The classic Southern comfort food gets an easier, quick-prep makeover! These Crock Pot chicken and dumplings with biscuits come together in just minutes for a cozy, family-friendly supper.
Table of Contents
If you love easy Crock Pot chicken recipes as much as we do, be sure to try this fiesta crockpot chicken, these Crock Pot chicken and potatoes, Ranch Crock Pot chicken, Crock Pot chicken stew, crockpot chicken and stuffing, this chicken cheesesteak recipe, and Crock Pot chicken Alfredo, too!
If you’re from the South, then there’s no doubt that you’re familiar with this comfort food classic. And if you’re not? Well, get ready to fall in love — especially with the ease of Crock Pot chicken and dumplings!
A Few Tips Before You Get Started
- For a shortcut, use refrigerated Pillsbury Grands biscuits cut into small bite-size pieces and coated in cornmeal. The cornmeal prevents the biscuits from sticking together as they steam in the broth. The end result is tender, “doughy” dumplings that release starches as they slow cook in the broth, thickening the dish. The soft, pillowy dumplings, the warm broth, the hearty vegetables, and the fresh herbs come together for such a beautiful combination of flavors and textures!
- Cream of chicken soup and cream of celery soup add flavor and give the broth a slightly creamy texture. You can substitute with just about any variety of condensed soup. For instance, try two cans of cream of chicken soup, or swap out the cream of celery soup for cream of mushroom soup.
- You’ll need about 1 lb. of raw chicken. I like boneless, skinless chicken thighs in the slow cooker because the dark meat stays moist and tender. Boneless skinless chicken breast will also work, it just has more of a tendency to dry out or become tough if it’s cooked for too long.
- Since the dumplings steam in liquid, they will be soft and doughy (even when they’re done) — not firm and crispy like a traditional biscuit. To tell when your dumplings are done, stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no dough stuck to it).
Directions
This is just about the easiest way I know to make chicken and dumplings! I’ve included the instructions below for an oven-baked version as well, but I find that the slow cooker yields the best results.
- Place the vegetables, broth, condensed soups, chicken, and poultry seasoning in a large slow cooker.
- Cover with the lid and cook on the LOW setting for 4-6 hours or on the HIGH setting for 2-3 hours. Shred the tender chicken with two forks. Season with salt and pepper, if necessary.
- Cut each biscuit into 8 equal pieces.
- Toss the biscuits with cornmeal. This prevents them from sticking together.
- Add the biscuit dumplings to the chicken mixture, cover with the lid, and cook for about 1 more hour, or until the dumplings are cooked through. Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings. I know it will be tempting, and the dumplings will look like they’re sticking together as they plump up, but resist the urge to stir. If you stir the dumplings before they’re done, they may fall apart. And don’t worry — they won’t actually stick to each other since they’re coated in cornmeal.
- Give everything a good stir. This dish should resemble a stew — thicker than a broth-based soup but still with plenty of rich liquid in the bowl. Both the condensed soups and the starches from the biscuit dough help to thicken the broth.
- Ladle into bowls. Garnish with a fresh herb, such as parsley or thyme, or even a dash of paprika for added flavor and color. Sliced green onion or chives are also nice finishing touches.
Serving Suggestions
Pair warm bowls of chicken and dumplings with Southern collard greens, Southern-style green beans, Arkansas green beans, fried apples, a house salad, or a basket of two-ingredient pumpkin muffins.
Preparation and Storage Tips
- How to Store: Leftover slow cooker chicken and dumplings will keep in an airtight container in the fridge for 3-4 days.
- How to Freeze: Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- How to Reheat: Place the leftovers in a saucepan or Dutch oven over low heat just until warmed through. You can also microwave individual bowls for about 1 minute.
My husband hates my crockpot. He actually said this was the best crockpot meal I’ve ever made! Said the meat wasn’t overcooked and that it had great flavor. Can’t wait to start trying other recipes from this site!
– KCROGERS
More Crock Pot Chicken Recipes
Crock Pot Chicken Noodle Soup
2 hours hrs 40 minutes mins
Crock Pot Chicken and Rice
4 hours hrs 30 minutes mins
Crock Pot Mississippi Chicken
4 hours hrs 10 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Chicken and Dumplings
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
This classic Southern comfort food gets an easier, quick-prep makeover. You'll love the cozy Crock Pot chicken and dumplings with biscuits!
Ingredients
- 3 medium celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 small onion, diced (about 1 cup)
- 4 cups reduced-sodium chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 lb. boneless, skinless chicken thighs or boneless, skinless chicken breasts
- ½ teaspoon poultry seasoning
- 1 (16.3 ounce) can refrigerated biscuit dough (I used 8 Pillsbury Grands Southern Homestyle Biscuits, but any similar variety will work)
- 1 tablespoon cornmeal
- Kosher salt and ground black pepper, to taste
- Optional garnish: minced fresh parsley or thyme
Instructions
- Spray a large slow cooker with nonstick spray. Place celery, carrots, onion, chicken broth, condensed soups, uncooked chicken, and poultry seasoning in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken and vegetables are tender and cooked through. Shred the chicken with two forks, and then return to the slow cooker. Taste and season the mixture with salt and pepper, if desired.
- Chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
- With the slow cooker on the HIGH heat setting, drop the dumplings into the slow cooker. Cover and cook for about 1 more hour, until the dumplings are cooked through. They should be plump and doughy, but not raw. Don't stir the dumplings too much while they cook, or they may fall apart. Ladle the chicken and dumplings into bowls and garnish with chopped fresh herbs.
Alternate Oven Directions (not preferred)
- Preheat oven to 425°F. Spray a large Dutch oven with cooking spray.
- Dice chicken into small, bite-size pieces. Place celery, carrots, onion, chicken broth, condensed soups, uncooked diced chicken, and poultry seasoning in the prepared pot.
- Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.
- Meanwhile, chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
- After 45 minutes, remove the pot from the oven. Give the chicken a good stir, and then add the chopped biscuit dough. Cover, and return to the oven for 15 more minutes (or until the biscuit dough is cooked through). Ladle the chicken and dumplings into bowls and garnish with fresh herbs.
Notes
- How to keep the dumplings from falling apart: Once you drop the biscuit dough into the slow cooker, be sure that you do not stir the dumplings. They look like they will stick together as they puff up and float, but resist the urge to stir. The dumplings will not stick to each other because of the cornmeal coating.
- Since the dumplings steam in liquid, they will be soft and doughy (even when they’re done) — not firm and crispy like a traditional biscuit. To tell when your dumplings are done, stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no dough stuck to it).
Nutrition
Serving: 1/6 of the recipeCalories: 416kcalCarbohydrates: 44gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 49mgSodium: 878mgPotassium: 692mgFiber: 2gSugar: 5gVitamin A: 3436IUVitamin C: 4mgCalcium: 61mgIron: 3mg
Crockpot Chicken and Dumplings Recipe Variations
- Instead of starting with raw chicken, stir about 2 cups of shredded rotisserie chicken (or other leftover chicken) into the slow cooker just before adding the dumplings.
- Add garlic powder or a couple of cloves of garlic to the stew for even more flavor.
- Try different vegetables. Sliced fresh mushrooms or chopped green beans would be nice additions, or you can add a bag of frozen mixed vegetables or frozen peas and carrots just before adding the dumplings (giving the dish more of a deconstructed chicken pot pie feel). If you’re starting with frozen veggies, thaw them first before adding them to the slow cooker.
- Include fresh herbs, such as thyme, rosemary, bay leaves, or parsley.
- If you prefer an even thicker chicken and dumplings recipe, you can add a cornstarch slurry (a small amount of cornstarch mixed with a little bit of cold water) to the pot at the end.
- If the mixture is too thick for your liking, thin the gravy with a little bit of extra chicken broth, milk, or heavy cream.
This recipe was originally published in December, 2017. It was updated in August, 2024.
I absolutely love your dump and bake recipes. They are easy to prepare and use ingredients I can readily find at the store. Please, keep them coming!
Thank you so much, Lynn! I will definitely continue to share at least 1 dump-and-bake recipe each week (and sometimes more)! It’s my favorite way to cook. 🙂
This definitely reminds me of what my mom used to make growing up in upstate NY. I will absolutely be making this after the holidays. The dumplings are exactly what I remember. Hope that you and your family have a safe and enjoyable holiday.
Perfect, Cynthia! I hope that you enjoy it! Happy holidays!
This sounds like a perfect meal after all the rich holiday food. Thanks for the instructions fo 2.
Merry Christmas and wishes for tasty dishes,
Linda
Thank you, Linda! Merry Christmas to you as well! 🙂
Ooooh, this looks amazing! We loveeeee chicken and dumplings!!
So good!!! Thanks, Kristy!
I will be using a 5 qt dutch oven is thy to small for the original recipe?
Hi, Fallyn! I think that will probably work fine! 🙂
This sounds very good but I hate biscuit dough as dumplings. I’ve always made my own. So at what point do you think I would put in my dough? Do you think it would take the same amount of time to cook as biscuit dough?
Hi, Brandy! The total cooking time will completely depend on the size, thickness and type of homemade dumplings that you prefer. You’ll add the dumplings at the same point in the process — whether using homemade dough or biscuit dough. I would start with about 15 minutes of cooking time for the dumplings and then just check them to see if they’re cooked through, adding more time as necessary.
Hi, Chris! The dumplings should cook in the pot with the other ingredients (which helps thicken the broth, too). They should be soft and kind of doughy (but not raw). They won’t be a flaky biscuit-like texture because they’re steaming in the liquid rather than baking. If they were still raw, it sounds like maybe the whole thing just needed to cook a bit longer? You can definitely use pre-cooked chicken that you add at the end, if you like. 🙂
If you’re looking for a similar recipe where the biscuits get firmer and the veggies are cooked in advance, you might prefer these Chicken and Biscuits: https://www.theseasonedmom.com/chicken-and-biscuits/
This happens to me when I stew a whole chicken the night before a big family holiday dinner. I stew the chicken, remove it from the broth, strain the broth, cover it and refrigerate it until I’m ready to make dumplings the next day. The broth has always jellied by the next day. I think it has something to do with the chicken. After I heat it for dumplings, the jelly turns into broth again. I’ve been doing this for 52 years, and everything is delicious! This is just natural when cooking chicken and cooling it.
Yes! It’s the collagen in the broth (that’s released when you cook the chicken bones). It’s the healthy stuff that tells you that your broth is rich and delicious. 🙂 As you said, just heat it up and all is fine again!
Hi, Blair! This looks like the type of recipe I am going to need at least much of the type. If I need recipes like this which involve few steps and some convience items, should I look mostly at your dump-and-make category or are there more scattered in the other categories. Are there words to put in the search? As always thanks for all you do, take care and love to you, your menfolk, your sweet little dog, and even that ol’ skeleton on the porch!
Hi Marion! Yes, the dump-and-bake category is a good place to start, but many of my recipes are similar— minimal ingredients and quick prep. I would search based on the ingredients or type of dish that you want to prepare. For instance, look just at the pork recipes or just at the casserole recipes for new ideas — whatever strikes your fancy.
Can you please tell me if the crockpot should be on high or low for the hour you add the dumplings. Thank you.
Hi, Kris! Sorry for that confusion. High heat works best at that point. I’ll update that in the recipe!
I’m happy to report I used chicken breasts and they were so tender a juicy I couldn’t even get them out of the pot. They just fell apart. Unfortunately, I missed the note about not stirring the dough and it added an extra hour of cooking time. Even so, this was delicious and SO easy. Will make this many more times and not mess up the biscuits!
Awesome, Sarah! I’m so glad that you liked it!
My husband hates my crockpot. He actually said this was the best crockpot meal I’ve ever made! Said the meat wasn’t overcooked and that it had great flavor. Can’t wait to start trying other recipes from this site!
We’re so happy it turned out well!
DELICIOUS! the only thing I did differently was I added the parsley and S&P with the biscuit dough while cooking. I will make this again!
Thank you, Ashley! We’re so glad you enjoyed it.
This was really good, and couldn’t get any easier! I used mirepoix frozen veggies for the base, and added frozen peas (thawed) and sliced fresh mushrooms. Added a lot more poultry seasoning, and lots of salt and pepper. Overall, a great meal!
We’re so glad you enjoyed it, Val!