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 had no cream of celery so I used cream of chicken and mushroom. Do u think it will still be ok?
Yes, that should work just fine.
Can I make this and start with frozen chicken breasts?
Yes, that would work just fine.
My biscuits were extremely pliable and way too soft, never seemed to settle in a circular form.
The biscuits are soft as they are steamed in liquid. Because they are cut in strips, they won’t have a round shape.
I didn”t see anyone adding a generous dash or two of tabasco sauce to it. Oh yummy.
Could you please tell me which kind of canned biscuits you use? In the video is a 10 count can of Pillsbury biscuits (which they no longer make – came in a 4 pack of cans), but, the recipe calls for 8 count of biscuits.
Either will work. The size of the can I used is about 12oz/340g.
I love chicken, I could eat it everyday! These are some delicious looking recipes that I can’t wait to cook and try!! Thank you.
I know this will be good we are chicken lovers. The directions are very clear and I don’t see how so many asked the questions they did, unless they are first time cookers. Will rate this when I cook it. Thanks for sharing it and the others as well.
can the biscuits be cut into squares? will the time need to be adjusted? thank you
You can cut them in any shape you’d like. If you cut them large or they aren’t rolled very thin, they make take longer to cook. As long as they’re rolled fairly thin they should be just fine.
I LOVE this website!!! What wonderful recipes!!! I can’t thank you enough!!!
Hi making this now I just added the veggies & pillsbury biscuits for the hour now. My question is I used Southern Homestyle Grands..they didn’t have the smaller biscuits. I did flatten them well & cut the strips…I hope it’ll be ok given The Southern & Grands were used? It was quite juicy upon adding these ingredients so hopefully it’ll workout?
They should be just fine. The biscuits do soak up some of the liquid.
Trying the chicken and dumplings tonight.
I was wondering how thin you roll your biscuits? My beef stew and dumplings dumplings are just plopped on top so this way is new to me. I am going to add some potatoes too and use fresh carrots (that is what I have) adding them at the start but some peas and corn at end.
Thanks for the inspiration
I roll them quite thin, about ⅛”.
This is a chicken and biscuits recipe, not chicken and dumplings.
true.
We love Chicken and spätzle (dumplings) as well. Can’t be done in a slow cooker however.
I got canned veggies,is that ok and should I add them at the same time or wait longer?
I would add them towards the end because you really just need to heat them instead of cook them. If they cook too long they’ll get mushy.
Does this recipe refrigerate well? How do you warm the next day?
Hi Tiffany,
If you have leftovers, they will refrigerate well. I usually reheat mine on a lower setting on the stove top. You can of course microwave them too, if you prefer.
Hi, so I’m not sure what happened but mine came out super watery! I followed the printed directions to the T and it didn’t come out creamy like the video.. not sure what I’ve done wrong.
Were your chicken breasts frozen? Certain brands of chicken have water added. Did you add the condensed soups right out of the can without mixing with water?
Can you cook this on low for 8 hours?
Yes, this can be cooked on low. I would suggest adding your dumplings earlier (about 2 hours) as the temperature will be lower even if you turn it up to high).
Can I put this in oven? If so what degree?
I haven’t tried cooking this in the oven but I’m sure it would work just fine. You’ll want to make sure your chicken is cooked through.
I look at your recipes every day and they all look fabulous! I haven’t cooked any yet, but am going to as soon as I am better and can stand for a greater length of time in the kitchen. Thank you for all your recipes!
You mentioned several times about how to print the recipe. When I click on the “print recipe’, I get a blank copy on the print page and it also prints out blank. Is there a way you can email me a copy so I can successfully print it out? Would like to make this tomorrow.
It seems to be working fine for me on both of my computers. May I ask what device you are using?