This Crockpot Chicken and Dumplings is the ultimate cozy, set‑it‑and‑forget‑it comfort meal. Tender shredded chicken simmers all day in a creamy, savory sauce with vegetables, then gets topped with fluffy biscuit dumplings right in the slow cooker. It’s hearty, family‑friendly, and perfect for busy nights when you still want a homemade dinner that tastes like it’s been slowly bubbling on the stove all afternoon.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 can refrigerated biscuit dough
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a single layer in the bottom of the crockpot.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, dried thyme, salt, and pepper until well combined.
- Pour the soup and vegetable mixture evenly over the chicken in the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Using two forks, shred the chicken directly in the crockpot, stirring it into the creamy sauce and vegetables.
- Open the can of biscuit dough and cut each biscuit into quarters. Gently drop the biscuit pieces over the surface of the chicken mixture, then lightly stir to coat them in the sauce without submerging completely.
- Cover and cook on HIGH for an additional 25–35 minutes, or until the biscuits are cooked through, puffed, and fluffy in the center.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, sprinkled with freshly chopped parsley.
Variation
- Swap the frozen mixed vegetables for 1 cup of sliced fresh carrots and 1 cup of frozen peas for a more classic chicken and dumplings feel.
- Stir 1/2 cup of shredded cheddar cheese into the sauce after shredding the chicken for a cheesy twist before adding the biscuits.
- Use boneless, skinless chicken thighs instead of breasts for extra richness and even more tender meat.
Cooking Notes
- Avoid lifting the lid during cooking, especially after adding the biscuits, as heat loss can keep them from puffing up properly.
- If the sauce seems too thin at the end, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then cook on HIGH for 10–15 minutes before serving.
- Make sure the biscuits are cooked through in the center split one open to check; it should look fluffy and not doughy.
Serving Suggestions
- Serve in wide, shallow bowls so the biscuits can soak up the creamy sauce.
- Pair with a simple green salad or steamed green beans to balance the richness of the dish.
- Finish each bowl with an extra sprinkle of black pepper and fresh parsley for color and freshness.
Tips
- Lightly grease the slow cooker insert to make cleanup easier and prevent any sticking around the edges.
- Cut the biscuits into small, even pieces so they cook through at the same rate and stay fluffy, not gummy.
- Prep the ingredients the night before and store the sauce mixture in the fridge; in the morning, add it to the crockpot with the chicken and start cooking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 880 mg
Frequently Asked Questions
- Can I use homemade biscuit dough instead of canned?
Yes. Drop small spoonfuls of homemade biscuit or dumpling dough on top of the hot chicken mixture and cook on HIGH until puffed and cooked through, checking after about 25 minutes. - Can I cook this on HIGH the whole time?
Yes, but plan for about 3–4 hours on HIGH before adding the biscuits, then another 25–35 minutes for them to cook through. - Can I add potatoes to this recipe?
You can add 1–2 cups of small diced potatoes with the chicken and sauce mixture, but note that this will thicken the dish and may slightly increase the cooking time. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce.
Conclusion
This Crockpot Chicken and Dumplings delivers all the cozy, from‑scratch flavor of a classic Sunday supper with barely any hands‑on time. Just layer in the ingredients, let the slow cooker work its magic, and finish with fluffy biscuit dumplings for a creamy, comforting meal that’s perfect for family dinners or easy entertaining.
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Crockpot Chicken and Dumplings
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Chicken and Dumplings is the ultimate cozy, set‑it‑and‑forget‑it comfort meal. Tender shredded chicken simmers all day in a creamy, savory sauce with vegetables, then gets topped with fluffy biscuit dumplings right in the slow cooker. It’s hearty, family‑friendly, and perfect for busy nights when you still want a homemade dinner that tastes like it’s been slowly bubbling on the stove all afternoon.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 can refrigerated biscuit dough
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a single layer in the bottom of the crockpot.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, dried thyme, salt, and pepper until well combined.
- Pour the soup and vegetable mixture evenly over the chicken in the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Using two forks, shred the chicken directly in the crockpot, stirring it into the creamy sauce and vegetables.
- Open the can of biscuit dough and cut each biscuit into quarters. Gently drop the biscuit pieces over the surface of the chicken mixture, then lightly stir to coat them in the sauce without submerging completely.
- Cover and cook on HIGH for an additional 25–35 minutes, or until the biscuits are cooked through, puffed, and fluffy in the center.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, sprinkled with freshly chopped parsley.
Notes
- For a thicker, stew‑like consistency, leave the lid slightly ajar for the last 10–15 minutes to allow some steam to escape.
- If your slow cooker runs hot, start checking the biscuits at the 20‑minute mark so they don’t overcook.
- Season lightly at first if your broth and soup are salty; you can always add more salt at the end.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Category: Dinner, Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: 320 kcal
- Sugar: 3 g (approx.)
- Sodium: 880 mg (approx., will vary by broth and soup brand)
- Fat: 14 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, comfort food, chicken crockpot recipe