Crock Pot Chicken and Dumplings is a super easy, creamy recipe that uses chicken stock, frozen chicken breasts, cream of chicken and canned biscuits. So good!
CHICKEN AND DUMPLINGS WITH CANNED BISCUITS
In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the OLD-FASHIONED CHICKEN & FLAT DUMPLINGS in a thick broth, I love the BIG, FLUFFY BISQUICK DUMPLINGS in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!
Absolutely! I used frozen chicken breasts (which are much cheaper than their fresh counterparts - but still just as yummy!) The time might need to be adjusted slightly for fresh chicken breasts. You can also use different cuts like chicken thighs.
I like the Pillsbury Grands biscuits but you can use any of your favorite refrigerated biscuits.
This helps to thicken up the chicken broth. It also helps to keep the dumplings from sticking together.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken broth
- cream of chicken soup with herbs
- onion
- celery
- chicken breasts
- garlic salt
- black pepper
- frozen peas and carrots (optional)
- all purpose flour
- Pillsbury Grands Biscuits
Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
Add frozen chicken breasts into crock pot and season with a little salt and pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks.
Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using. Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
Put flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour. Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth.
Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.) Cover and cook on high for about 1 to 1 ½ hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done. Give it all a gentle stir. Sprinkle with some dried parsley (optional.)
Then serve!
CRAVING MORE CROCK POT RECIPES? GIVE THESE A TRY!
Crock Pot Chicken and Dumplings
Ingredients
- 32 ounce container chicken broth
- 10.5 ounce can cream of chicken soup with herbs
- 1 cup diced onion
- 1 cup diced celery
- 3-4 frozen chicken breasts (see note below)
- 1-2 teaspoons garlic salt
- ½ teaspoon black pepper
- 1 cup frozen peas and carrots, optional
- ½ cup all purpose flour
- 16 ounce tube refrigerated Pillsbury Grands Refrigerated Biscuits
Instructions
- Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
- Add frozen chicken breasts into crock pot and season with garlic salt and pepper.
- Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
- Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
- Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
- Put ½ cup flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
- Drop the coated biscuits (one by one into the slow cooker.) Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
- Cover and cook on high for about 1 to 1 ½ hours. Gently stir occasionally. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
- Sprinkle with some dried parsley (optional.) Then serve!
Video
Notes
- Fresh chicken breasts can be used in place of frozen. Chicken thighs can also be substituted. Frozen chicken breasts are usually smaller than their fresh counterparts so if using fresh only use two.
- The biscuit pieces are rolled in flour to helo thicken up the chicken broth. It also helps to keep the dumplings from sticking together.
- Any brand of canned biscuits can be used.
Nutrition
Originally published: March 2017
Updated and republished: May 2019
Mary
Finally found the recipe that I've been waiting for, it was easy and tasted awesome!!
Brandie @ The Country Cook
Thank you so very much Mary!
Valari
Has anyone out there tried to freeze the leftovers for this recipe? I'm anxious to try it but I live alone and will have a large amount of leftovers. I have not had much success in the past freezing things that contain items like potatoes and pasta. Just curious to know if the dumplings would freeze well.
Brandie @ The Country Cook
Hi Valerie! Unfortunately this recipe does not freeze well at all. I'm sorry. I know thats probably not what you want to hear but the dumplings just continue to soak up the liquids and it turns into a mushy mess. 🙁
Alyssa Andrews
Can I use fresh veggies instead of frozen?
Brandie @ The Country Cook
Frozen veggies work best for this as they are less likely to fall apart. With fresh you will have to partially cook the carrots first or they will not be soft enough when the dish is ready to eat. 🙂
Measha
Turned out lovely.
Used boneless skinless chicken thighs.
Lois
My favorite food is fried chicken. Next is chicken and dumplings. Have never used the diced onion and celery, but sounds good. Be a great meal for tomorrow. Thank you.
Catherine
Can't wait to cook this!!
Chip
Had trouble with dumplings taking much longer to cook. Should i have waited to add the cut/shredded chicken after the dumplings cooked?
Ski DiNunzio
This was so easy and so good. I added corn and peas.
Kim
We just made this today and it was delicious. Thanks for the recipe . I put one and a half cups of peas and carrots, and celery . I cut the chicken into bite size. Once we put in the biscuits it took about 2 hours, because we kept testing it to see if it was done by removing the lid , otherwise it probably would have been done in one and a half hours.
Mary Koehler
Can I use frozen dumplings?
Alicia R
You can use any dumplings. Just make sure they cook all the way through before serving.
Take the frozen dumplings out of the freezer and set them on the countertop to thaw while chicken is cooking. Then coat in flour and add to the pot.
LEENY
Made this for Sunday dinner yesterday and it was a huge hit. Super easy and so delicious. I made it exactly as written except it took a little longer for the dumplings to get done (2 hours instead of 1.5), totally no big deal at all and so worth the wait. Another great recipe from Brandie!
Dave Bacon
Can I use fresh chicken
Linda Goldsborough
i love chicken dumplings
Brandie @ The Country Cook
Me too! 🙂
Donald Rehrer Jr
I used low sodium cream of chicken and cream of celery soup, and garlic powder to lower the sodium, as I can't have much sodium. I cut back the onion and celery to 1/2 cup each, and added 1/2 cup of diced mushrooms along with the frozen peas and carrots. I used fresh chicken breasts, and Grands biscuits, adding 20 minutes cooking time.
Everything came out as planned, even with my changes.
Karen Groll
2 questions. 1. How much do you suggest reducing cooking time for 1.5 lbs of thinly sliced, fresh chicken breasts . 2. I am afraid of overcooking chicken. Can we take the chicken out when cooked, shred and then put back AFTER the biscuits cook for the 1 to 1.5 hrs?
Nancy Hemphill
Thats what I do. Add chicken 10 or 12 minutes before dumplings are done.
Karen Groll
Once you take the chicken out and shred it, could you cook the biscuits for the 1.5 hrs then stir the chicken back in after they cook? I feel the chicken would way over cook that last 1.5 hrs.
Donna Stratton
I'm going to make this recipe and definitely do that. I'm using chicken tenders and hate overcooked chicken. Did it work for you?
eddie
How do I know when the dumplings are done?????? last time I made them they were kinda brown and hard on the inside....I'm a guy and not a good cook...
Jennifer Taylor
Super easy recipe. Turned out amazing!
Gina Jones
I made this today for dinner. It was so good. Just next time I will use less salt and pepper and maybe regular dumplings instead of biscuits.
Terry Morrow
Does this freeze well?
Ausra
My husband is on a special diet so I'm making this without the dumplings (much to my dismay!) Is there a way to thicken up the sauce since I'm not adding dumplings?
Virginia Moore
Either make a paste of cornstarch and water to stir into the liquid while it boils and thickens, or
Add about 2 tablespoons Instant Tapioca at the beginning and it will thicken the juices perfectly as it cooks. My beef stew recipe calls for tapioca and it always has a wonderful, thick gravy. Tapioca can be found in little boxes near Jello in the stores.
Cate
This was absolutely delicious! I had an issue where my dumplings formed a blob on top, but it is because I used a smaller/round crockpot. However, my husband being the chef that he is, just had me add water to loosen it up. Voila! Delicious... and my Southern baby has asked for seconds... something that never happens when I use frozen pastry noodles for chicken and pastry. Thanks for a fantastic and easy recipe!
Linda Ferry
Wow, some of the comments are just mystifying to me. The recipe was clear and concise I had no problem following it as written. The finished product was oh so good.
KG
Some people (like me) are very uncomfortable in the kitchen. They second guess themselves and just need that extra 'you got this!'. They may just want to prepare a nice meal for their family and not make a silly mistake. Delicious recipe - thanks Brandie!
Brenda
Hi Miss Brandie,
I never told you how awesome this meal is after I made it! This will be the 5th time now that I am making it. I noticed in your regular chicken and dumpling recipe you use butter and milk to add to flour and salt to make homemade dumplings. I use flour, water and salt but would love to try it with milk and butter but I am chicken excuse the pun! Would it work in crock pot recipe? Thank you again for this awesome simple recipe my husband and I dearly love it!
Brenda
Brandie @ The Country Cook
Hi Brenda! You were so sweet to take the time to come back and let me know!! Yay!! Love hearing that!
Regina
This was yummo! Made it just as written except did not use the celery or frozen vegetables. Some of the best I’ve ever eaten, and no one would guess it wasn’t completely homemade.
leslee
for the chicken and dumplins i could only find condensed cream of chicken. is that okay to use ?
Brandie @ The Country Cook
Hi Leslee! Totally okay to use that!
Kat
Turned on high on my crockpot and burned the bottom.
Christina
I've only got 3 hours until dinnertime can this cook on high instead? I cooked this previously but had the 4 to 6 hours needed. By the way it was absolutely great and reminded me of my grandma's recipe. Thank you for posting this.
Kt
I'm making it as I type but I'm stumped. I got chicken breast but do I need them completely thawed first?
Brandie @ The Country Cook
Hey Katie, you put them in frozen. I updated the recipe to make that more clear. 🙂
Rachel Bagwell
The chicken breasts need to be thawed first?
Holly s Maffia
Can this be made with Canned chicken breast?
Brandie @ The Country Cook
Hi Holly! I don't see why not. Whatever is easiest and works best for you! 🙂
Sara
How are the leftovers for this recipe? I work a lot so I rely on leftovers for lunch, just wondering if the biscuits are still good the next day
Breeana
Made this tonight but just realized I have Grands Flaky layers!!! Will it work??
Ronnie V
I'm interested in using spaetzle (little German dumplings) instead of biscuits, and I'm curious as to whether I should cook the them aldente first, or if I should just stir them in dry after I shred the poultry? I'm trying to mimic a pheasant and dumpling recipe that my local sportsman's club prepares, and the photo of yours looked the closest to there's.
Brandie @ The Country Cook
Ronnie, that is a great question and one I'm honestly not sure I can answer properly for you. My guess would be to not cook it first. Just let it cook with the chicken and sauce so it will absorb some of the flavors as it cooks. Let me know if you try it!
Chuck
Ref the spaetle...I would prepare normally and add them the last half hour. When I cook spaetle, I remove the dumplings when they rise to the top of the simmering water. I would not attempt cooking the spaetle in the crock pot. That is just my thoughts
Kim
Looks so yummy! I'm going to make this with chicken thighs and add two bay leaves while the chicken cooks. Can't wait to try this.
S. Roberts
I followed this to the letter except using 2 fresh boneless, skinless breasts. Sorry to say everything was one big lump of dough. Edible, but not the chicken and dumplings I remember. According to the other comments, I have a mystery which will never be solved.
A Woodard
Sounds like you may have stirred the dumplings?
Courtney
2 things your recipe is missing...
When does the garlic salt go in and what do do with remaining flour?
Please let me know!
Brandie @ The Country Cook
Hey Courtney! The garlic salt goes in with the pepper at the beginning. And the flour is only for coating the dumplings. Just discard any that is leftover. Hope that helps!
kim
wondering the same thing?
Ashley
Would you cook this the same with fresh chicken breasts?
Brandie @ The Country Cook
Yep! You may just need a bit longer cooking time since fresh breasts are often thicker and larger. Keep an eye on it! 🙂
Katleyn
What about Chicken Thighs and could I still use homemade dumplings
Brandie @ The Country Cook
Honestly, I’ve only made it the way you see here. If you try it your way, let me know! 🙂
Karen
This was easy and deliciius!
Jenny Murphy
I made this with a combo of 2 large breasts and 3 boneless skinless thighs and it worked great
Xica
What about fresh chicken breasts that have been frozen? Should I thaw them first to reduce cooking time? Also, how would I cut this recipe down for a 3 quart crock pot? Wanting to make this tomorrow! Thank you 🙂
Brandie
No need to thaw the chicken first. Placing this in a smaller crock pot will not make it cook any faster. Hope you enjoy!
Brenda
I used 2 boneless skinless breasts and 2 boneless skinless thighs for my 3 1/2 quart also added 1 cup carrots and 2 bay leaves , I just made a batch of homemade dumplings put them in same way as the grands but my hubby wanted homemade, it smells so good now I am waiting for dumplings to be cooked:) thank you for awesome recipe, love quick video too as I am a visual person.
Brenda
Addendum to my reply :
Other than what I added I kept all the rest the same for this recipe. Thank you again for video with music that pepped me up this morning! Can’t wait to eat in about an hour????
Brandie @ The Country Cook
I am totally thrilled you took this recipe and made it your own! That's what I always say: a recipe is a guideline, not a rule! LOL. Thanks for your sweet comment Brenda!!
Shaunessy E Cook
I made this just yesterday, and it is really good. My mom has never had chicken and dumplings before so added bonus. My only issue is that the celery, at least to me, overpowered the chicken flavor a bit too much. I think I'll be cutting down the celery and onion to 1/2 a cup each next time.
Lynn Smith
I am not a big celery fan so I used a can of cream of celery soup instead. Gave just enough flavor without being overpowering. I added it at the same time as the cream of chicken soup. I also used 1/2 cup of onions. Worked out fine.
SUSAN ISAACS
I made this today with a few changes. I had 2 bone in chicken breast so I used those. I wanted carrots and peas, but only had frozen peas, so I used fresh baby carrots cut in coins, and put them in with the celery and onions. I only used 6 of the biscuits and cooked the other 2 for my husband to have on the side. This is not as good as homemade dumplings, but pretty good. Next time I think I am going to use regular Cream of Chicken and add poultry seasoning, use a 4 pack of grands biscuits or a pack of the smaller ones. Overall a pretty good recipe not to have to make and roll out regular dumplings. Doesn't compete with Cracker Barrel, but even my homemade ones don't do that.
Amanda
Ooh, sooooo good! I used to do them the old fashioned way on the stove. I don't have the energy or the will to cook after a full day of work and a 2.5 hour commute, but homestyle chicken 'n' dumplings from a crockpot are just as good! This will be a go-to meal, especially now that Fall is on the way.
Thanks! 🙂
Rachel
Did I overlook the serving size?
Thx
Kathy
6 servings
Tammy
O.M.G.
SOOOOOO good!!!!! I had always made mine on the stove top from scratch but haven't made them in quite a few years because well, it's so time consuming. I have had such a craving for dumplings that I decided to try this recipe & it's a definite keeper!! Very easy & the dumplings are just as good as homemade!!
Mandy
I just made a pot of bisquick drop dumplings on the stove top this weekend. and today -Monday - Andin my email is This AMAZING Crock Pot Way!! I Like a thicker broth so this sounds right up my Dumpling Luvin Alley!! LOL.:0) Thanks Brandie!
Elizabeth Breazeale
Is 15 a typo?
Janie
Is 15 hours a typo to cook the dumplings??
Valerie Wood
That was 1.5 ( 1 1/2) hours.
Donna
I was wondering the same thing..I think it's suppose to say 1 1/2 hrs..the / was left out..
Prando
1.5 means 1 hour and a half
Joanne
The directions state 1 to 1.5 hours, not 15 hours.
Jan
We don't have frozen biscuits like these in Australia.
Michelle
They are not frozen, they are in the refrigerator case.
Kim
Hi Michelle, we do not have anything like these dough biscuits here in South Africa. Can I use ordinary dumpling dough?
Sheila Messick
What setting are u putting the Crock-Pot on?
Donna
Yes Kim I do it all the time. I just prefer my own dumplings.
Kathi
Will be making this tomorrow - but with a few changes due to the fact that I am highly MSG intolerant. I will use Health Request Cream of Chicken so - has no MSG. Better than Bouillon Chicken base - because I have it on hand; and 2 tablespoons of Mrs. Dash Original. Also I switched out the pea (which I totally hate) for fresh carrots diced and diced string beans.
Lois Osborn
wouldn't fresh chicken breasts that are cut in small pieces be a lot less labor than cooking the whole breast and then cooling them enough to shred or dice the meat up. I'm all for down home cooking but at my age I'm looking for ways to cut the kitchen labor. LOL
Alecia
The chicken takes on a different texture when cut then cooked like that. I just scooped a breast onto a plate then used two forks to pull the meat apart. No cooling necessary.
Rhonda
I found you can use a hand mixer IN the crockpot if liquid in there. 3 seconds - SHREDDED!
Charlene Olsen
Great Idea with the hand mixer
Cindy J Dunham
I did not even pull it out, it falls apart if you wait long enough, just used a spoon to break it all up...
Lorraine Kollock
Me too
Heather Legg
I cooked my fresh whole chicken breast for 6 hrs and it is tender it just falls apart so shredding them with a fork is no issue at all. I am making this tonight for dinner and It took me less than 5 mins to shred the chicken good.
Alicia R
Whether you cut the chicken before or after, you’re still doing the same amount of kitchen labor lol.
I find it much easier to cut/shred cooked chicken than it is to cut it while raw.
Plus the texture of the chicken is better when you cook it whole vs cooking it pre cut, not to mention that it’ll be overcooked and will fall apart/crumble.