Crockpot Chicken and Dumplings
Creamy, comforting crockpot chicken and dumplings made with tender shredded chicken and fluffy biscuit dumplings, an easy slow cooker dinner the whole family will love.
The Coziest Bowl in Your Kitchen
There is something about the smell of chicken and dumplings simmering all day that makes a house feel like home. This crockpot chicken and dumplings recipe takes all that slow-simmered comfort and makes it almost entirely hands off. You get tender shredded chicken, sweet carrots, and soft, pillowy biscuit dumplings swimming in a rich, creamy broth, all without babysitting a pot on the stove.
If you have ever searched for something like spend with pennies crockpot chicken and dumplings or chicken dumplings with biscuits crockpot, you already know how popular this style of dumpling is. Instead of rolling out dough from scratch, we lean on refrigerated biscuit dough for that fluffy, golden texture with a fraction of the effort. It is the kind of dinner that tastes like it took all day, because in a way, it did, but almost none of that time was spent actually working.
Before we get cooking, the right tools and a few smart ingredient choices make a real difference here. A good sized slow cooker and quality broth are what separate an average bowl from one that tastes like it came from your grandmother's kitchen.
Why This Recipe Works
This version leans on a few tricks that make it foolproof, even on a busy weeknight.
- Low and slow chicken becomes fall-apart tender and practically shreds itself.
- Cream of chicken soup builds a velvety broth without needing a separate roux.
- Refrigerated biscuit dough gives you fluffy dumplings with zero dough-rolling required.
- A short high-heat finish ensures the dumplings cook through instead of turning gummy.
Chef's Tip: Resist the urge to lift the lid while the dumplings are steaming. Every peek lets heat escape and can leave you with undercooked centers.
Using Rotisserie Chicken Instead
If you are short on time, this recipe adapts beautifully into a crockpot chicken and dumplings using rotisserie chicken. Simply shred about 3 cups of rotisserie chicken and stir it in with the soup, broth, and vegetables right at the start. Skip the long cooking time needed to cook raw chicken through, and instead let everything simmer on low for about 2 hours just to soften the vegetables and let the flavors meld before adding your dumplings. It is a fantastic shortcut for busy weeknights when you still want that homemade, slow cooker chicken and dumplings with biscuits feel.
About Those Dumplings
There is real debate in the comfort food world over what makes a proper dumpling. Some cooks swear by flat, noodle-like dumplings, while others prefer the fluffy, biscuit-style version we are making today. Cutting refrigerated biscuit dough into small pieces gives you the best of both worlds: a slightly doughy, chewy bottom where it soaks up the broth, and a soft, bread-like top. If you happen to have frozen dumplings on hand, this recipe also works as a crock pot chicken and dumplings with frozen dumplings, just add them about 15 minutes earlier since they take a touch longer to fully cook through.
Ready to make it? Here is the full step-by-step recipe:
Crockpot Chicken and Dumplings
Creamy, comforting crockpot chicken and dumplings made with tender shredded chicken and fluffy biscuit dumplings, an easy slow cooker dinner the whole family will love.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, or use 3 cups shredded rotisserie chicken to save time
- 2 cans condensed cream of chicken soup, 10.5 oz cans
- 3 cups chicken broth, low sodium preferred
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced into thin coins
- 3/4 cup celery, diced
- 2 cloves garlic, minced
- 1 tsp poultry seasoning
- 1/2 tsp black pepper, freshly ground
- 1 can refrigerated biscuit dough, 16.3 oz, cut into bite-sized pieces, for dumplings
- 3/4 cup frozen peas, optional, added at the end
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Place the chicken breasts, onion, carrots, celery, and garlic in the bottom of a 6 quart crockpot.
In a medium bowl, whisk together the cream of chicken soup, chicken broth, poultry seasoning, and black pepper. Pour over the chicken and vegetables.
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and shreds easily.
Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.
Cut the biscuit dough into bite-sized pieces. Drop the pieces evenly over the surface of the hot chicken mixture, pressing them down slightly so they are partially submerged.
Cover and cook on high for an additional 30 to 45 minutes, until the dumplings are puffed and cooked through in the center.
Stir in the frozen peas during the last 10 minutes of cooking, if using.
Ladle into bowls, garnish with chopped parsley, and serve warm.
Equipment
- 6 quart slow cooker
- Mixing bowl
- Whisk
- Two forks for shredding
- Cutting board and knife
Notes
Serving Suggestions
This dish is hearty enough to stand entirely on its own, but a few sides round out the meal nicely.
- A simple green salad with a light vinaigrette to cut through the richness
- Warm crusty bread for sopping up extra broth
- Steamed green beans or roasted broccoli for a pop of color
For an extra veggie boost, some cooks like to stir in diced potatoes along with the carrots and celery, turning this into something closer to a crock-pot chicken and potato dumplings hybrid. It is a great way to stretch the recipe further and add even more heartiness to each bowl.
Storage and Reheating
Leftover shredded chicken and dumplings will keep in an airtight container in the fridge for up to 3 days. The dumplings do continue to absorb liquid as they sit, so the texture will be thicker the next day, almost stew-like. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth to loosen things back up. Freezing is not ideal here, since the biscuit dumplings tend to turn mushy once thawed, so this one is best enjoyed fresh or within a few days.
Chef's Tip: If you are making a big batch of this crockpot biscuit chicken and dumplings for a crowd, keep a little extra warm broth on the side to stir in when reheating portions, since the dumplings will keep soaking up liquid the longer they sit.
However you serve it, this is the kind of meal that turns a chilly evening into something warm and worth gathering around the table for.
