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A bowl of chicken and dumplings.

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
Keyword comfort food, soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 428kcal


  • 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


  • 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. 



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.


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