Dump and Go Crockpot Chicken and Dumplings is cozy comfort food made almost entirely by your slow cooker. With tender shredded chicken, creamy gravy, hearty veggies, and fluffy biscuit “dumplings,” this dish tastes like it simmered all day on the stove without any of the work. Just load the crockpot, walk away, and come back to a hearty, family-friendly dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) 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 (8-count, standard size)
- Optional: 1/2 teaspoon paprika for color
- Optional: 1/2 cup milk or half-and-half for extra creaminess
Instructions
- Place the chicken breasts in an even layer on 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, pepper, and optional paprika until well combined.
- Pour the soup and vegetable mixture evenly over the chicken in the crockpot, making sure the chicken is well coated.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- About 30 minutes before serving, use two forks to shred the chicken directly in the crockpot, stirring to combine it with the sauce and vegetables. If you like it creamier, stir in the optional milk or half-and-half at this point.
- Open the can of refrigerated biscuit dough and cut each biscuit into quarters (or smaller pieces for bite-size dumplings).
- Gently drop the biscuit pieces into the crockpot, spreading them out over the surface. Lightly press them down so they’re coated in the sauce, but don’t over-stir.
- Cover and cook on HIGH for an additional 25–35 minutes, or until the biscuits are puffed, cooked through, and no longer doughy in the center.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm straight from the crockpot.
Variation
- Use boneless, skinless chicken thighs instead of chicken breasts for an even more tender and flavorful result. Cook times remain the same; just make sure the chicken reaches a safe internal temperature before shredding.
- Make it extra hearty by doubling the frozen vegetables or adding diced potatoes (about 1–2 cups). If adding potatoes, cut them small so they cook through in the same time.
- Give it a homestyle herb twist by adding 1 teaspoon dried parsley and 1/2 teaspoon dried rosemary, or finish with a handful of fresh chopped parsley before serving for a pop of color and freshness.
Cooking Notes
- Avoid lifting the lid frequently during cooking, as this lets heat escape and can significantly extend the cook time especially important once the biscuits are added.
- If the biscuits on top are browning but still a bit doughy underneath, gently push them into the sauce and cook for another 5–10 minutes until fully cooked through.
- Slow cookers vary: if your sauce seems too thin, cook uncovered for the last 15 minutes; if it seems too thick, stir in a splash of extra broth or milk until you reach your desired consistency.
Serving Suggestions
- Serve in wide, shallow bowls so you get plenty of chicken, veggies, sauce, and dumplings in every bite.
- Pair with a simple side salad or steamed green beans to balance the richness of the dish.
- Top each bowl with freshly cracked black pepper and a sprinkle of chopped parsley or chives for a bright, fresh finish.
Tips
- Spray or lightly grease the crockpot insert before adding ingredients to make cleanup easier and prevent sticking.
- Cut the biscuit dough into smaller pieces (even sixths or eighths) if you prefer smaller, more evenly cooked dumplings.
- To save time on busy mornings, mix the sauce ingredients the night before and store in the fridge; in the morning, just add the chicken to the crockpot, pour over the sauce, and start cooking.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH) + 30 minutes for dumplings
- Total Time: 6–8 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal (estimated)
- Protein: 24 g (estimated)
- Sodium: 900 mg (estimated)
Frequently Asked Questions
- Can I use homemade biscuit dough instead of canned biscuits?
Yes. Drop small spoonfuls of your favorite biscuit dough on top of the hot mixture during the last 30–40 minutes of cooking and cook on HIGH until fully set and fluffy. - Can I make this recipe ahead of time?
You can cook the chicken, sauce, and vegetables ahead, then cool and refrigerate for up to 2 days. Reheat in the slow cooker or on the stovetop until hot, then add biscuit dough and cook until done. - Can I freeze leftovers?
The chicken and sauce freeze well, but the biscuits may soften slightly upon thawing. Cool completely, store in an airtight container, and freeze for up to 2–3 months. Reheat gently, adding a splash of broth or milk if needed. - How do I know when the biscuits are done?
They should be puffed, not sticky on top, and a piece torn open should look cooked through and bread-like in the center, not doughy or raw.
Conclusion
This Dump and Go Crockpot Chicken and Dumplings delivers all the cozy, from-scratch flavor of a classic Sunday supper with almost zero effort. Just pile everything into the slow cooker, walk away, and let it work its magic. By dinnertime, you’ll have tender chicken, silky gravy, and fluffy dumplings ready to ladle into bowls and enjoy.
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Dump and Go Crockpot Chicken and Dumplings
- Total Time: 6–8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
Dump and Go Crockpot Chicken and Dumplings is cozy comfort food made almost entirely by your slow cooker. With tender shredded chicken, creamy gravy, hearty veggies, and fluffy biscuit “dumplings,” this dish tastes like it simmered all day on the stove without any of the work. Just load the crockpot, walk away, and come back to a hearty, family-friendly dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) 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 (8-count, standard size)
- Optional: 1/2 teaspoon paprika for color
- Optional: 1/2 cup milk or half-and-half for extra creaminess
Instructions
- Place the chicken breasts in an even layer on 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, pepper, and optional paprika until well combined.
- Pour the soup and vegetable mixture evenly over the chicken in the crockpot, making sure the chicken is well coated.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- About 30 minutes before serving, use two forks to shred the chicken directly in the crockpot, stirring to combine it with the sauce and vegetables. If you like it creamier, stir in the optional milk or half-and-half at this point.
- Open the can of refrigerated biscuit dough and cut each biscuit into quarters (or smaller pieces for bite-size dumplings).
- Gently drop the biscuit pieces into the crockpot, spreading them out over the surface. Lightly press them down so they’re coated in the sauce, but don’t over-stir.
- Cover and cook on HIGH for an additional 25–35 minutes, or until the biscuits are puffed, cooked through, and no longer doughy in the center.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm straight from the crockpot.
Notes
- For thicker sauce, leave the lid slightly ajar during the last 10–15 minutes to let some steam escape, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water before adding biscuits.
- If using frozen chicken, thaw completely before adding to the crockpot for food safety and even cooking.
- Season lightly at first if your soup and broth are salty; you can always add more salt at the end.
- If your slow cooker runs hot, start checking biscuit doneness at the 20-minute mark to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH) + 30 minutes for dumplings
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: 350 kcal (estimated)
- Sugar: 3 g (estimated)
- Sodium: 900 mg (estimated, varies by brand of soup and broth)
- Fat: 15 g (estimated)
- Saturated Fat: 5 g (estimated)
- Unsaturated Fat: 9 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 32 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 24 g (estimated)
- Cholesterol: 75 mg (estimated)
Keywords: crockpot chicken and dumplings, dump and go crockpot chicken, slow cooker chicken and dumplings, easy chicken and dumplings, creamy chicken crockpot recipe