Some nights you want the kind of dinner that feels like a hug, and this crockpot chicken and dumplings recipe gets you there without you standing over a pot all afternoon.
The slow cooker does the heavy lifting on the chicken and broth, and the dumplings go in right at the end, so they come out soft and pillowy rather than gummy.
If you’re craving old-fashioned comfort food but don’t have hours to babysit a stove, this is the version to make.
This recipe uses refrigerated biscuit dough for the dumplings, so there’s no fussing with homemade dough from scratch. You’ll get a rich, creamy broth, tender shredded chicken, and dumplings that hold their shape.
Below you’ll also find a cheddar bay biscuit variation if you want to switch things up.
Crockpot Chicken and Dumplings Recipe
A comforting, classic slow cooker take on chicken and dumplings that skips the fuss of homemade dough. Chicken simmers with broth, cream of chicken soup, and vegetables until tender and shreddable, then torn pieces of refrigerated biscuit dough are dropped in to cook into soft, pillowy dumplings. It's a hearty, feel-good dinner with minimal hands-on effort — just stir, shred, and drop.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 can (16.3 oz) refrigerated biscuit dough (regular, not flaky layers)
- 1/2 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Add the chicken, broth, cream of chicken soup, carrots, celery, onion, garlic, poultry seasoning, pepper, and salt to the crockpot. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and shreds easily.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Tear each biscuit into 3 to 4 pieces and drop them into the crockpot, pushing them down just until they're mostly covered by liquid.
- Cover and cook on high for 30 to 45 minutes, until the dumplings are cooked through and no longer doughy in the center.
- Stir in the frozen peas during the last 10 minutes, if using.
- Garnish with fresh parsley and serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 100mgSodium: 1136mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 39g
All nutritional values provided on this website (including calories, macros, and nutrient percentages) are estimates intended for informational and educational purposes only. These values are calculated using online recipe nutrition databases and software. Because individual cooking methods, product brands, ingredient substitutions, and exact portion sizes vary, the actual nutritional content of your meal may differ from the estimates shown here.
Ingredient Swaps
Cheddar bay biscuit version: Swap the regular biscuit dough for a box of cheddar bay biscuit mix, prepared according to the package directions, then torn into pieces the same way. It adds a garlicky, cheesy edge to the dumplings.
No cream of chicken soup on hand: Whisk together 2 tablespoons of flour with 1/4 cup of the broth until smooth, then stir it into the crockpot in step 1 for a similar thickened texture.
Rotisserie chicken shortcut: Skip cooking raw chicken and stir in about 3 cups of shredded rotisserie chicken during the last hour of cooking instead.
Storage Tips
Leftovers can be kept in an airtight container in the fridge for up to 3 days. The dumplings soften more as they sit, which is normal. This dish doesn’t freeze well since the biscuit dumplings get mushy once thawed, so it’s best enjoyed fresh or within a few days.
FAQ
Can I make chicken and dumplings in the crockpot without raw chicken?
Yes. Stir in shredded rotisserie chicken during the last hour of cooking so it has time to warm through and absorb the broth’s flavor without overcooking.
Why are my crockpot dumplings gummy?
Dumplings usually turn gummy when they’re added too early and sit in liquid for hours, or when the lid is left off and they don’t get enough steam. Add them in the last 30 to 45 minutes only, and keep the lid on the whole time they cook.
Can I use flaky layer biscuits instead of regular ones?
Regular biscuits hold together better in liquid. Flaky layer biscuits tend to separate and get mushy, so they’re not the best choice for this method.
What can I use instead of cream of chicken soup?
A homemade roux of butter, flour, and broth works as a substitute if you’d rather not use canned soup. See the Ingredient Swaps section above for the exact ratio.
Can I make this on the stovetop instead?
Yes. Simmer the chicken and vegetables in a large pot for about 30 minutes, until the chicken is cooked. Shred it, then drop in the biscuit pieces and simmer, covered, for another 15 to 20 minutes.
How long does crockpot chicken and dumplings last in the fridge?
It keeps for up to 3 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.
Conclusion
When you’re craving old-fashioned comfort food but don’t have it in you to stand at the stove all day, this crockpot chicken and dumplings recipe is the answer.
Most of the work happens hands-off, and you still end up with a rich, creamy dinner that tastes like it took a lot more effort than it did.
Try the cheddar bay biscuit variation next time you make it for a fun twist on the classic. For more slow cooker dinners that fit a busy week, check out our 15 Healthy Crockpot Recipes for Busy Families.
