Slow Cooker Chicken and Dumplings {Super Easy!}
Slow Cooker Chicken and Dumplings – An easy version of the comfort-food classic that simmers away all day in the crockpot. You will love this simple and delicious recipe!
For more easy Crockpot Recipes, be sure to check out my Old Bay Shrimp Boil, Crockpot Chicken and Noodles, and Mississippi Pot Roast.
Chicken and dumplings has to be the epitome of comfort food.
And when you want a bowl full of home cooked goodness, but you don’t want to spend all day in the kitchen preparing it, Slow Cooker Chicken and Dumplings is the way to go.
As much as I love scooping up delicious spoonfuls of it now, Chicken and Dumplings was never really a meal that we ate growing up.
My mom is a good cook, but there are were only a few select meals that I can remember her making. I think part of that comes from her trying to keep things as simple as possible while raising four kids!
The first place I discovered my love for Chicken and Dumplings was actually at Cracker Barrel. The delicious dumplings and gravy….SWOON!
Now, I love to make this easy version of Slow Cooker Chicken and Dumplings at home. The dumplings are actually made from prepared biscuit dough, and let me tell ya: they are SO darn good! It’s hard to stop at just one bowl!
Ingredients for Slow Cooker Chicken and Dumplings
- chicken breasts (or thighs)
- unsalted butter
- onion
- dried parsley
- seasoned salt
- garlic powder
- poultry seasoning
- chicken broth
- cream of chicken soup
- canned, regular size buttermilk biscuits
How to Make Slow Cooker Chicken and Dumplings – Step by Step
Step 1: Add ingredients to crockpot
To get started, simply add some chicken, a chopped onion, spices, a little butter, chicken broth, and some cream of chicken soup to the bowl of your crockpot. Cook it all together on low for 6-8 hours, or high for 4-5 hours.
Step 2: Shred the chicken
After you’ve let it all cook for at least 4 hours on high or 6 hours on low, remove the lid and use a fork to break up the chicken, stirring everything well.
Step 3: Add the chopped biscuits
Chop up some refrigerated biscuits into quarter size chunks and add to the slow cooker. Push them down so that they soak up the gravy while they cook.
Step 4: Cook for 1 more hour
I also like to scoop up some of the gravy from the crockpot and pour it over the top. Put the lid back on and cook your crockpot chicken and dumplings for 1 more hour on high.
Slow Cooker Chicken and Dumplings – Tips and Notes
- Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It’s organic, it tastes good, and every ingredient is recognizable, which makes me feel a lot better about using it. It comes in a box instead of a can and can be found in the soup aisle.
- Cook the biscuits for at least one hour. All crockpots cook differently, so your biscuits may require more time. Mine are done after an hour on high, but yours may need to cook for a little longer.
- Avoid using flaky biscuits or Grands style. I recommend using REGULAR size buttermilk biscuits. Other types of biscuits will not always cook properly. Most store brands will carry a regular size canned biscuit. If you can only find Grands size biscuits, just cut them into smaller pieces and use about 4-5 biscuits total.
- Add some veggies. A small bag of frozen vegetables can be added to the crockpot when you shred the chicken, right before you add the biscuit dough on top.
- Storing leftovers: Any leftover slow cooker chicken and dumplings can be stored in an airtight container in the fridge for up to three days.
FAQs
Add all ingredients to the Instant Pot except for the biscuits and stir well. Place the chopped biscuits on top and add the lid. Turn the valve to sealing and cook over manual high pressure for five minutes. Allow the pressure to release naturally before removing the lid and serving.
Yes! You can use frozen chicken in either the crockpot or Instant Pot version. You might need to increase the cook time by about 1-2 hours for the crockpot chicken and dumplings. For the Instant Pot version, increase the pressure time to 10 minutes.
Yes, feel free to use chicken breasts or thighs. They both turn out great.
More Amazing Chicken Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: {Easy} Slow Cooker Chicken and Dumplings
Ingredients
- 1 1/2-2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 Tablespoons butter
- 2 teaspoon dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans, or boxes cream of chicken soup
- 8-10 canned, REGULAR size, buttermilk biscuits
Instructions
- Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
- Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6 hours, or high heat for 4 hours.
- After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
- Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
- Replace the lid and continue cooking for 1-2 more hours over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!
Notes
- Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It’s organic, it tastes good, and every ingredient is recognizable, which makes me feel a lot better about using it. It comes in a box instead of a can and can be found in the soup aisle.
- Cook the biscuits for at least one hour. All crockpots cook differently, so your biscuits may require more time. Mine are done after an hour on high, but yours may need to cook for a little longer.
- Avoid using flaky biscuits or Grands style. I recommend using REGULAR size buttermilk biscuits. Other types of biscuits will not always cook properly. Most store brands will carry a regular size canned biscuit. If you can only find Grands size biscuits, just cut them into smaller pieces and use about 4-5 biscuits total.
- Add some veggies. A small bag of frozen vegetables can be added to the crockpot when you shred the chicken, right before you add the biscuit dough on top.
- Storing leftovers: Any leftover slow cooker chicken and dumplings can be stored in an airtight container in the fridge for up to three days.
If I wanted to make a little more juice what should I add? I didn’t know if yours made a lot or not? The child I’m making this for loves the juice :). Thank you!
You could add a bit more broth!
Over the past few years as my wife’s health has declined, I have taken over most of the cooking duties. This is one of my go-to recipes. It is a fantastic meal and on cold winter days, (like today) it is a great way of fighting against the chill. Absolutely love this.
So glad this recipe has been helpful to you and your family, Terry. Hope y’all are staying warm in this cold weather!
These are amazing. I have made several times & they come out perfect every time. My problem is reheating them. What is the best way to reheat them? When I reheat in microwave, the biscuits come out mushy. Thanks!
Hi Jennifer! You could try warming it up in the oven. Maybe 275 degrees for 15-20 minutes?
If using regular cream of chicken, do I add water?
Nope, no need to add water.
Just made this and it was delicious! ! So easy and tasty. I added celery and carrots so there were some extra veggies…..and used your suggested cream of chicken soup. Definitely a quality product. . Will be a staple in the cooler weather for sure.
So happy to hear that, Wendy!
Would using frozen chicken change anything?
Nope!
Hello!
I’m just wondering what the serving size is for this?? I see it makes 8 servings. Is it a cup?
Thank you!
This is the best chicken and dumplings recipe out there in my opinion! I’ve used your recipe for chicken and dumplings for every potluck I’ve gone to in the last few years. The folks in my office ask when I’m going to make it again when the weather cools off!
Yay Michele! I’m so glad to hear that!
Love this recipe but we make this as a “casserole” and put over mashed potatoes, how much cornstarch/milk mixture should I use to thicken a little more like a gravy.
YES this is total comfort food!! Exactly the kind of thing I want to eat in the winter when it’s cold out. Plus I LOVE my slow cooker so I’m pinning this to make later!
Who knew it could be so easy to make dumplings? Seriously I have always been intimidated to make them and my family often asks. Thank you for this recipe with the clear cut directions, makes it sound very doable.
Wow! This Chicken and Dumplings recipe looks so delicious! It’s the perfect bowl of goodness for chilly Fall days!
I love how easy this is to make in the slow cooker! It’s the perfect dinner on a chilly fall night!
The perfect comfort food for a cool night or even when you’re sick.
I have made this twice, one being today! Love how easy and delicious the recipe is! I shared it with my daughter and she & her boyfriend made it last week and loved it, too! This recipe is now added to my favorites! ❤
So glad to hear that, Laurie!
Hello!! This recipe looks wonderful and so easy. I do have a question about the biscuits. Could frozen biscuits be used instead of canned and just put them in thr crockpot at thr beginning of the cook time with everything else? Look forward to hearing from you…
Hi Joanna! I’ve never tried this with frozen before so I’m not sure how it would turn out. Plus for this recipe I cut the biscuits into chunks before adding to the crockpot and you wouldn’t be able to do that with frozen ones.
I just put everything in my slow cooker now to have dinner ready later, super easy recipe, so excited to see how it turns out! It smells great!
Hi! It looks like this recipe has been here for a while. My uncle who is now trading jokes with Jesus made the best when I was growing up. I am going to give this a try. What would you say is the servings for this recipe? Maybe 4 adult servings? Is your chicken thawed/fresh with the cooking? I usually crockpot cook chicken from frozen
Hi Sharon, I usually make this with thawed fresh chicken, but I’m sure it would work just fine with frozen, too. I’d say this makes about 5-6 servings. My family of four usually has leftovers for two of us the next day after making this!