Using a crock pot to slow simmer the chicken and dumplings helps make this a rich, flavorful home-cooked meal. 

The best part is that it requires minimal hands-on time, making it the perfect option for busy individuals who want to enjoy a delicious, home-cooked meal without spending hours in the kitchen.

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Cooked chicken dumplings with gravy on top of shredded chicken and carrots

This recipe is perfect for church potlucks, family dinners, or easy entertaining when friends come over for dinner. For more easy crock pot one-pot dinners try my Cheesy Tortilla Chicken Soup, Sirloin Tip Roast & Veggies, and 4 Ingredient Crockpot Chicken and Stuffing.

What Ingredients You Will Need

Crock-Pot chicken and dumplings ingredients including frozen vegetables seasonings cream of chicken soup broth and chicken breast
  • Chicken: For this recipe, I recommend using boneless, skinless chicken breasts. Ensure that they are thawed if purchased frozen before placing them into the crockpot.
  • Onion: You can use a white or yellow onion
  • Creamed soups: To make this a super easy recipe with rich broth use a can of cream of chicken and cream of celery.
  • Spices: Down-home spices such as parsley, dried thyme, poultry seasoning, and garlic powder create a rich, flavorful broth for your dumplings to simmer in.
  • Frozen vegetables: another way to make this a super easy recipe is to use Frozen peas and carrots that have already been diced.  
  • Broth: Choose a good broth, rich chicken broth or chicken bone broth.

What type of biscuits should I use?

For this recipe, you can use any type of canned biscuits, such as buttermilk, flaky, or buttery biscuits 

Can you use something other than canned biscuits?

Yes, you can use homemade biscuit dough instead of canned biscuits for this recipe. Just roll the dough into thin strips and place them on top of the chicken and vegetable mixture in the slow cooker. You could also make Bisquick dumplings using the powder box mix.

How to Make Chicken and Dumplings in a Slow Cooker 

  1. First, place the boneless, skinless chicken breasts into your large 6-quart slow cooker. (Be sure they are thawed, not frozen) 
  2. Top them with the diced onions – we’re building flavor right from the start!
Raw chicken breast in a crock pot with diced onions sprinkled on top
  1. Now, in a medium bowl, let’s mix together the cream of chicken soup, cream of celery soup, broth, and seasonings. Whisk until creamy and smooth. 
  2. Spread that creamy soup mixture over the chicken in the slow cooker.
  1. Now, let’s add the bag of frozen peas and carrots on top.
Creamy Crock-Pot chicken and dumplings ready to be cooked with frozen peas and carrots on top
  1. Cover the crockpot with its lid and cook on high for 4 hours. But here’s the trick – no stirring! We want to keep that heat inside.
  1. After 4 hours, remove the chicken breast. Try to do this quickly, replacing the lid to keep the broth bubbling on high.
  2. On a cutting board or large plate shred the chicken pulling it with two forks.
  3. Stir in the shredded chicken quickly and place the lid back on. Continue cooking on high.

Making The Dumplings

  1. Next, we are going to prep the biscuits. Place a piece of canned biscuit dough on a cutting board. Using a sharp, long-blade knife, cut the biscuit into thin strips. Rotate the cutting board and cut the strips in the other direction to create small squares.
Biscuit dough on a cutting board with a long knife cutting them into squares
  1. Quickly open the slow cooker lid and drop the uncooked biscuit strips right on top.
A Crock-Pot full of chicken and dumplings that are dough
  1. Quickly put the lid back on, and let it cook for an additional 1 hour. At the thirty minutes to go mark,  slightly lift the lid just enough to gently stir the dumplings with a long handled spoon. This helps them break apart instead of being one big massive dumpling. Cover and continue cooking. 
  2. Now, the grand finale! When the cooking time is up, stir everything well. 

When should I put my dumplings in a slow cooker?

During the last hour of cooking, you will shred the chicken and place it back into the crockpot. After you do this you should put the dumplings in the slow cooker. Cover and cook on high for one more hour. 

How do you know when dumplings are done in a slow cooker?

To check if the dumplings are cooked in a slow cooker, you can use a toothpick or fork. Insert it into the dumpling and if it comes out clean with no doughy residue, then the dumpling is done. Remember, dumplings should have a soft and chewy consistency, which adds to their deliciousness. When cooked, they should be soft, tender, and slightly doughy.

Why did my dumplings turn to mush?

Dumplings can turn mushy due to overcooking or overcrowding in the slow cooker. It’s important to follow the cooking times and avoid stirring too much. Also, make sure there’s enough space in the slow cooker for the dumplings to cook evenly.

Dumplings on a plate with a fork scooping up one of the dumplings

Mix-Ins to Make This Recipe Your Own

  • Soup: If you prefer, you can swap out the cream of celery soup for another can of cream of chicken. You could also use cream of mushroom or cream of onion if you prefer.   
  • Veggies: you can add extra vegetables like corn or green beans, or even some diced potatoes for more variety. Be sure they are all cut the same size so they cook evenly. 
  • Meat: Boneless, skinless chicken thighs or turkey meat would also be delicious.  

Serving Slow Cooker Chicken and Dumplings To A Crowd

This recipe typically makes around 8 servings, if you are serving it with a side salad or other vegetables. For a dinner party or large family get toether I suggest using two crockpots and double this recipe to serve 16. 

 Make the chicken and dumplings ahead of time and then turn them to low when it’s time for your guests to arrive. You can keep it warm in the slow cooker and set up a self-serve station with bowls, spoons, and extra toppings like fresh herbs or grated cheese.

Good sides to serve with chicken and dumplings include a simple Green Jacket Salad, Crockpot Asparagus, crusty beer bread, and mashed potatoes.

How to Store Leftovers

  • Frige: To store leftover crockpot chicken and dumplings, place them in an airtight container and refrigerate for up to 3-4 days.
  • Freezer: If you need to store them for longer, you can freeze the chicken and dumplings in a freezer-safe container for up to 3 months. 
  • Reheating: When reheating, you may need to add a bit of extra broth or water to maintain the consistency. Since chicken and dumplings are fairly thick it would be best to reheat it in the microwave or in a covered dish in your oven.  The stovetop might scorch.

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Chicken and dumplings made in the crock pot
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Old Fashioned Crock Pot Chicken And Dumplings

Prep Time: 15 minutes
5 hours
Total Time: 5 hours 15 minutes
Servings: 8
Old fashioned crock pot chicken and dumplings recipe creates soft chewy dumplings, tender chicken and veggies smothered in a creamy sauce.  This easy and delicious crock pot chicken and dumplings recipe is the ultimate easy to make comfort food that tastes just like grandma's.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Instructions
 

  • First, place the boneless, skinless chicken breasts into your large 6-quart slow cooker. (Be sure they are thawed, not frozen)
    2 pounds chicken breast
  • Top them with the diced onions – we’re building flavor right from the start!
    1/2 cup onion
  • Now, in a medium bowl, let’s mix together the cream of chicken soup, cream of celery soup, broth, and seasonings. Whisk until creamy and smooth.
    10.5 ounces cream of chicken soup, 10.5 ounces cream of celery soup, 32 ounces chicken broth, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Spread that creamy soup mixture over the chicken in the slow cooker.
  • Now, let’s add the bag of frozen peas and carrots on top.
    16 ounces peas and carrots
  • Cover the crockpot with its lid and cook on high for 4 hours. But here’s the trick – no stirring! We want to keep that heat inside.
  • After 4 hours, remove the chicken breast. Try to do this quickly, replacing the lid to keep the broth bubbling on high.
  • On a cutting board or large plate shred the chicken pulling it with two forks.
  • Stir in the shredded chicken quickly and place the lid back on. Continue cooking on high.
  • Next, we are going to prep the biscuits. Place a piece of canned biscuit dough on a cutting board. Using a sharp, long-blade knife, cut the biscuit into thin strips. Rotate the cutting board and cut the strips in the other direction to create small squares.
    2 cans refrigerated biscuits
  • Quickly open the slow cooker lid and drop the uncooked biscuit strips right on top.
  • Quickly put the lid back on, and let it cook for an additional 1 hour. At the thirty minutes to go mark, slightly lift the lid just enough to gently stir the dumplings with a long handled spoon. This helps them break apart instead of being one big massive dumplings. Cover and continue cooking.
  • Now, the grand finale! When the cooking time is up, stir everything well.

Notes

How do you know when dumplings are done in a slow cooker?
To check if the dumplings are cooked in a slow cooker, you can use a toothpick or fork. Insert it into the dumpling and if it comes out clean with no doughy residue, then the dumpling is done. Remember, dumplings should have a soft and chewy consistency, which adds to their deliciousness. When cooked, they should be soft, tender, and slightly doughy.
Mix -In Variations
  • Soup: If you prefer, you can swap out the salary for another can of cream of chicken. You could also use cream of mushroom or cream of onion if you prefer.   
  • Veggies: you can add extra vegetables like corn or green beans, or even some diced potatoes for more variety. Be sure they are all cut the same size so they cook evenly. 
  • Meat: Boneless, skinless chicken thighs or turkey meat would also be delicious.  
Serving: 1g, Calories: 655kcal, Carbohydrates: 70g, Protein: 36g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 2285mg, Potassium: 891mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5613IU, Vitamin C: 9mg, Calcium: 110mg, Iron: 6mg
Cuisine: American Classic
Course: Main Dish
Author: Gina Dickson

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