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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Hi Holly! Anything I need to know if I double the recipe? I’m cooking for a family of 7 including myself. Thank you so much I want to make this tonight!
Just that it fills the slow cooker quite full. I’m not so sure you’ll fit double the biscuits in the slow cooker so you could certainly bake some on the side if needed.
If You Thaw the breasts prior to cooking and precut them, may knock some time off preparation.
Updated comment: This was delicious! The extra 45 min or so cooked on high made no difference at all. Thanks for a definite keeper of a recipe. My whole family enjoyed dinner tonight.
I agree with other commenters that the directions as far as timing are quite confusing. I read the recipe over multiple times and was sure that you indicated to cook on high for 5 hours and then add veggies and biscuits. We will see how this turns out! It smells great and I am hoping it’s not overcooked.
I would suggest updating the recipe to be clearer on timing. Thanks so much!
Great taste! Perfect!
I changed the process and ONLY for presentation purposes:
I shredded the chicken, added the vegetables, then topped with the biscuit strips.
After the biscuit strips cooked and formed a dome, I put the ceramic pot of the slow cooker into the oven on LOW broiler and browned the top of the biscuit dome.
Beautiful presentation and excellent taste.
I’m so glad you loved it Brian! Thank you for sharing your tip, I love the idea of a little broil at the end!
Habe you done this on low setting?
I would suggest about 8 hours on low. Your biscuits may take longer to cook as the slow cooker will be at a lower temperature.
This is absolutely delicious! Highly recommend it. My hubby loved it.
I’m so glad Carol! Thank you!
I’m going to cook this even tho my husband does not like chicken n dumplins. But me n my Mom-n-law love them! So wish me luck!!!
We did not care for the Crock Pot Chicken and Dumplings. The canned biscuits, which seemed like a really good idea at the time, are way to sweet for a savory dish like this one.
Chick casserole
Just made this and my husband loved it. Thanks
I made this tonight and it was great! The only changes were that I used cream of chicken soup with herbs because our store was out of the regular and I thin sliced the onion instead of dicing. I think the extra herbs gave it more flavor! Came out great, even picky teenage girl loved it!
So glad your family enjoyed this recipe!
Looks so good
I was really looking forward to this recipe as it looked scrumptious and easy to make. Easy – yes, delicious – not so much. Both DH and I felt it lacked any flavor and had to add a Lipton onion packet to give it some seasoning. Probably won’t be making this again but look forward to other recipes.
Have you ever tried adding potatoes with the chicken?
I haven’t tried adding potatoes to this recipe.
I am making it now snd usef a can of chicken gravy instead of the cream of celery soup how much of a difference will that make? It taste good so far just added veg and biscuits let you know how it turns out.
Please let us know how it works out for you.
I just made this and I did not like the taste at all I followed the recipe exactly but to me it doesn’t not taste good
Hello! I’m really looking forward to making this! My question is: has anyone tried freezing this in containers after it’s cooked? I’m worried I won’t be able to eat the whole recipe and will have to half it instead. Thank you!
I haven’t tried freezing it myself however one of my readers on Facebook told me she froze it and it reheated perfectly. If you do try it, please let us know how it works out. :)
After 90 minutes, my biscuits still were not cooked. The overall taste was very good. However, next time I think I will cook the biscuits as normal in the oven and then pour the crockpot mixture over the biscuits. The dish just needed something else to go with it to take away from the stew-like texture.
I made this for dinner tonite. It was so very delicious! I didn’t have cream of chicken soup so I used cream of mushroom with the celery. I also added 1/2 tsp of garlic powder and 1/2 tsp of celery seed. The biscuits cooked perfect in an hour! I will be making this again soon. Thank you for posting it was a big hit with my family!
I’m so glad you loved it!