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This classic Southern comfort food gets an easier, quick-prep makeover! Crock Pot chicken and dumplings is a cozy, one-pot meal that comes together in minutes for a simple and wholesome weeknight dinner. Thanks to help from a can of biscuit dough, there’s very little prep work necessary. Serve each bowl with a simple side salad or with Southern-style green beans for a hearty, homemade supper any night of the week!

An over head image of a large bowl of crockpot chicken and dumplings. A woman's arms are pictured holding the bowl and a silver spoon.
Table of Contents
  1. Easy Crockpot Chicken and Dumplings
  2. Crock Pot Chicken and Dumplings Ingredients
  3. How to Make Chicken and Dumplings in the Crock-Pot
  4. What to Eat with Chicken and Dumplings
  5. How to Store Leftover Chicken and Dumplings
  6. Crockpot Chicken and Dumplings Recipe Variations
  7. Tips for the Best Crock Pot Chicken and Dumplings Recipe
  8. More Crockpot Recipes to Try:
  9. Crock Pot Chicken and Dumplings Recipe

If you love Crock Pot chicken recipes as much as we do, be sure to try this fiesta crockpot chicken, this Ranch Crock Pot chicken recipe, a pot of Crock Pot chicken stew, this green chicken chili, and this chicken enchilada soup, 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!

Easy Crockpot Chicken and Dumplings

Traditional chicken and dumplings is basically a rich chicken broth base with “dumplings” cooked in a pot instead of noodles. Homemade dumplings are simply biscuit dough, which can be rolled out flat, dropped by the spoonful, or rolled into balls. I’m sure that every home cook south of the Mason-Dixon line has her own favorite version, and they’re probably all delicious! Sometimes I make a pot from scratch when I have the time, sometimes I use Bisquick for the dumplings and cook them on the stovetop, and other times I take the easiest route possible — and make chicken and dumplings in the Crock Pot!

With help from the slow cooker, you don’t have to stand over the pot to sauté the vegetables, you don’t have to cook the meat or make your own broth in advance, and you don’t have to mix together your own biscuit dough. Instead, with a few little shortcuts, you’ll have chicken and dumplings prepped for the Crock Pot in about 15 minutes!

A woman cumps a large bowl of chopped vegetables - onions, carrots, and celery - into a large crockpot.

Grands Biscuits: A Semi-Homemade Shortcut

Instead of following a from-scratch dumpling recipe, I use refrigerated Pillsbury Grands biscuits, which I cut into small bite-size pieces and coat in cornmeal before stirring them into the pot. The delicious dumplings steam in the broth, so the end result is a tender, “doughy” dumpling rather than the crisp, golden, flaky biscuits that you would traditionally bake in the oven.

The biscuits release some 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!

A woman pours a carton of chicken broth into a large crock pot.

Crock Pot Chicken and Dumplings Ingredients

This is just a quick overview of the ingredients that you’ll need for a pot of crock pot chicken thighs and dumplings. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Celery, carrots, and onion: fresh vegetables that give the dish a comforting, savory flavor.
  • Chicken broth: use homemade broth if you have it, or purchase a low-sodium variety from the store.
  • Cream of chicken soup and cream of celery soup: these condensed soups add flavor to the dish 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.
  • Chicken: you’ll need about 1 lb. of raw chicken. I like boneless, skinless chicken thighs in the slow cooker because thigh meat stays moist and tender. The 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.
  • Poultry seasoning: a convenient spice blend that typically includes thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
  • Refrigerated biscuit dough: I use an 8-count can of Pillsbury Grands Southern Homestyle Buttermilk biscuits, but any similar variety of canned biscuits will work.
  • Cornmeal: coats the dumplings so that they don’t stick to each other in the slow cooker.
A woman pours a tablespoon of yellow cornmeal into a ziplock bag filled with chopped biscuit pieces.

How to Make Chicken and Dumplings in the Crock-Pot

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. 
  • 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.
  • Give everything a good stir, ladle into bowls, and garnish with fresh herbs.
An overhead image of a hearty bowl of chicken and dumplings, served on a tablescape with fresh herbs scattered around.

How to Keep the Dumplings from Falling Apart

Once you drop the dumpling 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.

How do you know when the dumplings are cooked?

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).

How to Thicken Chicken and Dumpling Broth

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. 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.

A side-angled image of a white ceramic bowl filled with creamy chicken and dumplings, served with a silver spoon.

What to Eat with Chicken and Dumplings

This one-pot meal is basically a satisfying, hearty option all on its own — so you really don’t need any additional sides. If you’d like to add some extra options to your table to make a complete meal, try one of these:

An overhead image of a white ceramic bowl filled with crockpot chicken and dumplings.

How to Store Leftover Chicken and Dumplings

Leftover slow cooker chicken and dumplings will keep in an airtight container in the fridge for 3-4 days. Reheat the mixture in a saucepan or Dutch oven over low heat just until warmed through. You can also microwave individual bowls of leftovers for about 1 minute.

Can you Freeze Crock Pot Chicken and Dumplings?

Yes! Store the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then transfer to a Dutch oven or saucepan and warm over low heat.

A bowl of chicken and dumplings sits on a dining table along a spread of fresh herbs.

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 also be nice additions to the pot, or you could 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.
  • Add fresh herbs to the pot, such as thyme, rosemary, bay leaves, or parsley.
  • Any combination of condensed soups will work in this recipe. For instance, swap out the cream of celery soup for cream of mushroom soup, or use two cans of cream of chicken soup.
An overhead image of a bowl of chicken and dumplings, filled with a creamy broth, carrots, celery, onions, and shredded chicken.

Tips for the Best Crock Pot Chicken and Dumplings Recipe

  • 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.
  • I prefer boneless skinless chicken thighs in the Crock Pot, since the dark meat chicken stays juicier and more tender over the low and slow cooking process. You can certainly use boneless skinless chicken breasts, but make sure that you don’t overcook it, or the white meat will get tough and dry.
  • Garnish with a fresh herb, such as parsley or thyme, or even a dash of paprika for added flavor and color. Sliced green onion (scallions) is also a nice finishing touch.
  • If the chicken and dumplings are too thick for your liking, you can thin the gravy with a little bit of extra chicken broth, milk, or heavy cream.
An overhead shot of a bowl of chicken and dumplings, and a woman's hands wrapped around the bowl. The bowl is filled with fluffy dumplings, carrots, celery, and shredded chicken in a creamy broth.

More Crockpot Recipes to Try:

Square overhead image of hands eating a bowl of slow cooker chicken and dumplings

Crock Pot Chicken and Dumplings

5 from 3 votes
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings 6 servings
Calories 416 kcal
This classic Southern comfort food gets an easier, quick-prep makeover. You'll love the cozy Crock Pot Chicken and Dumplings!

Ingredients
  

  • 3 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 oz. can condensed cream of chicken soup, not diluted
  • 1 10.5 oz. can condensed cream of celery soup, not diluted
  • 1 lb. boneless, skinless chicken thighs or boneless skinless chicken breast
  • ½ teaspoon poultry seasoning
  • 1 16.3 oz, 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 the preferred method):

  • 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.
  • I prefer boneless skinless chicken thighs in the Crock Pot, since the dark meat chicken stays juicier and more tender over the low and slow cooking process. You can certainly use chicken breast, but make sure that you don’t overcook it or the white meat will get tough and dry.
  • Garnish with a fresh herb, such as parsley or thyme, or even a dash of paprika for added flavor and color. Sliced green onion (scallions) is also a nice finishing touch.
  • If the chicken and dumplings are too thick for your liking, you can thin the gravy with a little bit of extra chicken broth, milk, or cream.
  • Instead of starting with raw chicken, stir about 2 cups of shredded rotisserie chicken (or other leftover cooked chicken) into the slow cooker just before adding the dumplings.
  • Add garlic powder or a couple cloves garlic to the stew for even more flavor.
  • Try different vegetables. Sliced fresh mushrooms or chopped green beans would also be nice additions to the pot, or you could add a bag of frozen mixed vegetables (thawed) just before adding the dumplings.
  • Add fresh herbs to the pot, such as thyme, rosemary, or parsley.
  • Any combination of condensed soups will work in this recipe. For instance, swap out the cream of celery soup for cream of mushroom soup, or use two cans of cream of chicken soup.

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
Keyword: chicken and dumplings crock pot, chicken and dumplings in crock pot, crock pot chicken and dumplings, slow cooker chicken and dumplings
Course: Dinner
Cuisine: Southern
Author: Blair Lonergan

This recipe was originally published in December, 2017. It was updated in September, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    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!

    1. 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. 🙂

  2. 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.

  3. 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

  4. 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?

    1. 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.

  5. 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/

  6. 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.

    1. 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!

  7. 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!

    1. 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.

  8. 5 stars
    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!

  9. 5 stars
    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!