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A bowl of chicken and dumplings.
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Crockpot Chicken and Dumplings

Easy chicken and dumplings made in the crockpot! I use biscuit dough for easy, fluffy dumplings every time!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 428kcal
Author Karly Campbell

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 sweet onion diced
  • 1 clove garlic minced
  • 2 cans (10 ounces each) cream of chicken
  • 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. 

Video

Notes

Be sure to flatten the biscuits before cutting or they will not cook through properly.
Cook times may vary depending on your specific slow cooker.

Nutrition

Serving: 1bowl | Calories: 428kcal | Carbohydrates: 37g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 1536mg | Potassium: 706mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 9.7mg | Calcium: 61mg | Iron: 3.5mg