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 looks really good.I have some frozen dumpling strips in the freezer. Wonder if I could use them up using this recipe? Any suggestions please?
Frozen Dumpling strips would work perfectly in this recipe.
I made it tonight and it turned out great!
So glad you enjoyed it Clara!
Video says cook 4 hours but your written instructions say 5 hours. Which is correct?
Both! The video says cook 4 hours, add biscuits and cook 1 hour more for a total of 5 hours.
Came out good, except I rolled the biscuits out to thin.
Going to make this today, in cold snowy pa
Just finished making this and it is delicious. I made a few changes. I added 6 whole garlic cloves, the contents of a small can of mushrooms, and I used skinless, boneless chicken thighs which I lightly seared. I added 1/2 cup more of chicken broth to thin out the sauce since the dumplings are difficult to cook in a thick sauce. I also added the dumplings at the 3 1/2 hour mark, ahead of the thawed frozen veggies which I added at the 4 hour mark. After 5 hours, the sauce was a thick consistency, the chicken was soft but not mushy, the veggies crisp tender and the dumplings perfectly gooey.
Since Thanksgiving is just a few days away, I was wondering if I can make this with leftover turkey meat.
Thank you for sharing, your version sounds delicious too!! I have had a reader make this with precooked/leftover chicken with great results. I would suggest reducing the overall cooking time so the chicken doesn’t dry out.
I am going to try this recipe. I have a 4qt cooker. Do I need to adjust the cooking time?
I have only made this in a 6QT slow cooker. The biscuits do puff up quite a bit so may need to add a little bit of time to ensure they’re fully cooked.
Sounds really good & easy. I don’t want to sound like an idiot but how do I print the recipe? Thanks
Right under the image in the recipe is a text box that says “Print this recipe”. I hope that helps!
missing Chicken stock in my cupboard and just now realizing that! Can you use beef broth in place?
While it would likely work it would certainly change the flavor of this dish. Do you have chicken bouillon?
Making the crockpot chicken &dumpling dinner for the weekend. Looks good.
this receipt sounds so easy to make and taste delicious
I’ve been getting very positive feedback on this recipe! Let me know if you end up making it, and tell me your thoughts :)
Ok Holly, I just put it all together & will see how it turns out in a few hours….I hope as tasty looking as yours!
Perfect!
Hi! I’m also in the UK so no biscuits dough available either :(
I bought dumpling mix instead but I also have a package of ready rolled puff pastry dough…could I use that instead?
I would suggest trying the dumpling mix (or even gnocchi if it is available). Enjoy!
Can I substitute red potatoes instead of biscuits?
I’m sure that would be delicious. I would add the potatoes in right at the beginning. The cooking time may need to be adjusted slightly to ensure the potatoes are cooked through.
Trying the chicken and dumplings for dinner but subbing out 2 cans of cream of chicken because I don’t have the cream of celery and a can of mixed veggies. Using what I have in the pantry! Thanks for the recipe!
I only use a 4 qt crockpot (I’m only feeding my husband and I). Would these ingredients overfill it? If so, what amounts should I use?
I don’t think this recipe would fit in a 4QT slow cooker. You might like to try half of the recipe.
This was a big hit in my house. Everyone loved it. Thank you. I cooked it on low from 8-3pm then I turned it high and added biscuits and p&c about 105 mins before serving. So good!
Amy, that sounds yummy! Biscuits are a great addition to many dinners, right? I’m glad your family enjoyed it!
Thank you for sharing!
This recipe was so easy and tasted delicious! This has always been a favorite food for my husband and he was in love too. Thank you for sharing!
I’m so glad you loved it Rebecca! <3
I got this in the crockpot now. Only 30 mins left to cook and it smells SO good in here! I didn’t read that the veggies should be thawed out but I’m sure it’ll be ok. I’m gonna make this a go to meal. Thanks for sharing!