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Crockpot Chicken and Dumplings is a favorite in our house. It’s easy to throw the ingredients in your slow cooker 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!
I am definitely one of those people that is happy to eat soup all year long, but when fall and winter roll around, I really amp it up.
Soups. All day every day. Is there anything more warming, filling, and comforting than a hot bowl of soup?
I’m pretty fond of my chicken gnocchi soup, but my son’s favorite is chicken and dumplings.
This easy crockpot chicken and dumplings recipe makes my life so much simpler. I use canned biscuit dough for the dumplings which makes the recipe go so quick, but it still tastes like those classic chicken and dumplings everyone loves.
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!
If you prefer rolled dumplings, you should try our Cracker Barrel chicken and dumplings. Such a good copycat recipe.
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?
You’re going to start with a couple of pounds of chicken breast (or thighs, if you prefer!) in a slow cooker.
Add some onions, garlic, and cream of chicken soup to the slow cooker. You can use my homemade cream of chicken soup substitute if you don’t like to purchase the canned stuff.
Pour in some chicken broth and season everything with poultry seasoning, parsley, and pepper. Add a bit of salt if you’re using homemade cream of chicken soup, but if you use the canned stuff, you can probably skip it.
Give everything a quick stir and the cover the slow cooker.
You’ll want to cook this on low for about 7 hours or on high for 3 hours.
When the chicken is nice and tender and cooked through, use a couple of forks to shred the meat and give everything a good stir.
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 quick stir and then cover the pot and cook for another hour.
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 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.
Randy K. says
Cooked chicken and dumplings this evening. And OMG delicious.
But chicken i used was thin boneless chicken breast 2.5 pnds cut into strips or lil chunks , 2 cans cream of chicken, 2 cans cream of celery, salt,pepper, onion powder,poultry season all to your taste.just put enough to cover top of chicken,Last hour of cooking I put in 10 biscuits. Prep them by flattening with a spoon than pizza cutter to cut into strips.15 biscuits next time.More would have been great. 3 to 4 hours on high . 3.5 hours tops. House smelled great.
ENJOY
Randy K. says
Can you use frozen chicken breast just put in pot and on high.. or shouldvyou use thawed chicken breast.. ?thanks
Karly says
I haven’t tried this with frozen breasts.
Ashley says
I cooked the chicken and everything went good until the biscuits, I added way too much so after 3 hours on high they are still doughy but I’m letting it cook more and watching and can’t wait to eat!! Any tips on the biscuits?
Ashley says
Eating now and it turned out good! I do have a question, if I wanted to remove the dumplings and instead add noodles would I cook the noodles for an hour? Not a huge fan of dumplings but love the chicken, veggies, and sauce
Karly says
I haven’t tried this with noodles, so I’m really not sure how long it would take.
Karly says
I think they should cook through if you keep them covered on high for a bit longer. Hope it turned out for you!
Lynn says
I used canned cooked shredded chicken and it was great.
Salinah Coil says
Does it matter what kind of regridgerated biscuit dough you use? I’m currently using flakey butter-honey biscuits and am a little nervous about it. But it sure does smell good!
Karly says
The dough shouldn’t matter as far as cooking through, but your dumplings will likely be sweet from the honey – not sure if the flavor will work.
Tammy Roberts says
Ok so I’m new to the whole crockpot cooking…. well to tell you the truth I’m new to the whole cooking period.. lol… anyways my question is.. it says 1 clove garlic minced… I bought a small container of already minced garlic… how much of that would i use to equal to 1 clove garlic minced… thankyou ahead of time for your time…
Karly says
It should say on the jar that you bought, but usually it’s 2 teaspoons for 1 clove. Hope you enjoy!
brittany says
This was a huge hit for my boyfriend! Me.. not so much. I think it was the can of cream of chicken that did it for me. Ive never had cream of chicken before and it seriously made me gag just putting it in my mouth…What else could I use instead of the cream? I love Cracker Barrell’s chicken and dumplins.
Karly says
You could use my cream of chicken substitute next time. It adds the thick, creaminess but it’s not so processed flavored. 😉
Trisha says
Made this tonight. It will now be supper for tomorrow instead because the biscuits took forever to cook. After an hour they were still completley raw so I turned the slow cooker from low to high. After 2 and a half hours, they are finally cooked…unfortunatley its 830pm and we are ready for bed. I will make it again cuz it is really good but I will put the biscuits in at least 2.5 hours b4 we need to eat.
Karly says
Did you cover the crockpot and cook on high when you added the biscuits? Sounds like you left it on low, which would cause them not to cook through.
Amy says
I had the same issue, with the crockpot on high for the entire cooking process and the lid on. They took hours to cook. It’s a new crockpot as well. Any tips?
Karly says
Hi Amy! I’m sorry, I really don’t have any tips – not sure why they wouldn’t cook through as they always do for me. I’ve had lots of other readers comment that this recipe worked well for them, so it’s hard to say what the issue might have been for you.
Amanda Mason says
Good taste but the biscuits took like 2 hours to cook:( that made me sad
Karly says
Unfortunately, every slow cooker is different and some run hotter than others.
Alyssa Alessi says
Made this for dinner and it was amazing! Perfect for our cold snowy New England day. I added carrots and peas to this recipe with a fresh spring of thyme. Served over buttery mashed potatoes and a biscuit on the side. I only added half the amount of biscuits to the recipe and rolled them up into tiny balls. Sooo good!
Nancy says
Do the biscuits come out doughy or taste like they are still raw?
Karly says
No, they cook through if you leave them in long enough.
Linda Williamson says
How long is long enough if cooked in stockpot?
Karly says
I’m honestly not sure. I’ve only made this recipe in the slow cooker.
Vicki says
What type of biscuits? I know they have many types now. Flaky, buttery and others.
Karly says
I just use the regular style biscuits…I don’t get the different flavors or anything, but the buttery or flaky would work fine too.
Tina Winslow says
I have made this several times, as my grandson loves them. I had to leave out the poultry seasoning, and use a little powdered onion instead of real onion, as it was too overwhelming for him. I find that I need to stair the pot a few times after adding the dough strips, or they do try to stick together if you don’t. I have made chicken and noodles for many years, as this was a favorite of my husband. He loves this dumpling recipe, as long as I leave out the items I mentioned.
Nancy Long says
you lost me at canned soup
Autumn says
well then just make your own cream of chicken from scratch, I’ve done it before. It’s easy.
Samantha says
What do u do if it doesn’t thicken up if u may have added to much chicken broth
Karly says
If you’ve already added the biscuits and cooked those, you might struggle to thicken it up in the crockpot without overcooking the biscuits. You could try adding a cornstarch slurry (4 tablespoons water mixed with 2 tablespoons cornstarch) and cooking covered on high heat for about 20-30 minutes and see if that helps.
Katie says
Instead of dough strips could I roll them into balls?
Karly says
I think they’ll cook more evenly as strips. They come out more like balls after they cook anyway. 🙂