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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.
Sue Dupin says
I made this tonight for my Mom, Dad and myself. I cut your recipe in half. I eliminated the onions and garlic because my Mom and Grandma’s original southern chicken and dumplings recipe do not have those ingredients. But I’m telling you it was so delicious ?. We had a little bit leftover and my Dad insisted on saving it for himself to eat for lunch tomorrow!!! Thanks for this recipe!
Karly says
So glad it was a hit!
John says
Have this in the crockpot…getting nervous. Mine is watery and not thick and it’s not yellow (more of a grey). Used 3 cups chicken broth and 2 cans of cream of chicken. Will find out in about 3 hours
Karly says
Hope it turned out well for you! I bet it thickened up nicely as it cooked and after the biscuits went in. 🙂
Sarah says
I’m new to crock pot recipes and this was by far amazing!! The dumplings turned out great! I did add 2 tbsp of Tony’s as opposed to only 1 and cooked it on high for a total of 4 hours. All my friends loved it!!! Highly recommend!!?
Sara Furcini says
Wow. This recipe looks amazing! My family loves chicken and dumplings:)
Katie says
My crock pot is manual and doesn’t have a 6-7 hour low setting. Only 8 hour low setting. Is 8 hours low too long to cook? I won’t be home to turn it to warm at the 6 hour mark. Thanks!
Martha says
If you want your broth thicker, I have found that rolling the strips in flour ( or you can roll your biscuits in flour before flattening, ond cutting into strips), will thicken the broth just enough
Cliff says
You lost me at “open up a can of bisquits”.
Sgos says
Why? Honestly if you don’t like canned biscuits just don’t make it and keep your negativity to yourself
Judy Drewett says
Making this for Sunday lunch after church tomorrow. Is it okay if I follow the recipe to a T, including the dumplings and leave it on WARM all night and during worship services so I don’t have to refrigerate it before we eat it?
Karly says
I’m not sure I’d leave it on warm for more than an hour or so.
Linda says
I really wanted to like this recipe, and perhaps the changes I made caused the difference, but wanted to share my experience. First off I had most of a rotisserie chicken from Costco so decided to use instead of uncooked. I shredded and cooked with all ingredients for a full hour on high. I only used 1\2 tsp of poultry seasoning and found that was still too much for this dish, although my family had no complaints. The biggest problem or mistake I made was using cressant roll dough instead of the biscuit dough. I dusted it with flour and cut into strips, after an hour on high it was still uncooked and stretchy. Let it cook another hour, it basically disintegrated in the pot upon stirring. We ate it over rice to give some filler, but have never used my crockpot for chicken and dumplings, and not sure I would try this again.
Karly says
Sorry it didn’t work out for you – those were some major changes though and not really even this same recipe at that point. If you do try again, I hope you’ll give it a try as written. 🙂
Megan says
Have anyone ever used gluten free biscuits? I’m thinking about trying that, just want to make sure it sets well!
Karly says
I’ve not tried it myself, but I bet it would work out. 🙂
Margaret Michels says
Just made this for Sunday dinner. I don’t usually like dumplings but my mom does. I was making it for her. I loved it. I am so full because I had seconds. I didn’t have enough chicken broth so I used bouillon. I just didn’t put any salt in and it turned out great. Thanks for a great recipe.
Barb Blum says
Best easiest chicken and dumplings I ever made. So easy. Family loved them. Also good the second and third day. Will make this often.
Tammy Smith says
Just made this! Thank you! Delicious
Dianna says
This is delicious!!!! I always have a bag of frozen chicken tenderloins in the freezer, used those. Defrosted in the fridge overnight. Cool time about half as these cook a lot quicker than breasts. So much easier than on the stovetop, easier than bisquick dumplings. Kids had seconds, so that says a lot!!!! Will be how I cook chicken and dumpling from now on. Added a big bag of frozen peas and carrots into the crockpot when I shredded the chicken and put it back in. So about 30 minutes before turning to high and adding the cut up biscuits. Easy, quick to throw together, very tasty comfort food. Might be in the 80’s here in Florida but still cool inside because of the a/c, so good no matter what the weather is!!
Karly says
So glad to hear the recipe was a hit!
Bonni says
I have this going in the slow cooker right now and it’s almost time to add the biscuits. I’m getting a little anxious that the last step will be a failure and I won’t have anything to feed the kids for dinner. Contemplating just making some rice or noodles to add the chicken mixture to.
Karly says
Hi Bonni! Hope you stuck it out – the biscuits cook up nicely and the dish has received lots of good reviews! Hope you guys enjoyed.