Crockpot chicken and dumplings is Southern comfort food at its easiest. Chicken simmers all day with vegetables in a creamy broth, then you drop in quartered refrigerated biscuits that steam into soft, fluffy dumplings.
It tastes like grandma spent the afternoon at the stove.
Why You Will Love This Crockpot Chicken and Dumplings
- Easy dumplings. Canned biscuits are the shortcut.
- Creamy and rich. Cream of chicken and broth.
- One pot. Everything cooks in the slow cooker.
- Cozy comfort. Perfect for cold nights.
Ingredients for Crockpot Chicken and Dumplings
- Chicken: 1 1/2 lb (680 g) boneless skinless thighs or breasts.
- Biscuits: 1 can (16 oz) refrigerated biscuits, not the flaky layered kind, cut into quarters.
How to Make Crockpot Chicken and Dumplings
Step 1: Load the crock
Add the chicken, onion, celery, carrots, garlic, soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.
Step 2: Slow cook
Cover and cook on LOW for 6 hours or HIGH for 3 1/2 hours, until the chicken reaches 165°F (74°C).
Step 3: Shred
Shred the chicken in the crock and stir in the peas.
Step 4: Add the dumplings
Turn to HIGH. Drop the biscuit pieces over the surface in a single layer. Cover and cook 45 to 60 minutes without lifting the lid, until the dumplings are cooked through.
Step 5: Serve
Ladle into bowls with plenty of dumplings.
Tips for the Best Crockpot Chicken and Dumplings
- Do not lift the lid. The dumplings need steady steam to puff and cook.
- Single layer. Crowded dumplings stay doughy in the middle.
- Check one. Cut one open; it should be fluffy, not raw.
- Thighs for flavor. They add richness and stay tender.
What to Serve with Crockpot Chicken and Dumplings
Serve on its own in big bowls, with a simple green salad or green beans.
Easy Variations
- Homemade dumplings. Mix 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 3/4 cup milk and 3 tbsp melted butter; drop by spoonfuls.
- No canned soup. Use 5 cups broth and stir in 1/2 cup cream and a cornstarch slurry.
- Rotisserie shortcut. Use 3 cups cooked chicken and cook 3 hours on LOW before the dumplings.
How to Store and Reheat
Refrigerate up to 3 days. The dumplings absorb liquid, so add broth when reheating. Not recommended for freezing.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Chicken and Dumplings
Ingredients
Method
- Add the chicken, onion, celery, carrots, garlic, soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.
- Cover and cook on LOW for 6 hours or HIGH for 3 1/2 hours, until the chicken reaches 165°F (74°C).
- Shred the chicken in the crock and stir in the peas.
- Turn to HIGH. Drop the biscuit pieces over the surface in a single layer. Cover and cook 45 to 60 minutes without lifting the lid, until the dumplings are cooked through.
- Ladle into bowls with plenty of dumplings.
Notes
Crockpot Chicken and Dumplings FAQ
Can you put raw biscuits in a crockpot?
Yes. Quartered refrigerated biscuits steam into dumplings in 45 to 60 minutes on HIGH.
Why are my crockpot dumplings doughy?
They were crowded, the lid was lifted, or they needed more time. Cook in a single layer on HIGH.
Can I use raw chicken?
Yes. Raw, thawed chicken cooks in the broth and shreds at the end.
Can I freeze chicken and dumplings?
It is not ideal; the dumplings turn gummy. Freeze the base without dumplings instead.
