Ben Kenwood December 19, 2025

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Crock Pot Chicken and Dumplings

Name: Crock Pot Chicken and Dumplings
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 3 to 4 boneless skinless chicken breasts; 2 (10.5 oz) cans Unsalted Cream of Chicken Soup; 2 cups low-sodium chicken broth; 1 tsp onion powder; 1/2 tsp garlic powder; 2 Tbsp melted butter; 1 (16.3 oz) can refrigerated biscuits; Salt and black pepper to taste; Optional: chopped carrots and celery

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There is something deeply comforting about a pot of simmering chicken and dumplings cooking slowly while rain taps the windows, or when the first chilly evening of fall calls for something warm and generous. This Crock Pot Chicken and Dumplings recipe fills the house with a creamy, savory aroma, and delivers tender shredded chicken with pillowy biscuit dumplings that soak up all the cozy flavors. If you like hands-off meals that still feel like from-scratch comfort food, this slow cooker version becomes a weeknight hero, and it sits beautifully beside other slow cooker favorites like slow cooker chicken parmesan for a roster of easy dinner wins.

What Makes This Special

This Crock Pot Chicken and Dumplings works because it combines the ease of a slow cooker with the satisfying textures of traditional dumplings. The low and slow cooking tenderizes the chicken and concentrates the savory notes from cream of chicken soup and broth, while the biscuit dough transforms into fluffy dumplings right in the pot. The result is a single vessel meal that tastes like you simmered it for hours, with minimal fuss.

You will love serving this when you want something warm and nostalgic, without standing at the stove. It is also forgiving, so small adjustments to seasoning or the biscuit brand will not ruin the final dish, making it perfect for busy cooks or beginners.

Reasons to enjoy it

Hands-off cooking for busy days
Creamy, comforting flavor with tender chicken and soft dumplings
Easy to scale up for guests or down for a family weeknight

What You’ll Need

The ingredients below play distinct roles, the soups provide body and savory depth, the broth thins and brightens the sauce, the spices add gentle lift, and the refrigerated biscuits become the quick dumplings. You can adjust salt and pepper at the end to taste.

3 to 4 boneless skinless chicken breasts
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder, or to taste
1/2 tsp garlic powder, or to taste
2 Tbsp melted butter
1 (16.3-oz) can refrigerated biscuits

Optional note, if you prefer extra vegetables, add chopped carrots and celery at the start. If you want to lighten the sauce slightly, use one can of soup and increase broth, keeping the cooking time the same.

How to Cook Crock Pot Chicken and Dumplings

Spray a 6-qt slow cooker with nonstick cooking spray, then place the chicken breasts in an even layer. Season lightly with salt and a few grinds of black pepper, you will smell the pepper and a faint mineral note from the salt as you work.
In a medium bowl, whisk together the two cans of Unsalted Cream of Chicken Soup, 1 tsp onion powder, 1/2 tsp garlic powder, 2 Tbsp melted butter, and 2 cups low-sodium chicken broth until smooth and slightly glossy. The mixture should be pourable but thick, and it will smell warmly of cooked onions and butter.
Pour the soup mixture over the chicken, spooning a little sauce so the breasts are mostly covered, and you will see pockets of creamy liquid settle around the meat. Place the lid on the crockpot and cook on LOW heat for 5 hours, the kitchen will begin to fill with a savory, homey aroma as the chicken softens.
When the cook time is complete, remove the chicken from the pot and place it on a cutting board. Shred the chicken with two forks, pulling gently so the fibers separate into tender ribbons, and the meat will be moist and easy to shred.
Return the shredded chicken to the crockpot and stir to combine, incorporating the tender pieces back into the creamy broth, you should see the sauce thicken slightly around the chicken.
Open the can of refrigerated biscuits, separate them, and cut each biscuit into 8 bite-sized pieces, the dough will be soft to the touch and slightly sticky.
Sprinkle the biscuit dough pieces evenly over the top of the chicken mixture, arranging them so they are not all clumped in one spot, you will notice the raw dough sitting on the surface like little pillows. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits swell and the centers are cooked through, the top will look set and slightly golden around the edges.
After the final hour, check a biscuit by cutting into one, the interior should be tender and fully cooked, and the sauce should be thick and glossy. Garnish with fresh cracked pepper and a sprinkle of dried parsley to add a little color and brightness before serving.

Prep ~ 15 minutes, Cook ~ 6 hours, Total ~ 6 hours 15 minutes, Servings ~ 6, Kcal ~ 420 per serving

Plan Ahead

This recipe is great to prepare a little ahead. You can shred the chicken the night before, then store it separately in an airtight container in the refrigerator for up to 2 days, which makes the final assembly faster. The cream soup mixture can be whisked and kept in a covered bowl in the fridge for the same time, so you just layer everything into the slow cooker the next day.

If you want to fully assemble ahead but not cook, place raw biscuit pieces in a sealed container and add them during the final hour only. For a freezer-friendly approach, combine cooked shredded chicken with the soup mixture, cool completely, and freeze in a sturdy freezer bag for up to 3 months. Thaw overnight in the refrigerator, transfer to the slow cooker, then add the biscuits in the final hour to finish cooking.

Storing and Reheating

Refrigerate leftover Crock Pot Chicken and Dumplings in an airtight container within two hours of cooking. The dish will keep well in the refrigerator for 3 to 4 days, watch for a slight separation of sauce as a freshness cue, a foamy or sour smell indicates it is past its prime. For longer storage, freeze in a suitable container for up to 3 months, leaving a little headspace for expansion.

To reheat from refrigerated, warm gently on the stovetop over low heat, stirring occasionally until heated through, this helps preserve the dumpling texture. If frozen, thaw overnight in the refrigerator before reheating, then finish on the stove or in a 325 F oven covered until warmed through. Avoid rapid, high heat, as that can toughen the chicken and dry out the dumplings.

Perfect Pairings

A bright green salad with lemon vinaigrette to cut through the richness
Steamed green beans, simply seasoned with a pinch of salt and a pat of butter
Buttery dinner rolls for extra sopping of the creamy sauce
Roasted Brussels sprouts with a squeeze of fresh lemon for contrast
A light slaw to add crunch and coolness alongside the warm stew

You can also serve this with a simple sautéed vegetable medley, or pair it with a crusty slice of country bread for dipping. For another cozy, cheesy pasta option that complements slow cooker meals, try garlic parmesan chicken pasta for a family-style dinner rotation.

Make It Your Own

Add vegetables, cook with the chicken Start by adding roughly chopped carrots, celery, and a diced onion to the bottom of the crockpot under the chicken. They will soften and add natural sweetness and texture to the base.
Swap biscuits for homemade dumpling dough Make a simple dumpling dough from flour, baking powder, milk, and a little butter, cutting the dough into small pieces before adding for a more from-scratch feel.
Use shredded rotisserie chicken to save time If you are short on hands-on time, shredded rotisserie chicken folded into the warmed soup mixture is a smart shortcut, stir in a few minutes before adding biscuits.
Add herbs for depth Stir in a teaspoon of dried thyme or a tablespoon of fresh chopped parsley at the end to brighten the flavors, fresh herbs lift the dish and add color.
Make it lighter Reduce the biscuits to half the can and serve extra on the side, or use a lower fat biscuit brand to trim calories while keeping the same process.
Spice it up Gently fold in a pinch of cayenne or a dash of smoked paprika into the soup mixture to give the dish a warm, subtle kick without overpowering the classic profile.
Make it creamier Stir in a splash of half and half or a few ounces of cream cheese at the end for an even silkier sauce, whisk until smooth and heated through.

All of these options keep the recipe free of pork and alcohol, and allow you to personalize the meal to your family preferences.

Pro Tips for Best Results

Use boneless skinless chicken breasts of even thickness so they cook uniformly, if one breast is much thicker, it will take longer to become tender.
Resist lifting the lid during the long cook time, the slow cooker retains heat and moisture, and frequent opening prolongs the cooking process.
When shredding the chicken, do it while still warm, the fibers pull apart easier and the texture is fluffier in the final dish.
Cut biscuit pieces evenly and spread them out so they cook through at the same rate, crowded dough can remain doughy in the center.
Check biscuit doneness with a quick cut into the center instead of relying solely on surface appearance, interior tenderness is the true test.
If the sauce seems too thick after adding the biscuits, stir in a little warm broth or water a tablespoon at a time until you reach the desired consistency.

Frequently Asked Questions

What type of canned soup works best If you prefer more flavor control, use Unsalted Cream of Chicken Soup as directed, the unsalted variety allows you to season to taste and avoid over-salting. Using a reduced sodium broth also gives you control over the final salt level.

Can I use thighs instead of breasts Yes, boneless skinless chicken thighs offer deeper flavor and remain moist, but they may render slightly more fat. Thighs also shred well and can be used one for one in this recipe.

How do I prevent doughy centers in the biscuits Cut the biscuits into uniform pieces and give them enough space on the surface, and cook on HIGH for the final hour so they steam and set evenly. If needed, extend the final hour by 10 to 15 minutes and check again.

Can I make this in a 4-qt slow cooker The recipe as written fits best in a 6-qt slow cooker, but you can halve the ingredients for a 4-qt unit. Make sure the pot is not overcrowded, the liquid should come up around the chicken but not cover the biscuit pieces.

Is it safe to leave in the slow cooker all day Yes, cooking on LOW for about 5 hours as directed is safe when the appliance is functioning properly, just ensure the lid fits well and the temperature rises to a simmer. For food safety, refrigerate leftovers promptly within two hours of serving.

Final Thoughts

Slow cooker chicken and dumplings is pure comfort in a bowl, bridging memories of home cooking with the convenience of modern kitchen rhythm. This Crock Pot Chicken and Dumplings recipe gives you tender, flavorful chicken and soft, satisfying dumplings with minimal hands on time, perfect for busy evenings or relaxed weekend meals. Gather a few simple ingredients, let the slow cooker do the work, and enjoy a humble, cozy dinner that invites seconds and warm conversation around the table.

Crock Pot Chicken and Dumplings

Author: anastasia-rice
Total Time: 375 minutes
Yield: 6 servings 1x
Diet: Poultry

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Description

A comforting slow cooker dish with tender chicken and soft biscuit dumplings in a creamy sauce.

Ingredients

Scale

3 to 4 boneless skinless chicken breasts
2 (10.5 oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder
1/2 tsp garlic powder
2 Tbsp melted butter
1 (16.3 oz) can refrigerated biscuits
Salt and black pepper to taste
Optional: chopped carrots and celery

Instructions

Spray a 6-qt slow cooker with nonstick cooking spray and place chicken breasts in an even layer. Season lightly with salt and pepper.
In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until smooth.
Pour the soup mixture over the chicken and cover the slow cooker. Cook on LOW for 5 hours.
After cooking, remove chicken, shred it with two forks, and return it to the crockpot.
Open the refrigerated biscuits, cut each into 8 pieces, and sprinkle them over the chicken mixture.
Cover and cook on HIGH for 1 hour until biscuits are cooked through.
Garnish with pepper and parsley before serving.