There’s something undeniably comforting about a big bowl of chicken and dumplings, especially when it’s made effortlessly in a crockpot. This recipe combines tender shredded chicken, hearty vegetables, creamy sauce, and soft, pillowy biscuit dumplings—all slowly cooked to perfection. It’s the type of meal that wraps you up like a blanket after a long day.

Perfect for busy weeknights or cozy weekends, crockpot chicken and dumplings takes minimal prep but delivers maximum flavor. It’s a crowd-pleaser for families and guests alike, with classic homestyle appeal and rich, satisfying textures that taste like they came from grandma’s kitchen.

What Kind of Dumplings Should I Use?

For ease and convenience, this recipe uses canned biscuit dough torn into small pieces, which puff up into soft dumplings in the slow cooker. You can substitute homemade biscuit dough if you have extra time, or even drop dumplings for a more rustic feel. Just make sure the dough cooks through by keeping the lid on during the final cooking phase.

Ingredients for the Crockpot Chicken and Dumplings

1 1/2 pounds boneless, skinless chicken breasts
1 yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon poultry seasoning
2 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
1/2 cup heavy cream
1 tablespoon butter
1 (16 oz) can refrigerated biscuit dough, cut into small pieces
Optional: chopped parsley for garnish

How To Make the Crockpot Chicken and Dumplings

Step 1: Prep and Layer the Ingredients

Place the chicken breasts in the bottom of the crockpot. Top with diced onion, carrots, celery, and garlic. Sprinkle with salt, pepper, thyme, and poultry seasoning.

Step 2: Add Liquids and Cook

Pour the chicken broth and cream of chicken soup over the top. Add the butter. Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

Once the chicken is done, use two forks to shred it directly in the crockpot.

Step 4: Add the Biscuits

Stir in the heavy cream, then add the biscuit dough pieces on top. Gently push them down to submerge partially, but don’t stir too much. Cover and cook on high for 1 to 1.5 hours, or until the biscuits are cooked through and fluffy.

Step 5: Serve and Enjoy

Give the mixture a gentle stir, garnish with chopped parsley if desired, and serve hot in bowls.

How to Serve and Store Crockpot Chicken and Dumplings

Ladle the warm, creamy chicken and dumplings into bowls and serve with crusty bread or a side salad for a well-rounded meal. It’s the kind of dish that tastes even better the next day as the flavors deepen.

To store leftovers, place in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to restore creaminess. This dish also freezes well without the biscuit topping—just add fresh dumplings when reheating.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Skip the first cooking phase and stir in shredded rotisserie chicken when you add the biscuits.

What can I use instead of canned biscuits?

Homemade biscuit dough or drop dumplings made with flour, baking powder, and milk are great alternatives.

Can I add peas or corn?

Absolutely. Stir in frozen peas or corn when adding the biscuit dough for extra color and sweetness.

How do I know when the dumplings are done?

They should be puffed up and no longer doughy in the center. Avoid lifting the lid too often, as it slows down cooking.

Is this recipe freezer friendly?

Yes, but for best results, freeze the cooked chicken base and add fresh biscuits when reheating.

Want More Comfort Food Ideas?

If you enjoyed this cozy Crockpot Chicken and Dumplings recipe, you might also like:

Creamy Garlic Chicken Breasts for a rich skillet dinner.
Creamy Crockpot Chicken Spaghetti for a pasta twist on comfort food.
Funeral Potatoes for the ultimate cheesy potato side.
The Ultimate Taco Casserole for a crowd-pleasing bake.
Slow Cooker Creamy Ranch Chicken for another no-fuss dinner winner.

📌 Save this Crockpot Chicken and Dumplings recipe to your Pinterest comfort food board for later!

And don’t forget to tag me when you make it—I’d love to see your twist on it. Did you use homemade dumplings or stick with biscuits? Add some spice? Let me know in the comments!

For more easy and comforting dinner recipes, follow along on Pinterest @ Nina Dishes.

Crockpot Chicken and Dumplings

Author: Nina Klatten
Total Time: 7 hours 15 minutes
Yield: 6 servings

Print Recipe

Description

A creamy, comforting crockpot classic with tender shredded chicken, hearty vegetables, and fluffy biscuit dumplings that slow-cook into the ultimate cozy meal. Perfect for easy weeknights or when you need a warm bowl of nostalgia.

Instructions

1. Place chicken breasts in the bottom of the crockpot. Top with onion, carrots, celery, and garlic. Sprinkle salt, pepper, thyme, and poultry seasoning on top.

2. Pour in chicken broth and cream of chicken soup. Add butter. Cover and cook on low for 6 hours or high for 3–4 hours until chicken is fully cooked.

3. Shred chicken with two forks directly in the crockpot.

4. Stir in heavy cream. Add biscuit dough pieces on top, pushing slightly into the mixture without stirring too much.

5. Cover and cook on high for 1 to 1.5 hours, or until biscuit dough is fluffy and cooked through.

6. Gently stir, garnish with parsley, and serve warm in bowls.