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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This recipe is GOLDEN. Found it back in August and I’ve easily made it 10 times since, if not more. It’s become a staple in our house. The recipe is memorized now. Everyone loves it. It’s soooo easy and crazy good. Sometimes I omit the onion cause I don’t have one on hand and it’s still great but the onion adds great flavor too. It’s in the crockpot right now! Re-heats like a dream for our leftovers. People always ask for the recipe!
I am so glad this chicken and dumplings recipe has been a hit with your family Summer!
This is such a great recipe! My biscuits always come out perfectly after stirring them up a bit. I also just add fresh carrots at the very beginning and it’s perfect. Thanks so much for such easy comfort food!
I am so glad you have enjoyed this recipe Ashley!
My family of 5 love this recipe. We especially enjoy it with addition of the mixed veggies. Tasty, hearty and yummy!!
Hi Hope, I am so glad your family enjoyed this recipe!
This recipe was excellent and everyone loved it. The recipe says 4 servings, but it serves far more than that. I was planning 6 to 7 adults for dinner so I doubled the recipe. We didn’t even touch the second crock pot and actually had a little left in the first crock pot. This recipe easily serves 6 adults.
So happy everyone loved these chicken and dumplings Lynne!
Sorry it was not that good. 1st, cut the parsley and poultry seasoning in half. Especially the parsley. Second, eight large biscuits do not make enough dumplings for this recipe so the chicken overwhelms the recipe. On a scale one to five with one as poor and five as excellent, I wouldn’t give this recipe more tha 2 or 2.5. Chef Sarge
Sorry you didn’t enjoy this recipe TJ.
My husband absolutely loved this recipe. Only way he wants Chicken and Dumplings from now on.
I am so glad your family loved this recipe Debbie!
should chicken be frozen or thawed when you add to crock pot?
Chicken should be thawed for this recipe. Enjoy Carolyn!
Thawed where does it say what do do with the broth??
At the end of step 2.
I found it! Thanks!!
Has anyone doubled this recipe successfully? I know she warns it may not work? I have a 6 qt cooker. Thanks!
I plan to make this recipe next week and have a couple of questions:
1. I will be making it for about 10-12 women as a main dish. Should I double or triple it?
2. Could you quarter the biscuits so that they are not flat? If so, would they need the same amount of time to cook?
3. Can I cook this on low for 7-8 hours?
This recipe serves 4 so I would think you’d need to triple it. You can quarter the biscuits however my fear would be that if you tripled the biscuits, they may not cook through. I would suggest perhaps baking them instead and spooning the chicken mixture overtop or adding them pre-cooked for a bit at the end.
7-8 hrs on low should work just fine.
Has anyone tried this recipe and used the frozen dumpling strips instead of biscuits? I never think biscuit dough tastes like real Chicken and dumplings when I’ve tried using it before. I wonder if there is enough liquid in this recipe to cook the frozen dumplings. I would love to find a quicker chicken and dumpling recipe that everyone at my house will eat.
I haven’t tried it but you can find my homemade dumplings recipe here. Enjoy!
Would love to get emails
Barbara, you can click here to sign up to receive emails. Look forward to sending you recipes!
I have a 3 qt crock pot but I want to try and make this. How much of each ingredient would I use then?
I haven’t tried this in a 3qt slow cooker so I can’t say for sure but it seems that it would be half of the recipe. Let us know how it goes!
Yummy! Needed an extra 30 minutes for my crock pot to finish cooking the biscuits but no biggie. The boneless skinless chicken breasts that we used were cut into strips already, and I found that when I went to take them out to shred them they had pretty much already done the work themselves LOL! Ended up just chopping with my stirring spoon to finish the job because I couldn’t even find pieces big enough to pick up with my tongs. Thank you so much for sharing this recipe. I am not a very good cook but this was easy enough for me so I know that means that anyone can do it. The visual of the video REALLY helped me a lot!
So glad you loved this recipe! The chicken is definitely tender, we love it too. Glad the video helped!
Can I use ‘big and flaky’ buttermilk biscuits?
I have only tried this recipe as written, I am sure it would taste just as good. Let me know how it turns out!
Am I able to cook this on low and go to work for the day (about 8 hours), and then add the veggie and biscuits in and turn it to high?
I have only tried this recipe as written, but if you give it a go, please let me know how it turns out!
I did it on low today and found it was ready to add the veggies & biscuits after about 6 hours!
Does this make 4 large servings … I am trying to figure out if I need to double this recipe or not
Serving size is approximately 2 cups or so. Enjoy Sarah!
Very good recipe! I made a few changes and it still came out to die for. I didn’t have onions so I omitted that ingredient. Instead I used two chicken breasts and seasoned with salt, pepper,onion powder and garlic powder before I put it in the crockpot. The other changes I made were – I used two cups of chicken stock instead of broth and I didn’t have frozen veggies so I used canned (drained), (frozen are probably a lot more healthy I just didn’t have them on hand). Everything else I kept the same. ENJOY !
I didnt have any cream of chicken so I used cream of celery and cream of mushroom. Will that be ok?
It’ll still be great!
Hi! This is my favorite soup recipe! I was planning it for dinner but forgot to thaw my chicken breasts. How will using frozen breasts affect my cooking time? Thanks!
I haven’t made this with frozen chicken breasts so I can’t say for sure. You’ll want to ensure your chicken reaches 165°F.
I’ve been waiting to make this recipe for months but kept forgetting the ingredients when grocery shopping. I was super in love with the taste but I found it to have wayyy to much chicken. I used similar sized breasts to the video, but it seemed too excessive for my liking. I will definitely make it again though!! I will just use less chicken to conform to my own likings! Thank you for the recipe!