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.
Can I use frozen chicken?
Yes!
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.
Hi! I would love to add some frozen veggies to this tonight. When should those go in? Thanks!
Hi Camille! You could add them in about 15-20 minutes before you’re ready to eat!
This has quickly become a family favorite! Delicious!
How do you get the biscuits not to be raw? Mine never turn out well
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.
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.
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!
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!
3 out of 5 stars
Biscuits don’t taste like dumplings, making homemade dumplings takes just few minutes-flour baking soda milk-taste like real dumplings. A little too much cream of chicken soup, better with chicken stock.
I roll out the biscuits and cut into strips then put them in the Crock-Pot. While cooking cut up the chicken and and for about the last 30 minutes. Not as doughy this way.
Very easy and delicious recipe
Excellent and easy. I cook for six, including four teenage boys, so I doubled the recipe maxing out my slow cooker. They devoured in no time.
My mods: 1) brine chicken in a salt water solution for at least an hour; this invariably enhances chicken in any recipe, 2) added bag of frozen peas & carrots as well as some frozen corn; I also had some partial bell peppers in the fridge I diced and added. You could get creative in adding veggies, but above seemed like most natural fit, 3) I did thicken broth with little corn starch and flour before adding the biscuit dumplings, seemed too liquid without.
I really like adding some frozen peas, carrots, and green beans to our chicken and dumplings and even the kids eat it that way!!
This was delicious! I would add more broth next time because the biscuits soaked up a lot of it at the end. Also, I’m not sure you need to use 2 cans of biscuits — it was very biscuit heavy!
Just add more cream of chicken soup to thicken more. Simple fix. I added more garlic also better than bullion chicken soup base, bought at Walmart. Was awesome.
Can I leave the butter out? Or what can I sub the butter with?? Thank you!
You could just leave it out.
Just made this. Dumplings were good but thought the gravy should have been thicker. Probably will not make again.
Dave, I’m going to make this tonight so I’m happy to know in advance the the gravy could use thickening! I will Have a thickening agent ready. Thanks
Just add more cream of chicken soup to thicken more. Simple fix. I added more garlic also better than bullion chicken soup base, bought at Walmart. Was awesome.
Another recipe I’ve seen called for one of each, cream of chicken and cream of celery. Honestly I think the cream of celery soup keeps it a bit thicker bc I’ve actually made it both ways.
Easy and super delicious!!!
Major hit with the family tonight!! The only things I did differently was I put the chicken breasts in a pan, rubbed them with the 2 tbsp butter and 3 cloves of garlic, then I sprinkled the mix of salt, pepper, poultry seasoning and filled the pan with the broth. Put that to sit in the fridge for an HR and then mixed that broth in with the soup when I put the chicken in the pot. SOOOO DELICIOUS!!
Ashlyn,
Your Chicken & Noodles as well as the Chicken & Dumplings recipes are outstanding! The Crock Pot…#1 in the arsenal of the bachelor!
Thanks again!