Crock pot chicken and dumplings recipe is the kind of dinner that turns out tender, creamy, and completely hands-off. Shredded chicken simmers all afternoon in a rich, savory sauce, then canned biscuit dough drops right on top and turns into soft, pillowy dumplings in the last hour. It’s the kind of meal you can start on a random Tuesday or serve to a table full of guests without changing a thing. No stove watching required; this crockpot chicken and dumplings recipe basically makes itself while you do something else.
We had the youth group over one Sunday afternoon for a game day, and if you’ve ever had a house full of teenage boys, you know exactly how that goes: they eat like it’s a competition, and there’s no waiting around for extra helpings. Normally I’d have had a big pot going on the stove that whole afternoon, checking it and stirring it, basically stuck in the kitchen while everybody else was having all the fun in the other room, but that day I wanted to actually be free to sit down and be part of things instead of standing over a pot. So I loaded everything into my crock pot that morning and let it do the work, and the shortcut that saved me was using canned biscuit dough for the dumplings instead of making dough from scratch. Nobody at that table could tell the difference, and honestly, they just wanted seconds.
Ingredients Needed
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Chicken breasts: boneless, skinless is what this recipe is built around, and two pounds is what gets you enough shredded chicken to feed a crowd. If you want something a little richer, chicken thighs work well too; I’ve made it both ways, and both come out good.
- Cream of chicken soup and cream of celery soup: this is the creamy base the whole sauce is built on. A standard can is all you need.
- Chicken broth: this is what thins the soups down into an actual scoopable sauce. A carton or canned broth both work fine.
- Frozen peas and carrots: the frozen bag saves you the chopping; just toss them in straight from the freezer, no thawing needed.
- Refrigerated biscuit dough: this is the real shortcut in the whole recipe. I use Butter Flavor Flaky Jumbo Biscuits, 16 ounces, 8 count; you can use one 16-ounce can or two smaller cans as long as the total comes to about 16 ounces. Cut each biscuit into about 12 small pieces, this is what turns into the soft, pillowy dumplings without you ever having to mix up dumpling dough from scratch, it’s the same shortcut I use in my Biscuit and Gravy Breakfast Bake.
How To Make Crock Pot Chicken and Dumplings Recipe
This recipe comes together in two easy stages: the chicken and sauce first, then the dumplings on top at the end.
Tip: I learned to cut each biscuit into about 12 small, evenly sized pieces, bigger chunks come out doughy in the middle instead of cooking all the way through. When you cut one open to check, it should look fluffy inside, not doughy.
Ways to Change Up This Crockpot Chicken and Dumplings
This recipe is easy to make your own depending on what you’ve got on hand or what your family likes. Chicken thighs work in place of the breasts if you want something a little richer, and turkey breast is a good swap too; I like to grab turkey during the holidays when it’s on sale.
If you’re looking for another creamy crock pot chicken dinner, my Slow Cooker Honey Mustard Chicken is one my family asks for just as often.
If you want to bulk it up or add more color, stir in some frozen corn or green beans along with the peas and carrots; they cook right along with everything else, and nobody will complain about a little extra veggie in the bowl.
Serve your crock pot chicken and dumplings with a crisp, refreshing side of Apple Slaw and some savory Longhorn Steakhouse Broccoli Recipe.
My Favorite Slow Cooker Tools
Questions about Crock Pot Chicken and Dumplings Recipe
Yes, this works well in the oven too. Use an enamel lined Dutch oven or a sturdy covered casserole dish, preheat the oven to 300 degrees, and follow the same steps. Bake covered for about three hours, then remove from the oven, shred the chicken, and stir it back in. Add the dumplings uncovered and bake another 30 to 45 minutes, checking at the 30 minute mark to see if they’re done.
Yes, I actually made this on the stove myself the first time, in a big stockpot, for a tripled batch when we had a large youth group gathering. Let the sauce simmer on low until you’re ready to serve, then bring it back up to a boil, drop in the biscuit dough pieces, and let them cook. Depending on the size of the pieces, this usually takes 10 to 15 minutes, and they’ll rise to the top when they’re done.
Yes. I’d stir already cooked chicken in during the last hour of cooking so it warms through without drying out, and add a little extra broth along with some chicken bouillon to boost the flavor since it won’t simmer as long as raw chicken would.
This usually isn’t a real problem, it just needs a little more time. I’ve found the dumplings thicken the sauce as they cook, so it looks creamier by the time they’re fully done. If it’s still thinner than you’d like after that, let it cook uncovered for another 15 minutes or so to help it along.
Showing Hospitality With This Crock Pot Chicken and Dumplings
Start a “Meal + Prayer Exchange.” Make this Chicken and Dumplings and invite one person or family over for a quiet meal. The beauty of this recipe is how easy it is to prepare. With just a few simple ingredients tossed into the crock pot, you’re free to focus on your guests instead of the kitchen. At the end of the meal, take a few minutes and ask them to write down one prayer request on a notecard and offer one of your own in return. Commit to praying for each other over the next week.
Crock Pot Chicken and Dumplings Recipe
Ingredients
- 2 pounds chicken breast, boneless, skinless, thawed
- 1/2 cup onion, chopped
- 10.5 ounces cream of chicken soup, canned
- 10.5 ounces cream of celery soup, canned
- 32 ounces chicken broth, carton or canned
- 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
- 16 ounces peas and carrots, frozen, bag
- 16 ounces refrigerated biscuit dough, canned, one 16 ounce can or two smaller cans totaling 16 ounces ( I like to use butter flavor flaky jumbo biscuits)
Instructions
Load and Cook
- Place chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle onions on top.2 pounds chicken breast, 1/2 cup onion
- In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, parsley, thyme, poultry seasoning, garlic powder, salt, and pepper. Pour this mixture over the chicken.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
- Add frozen peas and carrots on top. Cover and cook on HIGH for 4 hours without stirring.16 ounces peas and carrots
Shred and Return
- After 4 hours, remove the chicken, shred with two forks, then stir it back into the creamy sauce.
Add Dumplings
- Cut each biscuit into small bite-size pieces. Scatter dough pieces evenly over the top of the mixture. Cover and cook on high for 30 minutes.16 ounces refrigerated biscuit dough
- Gently stir dumplings to separate and submerge them in the sauce. Cover again and cook for another 30 minutes, or until dumplings are fluffy and fully cooked.
Serve
- Stir everything together, taste, and adjust seasoning with extra salt and pepper if needed. Ladle into bowls and enjoy!
It sounds so good! But I don’t have a slow cooker. Can I do this in an oven?
Mildred, this recipe would work great in an oven also. A slow cooker on low = 200 degrees and on high it is about 300 degrees.
To make this recipe in the oven I suggest you use a dutch oven that is enamel lined with a lid or a good sturdy casserole dish with a lid. Set your oven to 300° for preheating. Make the recipe following the instructions. With the lid on bake it 300 degrees for approximately 3 hours. Then remove from the oven and set the glit aside shred your chicken and add it back in. Then add in your dumplings. Do not cover with the lid.Cook for an additional 30 to 45 minutes. Check your dumplings at the 30-minute mark to see if they’re done. If not you can cook them just a little longer. Remember these are pretty big dumplings and they are a bit soft and chewy which is my favorite part about using biscuit dough. If you try this would you please email me and let me know how it turns out?
my grandaughter is dairy free, what can i use in place of Cream of….soups
I have spent some time thinking about this question. There are some non dairy brands of creamed soups out there but I have not tried any. It might be a good option. Also my friends at the Plant Powered Couple has a recipe for homemeadee non-dairy cream of mushroom soup that might be an option. There are a few non-dairy cream of soups on Amazon. I have not tried any though. Also, many canned biscuits have dairy and whey. Here is a site that will tell you which pillsbury canned biscuits are dairy free. I’m sure the results of the recipe will be different but still very tasty. Please let me know in these comments how it goes trying to make this dairy free.
Could canned chicken be used?
Yes, you can use canned chicken. I recommend adding it after the sauce, vegetables, and seasonings have cooked for about four hours. Since canned chicken is already very tender, cooking it for too long might make it too soft. Are you using store bought canned chicken or do you can your own?
How long would it take to cook if I made Homemade Dumplings instead of using
refrigerated biscuits???
Sandra, I am not sure. I depends on how thick you roll out and cut your dumplings. I would think they would take 30 minutes or so more. I grew up having rivels instead of dumplings. Rivels are a traditional food with roots from my grandma’s Pennsylvania Dutch heritage. Rivels originates from the German-speaking immigrants who settled in Pennsylvania in the 17th and 18th centuries. The term “rivel” comes from the German word “reiben,” which means to rub or grate, reflecting the method of creating these small doughy pieces by rubbing the flour and egg mixture between your fingers. You could use your dumpling dough to make rivels too which would not require extra cooking time compared to the biscuit dough. The good thing is, the chicken and sauce are not going to be over cooked if you add an hour or so. One thought I have, you might need to add a touch more broth when cooking if you have big thick dumplings.
Hi there, I found you from a recipe blogger post and just had to write and say how much I am enjoying your site. I hope you are faring okay during the aftermath of the storm. Praying for many blessings sent your way, DV
Deborah, Thank you so much for your concern and prayers. We have power and internet now but so many people in the Augusta area are still waiting. We are also concerned about the next hurricane hitting land tomorrow. We are only supposed to get 30 mph winds from it however, the amount of leaning trees and power poles in our area is uncountable. This wind could cause more damage we fear. Deborah, here is a newsletter I sent about our experience without power and the storm. https://intentional-hospitality.ck.page/posts/update-my-devastation-from-helena-our-community-is-still-chainsawing-out
did you only use one of the biscuits and how wide are the strips and pieces? need to know for first time use. thanks.
Daisy, Purchase an 16 ounce can of biscuit dough. I cut the dough into quarter size pieces by slicing each biscuit into 4 pieces. They plump up and are bite size after cooking.
May I use 2 cups of cut up chicken that I have in my freezer.
Mary Ann, Yes, you can use your cooked chicken! Just let the broth and seasonings cook as directed, then stir in the chicken during the last 60 minutes so it warms through without drying out. I would add some extra broth and a little extra chicken flavor like Better Than Bullion to help boost the flavor since it won’t simmer as long. Then add your dumpling dough as the directions suggest. Hope you enjoy it!
I don’t have a crock pot , can i cook on stove?
Ammie, absolutely. I first made this recipe on the stove in a really large stock pot when we were having a youth group in our home. I tripled the recipe and kept it on simmer until it was time to add the dumpling dough. About 20 minutes before serving, bring the soup back up to a boil. Drop in your dough pieces and let them cook. They will rise to the top. Depending on the size of dough balls and the amount of soup will vary the time between 10 to 15 minutes. I like to pull one out and cut it in half to be sure they are done. You know, the cooks sample. :)
Hello,this is my first time trying this recipe.Can I use a slow cooker liner for easy cleanup? Also, about the biscuits can I use 16.30 ounces/8 to a can? Thank you for your advice!
Karen, For the biscuits, you can use 16.3 ounce can. I use whatever is on sale. Personally, my family loves the little dough ball dumplings so sometimes i double the amount. I’m not sure about a liner, I have never tried it but, I would assume it works ok. If you try it please let me know if the liner worked ok.
Gina, I followed receipe completely except I haven’t done the dumplings as of yet. My question is the sauce seems thin rather than creamy, other than that smells great.
Ande’, I would go ahead and add the biscuit dough as directed. The dumplings should help thicken the sauce as they cook, so it will usually look creamier once they are done. After the dumplings are fully cooked, give everything a gentle stir. If it still seems thinner than you would like, let it cook uncovered for 15 minutes or so to help it thicken a bit more.