Dive into the cozy vibes with our fuss-free Crockpot Chicken and Dumplings recipe! Let your crockpot do the work while you anticipate the deliciousness that's about to unfold. Grab a bowl, scoop up some love, and savor the joy of home-cooked simplicity.
Usually we make chicken and dumplings in a big pot with a whole chicken and homemade dumplings. There is not always time for that on busy weeknights. Some days you just want a comforting meal that will satisfy the whole family. I will admit that my husband and I were questioning biscuits as dumplings. We were happy to be so wrong! Cheers to the simple joys of homemade goodness!
Please give this recipe a try and leave us a rating or comment below!
Try some of our other favorite casseroles: Chicken and Stuffing Casserole, Biscuits and Gravy Breakfast Casserole, TikTok Chicken Cobbler, or The Best Crockpot Beef Chili.
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What ingredients are needed for Chicken and Dumplings in the Slow Cooker?
- Chicken breasts
- Cream of chicken soup
- Cream of celery soup
- Onion
- Poultry seasoning
- Salt
- Black pepper
- Garlic powder
- Dried parsley
- Chicken broth
- Canned biscuits
- All purpose flour
- Frozen mixed vegetables, optional
FAQs
Yes, you can use homemade biscuit dough instead of canned biscuits. Simply prepare your favorite biscuit dough recipe, cut it into small pieces, and add it to the slow cooker as directed.
Yes, you can freeze Chicken and Dumplings. Let the dish cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Feel free to customize the seasoning to your taste. Other herbs such as parsley, sage, or bay leaves can be added for extra flavor. Adjust the quantities to your preference.
The biscuits are done when they are fully cooked through and no longer doughy in the center. This usually takes about 1 hour on high heat in the slow cooker. You can check by inserting a toothpick into a dumpling; if it comes out clean, they are done.
Top Tips
- The best way to cut the biscuits using a pizza cutter, sharp knife, or kitchen scissors.
- Load up on veggies! Carrots, celery, and peas complement the dish beautifully. Plus, it's an excellent way to sneak in some extra nutrients.
- Cream soups add creaminess and flavor to the dish. You can also use low-sodium or homemade versions for a healthier twist.
- Add the biscuits during the last hour of cooking to avoid them becoming too soggy. This way, they'll soak up all the savory goodness without losing their delightful texture.
- Add more chicken broth, if it becomes too thick.
- Taste and adjust the seasoning during the final stages of cooking to your liking.
- Sprinkle some fresh parsley or chives over the dish just before serving. It not only adds a burst of color but also a refreshing touch to the overall flavor.
- If you have leftovers, place them in an airtight container in the refrigerator for 3-4 days.
How to make Chicken and Dumplings in the Crockpot
- Spray the slow cooker with nonstick spray. Place chicken breasts in the bottom of the slow cooker. Top with the chopped onion, then sprinkle with salt and pepper.
- In a medium bowl, combine cream of chicken soup, cream of celery soup, parsley, poultry seasoning, and garlic powder. Spread over the chicken and onions.
- Pour chicken broth over the top. Cover and cook on high for 4 hours or low for 6 hours.
- After 4 hours, remove the chicken and shred or cut into pieces.
- Stir shredded chicken back into the crockpot, along with frozen veggies.
- Open the biscuits and cut each biscuit into 8-10 pieces. Add biscuits to a bowl with ½ cup of all purpose flour and stir gently to coat each piece with the flour.
- Add biscuits to the chicken mixture, stirring to make sure the biscuits are pressed into the liquid.
- Cover and cook 1 more hour, until biscuits are cooked. Add more chicken broth, if it is too thick. Serve hot and enjoy!
Easy Crockpot Chicken and Dumplings
Ingredients
- 4 chicken breasts
- 1 medium onion, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 2 cups frozen vegetables (peas, carrots)
- 1 can (16 oz) refrigerated biscuits
- ½ teaspoon garlic powder
- ½ cup all purpose flour
- salt, pepper to taste
Instructions
- Spray the slow cooker with nonstick spray. Place chicken breasts in the bottom of the slow cooker. Top with the diced onion, then sprinkle with salt and pepper.
- In a medium bowl, combine cream of chicken soup, cream of celery soup, parsley, poultry seasoning, and garlic powder. Spread over the chicken and onions.
- Pour chicken broth over the top. Cover and cook on high for 4 hours or low for 6 hours.
- After 4 hours, remove the chicken and shred or cut into pieces.
- Stir chicken back into the crockpot, along with frozen vegetables.
- Open the biscuits and cut each biscuit into 8-10 pieces. Add biscuits to a bowl with ½ cup of all purpose flour and stir gently to coat each piece with the flour.
- Add biscuits to the crockpot, stirring to make sure the biscuits are pressed into the liquid.
- Cover and cook 1 more hour, until biscuits are cooked. Add more chicken broth, if it is too thick. Serve hot and enjoy!
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