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 767 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

Ingredients  

  • 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

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

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 767 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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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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Comments

  1. I use Flour Tortillas instead of refrig biscuits –

    they cook FASTER & thin & rarely ‘mushy’ I cut

    with scissors or knife about inch by two inches !5 stars

    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, Linda.

    1. Hi Claire, we have only made this recipe in a 6 qt but other readers have tried it in a 4 qt and mentioned the crockpot was filled to the brim!

    1. Hi Katie, this recipe does reheat well. We reheat it on low on the stove or for single portions you can reheat it in the microwave as well. Hope they love it!

    1. Hi Haley, we have never tried this recipe in an instant pot but would love to hear how it turns out for you!

  2. I made this recipe exactly except I used 2 chicken breasts instead of 4. I used your homemade poultry seasoning recipe as well. At the end it seemed like there wasn’t nearly enough liquid. I ended up adding another cup of broth and let it cook a while longer. It turned out well after that…
    Thanks!!

  3. This was recipe is so great. I wanted to try and new crock pot recipe. I hadn’t had chicken and dumplings in years, and this recipe will change that! I’ll be making it frequently now. I followed the recipe exactly, and it turned out so good. I will note the smallest little tweak, is that I didn’t need to defrost the frozen peas and carrots. I just put them in frozen, b/c they’re going to cook and warm through during the last hour of the cooking. I also had one of those microwave ready bags, which probably made a difference. And it’s the poultry seasoning for me! Don’t leave that out. It adds great flavor that compliments the chicken. At first I questioned no salt, but the soup cans are already kinda salty, and that poultry seasoning is quite enough for flavor. And best of all is how easy it is! And it makes great leftovers.5 stars

  4. Just wanted to compliment the recipe! So easy and so much flavor, it’s on monthly rotation at my house I’ve served to friends and family as well and have only received compliments and cleaned dishes. Thank you for this staple. (The variations I use are 1. I use two cream of chicken with herbs 2. I use boneless skinless chicken thighs instead of breasts) it’s amazing no matter how you tweak it it still comes out delicious 5 stars

    1. While I cut them, I’m sure tearing will work just fine. Other readers have reported success with tearing. Enjoy Heather!

  5. My grandmother recommended this recipe for me since I loved the non-crockpot version of this that she made. I want to try the crockpot version but I saw the cream of celery soup in the ingredients. My mother has a strong dislike of celery… Does this dish taste a lot like celery or is there something I could use instead?
    Thanks!5 stars

  6. My grocery store did not have frozen carrots – can I use fresh carrots? Should I add them at the beginning of the cook time with the chicken?

    1. Other readers have made this recipe with fresh carrots with great results, Jen. I would definitely recommend adding them at the beginning to ensure they have enough time to fully cook.

    2. I think if you sautéed for a little and then threw them in at the beginning it would be fine. :) I didn’t create this recipe.

  7. This is my first time making, so I’ll definitely comment once complete, but all the stores only had ( Flaky Layer ) biscuits. Would that be ok?

    Thanks

  8. Can I use fresh carrots and celery? If so, when do I add to crockpot? Also going to use boneless skinless chicken thighs. Will this alter the total cooking time?
    Thank you

    1. Other readers have made this recipe with fresh carrots and celery with great results, Jennifer. I would definitely recommend adding them at the beginning to ensure they have enough time to fully cook.

  9. Absolutely love this recipe and so does my whole family! I follow your recipe and it’s perfect every time. I was wondering if you’ve ever tried and instant pot version and if so, would you mind sharing how you’ve done it?
    Thanks a ton!

    1. Hi Whitney, we do not have an instant pot chicken and dumplings recipe at this time but that would be delicious.

  10. Could I use chicken breast tenderloins if I don’t have regular chicken breasts? do you think the time should be altered if so? Thank you!

    1. Chicken tenderloins will work just fine in this recipe. They might be cooked through a little sooner since they’re small, I’d check them after about 3.5hrs or so.

    1. It will still be ok, just a bit more soupy. If you’re referring to a box of broth, it’s about 4 cups (instead of 2 cups). Once the chicken is cooked through before you add the vegetables and dumplings, you can safely remove about 2 cups of the liquid (and refrigerate for soup or reheating leftovers another time!) and this should help. Let us know how it goes!

    1. Hi Glenn, they will most likely overcook and disintegrate into the chicken mixture so I wouldn’t recommend it.

    1. Hi Alta, for best results we recommend cutting them into strips. Other readers have left them whole and found they may not cook fully through or can expand too large for the crockpot.