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!
{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.
Love this recipe! My fiance always requests it. It’s easy and makes enough for leftovers.
This recipe is very easy and very good. I will use this recipe again and again highly recommend it. I have cooked chicken and dumplings lots of times on the stove top but never in a crock pot. I decided to try this recipe in the crock pot and it turned out very well…… I like adding egg noodles to my chicken and dumplings so I cooked them separately and added it to my bowl of chicken and dumplings and it was…. 👍👍😃
I have made one similar, but need to make some next weekend in a 22 quart roaster. Do I need to add anything extra. Probably going to use the frozen dumplings. I will be tripling the recipe. And using boneless and skinless breast.
Hi Carol, I have not tried making this in a roaster before but I think all ingredients/measurements would remain the same. Let us know how it turns out!
My chicken and dumplings were very very salty and I added zero salt
I have made this several times and it always turns out delicious. Very easy to make.
This recipe was so good!!! My whole family loved it.
Best recipe ever!! This was a hit with the whole family. Perfect comfort food!
I’ve made this 3 times now – it’s really easy and has a lot of flavor! It’s a big hit at my house.
Made this with boneless chicken thighs. It was Delicious! Thank you!
Perfect!!!!!!!!
This looks delicious. I was planning on making it for tonight, but I only have 1 can of cream of chicken soup. I have cream of mushroom soup but was thinking that might change the flavor profile quite a bit. Do you have any suggestions on what might be ok to substitute? Or should I just go pick up another can of the Chicken 🙂
Hi Ashley, for this one I’d just stick with the cream of chicken. You’re correct that the mushroom soup would change up the flavor. I hope you enjoyed it!
Amazing! My son, who is a wonderful husband, dad, and all-around human being, made this tonight and it’s the best I’ve had. Happened to be there and stead a bite or several.