Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings are easy to make with tender chicken pieces and vegetables in a creamy sauce with flaky dumplings on top.

Slow cooker recipes are the unsung heroes for busy families! With this chicken and biscuits recipe, you can put the chicken, veggies, and sauce ingredients into the crockpot in the morning and add the biscuits before dinnertime.

Tonia’s Notes

I first shared this recipe for crock pot chicken and dumplings back in 2011! My family still loves it and asks me to make it often. Sometimes, we skip adding veggies, and other times, I make a cheesy version with garlic and herbs.

Ingredients Needed

• Chicken: You can make it with chicken breasts or chicken tenderloins.
• Soups: I used one cream of chicken and one cream of celery, but you can use a cream of mushroom or another cream of chicken instead of the cream of celery if you prefer.
• Broth: Add chicken broth instead of water to thin the condensed soups.
• Butter: A little butter makes the sauce richer.
• Seasoning: Use minced onion, garlic powder, and black pepper to flavor the sauce and poultry seasoning for the chicken.
• Veggies: I added a bag of frozen peas and carrots. You can choose your favorite frozen veggie mix. If you want to use canned vegetables, wait until the chicken is cooked to add them since you only need to warm them up.
• Dumplings: A tube of canned biscuit dough is a great shortcut for the traditional dough used for old-fashioned chicken and dumplings.

How To Make Crock Pot Chicken and Dumplings

Mix together the condensed soups, chicken broth, butter, dried minced onion, garlic powder, and black pepper in a greased or lined crockpot insert. Stir in the frozen peas and carrots. Season the chicken breasts and add them to the crock pot. Cover and cook low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked.

Remove the chicken from the crock pot, cut it into bite-sized pieces, and return it to the crockpot. Cut each biscuit into six pieces. Lay the pieces on top of the liquid in the crockpot.

Do I have to use canned biscuits for the dumplings?

You can use any dumpling dough you want, but you may need to adjust the cooking time accordingly. As an alternative, I suggest combining two cups of Bisquick baking mix with 2/3 cups of milk. Then, drop it by tablespoonfuls into the boiling chicken soup mixture, cover the slow cooker, and cook for 45-60 minutes, or until the dumplings are no longer doughy.

Replace the cover and cook for 45-60 minutes or until the dumplings are cooked through.

Can I make them in a Dutch oven instead?

This recipe is easily adaptable if you prefer to use a Dutch oven to make chicken and dumplings! Making it on the stovetop is perfect for those days when you didn’t remember to get everything into the crockpot early in the day.

• Cut the chicken into cubes and sprinkle with poultry seasoning. Melt the butter in a Dutch oven over medium-high heat. Add the cubed chicken and cook for 6-8 minutes, stirring often, until the chicken is fully cooked.
• Add the condensed soups, chicken broth, minced onion, garlic powder, pepper, and frozen veggies. Stir until combined. Bring the mixture to a boil, stirring often.
• Reduce heat to low. Cut the biscuits into six pieces and lay them on top of the liquid. (You may not be able to fit all of the pieces.) Cover and cook for 20-25 minutes or until the biscuits are cooked through.

Leftovers and Storage

• Fridge: Transfer the leftovers to a shallow container or containers. Place them in the fridge to cool. Store them in the fridge for 3-4 days.
• Freezer: To freezer leftover chicken and dumplings, you’ll either need to store the dumplings separately or remake them when you reheat the filling.

More Crock Pot Recipes

• Slow Cooker Pot Roast is one of my go-to meals!
• These Slow Cooker Pork Chops include gravy for mashed potatoes.
• Make fork-tender BBQ Ribs in the crockpot!
• Crock Pot Pulled Pork is perfect for sandwiches and tacos.