A super cozy, super easy one-pot meal.
It’s hard to think of a dish more completely cozy than chicken and dumplings. Juicy chunks of chicken, celery and carrots, warm, savory broth…and those nice, plump, soft dumplings bobbing on top. Your spoon just sinks right into them, like pillows.
Now, to make this the traditional way, you have to simmer the chicken in a pot until it’s tender…then thicken up the broth in the pot to make a nice, creamy gravy…then whip up a batch of biscuit dough from scratch and drop spoonfuls of it into the pot to make the dumplings, and simmer it all together. As you will definitely not be shocked to hear, I don’t do that.
Instead, I start with boneless chicken breasts, and simmer them in my trusty Crockpot with some canned chicken broth and cream of chicken soup. Once the chicken is nice and tender, I shred it with two forks, then crack open a can of refrigerated biscuits and drop little pieces of them right into the pot. One more hour to simmer, and it’s done.
The result? A super cozy blend of tender chicken, veggies, dumplings, and broth that tastes like you spent all day on it. And only one pot to clean up after dinner.
Tips for slow cooker chicken and dumplings:
- This recipe is best made in a 5-6 quart crock pot.
- My biscuits were cooked perfectly after the 60 minutes of cook time, but some slow cookers might require a little more time.
Can I use frozen veggies for this recipe?
- I prefer fresh for this recipe, but if you are going to use frozen, make sure to defrost them before adding to the crockpot.
Can I use chicken thighs instead of breasts?
- You sure can! Just make sure they are boneless, skinless thighs.
How to make Crockpot Chicken and Dumplings
- Place diced onions on the bottom of your crock pot and place your chicken breast on top. Season chicken well with salt and pepper.
- Add in garlic, carrots and celery and bay leaf.
- In a separate bowl, whisk together cream of chicken soup and broth. Pour broth mixture over top of chicken and vegetables. Cover and cook on low until the chicken is cooked through, about 5-6 hours.
- Discard bay leaf, then shred chicken with two forks. You can remove chicken to do this, or shred directly in the crockpot.
- Roll out refrigerated biscuit dough to flatten it a bit, about 1/4 inch thickness. Cut dough in to 2 inch rectangle strips. I used a pizza cutter for this.
- Stir drop in dough pieces one at a time into the crockpot, making sure to cover them all with liquid. Cover and cook on high for 1 more hour.
- Enjoy!
Here are more slow cooker recipes we love!
- Easy Slow Cooker Chili
- The Best Crockpot Chicken Noodle Soup
- Creamy Crockpot Crack Chicken
- The Best Crockpot BBQ Chicken
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Crockpot Chicken and Dumplings
Ingredients
- 1/2 cup diced onions
- 1.5 lbs of boneless skinless chicken breast.
- salt and pepper taste I used 1 tsp salt and 1/2 tsp pepper
- 4 cups chicken broth
- 10.75 oz can condensed cream of chicken soup
- 1 clove minced garlic
- 1 cup of chopped carrots
- 1 cup chopped celery
- 1 bay leaf
- 1 16 oz can of refrigerated butter milk biscuits
Instructions
- Place diced onions on the bottom of your crock pot and place your chicken breast on top. Season chicken well with salt and pepper. Add in garlic, carrots and celery and bay leaf.
- In a separate bowl, whisk together cream of chicken soup and broth. Pour broth mixture over top of chicken and vegetables.
- Cover and cook on low until the chicken is cooked through, about 5-6 hours. Discard bay leaf, then shred chicken with two forks. You can remove chicken to do this, or shred directly in the crockpot.
- Roll out refrigerated biscuit dough to flatten it a bit, about 1/4 inch thickness. Cut dough in to 2 inch rectangle strips.
- I used a pizza cutter for this.
- Stir drop in dough pieces one at a time into the crockpot, making sure to cover them all with liquid. Cover and cook on high for 1 more hour.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Shaun says
This dish was delicious! It definitely hit the spot on a cold late-fall night. We have a 6, 4 & 2 year-old… they all ate it without complaint considering it wasn’t chicken fingers, mac n’cheese or French fries! Thank you for sharing! The only small alteration I made was a dash of poultry seasoning.
Kim says
My biscuits are still mushy. I even cooked an additional hour. What can I do so they are cooked through?
Karen says
Wow- this was the first crockpot recipe I’ve made that was spectacular. To be fair I did use skinless, boneless thighs, added thyme and doubled the onion, plus when I took out the meat to shred and before I added the biscuit I thought the broth looked a little thin so I also added a tbsp of instant tapioca to thicken it a bit. My husband raved over it. Excellent recipe- thank you!
Shan says
I made this today. It was DELICIOUS!!! I substituted a can of carrots for the fresh & also 2 cans of cream of chicken and 2 1/2 cans of water In place of the broth just because these were what I had on hand. Thank you SO much for adding a new dish to my household!!! It was a huge hit!!
Corey says
So happy you loved the recipe Shan!
Lynn Lafleur says
Delicious! I used boneless strips, fresh onion, carrots celery as well as frozen peas which I added with the chicken at the beginning. Subbed 1 cup white wine for 1 cup of broth.. Cooked on low for 5 hours, added the biscuits and cooked for another hour. Perfect!