There’s something special about walking into the kitchen and smelling a pot of chicken and dumplings simmering away all afternoon that feels like home. This crock pot version brings that old-fashioned comfort to the table without hours of standing over the stove.
It’s cozy, hearty, and stress-free, exactly what you need for family dinners, church potlucks, or a leisurely Sunday supper.
Easy Crock Pot Chicken and Dumplings
This recipe is pure comfort in a bowl. The chicken turns out tender and juicy, the dumplings are soft and chewy, and the broth thickens into a creamy sauce that clings to every bite. What I enjoy most is how effortless it is; the crock pot does the heavy lifting while you go about your day. It’s also budget-friendly (just a few simple ingredients), feeds a crowd when doubled, and can be customized with your favorite veggies or seasonings. When you need a meal that feels like a hug, this is it.
Ingredient Notes
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. Thighs also work for extra richness.
- Onion: White or yellow adds great flavor.
- Cream of chicken soup: Classic creamy base; cream of mushroom or celery work, too.
- Cream of celery soup: Balances the flavor; swap with another can of cream of chicken if preferred.
- Chicken broth: Use a rich broth or bone broth for the best flavor.
- Seasonings: Parsley, thyme, poultry seasoning, garlic powder, salt, and pepper.
- Frozen peas and carrots: Saves time; fresh veggies work if you dice them small.
- Canned biscuits: Buttermilk, country, or homestyle varieties are best. Flatten before cutting so they cook evenly.
How to Make Crock Pot Chicken and Dumplings
Layer Chicken and Onion and Make Base
Place chicken breasts and chopped onion in your slow cooker.
In a bowl, whisk soups, broth, and seasonings until smooth.
Add Base Sauce and Vegetables
Pour the cooking sauce over the chicken and onions.
Top with peas and carrots. Cover and cook on high for 4 hours.
Shred Chicken
Remove chicken, shred with two forks, and return to the crock pot.
Make Dumplings
Cut biscuits into thin strips or squares. Quickly drop on top of the chicken mixture.
Cover and cook for 1 hour. At the 30-minute mark, gently stir so dumplings don’t clump.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Make dumplings from scratch with a gluten-free biscuit mix. For dairy-free, use dairy-free condensed soup.
Flavor Enhancements: Add 2 cloves of minced garlic, or a tablespoon of chopped herbs like rosemary and sage to boost flavor.
Add-In Options: Stir in corn, green beans, or diced potatoes for extra color and heartiness.
Simple Substitutions: Swap chicken thighs for breasts, or turkey is delicious in the dish.
Tips for Recipe Success
- Be sure to cut your biscuit dough into the same-sized pieces so they cook evenly.
- Don’t open the lid too often—heat loss can keep dumplings from cooking through.
- If the sauce is too thick when reheating, splash in a bit of broth or milk.
Hospitality Challenge
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.
Make it a Meal Ideas
Serve your cozy crock pot chicken and dumplings with a crisp and refreshing side of Apple Slaw and some savory Longhorn Steakhouse Broccoli Recipe. Finish the meal on a sweet note with a warm slice of Pineapple Bread. It’s the perfect balance of comfort food and a little tropical sweetness for dessert.
More Crock Pot Chicken Dinner Ideas
- Creamy Crock Pot Tuscan Chicken
- Cheesy Rotel Chicken Spaghetti (Slow Cooker)
- Easy Prep Chicken With Salsa (Slow Cooker)
- White Chili Recipe With Chicken: Crock Pot
- Easy Italian Crock Pot Chicken Parmesan
If you’re craving the ultimate Southern comfort food, this crock pot chicken and dumplings recipe is the one you’ll come back to again and again. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Crock Pot Chicken and Dumplings
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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
- 15 ounces refrigerated biscuit dough, canned, 2 cans (10 biscuits per can)
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.15 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!
Gina’s Notes and Tips
Recipe Tips and Variations
- Veggie add ins: Stir in frozen corn, green beans, or diced potatoes for extra color and heartiness.
- Chicken swap: Boneless, skinless thighs work well for extra richness.
- Check dumplings: Cut one open, and the inside should look fluffy, not doughy.
- Storage: Store leftovers in the fridge up to 3 days. For freezing, freeze the chicken and sauce only, add fresh biscuit dough, and simmer for one hour in a large Dutch oven on the stove. If the sauce is too thick when reheating, splash in a little broth or milk.
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. :)