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!
Chicken and dumplings has to be the epitome of comfort food.
It’s funny, though, because 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!
It’s one of those foods I crave out here in Hawaii and look forward to having when we are stateside again.
In the meantime, though, I LOVE to make this easy, shortcut version of Chicken and Dumplings.
The dumplings are actually made from prepared biscuit dough, and let me tell ya: they are SO darn good!
My whole family loves this too, even my son who mistakenly thought I was making “Chicken and Ducklings!”
He was very distraught over the fact that we would eat ducklings, but after much reassurance that it was dumplings and not our sweet, baby duck friends, he was able to calm down.
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.
*A couple of side notes: 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.
Also, you can use chicken breasts or thighs for this recipe. I actually used chicken thighs because it’s what I had on hand, and it was delicious.
After you’ve let it all cook for at least 4 hours on high or 6 hours on low, 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.
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 it all for 1 more hour on high.
And when it’s done? Yummy, goldeny, easy, Chicken and Dumpling goodness! Enjoy y’all!
{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
- 10 canned, regular size, buttermilk biscuits (I use two small cans, each contains five 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 6-8 hours, or high heat for 4-5 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 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!
Beverley Williams says
OMG! you have got to be kidding me….this is now my favorite go to meal. Made it for the first time and my husband was thrilled. He said that he even wanted to spoon some in a bowl for breakfast. lol I put in chopped carrots, celery and onion….very nice…and those dumplings. My husband said that he could just eat those with the sauce. Great Recipe.
Jessica says
I used rotisserie chicken and put the bisquits on top for a hour and a half without dipping them and followed the rest of the recipe exactly. If I could go back and change anything maybe a little less salt for my preference but still Very good!
Lisa Favre says
Chicken and dumplings are one of my favorite comfort dishes. Love the fact that this one’s made in the slow cooker.
Sarah says
This made me really hungry! Looking forward to trying this!
Deborah Brooks says
My husband really likes chicken and dumplings!This looks like an easy recipe for a weeknight thanks
Angela says
I love chicken and dumplings, but I have never made them in the slow cooker. I can’t wait to give this recipe a try, it looks delicious!
Amber Myers says
This looks so good! I love when I can use my crock pot so I’m excited to try this.
Kenna Ryan says
A recipe for the clean bowl club! Even the picky eaters finished. This was ridiculously delicious for how simple and hands-off it is.10/10
Sue Esposito says
I bought Extra Large Buttermilk Biscuits. Can I use them instead?
Ashlyn Edwards says
Sure, just cut them into small pieces.
Rochelle says
I make this on the stove top when I forget to put the slow cooker on. I chop up chicken thighs, cook them with the onions. Add the seasoning, 1C water, 1C chicken soup and a cup of frozen veges. Simmer for 20 minutes, thicken if necessary. Put the biscuits on the top and bake 15-20 minutes in the oven at 350. Comes out perfect with yummy toasted biscuits on top! And the kids love it!
Jan Guenther says
Made this tonight.Turned out really good! My husband loved it,which was a plus because he is so picky.I will be making this again
Donald J Vancamp says
MADE THIS CAMPING LAST FALL. MMMMMMMMMMMMMM
Gina Wolsz says
Can you freeze leftovers ?
Brandi Williams says
Can I use frozen chicken?
Ashlyn Edwards says
Yes!
Dixie Moore says
Made this for a crockpot luncheon.It was delicious!
I brought home what was left…tasted even better the second day! I would definitely make this again. PS- My husband loved this recipe.
Camille Condrey says
Hi! I would love to add some frozen veggies to this tonight. When should those go in? Thanks!
Ashlyn Edwards says
Hi Camille! You could add them in about 15-20 minutes before you’re ready to eat!
Heather says
This has quickly become a family favorite! Delicious!
TYlaylor says
How do you get the biscuits not to be raw? Mine never turn out well
Barb says
Make sure it’s been on high a while and it’s at LEAST an hour…break them into smaller pieces. I also grind in Italian seas so I gotta for more flavor.
Sarah says
I had the same problem. After over 2 hours, I ended up straining the sopping mess of biscuit dough out of the crock pot, put it on a pan and baked them per biscuit instructions, then mixed them back into the crockpot. Surprisingly, it turned out great, and my husband raved over it. I think next time I will try pre-baking the biscuits and add them in for the last 1/2 hour or hour of cooking time.
Sarah says
Just an update. Adding the cooked biscuits at the end works great. Also, since it’s just me and my husband eating, I’ve started baking the leftovers in a pie crust on the second night, for a kind of pot pie. Delicious!
Candice says
I thought this was fantastic! I LOVE how easy it was. As a working mom, it’s nice to have recipes that are quick and easy to whip up. Thanks so much!