This crockpot chicken and dumplings is a warm, cozy chicken soup made with simple ingredients and a few shortcuts!
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 workout. 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!
This Chicken and Dumplings Recipe? Kind of a Big Deal
- Total comfort food. It’s creamy, cozy, and tastes like something your grandma made on a snow day. Except you didn’t have to stand over the stove for hours!
- No dough-making required. I mean, you could make homemade dumplings, but why? Canned biscuits do the job and no one complains. They get all soft and pillowy and soak up that creamy sauce like champs.
- Just a handful of ingredients. Chicken, a couple cans of soup, some seasonings, and biscuits. That’s it. Nothing fancy, but it works.
- Kids love it. This is one of those dinners that disappears fast. No whining. No drama. Just clean plates. That’s a winning chicken recipe if you ask me!
Looking for more ways to cook chicken in your crockpot? Try Crockpot Chicken Pot Pie or BBQ Pulled Chicken!
What You’ll Need
Make sure to scroll down to the bottom of this post to the recipe card for the full ingredient list and printable recipe!
- Yellow onion – You could also use a white onion.
- Garlic, minced – Fresh is great, but the jarred kind totally works. No shame.
- Chicken breasts – Boneless, skinless is the way to go. They shred up nice and soak up all that creamy goodness. You could use boneless thighs if you prefer something a little richer.
- Seasonings – Ground black pepper and dried thyme
- Cream of chicken soup – This is where the magic starts. It makes everything creamy and cozy with almost no effort.
- Chicken broth – Use low-sodium if you’re watching salt. And if you only have veggie broth, it’s fine—no one will notice.
- Frozen peas and carrots – Straight from the bag. No need to thaw. If your family’s anti-peas, just swap for corn or skip them entirely.
- Can buttermilk biscuits – The star of the show. They fluff up into the best little dumplings. I use Pillsbury Grands, but anything similar works. Just don’t use the flaky layers kind, they fall apart and get weird.
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!
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.
More Crockpot Recipes
Crockpot Chicken and Dumplings
- 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
- 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
- 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.
- 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.
- Cover and cook on high for 4 hours or until the chicken is tender.
- 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.
- 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.
- 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
Cooked for the first time – flavor is there but my cut up biscuits basically melted haha!
Do you stir the biscuits throughout the soup or are you stirring to coat and leaving on the top?
They will come up to the top, but do your best to cover them in liquid so they cook evenly!
Undercooked biscuit dough!
THIS LOOKS ABSOLUTELY DELICIOUS, BUT I WAS ACTUALLY LOOKING FOR A DUMPLING RECEIPE.
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!
Love hearing this!!!
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???
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?
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.
Same issue. Just had to send the hubby to Subway for last minute dinner as we cant keep waiting with school tomorrow. 🙁
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.
Is it normal for the biscuits to shred instead of staying in one piece?
hmmm, I have never had that happen!
What would your recommendation be for timing if the chicken is already cooked and shredded?
I would just add that in at the end to warm up, maybe 30 minutes or so!
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!!
Thank you so much for your detailed review!!
So what’s the conclusion in the biscuits? 1 1/2 hr?