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 sounds yummy! To save time, do you think if I used a Rotisserie chicken and just cooked for an hour on high, would that work?
I think that would work perfectly!
Terrible. My husband was trying to be polite when he said it was “edible” – thanks, hon. Turns out nothing like the pic- author for sure thickened it with a roux. So many “looks great, will try” comments but not actual reviews. Well, here’s your first. Back to the drawing board with this one.
I’m sorry you didn’t enjoy this recipe, we loved it!
There are plenty of reviews here as well as on the Facebook post from readers who have made (and loved) it (you can also scroll through comments here).
This recipe was definitely not thickened with a roux or any other sort of thickening agent. It was made (and photographed) exactly as written.
Hi, Will it matter if my chicken breasts are pre sliced from the store like cutlets? Also does anyone have a favorite biscuit to use? There are so many choices. Taste test publish rec Grand Flake original, but that is for baking/eating, not adding to recipe. I am making this today. I hope to hear back soon.
I just took the lid off to add the veggies and biscuits. It looks very liquidy, will this thicken up in the next hour of cooking? Thanks!
It should thicken up a bit, the biscuits will soak up some of the liquid.
Can you shread the chicken jp before the veggies n biscuits?
I’m sure that would work just fine.
If I buy a rotisserie chicken would I just need to cook biscuits for an hour in crock pot? Or will it need longer?
I haven’t tried it that way but I would suggest cooking the chicken and sauce for at least an hour before adding the dumplings.
every thing looks good I will try
Let me know how it turns out when you do! :)
I’m interested in doubling this recipe with the same amount of chicken I wont if the cook time would be slightly higher ?
I made Crockpot Chicken and Dumplings for dinner this evening and I had to waddle away from the table, because I was so full and it was so good! Everyone loved it. This is the second recipe I’ve tried from spendwithpennies and the first was also delicious (Cabbage and Noodles). I can hardly wait to try another one. Variations: I used a whole bag of frozen vegetables and I only had two (huge) chicken breasts but it didn’t seem to matter. Nom nom nom.
Hi Diane,
I am so glad to hear that you have enjoyed the recipes! I hope you find many more on site that your family loves!
How would you tailor this recipe for a 4 qt crockpot?
Looking to make in a power pressure cooker / instant pot – any idea of the cooking time?
I haven’t tried this in a pressure cooker so I can’t say for sure. If you do try it, please let us know how it turns out.
This recipe looks amazing. What kind of poultry seasoning did you use? Thanks so much!
Just the standard seasoning from the grocery aisle!
Loved this recipe!!!!
I am trying the chicken and dumplings today in my crockpot.
Regarding the chicken/dumpling recipe, what would happen if i added cubed potatoes and at what point should I add them? I bought all of the ingredients and want to make this today, Thank you!
I would suggest adding them when you add the onions and chicken so they cook through.
This is on the crock pot now, only it looks funny and not creamy like the picture. I followed the recipe exactly and my crock pot is only 6 months old. What did I do wrong?
I can’t say for sure why yours looks different than mine, it could be the brand of products you used.
I misread and bump cream of mushroom instead of cream of celery will that affect anything?
I also got chicken thighs instead of chicken breasts will that affect anything?
The cream of mushroom will change the flavor slightly but I’m sure it will still be delicious. Chicken thighs should work just fine in this recipe.
Hi! Have you ever made this using the “low” setting? I’d like to leave this in the crockpot while at work.
I personally haven’t however another reader cooked it for 7 hours on low and then added her biscuits and cooked for an additional 90 minutes (on high) with great results. Please let us know how it turns out for you!
Made this for dinner tonight. And at hour 4 i added the biscuits. Let them cook for an hour and they werent done. Let them cook for another hour and the biscuits still werent done. So far my its been cooking for a total of 6 hours. And my dinners not done.
Can this recipe be doubled? If so, does the cook time change?
I haven’t tried doubling this recipe however it does fill the slow cooker quite full so I can’t say for sure how it would work.