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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Looks delicious and easy.
Video show 4 cans soup added?
There are just 2 cans. I had to scrape each can twice to make sure I got all of the contents out.
SIMPLE AND SIMPLY DELICIOUS !!!
I have a smaller crockpot (4.5 qts) and am only cooking for two people right now. Would halving the recipe drastically change the cooking time? This looks amazing and I can’t wait to try it out this semester!
It shouldn’t change too much. Just keep an eye on the dumplings while you’re cooking them! :)
Would doubling this recipe pose any sort of problems?
Not at all, as long as your crock pot can hold the recipe doubled!
Wow! This is truly amazing. I made it exactly per the recipe. Easy, tasty. Excellent chicken and dumplings. Will be making this over and over. Don’t change a thing.
I am so glad you enjoyed this recipe Marion!
I have made it two times and it’s delicious you can also make a chicken pot pie with this recipe minus the chicken broth. and add two deep dish pie crust cook the chicken breast in the stovetop mix all the other ingredients in a bowl shred chicken after you cook it put it all together and then add it to one pie crust and cover it with the other one and bake about 45 minutes or until pie crust is brown and the veggies are hot
That is a delicious idea Ronald! I will definitely try it that way this fall!
Excellent recipe. Very tasty. However, for time, I cooked mine on the stovetop in about an hour.
Making this now smells delicious last hour to go can’t wait …..Thank You
Where does the low sodium chicken broth come in? I’m halfway into the recipie and haven’t found out what to do with it
It is added in step 2.
I made it was great :) being a dumpling lover. I would say, at little more dumpling little less chicken!
This is now a fav…tried many Chicken and Dumplings recipe and this is the only one that is awesome. Thank you for sharing.
This recipe is AWESOME!! The ONLY downside is that I have to suffer the amazing smell of this cooking – definitely drool worthy! My family ate every bit of this, with not one complaint…that rarely happens here. I’m putting this in the Favorites file for my recipes! Thank you very much!! :)
I am so glad your family loved this Michelle!
Excellent! I followed the recipe and it came out excellent!
So glad you enjoyed it!
EXCELLENT!!! the best I’ve ever had.
I’m so glad you loved it Judy!
Yes I made this and my family loved it making it again
Dumplings never cooked. Everything else is delicious. Except there are tea dumplings mixed throughout. Guess this is a pizza night
Sorry it did not work out for you.
Can this be a freezer meal? If so, what would you do differently?
I haven’t tried freezing it but if you do try it please let me know how it works out.
i HAVE BEEN READY FOR SEVERAL MONTHS TO MAKE THESE AND FINALLY LOOKED IT UP. I KNEW I WAS MISSING SOMETHING, SURE ENOUGH IT WAS THE POULTRY SEASONING. THANKS IM VERY EXCITED ABOUT THIS DISH.
This looks delicious! I’m going to make it this weekend