the fridge overnight and reheat on the stove over medium heat. Bake fresh biscuits on top if you want the original texture.
Farmhouse Crockpot Chicken and Dumpling Stew at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 16, led by boneless skinless chicken thighs, carrots, celery stalks, yellow onion
Tips for Farmhouse Crockpot Chicken and Dumpling Stew
For a homemade version, use a simple drop-biscuit dough. Add a splash of broth if the stew is too thick. Leftovers keep 3 days in the fridge, although the dumplings soften. For best results, store dumplings and stew separately.
Farmhouse Crockpot Chicken and Dumpling Stew FAQ
How long does Farmhouse Crockpot Chicken and Dumpling Stew take?
Farmhouse Crockpot Chicken and Dumpling Stew takes 7 hours of cooking after 20 minutes of prep.
How many people does Farmhouse Crockpot Chicken and Dumpling Stew serve?
This recipe makes 6 servings.
What do I need to make Farmhouse Crockpot Chicken and Dumpling Stew?
16 ingredients, led by boneless skinless chicken thighs, carrots, celery stalks, yellow onion. Amounts are in the recipe card above.
