This Easy Slow Cooker Chicken and Dumplings is a hearty and comforting dish perfect for fall evenings. It’s made with tender chicken, carrots, celery, and onions in a flavorful broth with cream of chicken soup and simple seasonings. The dumplings are super easy to make using canned biscuits.
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Cozy Comfort Food Made Simple
This is a great shortcut recipe that’s as delicious as it is easy. I was inspired to make this after having a similar dish at a restaurant.
I wanted it to be simple to put together and still have that home-cooked flavor. It’s a little bit like my Chicken and Noodles, except you toss the ingredients in the crockpot and let it cook before adding the biscuits toward the end.
The broth is thick and creamy, so this is more like a hearty chicken and dumplings dinner than a soup.
My family loves these easy chicken and dumplings, and I suspect yours will too!
Ingredient Notes
See the recipe card below for exact ingredient amounts.
I’ve only tested this recipe using the ingredients listed below, so I can’t say how other substitutions or omissions would turn out.
- Chicken: I use boneless, skinless chicken breasts.
- Vegetables: Classic soup vegetables like carrots, celery, and onion add tons of flavor.
- Broth: Low-sodium chicken broth, cream of chicken soup, and a splash of milk make a hearty, creamy, and flavorful broth.
- Flavorings: I add a little Better Than Bouillon chicken base, garlic powder, and pepper.
- Biscuits: Refrigerated buttermilk biscuits make the dumplings super easy without having to make dough from scratch.
How to Make Crockpot Chicken and Dumplings
Here’s a look at the main steps. Scroll or jump down to the recipe card for detailed instructions.
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Add the chicken, vegetables, broth, soup, and seasonings to the slow cooker and cook.
Shred the chicken, return it to the slow cooker, and add the milk.
Separate each biscuit in half, flatten and cut into smaller pieces.
Gently stir the biscuit pieces into the chicken mixture, cover, and cook.
Tips for Making Slow Cooker Chicken and Dumplings
- Cut the vegetables to your liking. I chop mine pretty small, but if you prefer chunkier vegetables, leave them in larger pieces.
- Flour your work surface. A little flour keeps the biscuit dough from sticking while you flatten and cut it. It also helps thicken the broth.
- Add the biscuits a few at a time. Separate the cut pieces and gently stir them into the chicken mixture as you add them so they don’t stick together.
Storage and Reheating
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if needed.
I haven’t tried freezing this recipe, so I can’t say how well it would hold up.
More Slow Cooker Chicken Recipes
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Easy Slow Cooker Chicken and Dumplings
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Equipment
- slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup carrots
- 1 cup celery
- 1 cup onion
- 1 (10.5 ounce) can of cream of chicken soup
- 2 (14.5 ounce) cans low-sodium chicken broth
- ⅓ cup water
- 1 teaspoon Better Than Bouillon chicken base
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ cup milk
- 1 (16.3 ounce) 8-count canned biscuits
- nonstick cooking spray
- flour as needed to roll biscuits
Instructions
- Spray the slow cooker with nonstick cooking spray and add the chicken, carrots, celery, onion, soup, broth, water, chicken base, garlic powder, and salt to the slow cooker, stir to combine.
- Cook on high 3-4 hours or on low 6-7 hours.
- Transfer the chicken to a plate, shred with two forks, and return it to the slow cooker.
- Add the milk and stir.
- Separate each biscuit in half horizontally and flatten on a lightly floured work surface, adding more flour as needed to prevent sticking. Cut into small squares. I usually get between 15 and 18 squares per half.
- Slowly add the biscuits to the pot making sure to separate them. Add a few pieces (about half a biscuit) at a time, stirring gently between additions so they don't stick together.
- Cover and cook on high 1 hour or until the biscuits are cooked through.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.