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.
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.
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’.
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.
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.
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.
Equipment
Ingredients
- 1 large onion diced
- 10.5 ounces condensed cream of celery soup 1 can
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables or peas and carrots, thawed
- 16.3 ounces refrigerated biscuits 1 can, Buttermilk, Country, or Homestyle
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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I’ve been making a variation of this for many years just not in the slow cooker. You might want to add to your notes to not use the flaky canned biscuits or it will be mush. Use non-flaky canned biscuits only.
So good! Made it a few times and it’s perfect and delicious every time (much like the rest of your recipes)! Thank you!
Absolutely the most delicious crockpot recipe ever!!!! This is going into my cookbook.
I am so glad you enjoyed this recipe Lee!
I grew up with dumplings from bisquick. On the simmering stew you drop dumplings and cook 10 minutes covered and 10 uncovered. Would this work because I don’t like the wet doughy dumplings?
I don’t know if this would work Dana, If you try it I would love to hear how it turns out!
Hi, what other vegetable can I substitute the peas and carrot in the chicken and dumpling crockpot recipe?
You can use any vegetables that you prefer. Some readers have used a cauliflower blend of veggies, sliced celery, broccoli, and other vegetables. It’s very versatile!
this is a very simple yeah tasty recipe that I truly have grown to love. Chicken and dumplings have been a meal. My mom made for me as a kid that I remember for the rest of my life will always remember. When I saw this, it brings back memories and I supremely love this recipe.
I love this Curtis!
My mouth is doing a happy dance! Thank you so much for this delicious and easy to follow recipe! Chowing down as I type this review!♥️
I use this recipe everytime and the kids love it, but for some reason the biscuits always take forever to cook. Any ideas?
I’m not too sure because I haven’t had that problem. They could possibly be too thick? Are you rolling them out quite thin?
When do you add the chicken broth?
Hi Melissa, this is added at the end of step 2 “…Top with chicken broth and cook on high 5 hours.” Enjoy the recipe!
We chose the low setting at 8 hours and it worked really well. I had very large chicken breasts, so may only use 3 next time instead of 4, or increase the cream soups. A family favorite!
Best chicken and dumplings my husband and I have ever had, bar none!!!
my husband and I love this recipe. the kids on the other hand.. do not. unfortunately I won’t be adding it to my rotation, as much as I’d personally love to! also some of the chicken turned out very chewy, as if it was overcooked, and I followed the recipe to a T, but maybe it’s because I used thin chicken breasts?
I am glad you enjoyed this recipe, Daisy. It could be that your chicken breasts were on the smaller side. We used approximately 6 oz chicken breasts for this recipe.
about to make this and just realized that 4 chicken breasts is extremely vague. Glad I found this comment. Recipes should be written, “1.5 pounds of boneless skinless chicken breasts”.
The exact weight is not critical in this recipe. We find that between 1½-2½ pounds works well. Enjoy this recipe Joe!
I’m a teacher in East Tennessee and make chicken and dumplings every time the forecast calls for snow in hopes we will get a snow day (weird tradition, I know). This was my favorite recipe! It tastes extra good with 7” of snow on the ground and a low of 11 F. Ha! Thanks for sharing!!