Crockpot Chicken & Dumplings

Love chicken and dumplings but hate the time and effort that goes into it? Turn to your slow cooker. Making this comfort food in the Crockpot makes it easier than ever. It’s broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onions in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. That's it! Ready for easy, hands-off comfort food? Keep reading on for all of my top tips:

What People Are Saying:
“When I made this for the first time, I didn’t change anything. Everyone in my family absolutely loved it! I’ve made this recipe at least half a dozen times, exactly as the recipe states. It’s warm and comforting, and really tasty.” - cat7465

How To Make Crockpot Chicken & Dumplings

INGREDIENTS

• Onion: We start the recipe off by adding an onion to the bottom of the slow cooker before layering the chicken on top.
• Chicken Breasts: Boneless, skinless chicken breasts are my go-to choice here. They’re easy to cook, and get tender and juicy in the slow cooker.
• Cream of Chicken Soup: Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but I lean on the canned stuff for convenience here.
• Chicken Broth: Use low-sodium chicken broth to avoid your dish becoming overly salty.
• Herbs: Make sure you use fresh thyme and a bay leaf—the combination creates that cozy, herbal flavor.
• Carrots & Celery: Carrots and celery give that classic chicken-soup flavor, and are cooked down after our chicken in the slow cooker.
• Peas: Frozen peas are a must-have in chicken and dumplings for me, so I love to add some from a frozen bag. If you’re not a fan, you can skip it.
• Garlic: I add in the garlic towards the end, along with the other veggies, to avoid it burning during the long cook time in the slow cooker.
• Refrigerated Biscuits: I use refrigerated canned biscuits here for convenience, but I can only imagine what this recipe would taste like with our perfect flaky biscuits.

STEP-BY-STEP INSTRUCTIONS

Think of this recipe in two parts: We cook the chicken mixture first, and then move onto the biscuits. First, add your chopped onion to the bottom of the slow cooker, then layer the chicken breasts right on top. Then, season the chicken breasts generously with salt, pepper, and oregano.

After seasoning, pour the cream of chicken soup and chicken broth over the chicken, and then add the thyme and bay leaf. Then cover chicken, and cook on high. Cook until the chicken is cooked through, which should take around 3 hours.

After the chicken is cooked through, discard the thyme and bay leaf, then grab two forks to shred the chicken.

Once the chicken is shredded (right in the slow cooker), add in the celery, peas, carrots, and minced garlic.

Now, we can move onto the biscuits! Cut (or tear with your hands) the biscuits into small, bite-sized pieces, then stir those into the chicken mixture. Cover any biscuits on top by spooning the chicken mixture over the top.

Then, cook on high until the vegetables are tender and the biscuits are cooked through. This should take around 2 hours, but make sure to stir around every 30 minutes. Tip: The bottoms of the biscuits will be a little doughy, which I kind of love. But don't worry—they're still cooked.

The full list of ingredients and instructions can be found in the recipe below.

Chicken & Dumplings Variations

• Classic Chicken & Dumplings: Looking to perfect the comfort food? Checkout our classic recipe if you want to make the best of the best.
• Chicken & Dumplings Soup: If you want more of a chicken soup with dumplings, then turn to this broth-focused recipe.

Storage

The dumplings are best fresh, so this dish is best the day of. That being said, if you have any leftovers, store them in an airtight container in the fridge for around 3 days.