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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.
Valerie Smith says
How long will take for the chicken to be ready to shred if cooled on low/high? I just don’t want to overcook and I’ve never cooked chicken in a crockpot ?
Karly says
Every crockpot is different, but should be around 6 hours on low and 3 hours on high.
Jenna Care says
This recipe is great and so simple!
However, a few alterations are needed.
The biscuits definitely need 2 hours instead of just 1. I also only used 1 lb of chicken and it was a perfect amount. Next time I will only use half an onion, because it was slightly overpowering. But everything came together well, the chicken was juicy & biscuits cooked perfectly.
Lynn Olson says
I made this today and it’s amazing. I did add frozen mixed veggies. I also started with frozen chicken, put on high for first w hrs then switched to ,now u till I added biscuits. Was creamy and dumplings turned out awesome.
Thanks for sharing.
Karly says
Thanks for sharing!
Vicki Tischler says
Good recipe
Julie says
This was very good. I added fresh thyme from my garden. I also added celery and carrots. Very easy to make, and satisfying to eat.
Karly says
Ah, shoot. Stepable is no longer an active website and I no longer have access to the recipe.
Roy Ricks says
Can you use frozen dumplings.
Karly says
I’ve only tried the recipe as written. I’m not sure how it would work or what changes would need to be made for frozen dumplings.
Frederick Jackson says
little variation to just plain chicken and dumplings. added mixed veggies and a little mash potatoes to thicken up the broth…love the idea of canned biscuits…nice short cut,,,sharing with my church ladies who don’t cook for themselves anymore
Ashley Gibson says
I loved this! My mom used to make the best chicken and dumplings ever. She made them from scratch. We kept talking about her teaching me to make them the way she does b/c I have never liked anyone else’s. Unfortunately she passed away last year and I never got to learn from her. I’ve searched for and made recipe after recipe trying to find one that tasted like hers. This is the closest I’ve found. Very simple. None of the crazy ingredients, or fancy recipes. Just simple, hearty, and delicious. I’ll never use another recipe again. I’ll never be able to make them from scratch like her but this is just as good!
For anyone saying it’s too soupy or that the dumplings are mush – 1) if it isn’t thick enough for you, simply make a slurry to pour in. 1 tbsp water to 1 tbsp cornstarch. Mix together in a cup THEN stir into the crockpot so it doesn’t clump. Repeat if necessary to get to desired thickness. And 2) dumplings are supposed to be doughy. If they were more firm they’d be biscuits. If you want your dumplings more firm and biscuity, cook separately then add into the crockpot a few mins before done.
Thank you, thank you, thank you for this recipe!
Ashley Gibson says
I forgot to add that I omitted the parsley because my mom didn’t use it and I don’t like it but other than that – followed the recipe.
Karly says
Hi Ashley! I’m so sorry to hear about your mom, but I’m so glad you found a recipe close to hers. <3 Have a great day!
Kari Chasereau says
I love this recipe. Taste and easy to make. Thank you so much
Beth Dean says
This recipe is perfect. I’ve always loved chicken and dumplings, but my husband and step-daughter…not so much. I made this recipe and they both loved it and went back for seconds. Thank you for sharing!
Becky Phillips says
This was so delicious! I made it for the first time today. I added one teaspoon of dried sage and it tasted just like my mom’s. I flattened the biscuits as recommended and it turned out perfectly. I could make myself sick eating all of it. Thank you!
Karly says
Love to hear that! Thanks, Becky!
Cordial says
I made this Chicken & Dumplings recipe today for dinner and my husband and I both rate it “Excellent!” It was very easy and the chicken was soooo tender and delicious. I used a 1 lb. pkg of chicken tenders and a 1 lb. pkg. of chicken thighs. I used the Pillsbury Grands Flaky Layer Biscuits. The dumplings were of a good texture, not gooey at all. I highly recommend that you try this recipe — you won’t be disappointed!!!!
Karly says
Thanks for the review! 🙂
Erin says
I found the seasonings to be too strong. I would maybe try halving the pepper and poultry seasoning next time.
Dianne Lamy says
I cut my biscuits up in squares, put them on a plate. And microwave them until they don’t fill sticky anymore. Time can vary like 10-20 seconds or so. Then stir them into the soup and they are perfect.
Love the recipe.
Nicole T says
Poultry seasoning was pretty heavy. Good starting point though.