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.

Crock Pot Chicken and Dumplings served in a bowl with parsley on top

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.

Crock Pot Chicken and Dumplings in the slow cooker with a spoon

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’.

Crock Pot Chicken and Dumplings served in a bowl

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.

Crock Pot Chicken and Dumplings in a crock pot

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.

Crock Pot Chicken and Dumplings in a bowl

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. 

Crock Pot Chicken and Dumplings in the slow cooker with a spoon
4.94 from 786 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings 4 servings


  • 1 large onion diced
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots, defrosted
  • 1 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle


  • 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.


Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
4.94 from 786 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 640 | Carbohydrates: 72g | Protein: 36g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1300mg | Potassium: 1011mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4750IU | Vitamin C: 14.2mg | Calcium: 101mg | Iron: 5.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. Hi Susan, we have never tried using those dumplings but other readers have used frozen dumplings with great results. You may want to give them a few extra minutes to fully heat through though.

    1. Hi Karen, we have not tried this recipe with crescent roll dough but another reader has and they didn’t cook quite as expected. If you do try it, we would love to hear how it turns out for you!

      1. I made them but I used the frozen dumplings. I had to add 2 cups Moe chicken broth and cook an additional hour, but that was perfect timing for us.

    1. Hi Glenda, I haven’t made this recipe with frozen chicken, but I’m sure it would work just fine! The increase in cook time will be very minimal, maybe an extra hour. You’ll want to ensure your chicken reaches 165°F before serving. Let us know how it goes!

  1. This is in my crockpot now and smells amazing!! I believe I made a big mistake now that I’m reading through reviews. My biscuits were flaky. Duhn duhn duuuhnnnn! They were expanding pretty largely. Hopefully I can just pull them apart.5 stars

  2. Hi,

    My family loved this recipe. I want to double it but wanted to ensure I had the right amount of ingredients.

    1. Hi! I double mine all the time and it comes out perfect. Depending on the size of your crockpot I only used 3 cups of chicken broth and 1.5 cans of biscuits because the liquid will overflow and the biscuits would be too much and soak up everything and make it dry. Hope this helps.

  3. Great recipe! I’ve made it before as is and tonight, was making it again. The grocery store only had butter tasting biscuits… I hope they turn out okay as dumplings! It was that or the flaky buttermilk and you specifically said no “flaky” style. :-)5 stars

  4. Has anyone used frozen dumplings in this recipe? I have a package in my freezer that I’d love to get rid of but not sure it they need more than the last ten minutes of the recipe to be fully cooked.

    1. Hi Jennifer, other readers have used frozen dumplings with great results. You may want to give them a few extra minutes to fully heat through though.

  5. Hi and Happy New Year,

    Holly, I just put together the recipe and started the crockpot and realized I probably have too much chicken. I used 4 chicken breasts but the total weight is 2.84 lbs. I’m thinking the breasts you use are a lot smaller than mine. Now I’m concerned it may not turn out. Please advise.

  6. My grocery store is completely out of refrigerated biscuits, so I found a recipe for homemade dumplings….do you think the cook time would be different?? I’m planning on making this tomorrow so I hope you get this before then. Thanks in advance for your input I’ve made this numerous times and love it!!! ❤️

    1. We haven’t tried this recipe with homemade dumplings but I think it should turn out well. We would love to hear how it goes for you and any adjustments you needed to make, Cassie!

  7. Hi, haven’t made this yet, but it will be probably be dinner tonight. I have a question about the chicken breasts. I prefer to know the weight of the chicken, makes it easier. Some are small and some are really large.

    1. Hi Judy, an average boneless skinless chicken breast is about 6 ounces. For this recipe, we use 4 of them. Hope that helps!

  8. This is a favorite go to for me. Its mot overly filling i find so i serve it on top of mashed potatoes. Yum! Goes a bit futher too when i have company5 stars

  9. I am in the process of making this right now and need just one more piece of information. Can’t wait to rate it after dinner.
    I need to know more about the biscuits. I have the canned and do plan on rolling them out. However, do they get submerged into the liquid? I would assume so, but I truly do not know if maybe they should sit on top. Probably some traditional dish that I am not used too and most know. But I don’t.
    please help

    1. They somewhat submerge but they also float so part will be sticking out which is fine. There is a video the post just above the ingredients list.

    1. While I personally have not, other readers have with success. If that’s what I had on hand, I would definitely use it! Let us know how it works for you Melissa!

  10. just made this, big hit with hubby
    he likes lots of dumplins, lol
    how can i make extra and what can i use in place of onion, iI cannot eat them……
    thanks a bunch!!

    1. If unable to eat them, I would just omit the onions, Greta. I would buy another can of refrigerator biscuits and add them to the crockpot. They do absorb some of the liquid while cooking so I would add a little additional broth and give them extra time to cook since there will be more.

  11. Hey :-) I am making this tonight and I can’t wait. However I just noticed I used the frozen veggies and totally forgot… :-( can I use canned veggies instead? Would it alter anything?