Hey there, busy mamas! Let’s have a heart-to-heart about the 5:00 PM panic. You know the one—the kids are hungry, the house is a bit of a disaster zone, and you need a dinner win that doesn’t involve standing over a hot stove for an hour. Enter my absolute favorite fall and winter savior: Crockpot Chicken and Dumplings.

This recipe is near and dear to my heart because it reminds me of Sunday dinners at my Grandma’s house, but I’ve tweaked it for our modern, hectic lives. We are skipping the rolling pin and flour mess today! By using refrigerated biscuit dough, we get those fluffy, pillowy dumplings we crave without the extra effort. It is creamy, it is hearty, and it is packed with tender veggies and chicken that literally falls apart on your fork.

Whether you are feeding a crowd of picky eaters or just need a cozy meal to warm up a chilly evening, this dish delivers every single time. Plus, the leftovers? Oh my goodness, they might be even better the next day for lunch! So grab your slow cooker, and let’s make some magic happen with minimal effort.

History & Origins

Chicken and dumplings is a dish that is deeply rooted in American comfort food history, particularly in the South and Midwest, though its origins can be traced back to European peasant food. Historically, dumplings were a way to stretch a small amount of meat to feed a large family—a necessity during the Great Depression. The concept is simple: boil meat (usually an older, tougher chicken) to make a broth, and add lumps of dough to cook in the hot liquid.

In the American South, there are generally two camps: ‘rolled’ dumplings (flat, dense strips of dough) and ‘drop’ dumplings (fluffy, biscuit-like balls). This recipe leans into the ‘drop’ dumpling style, popularized by the convenience of modern ingredients. The slow cooker adaptation is a relatively modern twist, arriving with the popularity of the Crock-Pot in the 1970s, allowing working mothers to replicate this labor-intensive Sunday supper on a busy Tuesday night. It is a beautiful evolution of a dish that has always been about love, sustenance, and family.

Why This Recipe Works

This recipe works so beautifully because it leverages the moist, low-temperature environment of the slow cooker to achieve two things simultaneously: tenderizing the protein and developing a rich broth. Chicken breasts, which can easily dry out in the oven, become incredibly shreddable and juicy when poached slowly in the soup and broth mixture.

The real science magic happens when we add the biscuits. As the biscuit dough cooks in the liquid, it releases starch. This starch acts as a natural thickener, transforming the thin chicken broth into a velvety, gravy-like sauce without the need for a separate roux or cornstarch slurry. Using canned cream of chicken soup provides a stable emulsion base that prevents the dairy from separating over the long cooking time, ensuring a smooth, creamy consistency that coats every spoon.

Why You’ll Love This Recipe

• ✓Only 10 minutes of active prep time needed.
• ✓Uses refrigerated biscuits for fluffy, foolproof dumplings.
• ✓Budget-friendly ingredients that feed a crowd.
• ✓Kid-approved creamy texture and mild savory flavor.
• ✓Perfect for meal planning and leftovers.

Equipment You’ll Need

• ✓6-Quart Slow Cooker (Crockpot)
• ✓Slow Cooker Liners (optional for easy cleanup)
• ✓Cutting Board
• ✓Sharp Knife
• ✓Forks (for shredding chicken)

Ingredients

• ✓3 boneless, skinless chicken breasts (approx. 1.5 lbs)
• ✓1 small yellow onion, finely diced
• ✓2 cans (10.5 oz each) Cream of Chicken soup
• ✓2 cups low-sodium chicken broth
• ✓1 teaspoon poultry seasoning
• ✓1/2 teaspoon garlic powder
• ✓1/2 teaspoon black pepper
• ✓1 can (16.3 oz) refrigerated biscuit dough (Grand’s style works best)
• ✓1 cup frozen mixed vegetables (peas and carrots)
• ✓Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Base: Place the chicken breasts at the bottom of your 6-quart slow cooker. Top with the diced onion.
2. Add Liquids & Seasoning: In a medium bowl, whisk together the cream of chicken soup, chicken broth, poultry seasoning, garlic powder, and black pepper until smooth. Pour this mixture over the chicken.
3. First Cook: Cover and cook on HIGH for 3 hours or LOW for 5-6 hours. The goal here is to get the chicken fully cooked and tender.
4. Shred the Chicken: Remove the chicken breasts from the pot. Use two forks to shred the meat into bite-sized pieces. It should pull apart very easily. Return the shredded chicken to the pot.
5. Prep the Dumplings: Open the can of biscuits. Flatten each biscuit slightly and cut them into thin strips or small 1-inch chunks. (Tip: Use a pizza cutter for speed!). dust them lightly with a tiny bit of flour if they are too sticky, but usually, straight from the can is fine.
6. Add Dumplings & Veggies: Stir in the frozen vegetables and the shredded chicken. Then, gently scatter the biscuit pieces over the top of the mixture. Gently push them down so they are slightly submerged in the liquid, but do not stir vigorously or they will clump.
7. Final Cook: Cover and cook on HIGH for another 60-90 minutes. You will know it is done when the dumplings have puffed up and are no longer doughy in the center.
8. Serve: Give everything a gentle stir to coat the dumplings in the thickened sauce. Ladle into bowls and garnish with fresh parsley. Enjoy!

Expert Cooking Tips

• ✓Don’t Peek! Every time you lift the lid, you lose heat and moisture. Only open it when it is time to shred the chicken or add the dumplings.
• ✓Cut Dumplings Small: Large chunks of biscuit dough take longer to cook and can end up gummy in the middle. 1-inch pieces are the sweet spot.
• ✓Vegetable Variations: If your kids are picky about peas, you can swap the frozen mix for just corn or green beans, or leave them out entirely for a classic ‘beige’ comfort meal.
• ✓Thickener Hack: If your soup isn’t thick enough for your liking at the end, let it sit with the lid off for 10-15 minutes before serving; it thickens as it cools.

Substitutions and Variations

This recipe is super forgiving! If you don’t have cream of chicken soup, you can use cream of celery or cream of mushroom for a slightly different flavor profile. For the biscuits, I love using the buttery, flaky layers kind, but generic buttermilk biscuits work just fine too. If you want to make this from scratch, you can whip up a simple drop biscuit dough with flour, baking powder, milk, and butter instead of using the can.

Want to save even more time? Use a Rotisserie chicken! Skip the first long cook time. Just combine the broth, soups, seasonings, and veggies in the pot, add the shredded rotisserie meat, and go straight to adding the raw biscuits. Cook on High for about 90 minutes until the biscuits are done.

Common Mistakes to Avoid

The biggest mistake people make is stirring the dumplings too much. Once you drop that dough in, treat it gently! If you stir vigorously, the dough will break apart and dissolve into the sauce, leaving you with mush instead of fluffy dumplings. Another common issue is undercooking the biscuits. Because slow cookers vary in temperature, if your dumplings still look raw or gummy in the center after an hour, give them another 30 minutes. Don’t rush it!

Serving Suggestions

Since this is a ‘one-pot wonder’ that already has your protein, starch, and veggies, you don’t need much else! However, I love serving this with a crisp green salad with a tangy vinaigrette to cut through the richness of the creamy sauce. If you are feeling extra carb-y (no judgment here!), a side of cornbread is delightful for soaking up the extra gravy. For a drink pairing, a tall glass of iced tea or a crisp Chardonnay works wonders.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The sauce will thicken significantly as it cools. To reheat, add a splash of water or chicken broth and microwave in 1-minute intervals, stirring gently.

Freezer: While you can freeze this, I generally don’t recommend it because the dumplings can change texture and become a bit soggy upon thawing. If you must freeze it, try to freeze just the chicken base and make fresh dumplings when you reheat it.

Frequently Asked Questions

Can I put frozen chicken breasts directly in the Crockpot?

While many people do this, the USDA recommends thawing chicken first to ensure it reaches a safe temperature quickly enough to prevent bacterial growth. For the best texture and safety, thaw your chicken in the fridge overnight.

Why are my dumplings gummy?

Gummy dumplings usually mean they haven’t cooked long enough or the slow cooker wasn’t hot enough. Ensure you switch the setting to HIGH when you add the biscuits and try cutting them smaller next time.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are actually more flavorful and stay juicier in the slow cooker. I highly recommend this swap if you prefer dark meat.

Is there a gluten-free option?

Yes! You can use a gluten-free flour blend to make your own drop dumpling dough from scratch, and ensure your cream of chicken soup is a gluten-free variety (Pacific Foods makes a great one).

Can I make this in an Instant Pot?

Yes. Cook the chicken, broth, and spices on High Pressure for 10 minutes, quick release, shred chicken, turn on Sauté mode, add biscuits and veggies, and simmer with a glass lid (not pressure lid) until biscuits are cooked through.

My sauce is too thin, how do I fix it?

The starch from the biscuits usually thickens it, but if it’s still runny, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the bubbling pot. Let it cook for another 15 minutes.

Can I add potatoes?

Sure! If you want to make it even heartier, add diced Yukon gold potatoes at the very beginning with the chicken. Just keep in mind it will be very carb-heavy!

Do I have to use canned soup?

If you prefer to avoid processed foods, you can make a homemade white sauce (béchamel) with butter, flour, chicken broth, and heavy cream to replace the canned soup.

Conclusion

I hope this Crockpot Chicken and Dumplings recipe becomes a staple in your home just like it is in mine. There is nothing quite like the feeling of serving a hot, wholesome meal to your family that didn’t require you to stress out in the kitchen all evening. It is the ultimate comfort food hack!

If you try this recipe, please leave a comment below and let me know how it turned out! Did you add any special twists? I love hearing from you. And don’t forget to Pin this recipe to your dinner board for later!