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Just a handful of ingredients in our easy Crockpot Chicken and Dumplings! Throw everything in the crockpot and when you come back you’ll have a big bowl of comfort food ready for you. We like lots of dumplings and this recipe doesn’t disappoint!
Minimal prep, major home cooked love vibes.
A Slow Cooker Full of Love. And Dumplings. That’s All You Really Need.
My dad didn’t make dinner often when I was a kid, but when he did it was often his crockpot chicken and dumplings.
Super hands off, super easy, minimal prep, and minimal ingredients. Pair that with the fact that the whole family was obsessed with this cozy comfort food kind of dinner and it’s no wonder it was his go-to!
We have a copycat recipe for Cracker Barrel Chicken and Dumplings that is more traditional, made with rolled dumplings and a bit more hands on time.
Our slow cooker chicken and dumplings? Made with canned biscuit dough to create more a drop dumpling situation with basically zero prep work.
While we absolutely love my dad’s homemade biscuits and our 7 Up Biscuits, we use canned in this recipe. They make life so easy sometimes!
3 Tips for Success:
- Flatten The Biscuits: The canned biscuit dough should be rolled out or flattened quite thin. They puff up during cooking so flattening them first helps them cook properly.
- Canned Soup: Our homemade cream of chicken soup substitute is a favorite of ours, but I don’t recommend it in this recipe. We use int consistently in casseroles, but the prolonged low heat of the crockpot can sometimes break the mixture. Canned is the way to go in this one.
- Breasts, Thighs, Veggies: This recipe is pretty forgiving! We prefer breasts, but you can swap in chicken thighs with no changes. Throw in some frozen and defrosted veggies to add a little color and get you feeling good about dinner.
How To Make Crockpot Chicken Dumplings:
We’re keeping this recipe super easy and convenient because we all need easy and convenient comfort food some days, right?
Slow Cook: Add everything but the biscuits to a slow cooker, stir to combine, and cover. Cook on low for 7 hours or high for 3 hours.
Shred: When the chicken is tender, use a couple of forks to shred the meat. Give everything a good stir.
Dumplings: Open up a can of biscuits and press the dough into flat rounds. Use a sharp knife or pizza cutter to cut the dough into narrow strips and drop those into the crockpot. Give it a quick stir and then cover the pot and cook for another hour.
Taste & Serve: After an hour, the biscuits should be soft and fluffy. Some slow cookers take longer to cook than others, so you may have to adjust a bit depending on your slow cooker.
That’s it! Serve this up in a big bowl or over a pile of mashed potatoes. Either way, these chicken and dumplings are oh so good!
More Crockpot Recipes To Try:
Crockpot Honey Garlic Chicken: This chicken is so juicy and so flavorful!
Potato Soup: Nothing is tastier than a big bowl of potato soup topped off with cheese and bacon!
Crockpot Pork Chops: These are smothered in a delicious and easy gravy!
Crockpot Ribs: Easily my favorite slow cooker recipe!
Crockpot Chicken and Dumplings
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 small sweet onion diced
- 1 clove garlic minced
- 2 10 ounce cans cream of chicken soup
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper
- 1 package 8-count refrigerated biscuit dough
Instructions
- Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
- Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
- Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
- Serve immediately.
S says
Hi, Karly! I’m wondering how the dumplings survive the crockpot? In your photos, I don’t see big hunks of dumplin… it looks like maybe they break apart and/or simply serve to thicken the soup into more of a stew? Or maybe I’m not good at differentiating chicken from dumpling in photos. If I cut the biscuits into halves instead of strips, would I get bigger dumplings? ; ) It looks delicious, though, either way – thinks for sharing!
Karly says
The dumplings hold up well in the crockpot. They’re still pretty big chunks. 🙂
Jennifer Morgan says
Can’t wait to try this recipe. My husband uses biscuits as his dumplings. But my mom makes it with the maybe biscuit powder and the come out wicked fluffy. Can you use that style for dumplings? I’m not very domesticated as my mother says. Lol
Thanks for any advice.
Karly says
Hi Jennifer! I’ve only tried this one as directed. Sorry I can’t help more! 🙂
Ashley says
Does this freeze well?
Karly says
I’ve never tried freezing this one.
Jim says
Finally, Something everyone in the house liked. I added 1 can cream of celery and reduced the 2 cans of cream of chicken to just 1. Added some Poultry spice after checking the original flavor. don’t oversalt.
Bobbi Barger says
This is my first time ever using a crockpot. So I am a newbie at this lol. How long do you cook the chicken for before you have to shred it. I am hoping this turns out since I have never used a crockpot before.
Karly says
Every crockpot cooks a bit different, but it’ll usually take about 3 hours on high or 6 hours on low to get where the chicken shreds.
Lynda Futch says
I made this last night and it was by far the best chicken and dumplings I have ever made. I LOVE that it doesn’t have an entire stick of butter in it. SO SO Good!
Karly says
Yay! So glad to hear that! 🙂
Teresa says
If I wasted to add veggies (carrots, celery) into this recipe, when would you recommend putting them in? While thechicken is cooking or when you add the biscuits?
Karly says
I would add them in the beginning with the chicken. 🙂
Alicia says
OMGawd! I luv this easy recipe! It’s perfect comfort food for a midwest rainy cold week! I do not like using biscuits for dumplings so I substituted with potato gnocchietti cause it tastes like my grandmas dumpling recipe and quick/easy.
Cooked on high to get it done quick on a Monday night so the rest of the week is easy fixins for lunch or dinner. Can’t stop eating
Courtney says
So should the biscuits sit on top of it all or does it need to be mixed into the broth.
Karly says
I stir them in.
Soumyadip@Allchickenrecipes.com says
Really enjoyed this recipe actually my mom loved it.. btw you can also try my version of chicken dumplings on my blog.
Teresa Paulhamus says
this was not good at all, the dumplings were soggy and not firm at all, everything just blended into one big dough ball, very disappointed
Karly says
Sorry to hear this didn’t work for you. It sounds like your dumplings weren’t finished cooking – they’ll firm up and cook through if you cook them long enough. Every slow cooker is different, so you just have to keep an eye on them.
Krystle says
Comfort food that I don’t actually have to work hard for? I’m all over this!
Donna says
Can you use your on dough recipe
Karly says
I think that would work fine, but haven’t tried it.
Pat says
I used biscuit mix dough floured & rolled out. Was delicious. All the family loved it
David says
My brother-in-law used to have a catering business in Ky. and is known for his Chicken & Dumplings. I plan on making this and having them try it. May be a few weeks before I make it.
Karly says
Hope he enjoys!
Stacee arnold says
If I have already cooked shredded chicken how could I make this?
Karly says
I’m not sure how well this will work with already cooked chicken. It would likely dry out the chicken to cook it for so long and the other ingredients need the time in the slow cooker.
Marie says
I used a rotessiere chicken and it was really good!
Thersea says
I’ve actually used turkey from thanksgiving with this recipe & omg, it was to die for!!!
beck says
Of course, you can use cooked chicken, but you only want to cook long enough for the veggies to get tender and the liquids to come to a boil so that your biscuit dumplings will cook in it. I wouldn’t even use a slow cooker, just a big stock pot on the stove. Cook the veggies until almost tender, add liquids and remaining ingredients except for biscuits. Once your liquids are at a hard simmer or slow boil, add your biscuit dumplings, cover and let cook until they are done. I’ve done this with my home canned chicken and it tastes just as good as the original slow cooker recipe.
Gwen everman says
When I make my chicken and dumplings I start with can or large box of chicken broth salt and pepper to taste and bring to a rolling boil. Add your chicken I use canned chicken. While that is coming to a boil get some water really hot in another bowl to that add self rising flour until dough is thick and sticky and drop by spoon fulls into the boiling broth. cook until dumplings pop up and the gravy has thickened. May need to mix a little flour and water together and put around in the pot until thick. The old neighbor taught me this years ago, she called them hot water dumplings. My family loves them and usually takes around thirty minutes to make!
Kelly | Foodtasia says
Oh Karly! One of my favorite dishes! Comfort food at its finest. And yours looks so delicious – love how you used biscuits!
Loni Q says
This looks so delicious! And perfect for the cool weather. I plan to make this on this weekend! I was thinking of using crescent rolls instead of the biscuits for the dumplings only because I like the taste of crescent rolls better and they’re already flat.
Thanks for the great recipe!
Jude says
How many cans to equal same amount?
Jessica says
This absolutely amazing! Thank you for this recipe. ? reminds me of my grandmas chicken and dumplins. 5 stars!
Karly says
Oh, now that is a compliment! 🙂 Thank you!