Crock Pot Chicken and Dumplings is a super easy recipe that uses chicken stock, frozen chicken breasts, cream of chicken and refrigerated biscuits. So good!
CROCK POT CHICKEN AND DUMPLINGS
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!
CHICKEN AND DUMPLINGS IN THE CROCK POT?
I always have folks ask me for a good crock pot version of chicken and dumplings. I actually had never really thought about it because we always just made them on a stove top. So I set about figuring the best way to do this.
CAN I USE FROZEN CHICKEN BREASTS FOR CHICKEN AND DUMPLINGS?
This worked out great because I was able to use frozen chicken breasts (which are much cheaper than their fresh counterparts – but still just as yummy) and they have time to get infused with amazing flavor. You could also use fresh chicken breasts as well. I decided I wanted to have a thicker broth so I used a quick trick with canned biscuits to make that happen. We really, really loved this version!
WHAT YOU’LL NEED:
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
HOW TO MAKE CROCK POT CHICKEN AND DUMPLINGS:
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 1/2 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!
Cook’s Notes: You can use fresh chicken breasts in this dish.
Enjoy!
Originally published: March 2017
Updated and republished: May 2019
Crock Pot Chicken and Dumplings
Ingredients
- 1 (32 oz) container chicken broth
- 1 (10.5 oz) can cream of chicken soup with herbs
- 1 cup diced onion
- 1 cup diced celery
- 3-4 frozen chicken breasts
- 1-2 tsp garlic salt
- 1/2 tsp black pepper
- 1 cup frozen peas and carrots optional
- 1/2 cup all purpose flour
- 1 (16 oz) 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 1/2 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.) 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 1/2 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!
Video
Notes
Nutrition
WANT MORE CROCK POT RECIPES? YOU MUST CHECK THESE OUT!
CROCK POT CHICKEN POT PIE
CROCK POT CREAMY TORTELLINI & SAUSAGE STEW
CROCK POT CHICKEN & STUFFING
Linda Ferry says
July 3, 2018 at 11:19 pmWow, 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 says
December 11, 2018 at 12:19 amSome 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!
Cate says
July 11, 2018 at 9:09 pmThis 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!
Ausra says
July 16, 2018 at 4:39 pmMy 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?
Terry Morrow says
September 1, 2018 at 11:59 amDoes this freeze well?
Gina Jones says
September 10, 2018 at 8:52 pmI 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.
Jennifer Taylor says
October 9, 2018 at 10:42 amSuper easy recipe. Turned out amazing!
eddie says
October 26, 2018 at 2:20 pmHow 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…
Karen Groll says
December 10, 2018 at 1:08 amOnce 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.
Karen Groll says
December 11, 2018 at 12:13 am2 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?
Donald Rehrer Jr says
January 6, 2019 at 4:22 amI 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.