This Crock Pot Chicken and Dumplings is the kind of cozy, no-fuss meal that feels like a warm hug on a weeknight. It uses pantry-friendly ingredients and a slow cooker to turn tender chicken and canned biscuits into pillowy dumplings swimming in a creamy, savory broth. Perfect for family dinners, potlucks, or anytime you want comfort without fuss.
Why you’ll love this dish
This recipe is comforting, forgiving, and family-approved. It is great for busy evenings because the slow cooker does most of the work, and the biscuit dumplings make it feel special without making your night harder.
"Simple enough for a weeknight, cozy enough for Sunday supper. The kids loved the dumplings."
- Budget-friendly: Uses canned soup and refrigerated biscuits.
- Crowd-pleasing: Mild, creamy flavor that appeals to picky eaters.
- Hands-off cooking: Set it and forget it until dumpling time.
- Flexible: Easy to scale, swap soups, or use leftover chicken.
How this recipe comes together
Start by building a savory base in the slow cooker with cream soup, broth, and seasonings, then nestle in chicken breasts to slow-cook until tender. Shred or slice the chicken, add the biscuit pieces toward the end so they cook into dumplings, and finish with a pat of melted butter for richness. Expect a total cook time of several hours depending on your slow cooker setting and the size of the chicken.
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What you’ll need
3 to 4 pieces boneless skinless chicken breasts (Adjust quantity based on desired servings.), 2 cans Unsalted Cream of Chicken Soup (10.5 oz each) (Feel free to substitute with cream of mushroom soup.), 2 cups low-sodium chicken broth, 1 tsp onion powder (Adjust to taste.), 0.5 tsp garlic powder (Adjust to taste.), 2 Tbsp melted butter, 1 can refrigerated biscuits (16.3 oz) (Cut each biscuit into 8 pieces.)
Clarifications and substitutions:
- Chicken: Use breasts or thighs. Thighs add more flavor and stay moister.
- Soup: Unsalted cream of chicken keeps sodium controllable. Cream of mushroom is a fine swap.
- Biscuits: Refrigerated biscuits are the quickest dumpling route. You can use drop biscuit dough or refrigerator baking mix cut into pieces instead.
- Broth: Low-sodium chicken broth lets you control final saltiness.
Step-by-step instructions
Preparation, Cooking, Serving
Preparation
- Lightly season chicken with a pinch of salt and the onion powder and garlic powder.
- Cut each refrigerated biscuit into 8 pieces and set aside in the fridge until ready to add.
Cooking
- In a 6-quart slow cooker, whisk together the two cans of cream of chicken soup and 2 cups low-sodium chicken broth until smooth.
- Add the seasoned chicken breasts to the soup mixture, spooning some sauce over the top.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken reaches 165 F internal temperature and is very tender.
- Remove the chicken and shred with two forks or cut into bite-sized pieces. Return the chicken to the slow cooker and stir gently.
- Toss the biscuit pieces with the melted butter so they are lightly coated. Scatter the biscuit pieces evenly over the simmering mixture.
- Cover and continue to cook on high for 30 to 45 minutes, or on low for about 60 minutes, until the biscuit pieces are cooked through and puffed into dumplings. Avoid lifting the lid too often.
Serving
- Stir gently to distribute dumplings without breaking them up too much.
- Taste and adjust salt and pepper. Sprinkle with chopped fresh parsley if desired.
- Serve hot in bowls.
Note: Cooking times vary by slow cooker model. If dumplings are still doughy, give them another 10 to 20 minutes, checking so they do not overcook.
Best ways to enjoy it
- Pair with a bright side like a simple green salad or steamed green beans to cut the richness.
- Add a crusty cornbread or warm biscuits if you want extra bread to soak up gravy.
- Top with chopped fresh parsley or chives and a few turns of black pepper.
- Offer hot sauce or crushed red pepper at the table for anyone who likes a little heat.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3 to 4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in short bursts, stirring between intervals.
- Freezing: Dumplings can get gummy if frozen together. For best results, freeze the chicken and broth mixture separately from uncooked biscuit pieces. Freeze the cooked base for up to 3 months, thaw overnight, reheat, then add fresh biscuits and finish cooking.
Food safety tip: Always ensure shredded or sliced chicken reaches 165 F when reheating.
Helpful cooking tips
- Use a meat thermometer to check doneness: 165 F is the safe internal temperature for poultry.
- If the sauce is too thin at the end, stir in a small slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then simmer a few minutes until thickened.
- If the sauce is too thick before adding biscuits, thin with extra broth or milk.
- For even dumplings, cut biscuits into similar-sized pieces and coat with melted butter so they brown evenly.
- Resist stirring too soon after adding biscuit pieces. Let them set so they steam and puff.
Recipe variations
- Rotisserie shortcut: Use 3 cups shredded rotisserie chicken and reduce initial cook time to just heat the base before adding biscuits.
- Vegetable boost: Add a cup of frozen mixed vegetables in the last 45 minutes for color and nutrition.
- Creamy herb version: Stir in 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary for more herb flavor.
- Gluten-free: Substitute a gluten-free refrigerated biscuit or make gluten-free drop dumplings and adjust cooking time.
- Chicken and mushroom: Swap one can of cream of chicken for cream of mushroom and sautéed mushrooms for earthy depth.
FAQ
Q: How long does this take from start to finish?
A: Hands-on time is about 15 to 20 minutes. Slow cooker time is 3 to 4 hours on high or 6 to 7 hours on low, plus 30 to 60 minutes for the biscuits to finish.
Q: Can I use frozen chicken?
A: It is safest to use thawed chicken so it cooks evenly. If using frozen, increase cooking time and check that the internal temperature reaches 165 F.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free cream soup and gluten-free refrigerated biscuits or make gluten-free drop dumplings. Check labels for hidden gluten.
Q: Will the biscuit pieces turn soggy?
A: If you add too early or stir too much, they can break down. Add them toward the end and avoid frequent lid lifting.
Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and avoid overfilling. Aim to keep the cooker no more than 2/3 full.
Conclusion
This Crock Pot Chicken and Dumplings recipe makes weeknight dinners feel like a special occasion with minimal effort. For another slow cooker take with helpful step photos and timing tips, see this Crock Pot Chicken and Dumplings. If you want a slightly different spin and serving suggestions, check out this EASY Crockpot Chicken and Dumplings from bunsinmyoven.com.
Crock Pot Chicken and Dumplings
Ingredients
Method
- Lightly season chicken with a pinch of salt and the onion powder and garlic powder.
- Cut each refrigerated biscuit into 8 pieces and set aside in the fridge until ready to add.
- In a 6-quart slow cooker, whisk together the two cans of cream of chicken soup and 2 cups low-sodium chicken broth until smooth.
- Add the seasoned chicken breasts to the soup mixture, spooning some sauce over the top.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken reaches 165 F internal temperature and is very tender.
- Remove the chicken and shred with two forks or cut into bite-sized pieces. Return the chicken to the slow cooker and stir gently.
- Toss the biscuit pieces with the melted butter so they are lightly coated. Scatter the biscuit pieces evenly over the simmering mixture.
- Cover and continue to cook on high for 30 to 45 minutes, or on low for about 60 minutes, until the biscuit pieces are cooked through and puffed into dumplings.
- Stir gently to distribute dumplings without breaking them up too much.
- Taste and adjust salt and pepper. Sprinkle with chopped fresh parsley if desired.
- Serve hot in bowls.