Crock Pot Chicken and Dumplings

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Easy Crock Pot Chicken and Dumplings.

Juicy chicken breasts cooked to tender perfection in the slow cooker in a rich creamy sauce.

Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on.

Crock Pot Chicken and Dumplings served in a bowl with parsley on top

Chicken and Dumplings are probably the ultimate comfort food.  Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.

Don’t get me wrong, I love Old Fashioned Chicken and Dumplings from scratch but having a busy household with kids, I know that sometimes time is short and I don’t have hours to spend cooking a full Sunday dinner from scratch.

This recipe uses a few little short cuts to make it really quick and easy to put together while not skimping on flavor.

Crock Pot Chicken and Dumplings in the slow cooker with a spoon

The best part about this recipe is that it cooks up in the slow cooker all day long.

That means you can spend about 5 minutes prepping and head on out and run your errands (or go for lunch with your friends which sounds much more fun).

The slow cooker does all of the work but the results are just as amazing as a from scratch recipe (there’s a reason this recipe has a five star rating ★★★★★)!

Quick prep with optimal results is my kind of cookin’.

Crock Pot Chicken and Dumplings served in a bowl

I use a can of premade biscuits to make the dumplings to make this dish totally effortless.

You’re going to want to roll them extra thin as they do puff up a little while they cook.

If you don’t want to use (or don’t have) canned biscuits, feel free to mix up a batch of your favorite homemade biscuits to create your own dumplings (or use Biscuit Mix).

Once you shred the chicken and stir it back in, your dumplings will break up a little bit but don’t worry; the edges soak up a bit of the sauce making for a perfect bowl of comfort.

Crock Pot Chicken and Dumplings in a crock pot

While I know not everyone likes vegetables with their chicken and dumplings, I sure do!

I love the addition of frozen veggies for color, flavor and some extra nutrients (plus frozen veggies are pretty effortless).

If veggies in your chicken and dumplings isn’t your thing, feel free to leave them out (but don’t skip the onion, it adds lots of flavor)!

How to Make Perfect Slow Cooker Chicken and Dumplings

As easy as this recipe is, here are a few tips to make sure it turns out perfectly for you!

  • This recipe is best made in a 6QT crock pot.
  • While this chicken and dumplings recipe uses frozen veggies, they should be defrosted before adding to the slow cooker.
  • My biscuits are always perfectly cooked after 60 minutes however some slow cookers may require extra time to cook the biscuits.
  • Open the lid as little as possible as the slow cooker can lose heat quickly and this can cause your biscuits to not cook properly.
  • Boneless chicken thighs make an excellent addition to this recipe.
  • Once the biscuits are cooked through they should still have a soft, slightly doughy dumpling-like texture.
  • Depending on the size of your slow cooker, this recipe may not double well.  To double this recipe, cook the chicken portion as directed.  Additional dumplings can be cooked on the stovetop or baked in the oven as biscuits.

Dairy (such as cream or milk) doesn’t always do well in the slow cooker; it can often separate or curdle so I’ve subbed in condensed soup in this recipe.

Condensed soups make a great addition to crock pot recipes as they tend to hold up very well in the slow cooker (plus they add lots of flavor to this recipe) without the risk of curdling.

Once you try this easy recipe, it’ll quickly become your go to for slow cooker chicken and dumplings.

Crock Pot Chicken and Dumplings in a bowl

Ensure your slow cooker is on high and the liquid should be bubbling along the edges when you open the lid to add your vegetables and biscuits.

It’s really important that you open the lid for as little time as possible and that your vegetables are completely defrosted.

Note: Buttermilk, Country or Homestyle Biscuits work best in this recipe.  When adding the vegetables/biscuits ensure the lid is left off as little as possible.  Leaving the lid off for long periods of time will drastically increase cooking time. 

Crock Pot Chicken and Dumplings in the slow cooker with a spoon
4.92 from 617 votes
Review Recipe

Crock Pot Chicken and Dumplings

Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Holly N.
Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.


  • 1 large onion diced
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots, defrosted
  • 1 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle

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  • Add onion to 6 qt crock pot and top with chicken breasts.
  • In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
  • Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

  • Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Recipe Notes

Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 640, Carbohydrates: 72g, Protein: 36g, Fat: 23g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 1300mg, Potassium: 1011mg, Fiber: 5g, Sugar: 5g, Vitamin A: 4750IU, Vitamin C: 14.2mg, Calcium: 101mg, Iron: 5.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crock pot chicken and dumplings
Course Dinner
Cuisine American
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. Hi Denise, we have not made this recipe with a whole chicken but other readers have with great results. Some have added it shredded and other have used the whole chicken broken down. We would love to hear how it turns out for you!

  1. I would love to make this but I need enough for 5 adults. 1 is a lite eater. I know the recipe says it serves four but do you think I could stretch it to 5.

    1. Hi Mandy, you may be able to stretch it to five servings. A serving is approximately 2 cups if that helps!

  2. Hello,

    I’m excited to try this recipe! Is there an option of utilizing already cooked rotisserie chicken? If so I let it cook the whole time with the rest of the ingredients or put it in later? Would I make any other adjustments? Thank you 5 stars

    1. Hi Marie, we have not tried using rotisserie chicken but other readers have with great success. They did reduce the cooking time to approximately an hour before adding the biscuits. We’d love to hear how yours turns out!

  3. Just made this and it was tasty! I didn’t have poultry seasoning, so I just did a mix of sage, thyme and rosemary. I used quite a bit of seasoning and it ended up almost tasting like a Thanksgiving stuffing but in soup form! Delicious! My rolled biscuits stuck to the cutting board so I just stretched and ripped the rest. I could only fit 6 of the large biscuits in. I also only cooked it 3 hours before adding the biscuits, although I had a little less chicken than the recipe called for. Overall it was great! I’ll definitely make it again.5 stars

  4. I have made this recipe before and absolutely love it! I plan on making it today, but I only have chicken tenderloins instead of breasts. Should that be okay? What adjustments do I need to make?5 stars

    1. Hi Addison, I haven’t tried this recipe with chicken tenderloins but other readers have had good results!

  5. I REALLY cannot be home in 4 hours to add the vegetables and biscuits can there be an option for it to cook on low for longer then add the vegetables and biscuits and put it on high for the remaining hour? I’ve been really wanting to make this

    1. Hi Breely, many readers have cooked this one on low for 7-8 hours successfully. When adding the biscuits and veggies, you’ll want to turn in up to high. It may need a little bit of extra time to heat up.

    1. The biscuits do help thicken it up as they absorb some of the broth. If it still isn’t thick enough you can always try adding a roux to it. I would start just adding a little bit of the mixture and go from there, it will thicken quickly with a roux.