Pure comfort
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 flat dumplings in a thick broth, I love the big, fluffy dumpling balls 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!
Why not in a 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.
Crock Pot Chicken and Dumplings
And it 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. 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!
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 0z) tube refrigerated Pillsbury Grands Biscuits
Directions:
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!
Crock Pot Creamy Tortellini & Sausage Stew
- 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
- 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!
- Cook's Notes: You can use fresh chicken breasts in this dish.
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.
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
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.
We don’t have frozen biscuits like these in Australia.
They are not frozen, they are in the refrigerator case.
Hi Michelle, we do not have anything like these dough biscuits here in South Africa. Can I use ordinary dumpling dough?
Yes Kim I do it all the time. I just prefer my own dumplings.
Is 15 hours a typo to cook the dumplings??
That was 1.5 ( 1 1/2) hours.
I was wondering the same thing..I think it’s suppose to say 1 1/2 hrs..the / was left out..
1.5 means 1 hour and a half
The directions state 1 to 1.5 hours, not 15 hours.
Is 15 a typo?
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!
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!!
Did I overlook the serving size?
Thx
6 servings
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! 🙂
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.
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.
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.
Would you cook this the same with fresh chicken breasts?
Yep! You may just need a bit longer cooking time since fresh breasts are often thicker and larger. Keep an eye on it! 🙂
What about Chicken Thighs and could I still use homemade dumplings
Honestly, I’ve only made it the way you see here. If you try it your way, let me know! 🙂
I made this with a combo of 2 large breasts and 3 boneless skinless thighs and it worked great
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 🙂
No need to thaw the chicken first. Placing this in a smaller crock pot will not make it cook any faster. Hope you enjoy!
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.
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😇
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!!
2 things your recipe is missing…
When does the garlic salt go in and what do do with remaining flour?
Please let me know!
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!
wondering the same thing?
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.
Sounds like you may have stirred the dumplings?
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.
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.
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!
Made this tonight but just realized I have Grands Flaky layers!!! Will it work??
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
Can this be made with Canned chicken breast?
Hi Holly! I don’t see why not. Whatever is easiest and works best for you! 🙂
The chicken breasts need to be thawed first?
I’m making it as I type but I’m stumped. I got chicken breast but do I need them completely thawed first?
Hey Katie, you put them in frozen. I updated the recipe to make that more clear. 🙂
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.
Turned on high on my crockpot and burned the bottom.
for the chicken and dumplins i could only find condensed cream of chicken. is that okay to use ?
Hi Leslee! Totally okay to use that!
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.