Crock Pot Chicken & Dumplings

Crock Pot Chicken and Dumplings Recipe – the ultimate comfort food! Super easy to make and tastes great! Chicken, cream of chicken soup, chicken broth, onion powder, garlic powder, and canned biscuits. Add this easy one-pot meal to your menu. It is sure to become a family favorite!

bowl of chicken and dumplings in front of a crockpot with text overlay

Plain Chicken participates in affiliate advertising programs. We may earn a commission when you make purchases through links on our site.

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Slow Cooker Chicken & Dumplings

These Crock Pot Chicken and Dumplings are a new family favorite. This was my first time making chicken and dumplings at home, and I can assure you that it won’t be the last! SO good! Tender chicken simmered to perfection in a rich and flavorful broth, accompanied by fluffy dumplings that melt in your mouth. The slow cooker does all the work, allowing the flavors to meld together and create a dish that’s as easy as it is delicious. Simply set it and forget it, and come back to a comforting meal that will make you feel like a kitchen superstar. This is perfect for a chilly evening or as a comforting meal any time of the year!

scooping chicken and dumplings from a slow cooker

How to Make Crock Pot Chicken and Dumplings

This recipe is effortless to make with only a few simple ingredients. Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper. In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken. Place the lid on the crockpot and cook on LOW heat for 5 hours. Remove the chicken from the pot and place on a cutting board. Shred the chicken with two forks. Return the chicken to the crockpot and stir to combine.

Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces. Sprinkle biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked. Garnish with fresh cracked pepper and dried parsley.

Helpful Tips & Frequently Asked Questions

  • You can use any chicken you prefer. Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenderloins all work great in this recipe.
  • Variations/Additions:
    • poultry seasoning
    • rosemary
    • dried thyme
    • Add your favorite veggies to the dish.
      • frozen mixed vegetables
      • fresh chopped onion
      • carrots
      • green beans
      • frozen peas
  • You can use any flavor of condensed cream of soup in this dish. Cream of chicken, cream of mushroom, or cream of celery soup are all delicious.
  • For a thicker sauce, mix a couple of tablespoons of corn starch with some warm water. Add this mixture to the crockpot when you add the shredded chicken and mix together. 
  • Can I freeze Chicken & Dumplings? Yes! Let the soup cool off and place it into freezer ziplock bags or plastic storage containers. Store in the freezer for up to three months.
    • When ready to eat, thaw in the and reheat on the stovetop or in the microwave. 
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.
spoon in a bowl of chicken and dumplings

What to Serve with Crockpot Chicken & Dumplings

This meal was a huge hit at our house. Everyone gobbled it up! When it comes to side dishes to serve with the chicken, I’ve got several delicious options. One idea is to serve it with a side of roasted vegetables, such as green beans and mushrooms or asparagus. Another option is to pair it with a crisp garden salad topped with homemade ranch dressing. And let’s not forget about the warm and buttery cornbread. It is the perfect companion to soak up the savory broth that will complete the meal. No matter how you choose to serve it, one thing is for certain this easy one-pot meal is sure to be a hit with the whole family!

Looking for more side dish ideas? Here are some popular recipes from the website:

Smothered Asparagus

Smothered Asparagus – SO good! Only 6 ingredients!! Fresh asparagus baked in bacon, brown sugar, butter, soy sauce and garlic.…

Teriyaki Broccoli

Teriyaki Broccoli – our favorite broccoli recipe. SO delicious!! Broccoli, shallot, mushrooms, garlic, teriyaki sauce, and sesame seeds. Ready to…

scooping chicken and dumplings from crock pot with text overlay

Crock Pot Chicken and Dumplings

Yield: 6 people
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Crock Pot Chicken & Dumplings Recipe – the ultimate comfort food! Super easy to make and tastes great! Chicken, cream of chicken soup, chicken broth, onion powder, garlic powder, and canned biscuits. Add this easy one-pot meal to your menu. It is sure to become a family favorite!

Ingredients:

  • 3 to 4 boneless skinless chicken breasts
  • 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
  • 2 cups low-sodium chicken broth
  • 1 tsp onion powder or to taste
  • ½ tsp garlic powder or to taste
  • 2 Tbsp melted butter
  • 1 (16.3-oz) can refrigerated biscuits

Instructions:

  • Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper.
  • In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken.
  • Place the lid on the crockpot and cook on LOW heat for 5 hours.
  • Remove the chicken from the pot and place on a cutting board. Shred the chicken with two forks. Return the chicken to the crockpot and stir to combine.
  • Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces.
  • Sprinkle biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked. Garnish with fresh cracked pepper and dried parsley.

Notes:

  • For a thicker sauce, mix a couple of tablespoons of corn starch with some warm water. Add this mixture to the crockpot when you add the shredded chicken and mix together. 
  • I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
  • Can I freeze Chicken & Dumplings? Yes! Let the soup cool off and place it into freezer ziplock bags or plastic storage containers. Store in the freezer for up to three months.
    • When ready to eat, thaw in the and reheat on the stovetop or in the microwave. 
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
spoon in a bowl of chicken and dumplings with text overlay

Categories:

Tags:

You Might Also Like

See All Slow Cooker

Italian Hamburger Soup

Italian Hamburger Soup Recipe – ground beef, onion, peppers, garlic, diced tomatoes, green beans, tomato sauce, tomato paste, Worcestershire sauce,…

Cranberry Pot Roast

Crock Pot Cranberry Pot Roast – Tender chuck roast meets the irresistible tang of cranberry sauce, au jus, chili sauce, and…

Comments

  1. Did NOT think this would be good but was craving chicken and dumplings so I tried it. It was awesome! I added a good bit of poultry seasoning and when I cut up the biscuits I dusted with about 1/4 cup of flour before I put in the pot. It came out thick…but that’s how we like it in my house. The hubs ate two bowls because he couldn’t stop. Thank you for this recipe cause my homemade dumplings are not stellar
    .

    1. This recipe doesn’t call for vegetables. If you add vegetables it will take a few hours for them to cook so I would recommend adding them two hours before you add your biscuits. This is from my own personal experience. Happy cooking!!

  2. I made this in my crockpot yesterday. It was really good. I’ve had trouble in the past making chicken and dumplings. Not this time my husband loved it. I used boneless chicken thighs for some extra flavor plus I added an onion and some celery and garlic. I didn’t use any garlic or onion powder. I put in one can of cream of celery and one can of cream of chicken. I also used some celery seasoning and a little corn starch. I love your recipes. Keep up the good work.

  3. Delicious recipe! I like mine extra saucy so added more liquid ingredients and may have thrown in a flew splashes of a sweet, white wine! What I love most is that leftovers taste just as good! When reheating on stove top I just add a little chicken broth and butter to smooth it out sgain.

  4. I’m planning on making this for Halloween night for a family when they come over. What are your thoughts on doubling the recipe? Have you tried that before?

    1. I haven’t doubled the recipe. I do know that a double batch would not fit in my 6-qt slow cooker. You would need a really large crockpot or use two.

      1. Great and easy recipe! I used two large chicken breasts (about 1.5 lbs) and kept the other proportions the same. About an hour and a half through cooking, I added chopped carrots, celery and diced white onion to the slow cooker so that they would cook through without getting too soft or soggy. The other change I made was to cook the chicken/soup for about 4 hours rather than 5 before shredding the chicken and adding the cut up biscuits. My partner and I were really pleased with how this turned out! I was especially glad that the biscuits cooked through so well. Will definitely add this dish to my rotations!

  5. Can you use individual layers of flaky biscuits instead of the whole chunks of biscuits? We grew up on thinner dumplings.

Leave a Comment

Recipe Rating