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There are few meals that feel more comforting than a warm bowl of creamy crockpot chicken and dumplings. Tender shredded chicken, soft biscuit dumplings, and a savory, herb-seasoned broth come together in the slow cooker for a simple, hearty dinner your family will ask for again and again.
This is one of those reliable Midwest comfort meals — minimal prep, classic ingredients, and a rich, satisfying texture that feels like it cooked all day (because it did).
If you love easy comfort meals like this, be sure to browse our full collection of slow cooker recipes for more simple, family-friendly dinners.
Many of the seasonings in this recipe come straight from our Kitchen Basics collection, where you’ll find simple homemade staples that make everyday cooking easier.
Why You’ll Love This Recipe
- True dump-and-go slow cooker method
- Uses simple pantry staples
- Family-friendly and mild
- Thick, creamy comfort food texture
- Easily adaptable (stovetop version included below)
Ingredients
- 2 “cream of” soups
- Chicken broth
- Butter
- Fresh parsley
- Boneless skinless chicken breasts
- Frozen peas and carrots
- Refrigerated biscuits
- Poultry seasoning, black pepper, and onion powder seasonings
- Optional Greek yogurt or sour cream for topping
- Optional chopped chives for topping
Equipment Needed
- Slow Cooker (Crock-Pot) – A 6-quart slow cooker works best for even cooking and space for dumplings to expand.
- Stand Mixer (Optional) – Useful for quickly shredding chicken with the paddle attachment.
- Mixing Spoon or Ladle – For gently stirring in dumplings and vegetables.
How to Make Crockpot Chicken and Dumplings
This recipe builds richness through slow simmering and layering texture at the right time.
The condensed soups and broth create the creamy base, seasoned with poultry seasoning and onion powder for warmth and depth.
Cooking the chicken breasts directly in this mixture allows them to become tender and easy to shred while absorbing flavor.
The key step is timing: the biscuit pieces are added during the final hour of cooking. This prevents them from overcooking and keeps them fluffy rather than dense.
Shredding the chicken with the paddle attachment of a stand mixer is the best time saving tip I can share!
Adding vegetables at the same stage keeps their color and texture intact without becoming mushy.
When the dumplings are fully set and no longer doughy in the center, the dish is ready to serve.
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PrintEasy Crockpot Chicken and Dumplings
This Easy Crockpot Chicken and Dumplings is a classic Midwest comfort meal made with tender shredded chicken, fluffy biscuit dumplings, and a creamy, savory broth. A simple dump-and-go slow cooker recipe that’s perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6-8 servings
Ingredients
- 2 (10.5 oz) cans condensed cream of chicken soup
(or 1 can cream of chicken + 1 can cream of celery) - 1 TBSP chopped fresh parsley
- 1 tsp poultry seasoning
- 1 TBSP onion powder
- 2 TBSP butter
- Black pepper, to taste
- 3–4 boneless skinless chicken breasts
- 2 cups chicken broth
- 2 cups frozen peas and carrots, thawed (or mixed vegetables)
- 1 (16.3 oz) can refrigerated biscuits
- Optional for Serving:
- Plain Greek yogurt or sour cream
- Chopped fresh chives
Instructions
- In the bowl of your slow cooker, combine the cream of chicken soups, parsley, poultry seasoning, onion powder, black pepper, butter, and chicken broth. Stir until smooth.
- Add the chicken breasts and gently press them down so they are mostly submerged in the sauce.
- Cover and cook on HIGH for 5 hours.
- After approximately 4 hours of cooking time (about 60–90 minutes before serving), remove the chicken from the slow cooker and shred. (Pro Tip: Shred with a stand mixer and paddle attachment for a quick and easy shred!)
- While the chicken is shredding, tear the refrigerated biscuit dough into small bite-sized pieces and drop them directly into the slow cooker.
- Return the shredded chicken to the slow cooker.
- Add the thawed vegetables and gently stir to combine.
- Cover and cook on HIGH for an additional 1 hour, until the biscuit dumplings are cooked through and tender.
- Serve warm. Top with plain Greek yogurt or sour cream and chopped chives, if desired.
Notes
-
If your family is sensitive to vegetable texture, you can finely chop the vegetables before adding.
-
For quicker shredding, a stand mixer with the paddle attachment works well.
-
Cooking times may vary slightly depending on your slow cooker model. Dumplings should be fully set and no longer doughy in the center before serving.
Tips for Success
- Tear biscuit dough into small, even pieces for consistent cooking.
- Do not stir excessively after adding dumplings — gentle mixing prevents breaking.
- If you prefer a thicker consistency, allow the slow cooker to sit uncovered for 10–15 minutes before serving.
- For extra richness, stir in 1–2 TBSP Greek yogurt directly into the pot before serving.
- If you prefer a fully from-scratch version, you can substitute homemade biscuit dough instead of refrigerated biscuits for an even more traditional texture.
Storage & Reheating
Store: Refrigerate in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or microwave in short intervals, adding a splash of broth if needed to loosen the sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work well and add additional richness.
Can I use homemade biscuit dough?
Yes, but the refrigerated biscuits provide structure and consistency in a slow cooker environment.
Can I freeze chicken and dumplings?
The chicken and broth freeze well. The dumplings may soften after thawing but remain safe to eat. For portioning leftovers, I love freezing soups and stews in these freezer cubes for easy reheating later.
Stovetop Chicken and Dumplings Version
If you prefer a quicker method:
- In a large Dutch oven, combine soups, broth, and seasonings and bring to a gentle simmer.
- Add chicken breasts and simmer 20–25 minutes until cooked through.
- Remove and shred chicken.
- Return shredded chicken to pot.
- Drop torn biscuit pieces into simmering mixture.
- Cover and simmer 15–20 minutes until dumplings are cooked through.
- Stir in vegetables during the final 5–10 minutes of cooking.
Variations & Serving Ideas
- Top with a dollop of plain greek yogurt or sour cream
- Add diced celery and onion for additional depth.
- Stir in a splash of heavy cream for a richer finish.
- Top with chopped chives for freshness.
- Serve with a simple green salad or dutch oven bread.
- If hearty comfort food is your style, you’ll also love our Easy Crockpot Chili, another classic Midwest favorite that’s perfect for busy nights.
Final Thoughts
This easy crockpot chicken and dumplings is dependable comfort food — creamy, filling, and simple enough for busy weeknights. It’s the kind of recipe that earns a permanent place in your dinner rotation.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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