Crock Pot Chicken and Dumplings is a cozy, creamy dinner filled with tender chicken, vegetables, savory broth, and soft biscuit dumplings. The slow cooker handles most of the work, making this an easy comfort-food meal for busy days.
With creamy chicken broth and fluffy dumpling strips soaking up all that savory flavor, this family-friendly dinner is hearty, satisfying, and wonderfully simple to prepare.
Why You’ll Love This Recipe
This recipe gives you classic comfort-food flavor without requiring you to stand over the stove. Chicken slowly cooks with onions, creamy soup, broth, herbs, and seasonings until tender enough to shred easily.
Refrigerated biscuits provide a convenient shortcut for homemade-style dumplings. As they cook in the creamy broth, they become tender and fluffy while thickening the surrounding sauce.
Frozen vegetables make these slow cooker chicken and dumplings even easier. Everything comes together in one slow cooker, which also means minimal cleanup after dinner.
Ingredients
- 1 large onion, diced
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 cups reduced-sodium halal chicken broth
- 2 cups frozen mixed vegetables or peas and carrots, thawed
- 1 can (16.3 ounces) refrigerated buttermilk, country-style, or homestyle biscuits
Instructions
- Spread the diced onion evenly across the bottom of a 6-quart slow cooker.
- Arrange the boneless, skinless chicken breasts over the onions.
- In a medium bowl, combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and black pepper.
- Spoon the creamy soup mixture evenly over the chicken.
- Pour the chicken broth around and over the ingredients. Cover the slow cooker.
- Cook on HIGH for approximately 4 hours before adding the vegetables and dumplings. The complete cooking process will take about 5–5 1/2 hours.
- About 60–90 minutes before serving, gently roll or press each refrigerated biscuit into a thinner, flatter shape.
- Cut each flattened biscuit into four strips or bite-sized dumpling pieces.
- Add the thawed vegetables to the slow cooker and gently stir them into the creamy broth.
- If the chicken is fully cooked and tender at this stage, shred or break it into bite-sized pieces directly in the slow cooker using two forks.
- Arrange the biscuit strips over the surface of the Crock Pot Chicken and Dumplings, leaving a little room between pieces when possible.
- Immediately replace the lid to prevent too much heat from escaping.
- Continue cooking on HIGH for another 60–90 minutes, or until the biscuit dumplings are cooked through and no longer raw or doughy in the center.
- Check that the chicken has reached at least 165°F (74°C) before serving.
- Gently stir, if desired, to coat some of the dumplings with the creamy broth. Serve warm with additional parsley and black pepper.
Tips & Tricks
Avoid repeatedly opening the slow cooker while the dumplings cook. Every time the lid is removed, heat and steam escape, which can significantly extend their cooking time.
Flattening the biscuits before cutting them helps the dough cook more evenly. Very thick pieces can remain doughy in the middle.
Thaw frozen vegetables before adding them so they don’t dramatically reduce the temperature inside the slow cooker.
Chicken thighs can replace chicken breasts for an even juicier version of this creamy chicken and dumplings recipe.
The exact dumpling cooking time depends on your slow cooker and the thickness of the biscuit pieces. Check the center of a dumpling before serving.
For a thicker consistency, let the finished dish rest uncovered for several minutes before serving.
Details
Prep Time: 15 minutes
Cook Time: 5–5 1/2 hours
Total Time: About 5 hours 30 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American-inspired
Difficulty: Easy
Dietary Notes: Halal-friendly when prepared with halal chicken, halal chicken broth, halal-suitable condensed soups, poultry seasoning, and refrigerated biscuits
Notes
Boneless, skinless chicken thighs can be substituted for chicken breasts. They have a richer flavor and remain especially tender during slow cooking.
For the vegetables, use peas and carrots or a mixed vegetable blend containing carrots, peas, corn, and green beans.
If using canned condensed soups, check the ingredient labels when following a strict halal diet. Chicken broth and refrigerated biscuits should also be halal-suitable.
The poultry seasoning itself doesn’t contain poultry in typical formulations; it’s generally a blend of herbs and spices. Still, packaged blends can vary, so check the label when needed.
For extra freshness, garnish your chicken and dumplings with biscuits with chopped parsley just before serving.
Nutrition
Approximate nutrition per serving:
Calories: 480–550 kcal
Protein: 35–42g
Carbohydrates: 48–55g
Fat: 18–23g
Nutrition values are estimates and vary according to the condensed soups, biscuits, chicken, and vegetables used.
FAQ
Can I use chicken thighs for Crock Pot Chicken and Dumplings?
Yes. Boneless, skinless chicken thighs are an excellent substitute for chicken breasts and work particularly well with long, slow cooking.
Can I put raw biscuit dough in a slow cooker?
Yes. Refrigerated biscuit dough can cook directly on top of the hot chicken mixture. Flattening and cutting the biscuits into smaller pieces helps them cook through more evenly.
Why are my slow cooker dumplings still doughy?
They may need additional cooking time. Keep the slow cooker covered and continue cooking on HIGH until the centers are fully cooked. Avoid lifting the lid unnecessarily.
Can I use frozen vegetables in chicken and dumplings?
Yes, but thaw them before adding them near the end of cooking. This helps maintain the temperature inside the slow cooker.
How do I thicken Crock Pot Chicken and Dumplings?
The condensed soups and biscuit dough naturally help thicken the broth. If it still seems thin, let the finished dish stand briefly before serving.
What should I serve with chicken and dumplings?
Because it’s already a filling meal, simple sides work best. A green salad, roasted broccoli, green beans, or steamed vegetables are all good options.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Reheat individual portions in the microwave or gently warm them in a saucepan over low heat. Add a small splash of chicken broth if the sauce becomes too thick after refrigeration.
The dumplings will continue absorbing liquid while stored, so leftovers will naturally be thicker than the freshly prepared dish.
Freezing is possible, but biscuit dumplings can become softer after thawing. For the best texture, this dish is preferable fresh or refrigerated.
Similar Recipes
Crock Pot Chicken and Dumplings
Ingredients
- – 1 large onion diced
- – 1 can 10.5 ounces condensed cream of celery soup
- – 1 can 10.5 ounces condensed cream of chicken soup
- – 1 tablespoon chopped fresh parsley
- – 1 teaspoon poultry seasoning
- – Freshly ground black pepper to taste
- – 4 boneless skinless chicken breasts
- – 2 cups reduced-sodium halal chicken broth
- – 2 cups frozen mixed vegetables or peas and carrots thawed
- – 1 can 16.3 ounces refrigerated buttermilk, country-style, or homestyle biscuits
Instructions
- Spread the diced onion evenly across the bottom of a 6-quart slow cooker.
- Arrange the boneless, skinless chicken breasts over the onions.
- In a medium bowl, combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and black pepper.
- Spoon the creamy soup mixture evenly over the chicken.
- Pour the chicken broth around and over the ingredients. Cover the slow cooker.
- Cook on HIGH for approximately 4 hours before adding the vegetables and dumplings. The complete cooking process will take about 5–5 1/2 hours.
- About 60–90 minutes before serving, gently roll or press each refrigerated biscuit into a thinner, flatter shape.
- Cut each flattened biscuit into four strips or bite-sized dumpling pieces.
- Add the thawed vegetables to the slow cooker and gently stir them into the creamy broth.
- If the chicken is fully cooked and tender at this stage, shred or break it into bite-sized pieces directly in the slow cooker using two forks.
- Arrange the biscuit strips over the surface of the Crock Pot Chicken and Dumplings, leaving a little room between pieces when possible.
- Immediately replace the lid to prevent too much heat from escaping.
- Continue cooking on HIGH for another 60–90 minutes, or until the biscuit dumplings are cooked through and no longer raw or doughy in the center.
- Check that the chicken has reached at least 165°F (74°C) before serving.
- Gently stir, if desired, to coat some of the dumplings with the creamy broth. Serve warm with additional parsley and black pepper.
Notes
Conclusion
Crock Pot Chicken and Dumplings is a convenient way to enjoy a warm, hearty comfort-food dinner without making dumplings from scratch. Tender chicken, vegetables, herbs, creamy broth, and soft biscuit dumplings all cook together for a satisfying one-pot meal.
With refrigerated biscuits and frozen vegetables keeping preparation simple, this easy chicken and dumplings recipe is particularly useful when you want a cozy family dinner with minimal hands-on work.