Crockpot Chicken and Dumplings

This crockpot chicken and dumplings recipe delivers a hearty, comforting meal with very little hands-on time. Tender, shredded chicken and soft, pillowy dumplings cook together in a rich, savory sauce, all in your slow cooker.

This dish is ideal for busy days when you want a warm dinner waiting for you. The prep is quick, using pantry staples like condensed soup and refrigerated biscuits as convenient shortcuts. Let the slow cooker do the work, and you’ll have a satisfying meal the whole family will enjoy.

Why will you love Crockpot Chicken and Dumplings?

Using a slow cooker allows the chicken to cook gently over several hours, making it exceptionally tender and easy to shred.

Condensed soups are a key shortcut, creating a flavorful and creamy sauce base without any complicated steps.

Refrigerated biscuit dough is a simple and reliable way to make fluffy dumplings that cook directly in the sauce, absorbing its flavor.

Crockpot Chicken and Dumplings Ingredients

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for richer flavor. Adjust cooking time as needed.

• Condensed Soup: Feel free to use any combination of ‘cream of’ soups, such as two cans of cream of chicken or a mix with cream of mushroom.

• Refrigerated Biscuits: Standard buttermilk or homestyle biscuits work best. Avoid flaky or layered varieties, as they can separate while cooking.

• Frozen Vegetables: A classic pea and carrot mix is great, but any small, quick-cooking frozen vegetable blend with corn or green beans will work.

• Poultry Seasoning: This is a common herb blend. If you don’t have it, a combination of dried sage, thyme, and a pinch of rosemary is a good substitute.

Exact quantities are in the recipe card below.

How to Make Crockpot Chicken and Dumplings

Step 1: Start the Chicken

Begin by layering the chopped onion and chicken breasts in your slow cooker. In a separate bowl, whisk together the soups, broth, and seasonings, then pour the mixture over the chicken. Set it to cook for several hours.

Step 2: Shred the Chicken and Add Vegetables

Once the chicken is fully cooked, remove it from the crockpot to shred. While it rests, stir the frozen vegetables directly into the hot liquid in the slow cooker.

Step 3: Add Dumplings and Finish

Cut the refrigerated biscuit dough into small pieces and drop them on top of the sauce. Return the shredded chicken to the pot, cover, and cook for one final hour until the dumplings are fluffy and cooked through.

What to Serve with Crockpot Chicken and Dumplings

This is a filling one-pot meal. For a bit of freshness, you can serve it alongside a simple green salad with a light vinaigrette.

Helpful Tricks for Crockpot Chicken and Dumplings

For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).

To ensure the dumplings cook properly, avoid lifting the lid of the slow cooker during the final cooking step.

You can use two cans of cream of chicken soup if you don’t have cream of celery. Cream of mushroom also works.

The dumplings will absorb a lot of the sauce. If you prefer a thinner consistency, you can stir in a little extra chicken broth at the end.

How to Store and Freeze Crockpot Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. Note that the dumplings may soften upon reheating. Freezing is not recommended as it can change the texture of the dumplings.

Crockpot Chicken and Dumplings Recipe FAQs

Can I cook this on the LOW setting the whole time?

You can cook the chicken on LOW for 6-7 hours. However, for the final step with the dumplings, it is best to turn the slow cooker to HIGH for 45-60 minutes to ensure they cook through properly.

My dumplings seemed doughy on the bottom. What went wrong?

This can happen if the dumplings are too crowded or if they sink completely into the liquid. Try to arrange them in a single layer on top. Also, be sure not to lift the lid while they cook, as the trapped steam is essential for cooking them through.

Can I use homemade dumplings instead of biscuits?

Yes, you can use a favorite drop-biscuit or dumpling recipe. Drop the batter in spoonfuls on top of the hot liquid and cook for the time specified in your recipe, likely around 45-60 minutes on HIGH with the lid on.

Crockpot Chicken and Dumplings

Tender chicken and soft biscuit dumplings simmer in a creamy sauce in your slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 large yellow onion chopped
• 1.5 lbs boneless skinless chicken breasts (about 4), 680g
• 1 can condensed cream of chicken soup 10.5 oz / 298g
• 1 can condensed cream of celery soup 10.5 oz / 298g
• 2 cups low-sodium chicken broth 480ml
• 1 tsp poultry seasoning
• 1/2 tsp black pepper
• 2 cups frozen mixed vegetables such as peas and carrots, 300g
• 1 can refrigerated buttermilk biscuits 16.3 oz / 462g
• 1 tbsp chopped fresh parsley for garnish

Instructions

 

• Place the chopped onion in the bottom of a 6-quart slow cooker. Arrange the chicken breasts in a single layer over the onions.
• In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, and black pepper until smooth.
• Pour the soup mixture over the chicken in the slow cooker. Ensure the chicken is mostly covered.
• Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6 to 7 hours.
• Carefully remove the chicken breasts and place them on a cutting board. Confirm the internal temperature has reached 165°F (74°C) using a meat thermometer.
• Stir the frozen vegetables into the sauce in the slow cooker. Separate the biscuits and cut each one into four equal pieces. Place the biscuit pieces on top of the liquid.
• Using two forks, shred the cooked chicken. Return the shredded chicken to the slow cooker, gently tucking it into the sauce around the dumplings.
• Replace the lid and cook on HIGH for another 45 to 60 minutes, until the dumplings are puffed and cooked through.
• Gently stir the chicken and dumplings to combine. Sprinkle with fresh parsley and serve warm.

Notes

For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).

To ensure the dumplings cook properly, avoid lifting the lid of the slow cooker during the final cooking step.

You can use two cans of cream of chicken soup if you don't have cream of celery. Cream of mushroom also works.

The dumplings will absorb a lot of the sauce. If you prefer a thinner consistency, you can stir in a little extra chicken broth at the end.

Keyword Chicken, comfort food, crockpot chicken and dumplings, easy dinner, slow cooker