Crock Pot Chicken and Dumplings (+Video)
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 and Dumplings in a thick broth, I love the 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!
FREQUENTLY ASKED QUESTIONS:
With this recipe, I add flour to each dumpling and it helps to thicken it up. You can also make a slurry by whisking 3 tablespoons of cornstarch with 3 tablespoons of water and stir that into the pot. Bring the mixture to a boil or set it on high and it will thicken.
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.
We like to serve these with some vegetables. Generally, steamed broccoli, carrots, or green beans.
Once you add the dumplings to the crock pot, it will take 1 to 1-1/2 hours to cook.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken broth
- cream of chicken soup with herbs
- onion
- celery
- chicken breasts (frozen or fresh)
- 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 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!
CRAVING MORE CROCK POT RECIPES?
Crock Pot Chicken and Dumplings (+Video)
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
- 16 ounce tube Pillsbury Grands Refrigerated Biscuits
- ½ cup all purpose flour
Instructions
- Place 32 ounce container chicken broth, 10.5 ounce can cream of chicken soup with herbs, 1 cup diced onion and 1 cup diced celery into a 5-6 quart oval slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
- Add3-4 frozen chicken breasts into crock pot and season with 1-2 teaspoons garlic salt and 1/2 teaspoon black 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 1 cup frozen peas and carrots, into the slow cooker if you are using.
- Take the 16 ounce tube Pillsbury Grands Refrigerated Biscuits, separate them and flatten each one with the palm of your hand (or roll them out). Then cut the biscuits into strips then cut down the center.
- Put 1/2 cup all purpose 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 1/2 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.
- If you can’t find cream of chicken with herbs, just use the regular cream of chicken soup.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2017
Updated and republished: December 2022
I LOVE chicken and dumplings so I was stoked to try this recipe. I made it, and on the second time I omitted the onion and celery as I really didn’t like tasting them. It came out so thick and creamy and delicious that time I couldn’t have been happier. However, I do find if I don’t gently stir the dumplings in they’ll overcook into a giant biscuit on top. Regardless, it’s delicious, I’ve made it multiple times, including for a church pitch-in and it disappeared.
Finally found the recipe that I’ve been waiting for, it was easy and tasted awesome!!
Thank you so very much Mary!
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.
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. 🙁
Can I use fresh veggies instead of frozen?
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. 🙂
Turned out lovely.
Used boneless skinless chicken thighs.
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.
Can’t wait to cook this!!
Had trouble with dumplings taking much longer to cook. Should i have waited to add the cut/shredded chicken after the dumplings cooked?
This was so easy and so good. I added corn and peas.
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.
Can I use frozen dumplings?
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.
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!
Can I use fresh chicken
i love chicken dumplings
Me too! 🙂
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.
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?
Thats what I do. Add chicken 10 or 12 minutes before dumplings are done.
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.
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?
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…
Super easy recipe. Turned out amazing!
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.
Does this freeze well?
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?
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.
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!
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.
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!