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