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
4.95 from 1011 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.
4.95 from 1011 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. Think I could cook on low for a longer time period? Like 10 hours?

    I’ve made this many times as your recipe says and it’s amazing, a frequent request in our house!

    1. While I haven’t tried it Amber, many readers have cooked this one on low for 7-8 hours successfully. When adding the biscuits and veggies, you’ll want to turn in up to high. It may need a little bit of extra time to heat up so they’ll likely have to cook a little bit longer. I am so glad you have been loving this recipe!

  2. AMAZING recipe! I made it directly as instructed and it turned out perfect! My kids and husband loved it. Only downside was that there was no leftovers!!5 stars

  3. super good! was our first time cooking chicken & dumplings. perfect recipe & was easy to follow. I am curious for the nutrition facts, what is the serving size? I see calories, but not the serving size. thank you! 5 stars

    1. Hi Stephanie, this recipe calls for 4 chicken breasts that are 5 to 6 ounces which is about 1.5 pounds. So if you have 2.06 pounds of chicken breasts, that should be enough! If your chicken breasts are very large, be sure to check they are cooked all the way through to 165 F before serving.

    1. Although it’ll change the flavor slightly, you can skip the onion if you’d like (or add a little bit of onion powder in place).

  4. Hey there I’ve made this recipe three times now and for some reason I keep getting mushy dumplings out of the biscuits? Currently in my crockpot anything I can do to thicken then dumplings?

    1. The dumplings are definitely soft as they’re cooked in liquid although they shouldn’t be mushy. If you find they aren’t cooking through, you could try simmering a little bit of broth on the stove and adding them or baking them on a rimmed baking sheet. I hope that helps.

  5. I made this today for my family and they loved it. I did double the batch and it was just enough for my 6 qt crock pot. I have two strong men to eat this, my husband and my brother-in-law.
    There are some things that I did differently and would like to share.
    Instead of raw chicken I used a rotisserie chicken that I deboned and shredded.
    Then I used crescent rolls dough in stead of biscuits. They were just the right thickness and if you leave the triangles together and use a pizza cutter, the dumplings are just the right size.
    Any left overs I will be using in a pot pie recipe.5 stars

    1. I love the idea of using crescent roll dough! I’m also working with a rotisserie chicken – can you please share at what temp you cooked it for and how long? Thank you!

  6. Question, if I have a precooked rotisserie chicken and want to make the chicken and dumplings; could I just do the mixture of the soups, broth, onion, seasonings biscuits alone to heat up? Then add in the chicken that I deboned from the rotisserie chicken and the peas/carrots?5 stars

    1. In step 3 when you add the vegetables to the slow cooker to heat up I would also add the shredded chicken to allow it time to heat up as well! We would love to hear how it turns out for you, Theresa!

  7. This is very delicious and so easy. I made the recipe exactly as shown other than I used Chicken Tenders instead of whole Breasts because that is what I already had. Will definitely keep in my meal rotation, and possibly mix boneless thighs with breasts.5 stars

  8. This recipe has become a household favorite! The only changes I make include fresh veggies put in at the beginning and I only use 4 of the large biscuits. I’ve also found that if you accidentally pour too much broth, the biscuit strips can be dipped in flour before adding to the crock pot to think the whole thing back up. My husband requests this meal often!5 stars

    1. I have made this recipe many times! My family loves it! I use cream of mushroom soup in place of the cream of celery. Hubby does not care for celery.

      Thanks for a great recipe!

    1. I think this recipe might be too much for a 3 quart crockpot but you could half the recipe and go from there!

  9. This recipe could be converted to a pot pie. If the filling was made on day and put into a pie shell, would the filling need to be reheated before pouring into a shell and then putting the pie in the oven? I thinking make a double batch and use the remaining filling on a later date after its been in the refrigerator for two or three days.5 stars

  10. I have made this recipe a few times it is very easy to follow. I did however cook mine on low for 6 hours and the only time I lifted the lid was to stir the dumplings so they wouldnt stick to the slow cooker. I used a large can of cream.soups because I was cooking it slowly and I add my vegies last after microwaving them. This is a really good recipe for chicken and dumplings.5 stars

  11. I made this exactly as the recipe stated except I accidentally let it cook for six hours instead of five. That made it so I didn’t have to manually shred the chicken because it fell apart on it’s own into a wonderful meal we really enjoyed.

    This will definitely be a regular dish on our table.5 stars

  12. Hi,
    I’m going to try this recipe tomorrow. As I am out of the house from 7:30-3:30 or so, I was going to cook on low instead of high all day. My only concern is the biscuits and veggies at the end….I was thinking giving them 2 hrs in there instead of 1 maybe? Do you have any other suggestion?

    1. While I haven’t tried it Kelsey, many readers have cooked this one on low for 7-8 hours successfully. When adding the biscuits and veggies, you’ll want to turn in up to high. It may need a little bit of extra time to heat up so they’ll likely have to cook a little bit longer.

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

    1. I haven’t made this with frozen chicken breasts so I can’t say for sure. But the increase in cook time will be very minimal, maybe an extra hour. You’ll want to ensure your chicken reaches 165°F. Let us know how it goes!