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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What if my chicken is skinless but bone in? How do I adjust my cooking time? Or should I just take it off the bone before cooking?
I would cook it with the bone in, it would add delicious flavor and keep the chicken even more tender.
The recipe calls for chicken broth but in the instructions it never mentions it….
In step 2 it says to “Top with chicken broth and cook on high 5 hours.”
Is it ok to use can veggies I’m Maki g this tom I’ve made this before but not with chicken broth and it was good and not veggies
If you have canned veggies you can certainly use them!
Can’t wait to try.
Can’t wait to try this recipe tomorrow. I will let you all know how my family likes it.
Please do!
I have made this a few times and family loved it! Thanks for such a great recipe! Just for the record, if you read the article carefully it’s very accurate and clear. (I’m surprised some people can dress themselves sometimes)
I am so glad your family enjoyed this recipe Shawn!!
If I cut the chicken into small cubes before cooking, do you think that would change anything (time to cook, too dry chicken, etc)? I’m thinking that with all the liquid it would be alright, and then I wouldn’t need to shred the chicken later. Thoughts?
I think it should be fine, and that would save a step later!
Is there any way to spread up the cooking time? Like cut chicken smaller or precook biscuits?
Looks delicious. Bought what I didn’t have already and making it for supper tomorrow. I think I can smell it already. Thanks !!
For you Crock Pot Chicken and Dumplings….I have a brand new 8 Qt. Crock Pot I just bought. Can I double this recipe for my new crock pot? Thanks and have a great day!
Yes you can double the recipe and then you will have plenty of leftovers for the next day!
This looks fabulous. I will be making it today.
Should u double up the cream of chicken soup to thicken if not using the other soups??
You will need a total of two cans of condensed soup plus the broth in this recipe.
If you don’t use the can of mushroom soup should u double the cream of chicken soup to thicken more or what?
You will need a total of two cans of condensed soup plus the broth in this recipe.
I see it says 4 servings – do you typically have left overs? I’m thinking about making this for 14 people and want to make sure that I have enough. Do you think making a triple batch is enough? And could I do a double batch in a 6qt crock pot or do you think that would impact cooking? Thanks!
Katelyn
You could possibly get 4-5 servings if you served with a salad and bread however I find this is pretty close to 4 servings. I would not recommend doubling this recipe in a slow cooker as the biscuits may not cook. If you do double this recipe, I would suggest cooking the biscuits separately and spooning the chicken mixture overtop.
How would this be made on the stove top?
I love chicken and dumplings and did not know how to make it. Thank you for the recipe, I know i’ll enjoy it.
I’m making this today and can’t wait for dinner!! Looks incredible:) Thank you for sharing this recipe.
I made this once already & there wasn’t a drop left! The family loved it! Am making it tonighr but I am using chopped carrots, broccoli, cauliflower mix I had left over ftom another rdcipe
So glad your family loved this! I bet the broccoli/cauliflower mixture would be delicious too!
Love these recipes, easy quick and good.
Could I substitute regular chicken broth for low sodium?
Yes, that would work perfectly.