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 1496 votes↑ Click stars to rate now!
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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 condensed 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 1496 votes

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. We loved this recipe. Had it for dinner on the coldest night in Georgia this year. We couldn’t find any frozen peas & carrots at our local grocery store, so we substituted can ones. We just made sure that we drained them before we added them to the crockpot. I will try it with the frozen ones the next time I do this recipe.5 stars

  2. really good and simple recipe! I made this in my instant pot on slow cook mode but otherwise followed the instructions exactly. my only gripe was that it was a LOT of chicken and not enough “soupiness.” I suspect that the size of my chicken breasts was to blame. I put 4 in but maybe they were on the large side?

    it would be helpful to have an approximate weight of chicken rather than just the number of breasts! next time I’ll probably shoot for around 1.5 lbs to see if that solves the issue.4 stars

    1. Hi Kristen, that shouldn’t affect the cooking time as long as your 6 thin breasts are equal to 4 regular sized breasts. I hope that helps!

    1. I have not tried making this recipe with chicken tenders so I can’t say for sure, Darcie! Maybe another reader could weigh in that has tried this.

    2. I make several crockpot recipes with frozen chicken tenders that we get from Costco and they always turn out good. Cooking time always varies but you should be fine.

  3. Never made chicken and dumplings but is it supposed to be a little soupy? This seems awful thick. Would adding an extra cup of chicken broth maybe help this?

    1. It is on the thicker side, like a stew. But you can add additional broth until it reaches your preferred consistency.

  4. Can you put it on low and leave it while you go to work. Then finish the last part when you get home?

    1. While I haven’t tried it, many readers have cooked this one on low for 7-8 hours successfully. Then add the biscuits and veggies and turn 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.

  5. We love this simple recipe! Tastes like chicken and dumplings should and makes a great Sunday dinner.5 stars

  6. I’ve made this recipe before every guy I’ve dated has loved it , it’s super easy . This time I cut kinda in half hope it turns out like the last time . Although I added can of cream of chix as you said but also half can of cream of mushroom. Also adding corn and and canned mushrooms 2 hours in to it . Crossing fingers it works .5 stars

  7. I made this for the first time for our NYE dinner and it turned out soooo amazing! I actually ended up taking about a cup of the broth out and adding in a cup of heavy whipping cream and my family absolutely LOVES it! Will definitely keep this recipe saved for future dinners!5 stars

  8. This is my favorite chicken and dumpling recipe. I use fresh carrot, I just add them with the onion. Once I had the biscuits, I sprinkle some Parmesan cheese on them. Always comes out perfect5 stars

  9. Hi! This was SO good. Unfortunately, it’s just me in my household so there was plenty leftover. what would be the best way to reheat this? Thanks so much for this recipe.

      1. Hi Ashlee, a lot of readers have frozen this meal with success. Just freeze in an airtight container and, when ready, thaw fully overnight in the fridge. We reheat it on low on the stove or for single portions you can reheat it in the microwave as well.

  10. Fantastic! Delicious! And super easy! I’ve made this 2 times already and I tweaked (seasoned) it a little more to our liking and even the kids love it! And the taste! It reminds me of growing up! If you need something quick, cheap and delicious you have to try this! It’s just like homemade! 10/10 5 stars

  11. Holly, question for you!

    I’m using cooked shredded rotisserie chicken. I planned on putting the cooked chicken in at the 3 hour mark, then doing the defrosted veggies and sliced biscuits for the last hour, all on high.

    Do you think that would be okay?5 stars

    1. Hi Emily, since the chicken is cooked you can add it during the last hour with the veggies and biscuits. Just try not to take the lid off the slow cooker for too long or it will increase the cook time. We would love to hear how it turns out for you!

      1. It turned out delicious and we just fished leftovers tonight!

        I did 16 oz. cooked chicken, 3 cups (12 oz.) mixed veggies, and used butter biscuits (flattened and) cut into 8 pieces per biscuit. All put in at the last hour, per your suggestion! It was SO DELICIOUS!!!5 stars

      2. Maybe its because im from australia
        But what are the biscuits you are using (maybe a link?) and where are the dumplings? Recipe sounds delicious but just not sure on all the ingredients

      3. Hey Nathan, we usually just use a can of Pillsbury pre-made biscuits but if they aren’t available where you live you can always make homemade biscuits instead! I would love to hear how it turns out for you

  12. The dumplings disintegrate after being in the slow cooker for 10 minutes. So I don’t understand how this recipe writer can say that the dumplings cook after 60 minutes. Mine are totally mush and liquefied.

    1. Hmm I’m sorry to hear that Jill, I have never had that happen before. Maybe another reader has some insight?

    2. I’ve made this recipe a number of times because it’s quick and easy, and far better than any chicken and dumplings I’ve ever attempted! I don’t add the liquid (water or broth), maybe 1/2 cup of broth, because two cups turns it into soup. Before adding the “dumplings” I’ll stir it up, remove the chicken and shred it a little, and check on thickness. That’s when I’ll add more liquid if it needs it. In fact another version of this same recipe doesn’t call for liquid at all. So I’ve made it for years without, and then would add some broth at the end to thin it just a little.

      But I’ve never had a problem with the biscuits. I do keep an eye on them, mostly because I’m smelling it and getting hungry. I have used all kinds of canned biscuits, whatever is on sale. And I’ve tried various methods of stretching them, flattening, or just cutting into bits with scissors. They all work fine.5 stars

  13. Holly, absolute beautiful recipe. Used chicken thighs in lieu of chicken breast which turned out delicious! Thank you for thorough and easy step by steps!5 stars

  14. My husband described this recipe as “off the charts”, it’s so good! There weren’t any leftovers for this family of four. I’m definitely keeping this at the top of my recipe list. It’s so tasty!!5 stars