Crock Pot Chicken and Dumplings is the kind of meal that feels like a warm hug after a long day. It’s a classic comfort food made easy with your slow cooker, combining tender chicken, creamy sauce, and soft dumplings all in one pot. This recipe is perfect if you want a hearty, satisfying dinner without spending hours in the kitchen. You’ll love how simple ingredients come together to create a rich and flavorful dish that your whole family will enjoy.
Why We Love This Crock Pot Chicken and Dumplings Recipe
This recipe stands out because it’s effortless yet delicious. You don’t need fancy skills or complicated steps—just toss everything in the slow cooker and let it work its magic. The chicken comes out tender and juicy, soaking up the creamy soup and broth mixture. Then, the biscuit dough turns into fluffy dumplings that soak up all those wonderful flavors. It’s a one-pot meal, which means less cleanup and more time to relax. Plus, it’s versatile enough for weeknight dinners or cozy weekend meals.
Ingredients for Crock Pot Chicken and Dumplings
Here’s what you need to make this comforting dish. The ingredients are simple but work beautifully together to create a rich flavor:
- 3 to 4 boneless, skinless chicken breasts
- 2 cans (10.5 ounces each) unsalted cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 teaspoon onion powder (adjust to taste)
- ½ teaspoon garlic powder (adjust to taste)
- 2 tablespoons melted butter
- 1 can (16.3 ounces) refrigerated biscuits
How to Make Crock Pot Chicken and Dumplings
Start by preparing your slow cooker. Spray the inside of a 6-quart slow cooker with nonstick cooking spray to keep everything from sticking. Season the chicken breasts with salt and freshly ground black pepper, giving them a simple but tasty base.
Next, mix together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth in a medium bowl. Whisk everything until smooth and combined. Pour this mixture over the seasoned chicken in the slow cooker.
Place the lid on your slow cooker and set it to cook on LOW heat for about 5 hours. This slow cooking process lets the chicken absorb all the flavors and become incredibly tender.
After cooking, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to mix it into the creamy sauce.
Now it’s time to add the dumplings. Open the can of refrigerated biscuits and separate them. Cut each biscuit into eight small pieces, about bite-sized. Sprinkle these biscuit pieces evenly over the top of the chicken mixture.
Cover the slow cooker again and increase the heat to HIGH. Let it cook for about 1 hour, or until the biscuit pieces are cooked through and have puffed up into soft, fluffy dumplings. Once finished, garnish with a sprinkle of fresh cracked black pepper and dried parsley if you like.
If you want the sauce thicker, mix a couple of tablespoons of cornstarch with some warm water and add it to the crockpot when you return the shredded chicken. Stir to combine and cook until the sauce reaches your desired thickness.
How to Serve Crock Pot Chicken and Dumplings
Serving this dish is all about comfort and warmth. Spoon generous portions of the chicken and dumplings into bowls to enjoy the creamy sauce and tender dumplings in every bite. This meal pairs nicely with simple sides like steamed green beans, a fresh garden salad, or roasted carrots to add some color and crunch.
You can also serve it with crusty bread on the side to soak up the sauce. For a little extra flavor, sprinkle some chopped fresh herbs like parsley or thyme over the top before serving. It’s a perfect meal for chilly evenings or when you need something satisfying and easy.
Expert Tips for Crock Pot Chicken and Dumplings
To get the best results, choose good-quality chicken breasts—they should be fresh or fully thawed for even cooking. If you prefer dark meat like thighs, those work well too and add more richness to the dish.
Don’t skip seasoning your chicken before cooking. Salt and pepper bring out the natural flavors and balance the creamy sauce.
When adding the biscuit dough, try not to stir it in; instead, spread it evenly on top to let it cook into fluffy dumplings naturally. Cooking on HIGH after adding the biscuits is important so they cook quickly and fully without getting soggy.
If you want to customize this dish, feel free to add veggies like peas, carrots, or celery before cooking to boost nutrition and texture.
How to Store Crock Pot Chicken and Dumplings
Once your crockpot chicken and dumplings have cooled down, store leftovers in an airtight container. Refrigerate for up to 3 days. When reheating, warm it gently on the stove or in the microwave to keep the dumplings from getting too tough.
If you want to freeze leftovers, separate the dumplings from the chicken and sauce if possible, as dumplings can change texture when frozen. Freeze the chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Variation of Crock Pot Chicken and Dumplings
You can easily customize this dish to suit your tastes or what you have on hand. For a heartier meal, add chopped vegetables like carrots, celery, or peas to the crockpot before cooking.
Swap out the refrigerated biscuits for homemade biscuit dough or even drop small spoonfuls of biscuit batter for a different dumpling texture.
Try adding herbs like rosemary or thyme to the soup mixture for a more aromatic flavor profile.
For a dairy-free version, replace the cream of chicken soup and butter with coconut milk or a dairy-free creamy soup alternative, and use dairy-free biscuits.
If you like a little heat, stir in some red pepper flakes or hot sauce for a subtle kick.
Frequently Asked Questions about Crock Pot Chicken and Dumplings
What can I use instead of cream of chicken soup?
You can make your own creamy base by mixing chicken broth with milk and a bit of flour or cornstarch to thicken. Adding sautéed onions and garlic will boost flavor.
Can I use frozen chicken breasts?
Yes, but cooking time may increase slightly. It’s better if they are thawed first to ensure even cooking.
How do I make the sauce thicker?
Mix cornstarch with a little warm water and stir it into the crockpot after shredding the chicken. Let it cook for 10-15 minutes on HIGH until the sauce thickens.
Can I prepare this recipe without a slow cooker?
Yes, you can make this on the stove by simmering the soup, broth, and seasonings with the chicken breasts until cooked, then shredding the chicken and adding the biscuit dough to cook until done.
Can I add vegetables to this dish?
Absolutely! Vegetables like carrots, peas, or celery can be added before cooking to make the meal more nutritious.
Will the dumplings be doughy inside?
If cooked properly on HIGH for about an hour, the biscuit pieces should become soft and fully cooked, not doughy.
Crock Pot Chicken and Dumplings
Equipment
- Slow Cooker
Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 2 cans unsalted cream of chicken soup 10.5 ounces each
- 2 cups low-sodium chicken broth
- 1 teaspoon onion powder adjust to taste
- 1/2 teaspoon garlic powder adjust to taste
- 2 tablespoons melted butter
- 1 can refrigerated biscuits 16.3 ounces
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Season the chicken breasts with salt and pepper.
- In a medium bowl, mix cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until smooth. Pour over the chicken.
- Cover and cook on LOW for about 5 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Open the biscuit can and cut each biscuit into eight pieces. Sprinkle over the chicken mixture.
- Cover and increase heat to HIGH. Cook for about 1 hour until the biscuit pieces are cooked through.
- For a thicker sauce, mix cornstarch with warm water and add it to the crockpot after returning the shredded chicken.
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