Warm, creamy, and packed with comforting flavor, Crock Pot Chicken and Dumplings is the ultimate set-it-and-forget-it meal that delivers home-cooked comfort with minimal effort.
Juicy chicken breasts slowly simmer in a rich sauce while fluffy biscuit-style dumplings cook to golden perfection right in the crock pot—perfect for busy weeknights or lazy weekends.
What You’ll Need for This Cozy Crock Pot Chicken and Dumplings
- Chicken breasts – Boneless and skinless, they become fall-apart tender after hours in the slow cooker.
- Condensed cream of chicken soup – Adds body and depth with its savory, creamy flavor.
- Condensed cream of celery soup – Balances the richness with aromatic, vegetal notes.
- Chicken broth – The flavorful liquid base that keeps everything moist and tasty.
- Frozen peas and carrots – Classic comfort vegetable duo that adds color, sweetness, and nutrition.
- Refrigerated biscuits – A clever shortcut that turns into fluffy, doughy dumplings with zero kneading required.
- Onion – Delivers a savory sweetness that enhances the dish from the base up.
- Poultry seasoning & parsley – These aromatics infuse the dish with warm, herby flavor.
- Black pepper – Rounds everything out with just the right kick of spice.
How to Make Crock Pot Chicken and Dumplings: A Cozy Step-by-Step
Start by layering diced onion and chicken breasts in your slow cooker. Blend the soups with parsley, seasoning, and pepper, then spread the mixture on top of the chicken. Add chicken broth and cook on high for five hours.
One hour before serving, flatten and slice your biscuits into strips. Stir in the thawed vegetables, then lay the biscuit strips over the top. Cover quickly and let the dumplings steam to pillowy softness.
Just before serving, remove the chicken, shred it gently, then return it to the pot. Stir everything together, give it a final 10-minute simmer, and your creamy, cozy meal is ready to enjoy.
Little Tricks for the Best Chicken and Dumplings
For fluffier dumplings, avoid lifting the lid during the final hour of cooking. Steam is key to biscuit success. If your crock pot runs hot or cold, adjust the final cooking time slightly to ensure the biscuits are fully cooked through.
Shredding the chicken after dumplings are added helps the meat absorb even more flavor from the sauce. If you’re a fan of herbs, a dash of thyme or rosemary can be stirred in with the vegetables for a more aromatic twist.
Keeping Leftovers Just as Comforting
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave with a splash of broth or milk to restore the creamy texture.
If you’d like to freeze it, do so before adding the dumplings. The soup and shredded chicken freeze well for up to 3 months; just add fresh biscuit dough when you’re ready to cook again.
Crock Pot Chicken and Dumplings Recipe
Ingredients
- 10.5 ounces condensed cream of celery soup 1 can
- 1 teaspoon poultry seasoning
- 2 cups reduced sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 4 boneless skinless chicken breasts
- 1 large onion diced
- 2 cups frozen vegetables or peas and carrots thawed
- 10.5 ounces condensed cream of chicken soup 1 can
- 16.3 ounces refrigerated biscuits 1 can; Buttermilk, Country, or Homestyle
- Black pepper to taste
Instructions
- Place the diced onion into the bottom of a 6-quart slow cooker and arrange the chicken breasts over top.
- In a separate bowl, stir together the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and a dash of black pepper. Spread this mixture evenly over the chicken. Pour in the chicken broth. Set the slow cooker to high and cook for 5 hours.
- Roughly one hour before serving—after approximately 4 hours of cooking—flatten each biscuit and slice into four strips. Stir the thawed vegetables into the slow cooker, then layer the biscuit strips over the top. Quickly replace the lid to retain heat.
- Before serving, remove the chicken breasts and shred them lightly using two forks. Return the shredded chicken to the pot and stir to incorporate, allowing the dumplings to partially break apart. Cook for an additional 10 minutes, then serve hot.
