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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.
ChloeJimienz says
I love this recipe it’s my go to. I personally don’t like soupy dumplings and this isn’t soupy at all (at least for me) it’s very thick and it’s a HIGHLY requested meal in my house.
Karly says
So glad you and your family enjoy it!
Susan says
What if you have cooked chicken breast in the fridge? How long would you do this if using cooked chicken?
Karly says
I’m not sure I would make this recipe using cooked chicken. You might want to look for a stove top version using cooked chicken and biscuits. 🙂
Tracy says
Would potato gnocchi be a good substitute for the biscuit dough?
Karly says
We’ve never tried this recipe with gnocchi, so I’m not sure. Probably – but not sure how long it will take to cook in a crockpot.
Leigh says
Great flavor. We’ve made this several times and add celery and carrots for a one-pot meal. When we used biscuits never felt like they came out as “dumpling” consistency (more like mushy bread). I’ve since starting using pizza dough instead and it’s perfect. I’ll roll it out thin and then slice into rectangles. They come out as perfect, chewy dumplings.
Karly says
I’ll have to try with pizza dough sometime! We love the biscuits, but always up for trying new things! 🙂
Shelli says
We’ve made this recipe several times and love it! Do you think it would work ok to put the chicken in frozen?
Karly says
You’d probably need to add an hour or two of cook time, but otherwise it’d probably work fine. 🙂
Chris David says
Its really a nice recipe try this one also
Nancy Bowen says
i want to send this to myself because it was on a different site and i have no printer. BUMMER
Karly says
Hi Nancy! You can pin, email, or copy and paste the recipe if you like.
Samantha Keith says
I made this last night. After reading comments, I did add flour with my biscuits, which did thicken it up. However, after I did it, I dont think it needed it. I stirred in my rolled out cut up biscuits; and although it came out ok, and tasted great. I felt they were just mushy. The taste was amazing. Everyone liked it, but all agreed; mushy biscuits. I used Pillsbury like suggested. I didnt over stir. I would make again, just try something different.
Renee says
Hi! Do you think it would work just as well to leave the biscuits on low for two hours opposed to on high for one hour? I will be gone so just making sure I won’t ruin it by doing that.
Karly says
Hi Renee! I think it may work, but can’t say for sure. On high, the soup is almost boiling so the biscuits cook nicely – on low, the biscuits may get soggy or disintegrate into the soup. Not sure, honestly.
Wayne S says
Do you need to put flour on the biscuits
Karly says
Nope, just follow the recipe as written. 🙂
Angie says
Did not like this at all. The poultry season isn’t a good flavor and the biscuits turned to mush.
Angela says
I’m going to make this tomorrow can’t wait,we love chicken and dumplings
Karly says
Hope you all love it!
Jaybee says
Using the recipe for the homemade cream of chicken soup included is much, much better than using the commercial canned soup. Also, I’d suggest mixing your own biscuits rather than using the Pillsbury stuff, I got better results plus it’s a lot cheaper.
"Doc" says
Instead of cutting biscuits into strips I pinch small balls and flatten them a little. Also added 3-4 drops of liquid smoke.
carol barnhart says
i want to make this with frozen chateau potato dumplings. slightly thawed and quartered. how do you think this would work?
Karly says
Sorry, I really have no idea.