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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.
Laryn Fisher says
It is a nice Sunday football meal!
Crystal O'Neal says
When I cook stove top I prefer bisquick biscuits instead of canned biscuits. Would this work if I did that instead?
Karly says
I think this would work fine, though I haven’t tried it.
Florence says
this recipe was very tasty and a big hit with only a couple changes for 2 people. I used :
1 can cream of chicken
1 can cream of celery
1 tsp poultry seasoning
2 chicken breasts
Baby carrots
1 can green beans
1 can corn
1 can chicken broth.
Parsley
Pepper
Small pkg of grands
Melanie says
How long did you cook your crockpot recipe for two? Also, I have a 5 quart crockpot…will that work? Thank you for any help you can give me.
Angie says
If your biscuits are doughy, they didn’t cook right. You can boil them in water, I also add chicken bouillon, then drain and toss in with chicken! It does work you just have to cook them right. I have had them turn to mush because the water just wasn’t hot enough.
Maria Mendoza says
I made mine today and used the grands flaky layers biscuits and they turned out great
April Ciolek says
This is a great recipe.
I roll the biscuits out with a rolling pin on a floured surface. Cut them into strips, then squares. I think they need to cook 2 hours in the crock pot. I make this on Sundays during football season. Perfect Fall meal, and feeds a crowd ?
Ashley says
Do you cook your biscuits 2 hours on high or low? Thanks
Victoria Brandenburg says
Made it with some extra biscuits and it turned out better than I thought it would. 10 out of 10 recommend this recipe!
Peachy says
I also am not a big fan of the biscuits, any way I could use the reames frozen fat noodles for this?
Karly says
I’ve only tried this as directed. I’m sure the noodles would work, but I don’t know how long they’d need to cook.
Suzie says
Very easy to make and tastes great but it would be better to bake the biscuits cause they’re doughy.
Danielle Shurley says
Can I double or triple this recipe but still cook it in the crockpot? How many hours if so? I’m boiling the chicken ahead of time.
Patience says
How many people will this feed
Karly says
This makes 8 servings. 🙂
sfgal says
Dumplings are supposed to be slightly doughy in texture. They are not biscuits – they’re dumplings. But yes, of course, if you want them to be biscuits then one could make them separately and place on top at the end.
Shirley Lawhorn says
Loving that
Taylor says
Taste is amazing! But, my biscuits turned to MUSH! Texture is more like soup.
DIANA NICHOLS says
Made this today and loved it! I doubled the recipe and used 2 cans of Grands Biscuits and it turned out great. I was worried it was going to be to soupy but once I added the biscuits it thickened up nice. Thanks for a great recipe!
Nancy R says
Yes I did…
Nancy R says
It was good but biscuits were sticky/gummy they weren’t truly cooked stayed doughy… the taste was delicious but for the dumplings ?
Karly says
Hi Nancy! Did you flatten out the biscuit dough before adding it to the crockpot? You’ll want to really flatten them to help them cook through. 🙂
Nancy says
Hi, let me start by saying this is one of my favorites, but I’ve never made it I thought especially never in a slow cooker! Well I’m new to Pinterest and I saw it and it’s the first slow cooker recipe that I’ve pinned and tried so Thankyou! It was easy, and smelled, and tasted delicious, but…. for the biscuits/dumplings part of it?! I came back read reviews let it cook longer, IDK WHAT HAPPENED! Everyone loved it and believe me when I say I have TOUGH critics ! But help me I want to make this right??
Karly says
Hi Nancy! So glad you gave this a try, but I’m a bit confused…did everyone love it? You said to let you know how to make it right, but if it was good then it sounds like you did good. 🙂
Sally Shenk says
Whoa!!!! 1536 mg of sodium!!! My cardiologist would blow a gasket!!!!
Karly says
I’m sure you could use low sodium products, if that’s a concern. 🙂
Whitney Palko says
I dont think my crockpot is getting it cooked fast enough, can I switch it to a pot on the stove finish cooking it
Karly says
I’ve never tried doing this so not sure how well it would work.