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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made the recipe tonight. It was great I made a few changes used thighs instead of breast, juicer and holds the flavor. I also used 2 cans cream of chicken instead of one, sea salted and peppered the top of the biscuits before adding them. Have a great picture but not sure how to add it! Thanks for this recipe will look for more from you. Having this with a glass of white wine too, it’ pairs perfect!!
Making this now. I didn’t use cream of celery, since vegetables I’m using has celery in it. Cooked on high for about 3 hours, shredded chicken, cooked another hour, stirred in thawed frozen vegetables and topped with 8 canned grands biscuits cut into 8ths. Will see if 1 hour is enough time for the biscuits to cook. Smells good!
I’m super impressed with how helpful and kind you are to those posting!
Thank you Kelly. :)
This was delicious and easy. I’m making. It for the third time. This time for my sister who is recovering from surgery.
Love this recipe! I use Santa Maria seasoning, and put in extra veggies to include green beens. I don’t remove the chicken to shred;easy to do in the crockpot. Can even do after the fourth hour. Great leftovers too. Have also done with just 2 breasts and still yummy.
I’ve made this before and loved it! So delicious and easy. Question: I don’t have any chicken broth on hand at the moment but I do have beef broth. Do you think it would make for an ok substitute?
Just made this tonight! Doubled the cream of chicken & cream of celery, also only used 3 chicken breasts! I made my dumplings using Bisquick. Came out great! We got 8 servings too! Thanks for the recipe!
Made this for my boyfriend, we loved it. Can’t wait to make it again
I am so glad you two liked this!
loved it!
Hello! I am new to cooking so please excuse my question! But on the “To Serve” part it says to remove the chicken breasts, but isn’t the chicken breasts in the very bottom of the crock pot with the veggies and biscuits on top? How do you remove the chicken breasts without removing everything else? Bought all the ingredients and very excited to try this recipe :)
Yes, I just use tongs to remove the chicken from the broth and shred it up and stir it back in. There is a video above the recipe that shows how it is prepared.
This is a really good comfort food especially when it’s cold and messy outside. The only thing I did different was to use premade dumplings that are in the frozen food section in the grocery store. They are more like home made and are really yummy
I am so glad you liked this recipe Catherine!
Made the crockpot chicken and dumplings for dinner tonight. Both my husband and I had second helpings. I said is it a keeper or not, he definitely gave it a thumbs up. So easy to make. Always looking for chicken recipes different that oven cooked.
Happy to hear that you and your husband enjoyed it Carolyn!
I have a family of 5 will this be enough and to have left overs or should i double it?
It would depend on your family (teenagers vs. toddlers etc). You can always serve it with a side salad, bread and veggies to make it go a little bit further as well. :)
This recipe was so delicious we can’t wait to eat the leftovers! It was very easy and had a nice consistency, not soupy at all!
Both my husband and I loved it!
Thanks for an inexpensive and easy way to eat chicken!
My Family Loved It!!!!!!
This was YUM-EEEEE !!!!!! Will definitely be making this again !!
I am so glad you liked this recipe!
Just to be clear you don’t mix in the chicken broth you pour that directly over the top and layer it on?
yes
Have this in the crock pot now…smells delish! The only thing I’m trying different is using canned peas and carrots. Hope this turns out ok! Has anyone tried it?
I hope you enjoyed the recipe!
I️ used a can of Le SUEUR peas, and diced up carrots and added in the beginning with the onions !! Both worked perfect !!!
What is the serving size?
1 cup is a serving.
I just made this for my husband and myself… AMAZING! Such comfort food for a rainy Northwest day such as today! And I LOVE that it is a low-cost meal. We both loved it.
2 things I would personally do different if making this again: I would add diced potatoes in the beginning (I am a potato addict)… Also, I would bake the biscuits in the oven (not in the crockpot at all) and then place a cooked biscuit atop each bowl at serving time.