Crockpot Chicken and Dumplings
Cozy, creamy crockpot chicken and dumplings made with fluffy biscuit dumplings and tender shredded chicken, a set it and forget it comfort food classic the whole family will love.
The Coziest Bowl You Will Make All Week
There is something about crockpot chicken and dumplings that feels like a hug in a bowl. Tender shredded chicken, a rich and creamy broth, soft vegetables, and pillowy biscuit dumplings all simmer together while your slow cooker does the heavy lifting. This is the kind of recipe that fills the house with the smell of home cooking and turns even the busiest weeknight into something special.
If you grew up on the classic spend with pennies style crockpot chicken and dumplings, or you are searching for chicken dumplings with biscuits crockpot style, this recipe delivers that same nostalgic comfort with almost no hands on effort.
Before we get cooking, the right tools and a few smart ingredient choices make a real difference here. A good slow cooker, a sharp knife for the vegetables, and quality canned biscuits all help this dish turn out perfectly creamy and satisfying every time.
Why This Recipe Works
This is a true slow cooker chicken and dumplings with biscuits recipe, which means you get all the flavor of a long simmered stew without babysitting a pot on the stove. A few things make it foolproof:
- The chicken cooks low and slow until it shreds effortlessly with a fork.
- Canned cream of chicken soup creates a rich, velvety base without any roux or extra steps.
- Refrigerated biscuit dough turns into fluffy dumplings right in the crockpot, no separate dough making required.
Chef's Tip: Cut your biscuit dough into bite sized pieces rather than dropping in whole biscuits. Smaller pieces cook through more evenly and give you that classic dumpling texture in every spoonful.
Using Rotisserie Chicken as a Shortcut
One of the best things about this recipe is how flexible it is. If you are short on time, a crockpot chicken and dumplings using rotisserie chicken version is just as delicious. Simply skip cooking raw chicken breasts and instead stir in shredded rotisserie chicken along with the broth during the last hour of cooking. This turns an already easy recipe into an even faster one, perfect for those nights when dinner needs to happen fast.
Either way you go, the goal is the same, tender shredded chicken and dumplings swimming in a creamy, savory broth.
A Note on the Vegetables
Onion, carrot, and celery form the flavor backbone of this dish. If you want to make a heartier version, a crock-pot chicken and potato dumplings twist works beautifully too. Just add a cup of diced potatoes along with the other vegetables at the start of cooking so they have plenty of time to become fork tender.
Building the Perfect Dumplings
Whether you are making crockpot biscuit chicken and dumplings with fresh refrigerated dough or trying a crock pot chicken and dumplings with frozen dumplings approach, timing is everything. Dumplings should always go in near the end of cooking, never at the beginning, or they will turn mushy and dissolve into the broth.
- For refrigerated biscuit dough, add during the last 30 to 45 minutes on high.
- For frozen dumplings, add during the last 30 to 40 minutes on high, stirring gently so they do not stick together.
Ready to make it? Here is the full step-by-step recipe:
Crockpot Chicken and Dumplings
Cozy, creamy crockpot chicken and dumplings made with fluffy biscuit dumplings and tender shredded chicken, a set it and forget it comfort food classic the whole family will love.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, or use a rotisserie chicken, shredded, added at the end
- 2 cans condensed cream of chicken soup, 10.5 oz cans
- 3 cups low sodium chicken broth, divided
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced into thin coins
- 1/2 cup celery, diced
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper, to taste
- 1 can refrigerated biscuit dough, 16.3 oz, cut into 1 inch pieces for dumplings
- 3/4 cup frozen peas, optional, added in the last 30 minutes
- 1/4 cup heavy cream, optional, for extra creaminess
Instruction
Place the chicken breasts in the bottom of a 6 quart crockpot.
In a bowl, whisk together the condensed cream of chicken soup and 2 cups of the chicken broth until smooth, then pour over the chicken.
Add the diced onion, carrots, celery, garlic powder, thyme, and black pepper. Stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily.
Remove the chicken breasts and shred with two forks, then return the shredded chicken to the crockpot and stir in the remaining 1 cup of chicken broth.
Cut the biscuit dough into bite sized, roughly 1 inch pieces.
Drop the biscuit pieces into the crockpot, pushing them down slightly so they are partially submerged in the liquid.
Cover and cook on high for 30 to 45 minutes, until the dumplings are puffed and cooked through in the center.
Stir in the frozen peas and heavy cream, if using, during the last 10 minutes of cooking.
Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.
Equipment
- 6 quart slow cooker
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Two forks for shredding
Notes
Serving and Storage Tips
This crockpot chicken dumplings with rotisserie chicken or classic version alike is best served warm, straight from the crockpot, with a sprinkle of fresh parsley or cracked black pepper on top. It pairs beautifully with a simple green salad or steamed vegetables on the side, since the dish itself is already rich and filling on its own.
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce, since it thickens quite a bit as it chills.
Chef's Tip: This recipe does not freeze particularly well once the dumplings are in, as the texture can become soft and grainy after thawing. If you want to freeze ahead, freeze just the chicken and broth mixture, then add fresh dumplings when you reheat it on cooking day.
However you make it, this comforting bowl of chicken and dumplings is guaranteed to become a regular in your dinner rotation.
