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.
Crock Pot Chicken and Dumplings
Equipment
Ingredients
- 1 large onion diced
- 1 can condensed 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 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables or peas and carrots, defrosted
- 16.3 oz 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
Cuisine American
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When do you add the chicken stock?
We add the chicken broth at the end of step 2. Enjoy!
It’s a good recipe but lacking a little flavor. I will add an extra can of cream of chicken soup and more poultry seasoning next time.
Very delicious and simple recipe. I am making this dish for a friend from church tonight. I can’t wait to get the feedback from them. Thank you for sharing this yummy recipe
We made ours and it came out super super runny, like soup? It wasn’t creamy at all. Do you know what could have gone wrong?
Thanks!
Did you use the soup condensed or add the water called for on the can?
Love this recipe so much! So good. Found it a few years ago and made it many times. Little tip: If you buy the crescent rolls, you don’t need a rolling pin. you can just unwrap them flat and cut into strips.
Wonderful
I absolutely loved this recipe!!! thank you for sharing. Your site instantly became a favorite
Absolutely love this chicken and dumplings recipe! Can it be made in an instant pot as well to speed up cooking time?
I have never tried this recipe in the Instant Pot but I would love to hear how it turns out for you!
I’m a 70 year old senior that was super excited to try this. I’ve been making southern homemade chicken and dumplings for more years than most of you have been alive. I have several problems (cancer, severe back issues) that prevent me from cooking anything that requires me to stand more than 10 minutes so I couldn’t wait to try this. My husband even got excited but it fell short….for us. I guess I’m too old school and just like the taste and texture of real homemade chicken and dumplings. If I weren’t an old woman that had made them like my grandma for so many years I would have most likely loved them like so many here. Thank you for sharing this recipe even though we didn’t like it. I have tried other recipes you share with good results. Have a blessed day!
That is so sweet of you to say, Clara! Thank you for trying our recipe.
this dish was totally awesome.. The only problem I had was that there were not enough biscuits for the family. So I simply added an extra cup of chicken broth and another can of biscuits. When I rolled the biscuits out I made sure I floured them on both sides.. and put them in an hour and a half before the chicken was done. The flour thickened the broth perfectly. My son gave it an absolute 10 and was thrilled with the added biscuits..
Definately going to try this.. however just making sure; since there are 8 biscuits in the can and we slice ea after rolling thin, means we are adding 32 “dumplings” to the crock pot?
Thank you in advance SOOOO happy I found you
Yvette
I’m happy you found me too Yvette! Yes, you’ll end up with 32 dumplings. Enjoy the recipe!
Prepared this yesterday for my husband. He loved it. Had plenty left over for today. Was even better the second time around.
Can I use a 4qt slow cooker for this recipe?
Hi Zach, 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!
I love your recipes! I’m trying this tomorrow but instead of 5 hours on high can I do 10 hours on low? And then the last hour put on high!
While I haven’t tried it, many readers have cooked this one on low for 7-8 hours successfully.
Can you use Dumplings made from Bisquick instead of refrigerated biscuits?
Other readers have made Bisquick dumplings with great results!
Going to try tomorrow. looks delicious. I bought jumbo butter milk biscuits in can /8 count. Will they work ok?
They’ll work perfectly.
Delicious!!! Easy and plenty of Leftovers too!
I am vegetarian so won’t eat this but my husband. a meat eater…loves it….he says its amazing. thank you! easy to make and I admit it does smell good despite not being on my menru!