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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Can’t wait to try today!
I hope you love it Patti!
MY Crockpot is 7 qts and cooks either high 4 hours or 6, what do you recommend?
I would suggest setting it for 6 hours and following the times stated in the directions for the best results.
What does it mean 1can refridgerator biscuits I’m a bit puzzled with the last line of the method
Can you use the crescent roll dough or does it have to be biscuit? Also, can you use fresh carrots?
I have only prepared this recipe as written, so I am not sure how this would work. Should you try to make these adaptations, let me know how it works.
Made this several times for my family, and it always turns out great. I do a couple things differently though. I cook it for 5 hours then take some kitchen tongs, and grab for the chicken. The chicken is so tender it falls apart in the crockpot, so there’s no need to pull them out and shred. Then I pinch pieces of the biscuits, and throw them on top of the mixture. I like the bits of puffy biscuits way better than the flattened strips, plus the puffy bits tend to stay whole. Thanks for the recipe.
I’m so glad your family loved this recipe Derrick!
Made a version of this for too many years to count. Add a can of cream of mushroom soup. Ditch the poultry seasoning-use 1 t each of , parsley, rosemary, sage, thyme, celery salt and marjoram. 1/4 t red pepper. Make sure there is little/no fat on chicken (or dish will be oily) and cut into thin strips first (easy to do with par-frozen chicken and saves a step-will not affect cooking time if strips are thin enough-less than half an inch thick). You will not need to remove the chicken to shred and your dumplings won’t get broken up by removing whole chicken breasts.
Another amazing recipe- LOVED by the whole family! I loved that I whipped it together in 10 minutes.
Glad you loved it Erin! Fast is fantastic!
Just made this for dinner tonight. To hot outside to use the oven. This was VERY delicious. My whole family really loved it! Would cook this again.
I am so glad your family enjoyed the recipe, Cheryl! I love a good crock pot dinner on a hot day!
What if you only have a 5 quart crockpot? Can it be done in that.
Love this recipe! Great tasting and so easy to make. Definitely a go-to recipe for me!
This was delicious! l will definitely be keeping this recipe… It was very easy to make and the whole family loved it. I only had 3 large chicken breasts in the house so that’s what I used instead of 4 and luckily it still turned out perfectly yummy! My biscuits were done perfectly in one hour like the recipe says. Thanks for the easy dinner!
I am so glad you enjoyed this recipe Sarah!
there has to be a better way of printing recipes from here i had to print 146 pages for one recipe.
If you click the print button located next to the ingredients list it will print out on one page. :)
I hate cutting onions, it takes me almost a half hour because my eye’s start burning. Is there anything I can put to substitute for the onions? love making this recipe! It’s a family favorite now.
You could replace the onions by adding 1 tsp of onion powder to the soup mixture. I use this handy chopper to chop my onions in a matter of seconds… no crying! :)
Why call it dumplings when its biscuits? I wish I could make good dumplings my Mom made them to perfection!
This looks excellent. Will try it this afternoon/evening. Thank you for such a lovely, clear recipe!
Can I put a whole chicken in the crock pot and after it Cooks take the chicken off the bone and then add dumplings and veggies??? I got lucky and found your sight…
MADE THE CHICKEN AND DUMPLINGS TODAY. I ADDED A HALF STICK BUTTER AND COVERED BISCUTS/DUMPLINGS WITH GARLIC POWDER FOR THE LAST HOUR. VERY GOOD!!!!!!!!!!!!!
Made this tonight and it turned out wonderful!
I am so glad you liked the recipe Jessica!
If i am doing this in a Lg pot on top of the stove, what temp. Should i use, and how long. Thanks
I haven’t tried this recipe on the stove top so i can’t say for sure.
To be fair to the questioners: The printable version doesn’t have the (after four hours of cooking time) stipulation.