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Crockpot Chicken and Dumplings

Slow Cooker Chicken and Dumplings is an amazingly easy crock pot recipe! It’s a warm, cozy chicken soup made with simple ingredients and a few shortcuts!

Looking for more Crockpot Chicken Recipes? Try my Crockpot Chicken Pot Pie or my Crock BBQ Pulled Chicken!

Easy Crockpot Chicken and Dumplings

It’s that time of the year where I feel like my Slow Cooker is on permanent rotation! Of course I use it all year round, but when the kids go back to school in the fall is when my Crock Pot really gets a work out. And today’s recipe is one I know you will be making all year long!

I’ll be the first to admit this recipe definitely uses some shortcuts, but I won’t apologize for them! I have made Chicken and Dumplings from scratch TONS of times, and it’s fantastic, but there is also a place in my life for time savers on busy nights. And since my family loves this version of classic chicken and dumplings so much I thought I would share it with you too!

Close up of creamy Chicken and Dumplings made in a Crock Pot

Why Use the Crockpot?

Crockpot recipes are total time savers! Not only is this recipe delicious, the prep time is super quick! Slow Cookers can really come in handy when you know you won’t have a lot of time to get dinner on the table in the evening. And with this chicken and dumplings recipe you really only need a few everyday ingredients.

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What You’ll Need

  • Yellow onion – You could also use a white onion.
  • Garlic – Minced
  • Chicken breasts – I use boneless, skinless, chicken breasts in this recipe. They are lean and shred beautifully after being slow cooked.
  • Ground black pepper
  • Dried thyme
  • Cream of chicken soup
  • Chicken broth – You can also use vegetable broth
  • Frozen peas and carrots
  • Can buttermilk biscuits

How to Make Crockpot Chicken and Dumplings

This is truly an easy chicken recipe from start to finish. There are just a few quick steps you need to do before you turn your slow cooker on.

  1. Microwave the onions. Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
  2. Add everything except the biscuits to your crockpot. Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions. Sprinkle with pepper and thyme. Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add in the chicken broth and garlic.
  3. Cook. Cover and cook on high for 4 hours or until the chicken is tender.
  4. Shred the chicken. Using two forks, shred the chicken in the slow cooker and stir in the frozen peas and carrots. Alternately you can remove the chicken to shred and place it back in.
  5. Add the biscuits. Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker. When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
  6. Cook again. Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through.
  7. Serve warm.

Why Does the Recipe Say To Microwave the Onions?

Ok, so the first step in my recipe is to microwave diced onions. You CAN skip this if you really want to, but I just like to get the onions cooking a little bit…soften them up…before placing them in the slow cooker.

Onions don’t always soften up in the slow cooker, and I really, REALLY dislike crunchy onions in soups and stews. So cooking them in the microwave gets the process started. It’s a lot like if you were to sauté them…it just gets that crunch gone!

A bowl of chicken and dumplings with peas and carrots

Frequently Asked Questions

What Vegetables Do You Use in Chicken and Dumplings?

I like the combo of peas and carrots in my chicken and dumplings, but you can honestly use just about any type of veggies you prefer!

Can I Use a Different Cut of Chicken?

You certainly COULD use boneless chicken thighs as well, but they typically have more fat to trim, and this recipe really doesn’t need additional fat to make it delicious. But yes, you could use them if you wanted! And yes, of course you could use bone-in chicken and then pull the meat from the bone…but why would you want to?

Do You Have To Use Canned Biscuits?

You can absolutely make your own homemade biscuit dough and use that in this recipe. I just like using canned biscuits in this recipe because it’s a time saver!

Do You Have To Use Condensed Soup In This Recipe?

For this recipe I believe that you condensed soup is the best option, as they hold up and keep their consistency well in the heat. Dairy can curdle and separate in the slow cooker, and you want this to be as creamy as possible. You can absolutely use low-sodium condensed soup if are trying to watch your sodium intake!

How to Store and Reheat Leftovers

Let your leftovers cool and then transfer them to an airtight container and store in the fridge for 3-4 days.

When you are ready to reheat extras, scoop the desired amount into a microwave-safe bowl and microwave until warmed through, stopping halfway through the heating time to stir everything.

Looking For More Slow Cooker Recipes? Try These:

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A bowl of slow cooker chicken and dumplings with shredded chicken

Crockpot Chicken and Dumplings

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: serves 6
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Dinner

Description

This easy slow cooker chicken and dumplings recipe is quick to prep and the perfect comfort food for busy evenings!


Ingredients

Scale
  • 3/4 cup diced yellow onion (about 1/2 medium onion)
  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 2 (10.75- ounce) cans cream of chicken soup
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 2 cups frozen peas and carrots (alternately 1 cup of each)
  • 1 (16- ounce) can buttermilk biscuits

Instructions

  1. Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
  2. Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions.
  3. Sprinkle with pepper and thyme.
  4. Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add in the chicken broth and garlic.
  5. Cover and cook on high for 4 hours or until the chicken is tender.
  6. Using two forks, shred the chicken in the slow cooker and stir in the frozen peas and carrots. Alternately you can remove the chicken to shred and place it back in.
  7. Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker.
  8. When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
  9. Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through. Serve warm.

Notes

Store airtight for up to 3 days in the refrigerator. If you prefer a more soup texture, as opposed to thick stew add in 1/2 – 3/4 cup more chicken broth.

Nutrition

  • Serving Size:
  • Calories: 298
  • Sugar: 1.9 g
  • Sodium: 578.6 mg
  • Fat: 6.9 g
  • Carbohydrates: 18.9 g
  • Protein: 40.8 g
  • Cholesterol: 114.9 mg

Keywords: crock pot chicken and dumplings recipe, slow cooker chicken and dumplings, easy chicken crockpot recipes

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47 comments on “Crockpot Chicken and Dumplings”

  1. Sandra Vallati

    Do you stir the biscuits throughout the soup or are you stirring to coat and leaving on the top?

  2. Morgan R McCormick

    This recipe turned out SOOO good! It is now a favorite in my house and even though I just made it I already want to do it again! Thank you so much for the recipe. ❤❤❤

    I would double the recipe because 4 of us cleaned it out so quickly there was no room for anyone to have seconds. We will be having tbis again soon!

  3. Biscuits have been cooking on high for over an hour now, I made sure they were saturated in liquid like instructions but they are still like dough???

    1. That’s very strange… I can’t imagine why cooking in the oven for an hour wouldn’t work… dumplings are naturally slightly “doughy, but they shouldn’t be raw. Sounds like a temperature issue?

    2. I had the exact same thing. slow cooker on high for 90 min after biscuits and they were still totally raw. Left on high another 90 min and it was only marginally better. Guessing “high” on my crock is just not hot enough. Will try recipe again using a Dutch oven in the oven so I can crank up the temp.

    3. Same issue. Just had to send the hubby to Subway for last minute dinner as we cant keep waiting with school tomorrow. 🙁

    4. I just had a similar issue. I was wondering if the temp of the frozen peas and carrots brought the temp down too much and that’s why the biscuits didn’t adequately cook. Otherwise, I loved the recipe. But next time I’m going to make sure it’s really hot before adding the biscuits. Also I don’t know if the shape of the slow cooker makes a difference but hers looks more spread out because it’s oval and mine is round so everything is more stacked.

  4. So I love this recipe – it’s always a huge hit – and I love Shelly’s version. I have done this a little bit differently and it always comes out consistently good. I dice about 2.5 lbs of raw chicken thighs and breasts. For me – the dark meat makes a huge difference. I season the chicken chunks with Bell’s Chicken Seasoning, salt, and pepper, and then dice chunks of carrots and celery to add to the onion and place the chicken over that. I cover it with the cream of chicken soup – then out the other half of my carrots and celery on top, then put my peas and corn on top of that, and pour my chicken stock in. I also have started adding a bit of fresh parsley and that has been going over well. I cook on low four hours before stirring it all around – cook another 3 hrs on low – and then start adding my chunked raw biscuit dough. I have found that leaving it on low for another hour, gently turning the biscuits under every once in a while since they tend to float to the top, gets them cooked thoroughly and they have a good consistency. A bit more salt and pepper right before serving is nice as well. Once we just baked our biscuits instead of adding them – and it was a nice version of ‘creamed chicken over biscuit’ or more pot pie-esque, but the biscuit dough used to create dumplings makes the mixture super creamy. If you feel like getting fancy – pearl onions are a very nice touch as well! Thanks for sharing this Shelly!!

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