Crock Pot Chicken and Dumplings
I grew up eating slow-cooked comfort food on chilly nights, and this Crock Pot chicken and dumplings still feels like a warm hug. It’s a creamy, hands-off casserole of tender chicken, mixed veggies, and biscuit dumplings that cooks itself while you get on with your day. Families love it for busy weeknights, anyone who needs an easy dinner, and cooks who want a nostalgic one-pot meal with minimal fuss. If you like set-it-and-forget-it dinners, this is a perfect winner — and it pairs nicely with other simple slow-cooker meals like crockpot chicken and stuffing when you want variety on the menu.
Why you’ll love this dish
This recipe is pure, practical comfort: low effort, budget-friendly, and incredibly forgiving. The slow cooker turns lean chicken breasts into shreddable, juicy meat while the canned biscuits steam into pillowy dumplings on top. It’s kid-approved, makes a decent-sized batch for leftovers, and scales easily if you’re feeding a crowd.
“Simple, creamy, and exactly the kind of stick-to-your-ribs meal my family asks for on rainy nights.”
Reasons to choose this over a stovetop version: less hands-on time, predictable results, and it frees up your evening. If you want to switch textures, you can shred the chicken halfway through cooking and return it to the pot for a thicker, stew-like finish. For more one-pot slow-cooker ideas, try this hearty crockpot chicken breast and potatoes later in the week.
Step-by-step overview
Before you open the slow cooker, here’s how this comes together:
- Place raw chicken in the crock pot and add broth and cream soup for a quick, flavorful braise.
- Toss in frozen peas and carrots and seasonings; let the slow cooker do the heavy lifting for 3–8 hours.
- Near serving time, cut refrigerated biscuits into pieces and nestle them into the hot liquid.
- Cover and cook 20–40 minutes more until biscuits are puffed and cooked through.
This preview helps you plan: total active time is under 15 minutes, passive cooking time is 3–8 hours depending on the heat setting, and last-minute biscuit addition finishes everything.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuits (such as Pillsbury) — about 8 biscuits
Notes: Use low-sodium broth if you want to control salt. Swap the canned soup for a homemade roux-based sauce (but expect more hands-on time). You can also use shredded rotisserie chicken and reduce cook time if you’re short on hours.
Step-by-step instructions
- Put the chicken breasts in the crock pot. Pour in the chicken broth and the can of cream of chicken soup.
- Add the frozen peas and carrots, garlic powder, onion powder, salt, and black pepper. Stir lightly so the soup blends with the broth.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and easy to shred.
- About 30 minutes before serving, open the biscuit can and cut each biscuit into quarters. Shorter cooks can cut into halves to save time.
- Gently add the biscuit pieces to the crock pot and stir once so they sit evenly in the liquid.
- Cover and continue cooking until the biscuit pieces are puffed and cooked through — typically 20–35 minutes. If biscuits seem underdone, give them a few more minutes, checking every 5 minutes.
- Serve warm. Spoon chicken and dumplings into bowls and enjoy immediately.
Pro tip: If the filling looks too thin once the biscuits are added, lift the lid for a few minutes to let steam escape and thicken the sauce slightly.
Best ways to enjoy it
Serve chicken and dumplings in wide, shallow bowls so the biscuits stay fluffy on top. Pairings that work well:
- A crisp green salad with a light vinaigrette to cut the richness.
- Crusty bread or a simple corn muffin for extra soak-up power.
- Steamed green beans or roasted Brussels sprouts for more veg texture.
For a complete weeknight menu, add a light slaw and a warm drink. If you want to cross cuisines, serve with a spoonful of hot sauce on the side or sprinkle with fresh parsley for brightness; you can also find other slow-cooker inspiration like angel chicken for lighter sides.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat on the stovetop, warm gently in a pot over low heat, stirring occasionally until it reaches 165°F (74°C) internally. Add a splash of broth if it’s too thick.
- To microwave, heat in 1-minute intervals, stirring between each, until steaming hot throughout.
- Freezing: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety reminder: Cooked chicken should reach 165°F while reheating for safe serving.
Helpful cooking tips
- Use boneless, skinless breasts for easy shredding; if you prefer dark meat, thighs add more flavor and stay juicier.
- Do not open the crock pot frequently; each lid lift adds 15–20 minutes of cooking time.
- If biscuits sink and get soggy, cut them slightly larger or add them later. For firmer dumplings, use refrigerated biscuit dough that you can drop by spoonfuls instead of cutting.
- For thicker gravy, remove a cup of hot liquid, whisk with 1–2 tablespoons cornstarch, then stir back in and cook 10–15 minutes more.
- Taste for seasoning at the end; canned soup and broth vary in saltiness.
Creative twists
- Make it dairy-free: use a dairy-free condensed soup alternative or swap cream of chicken for coconut milk and a bit of cornstarch to thicken.
- Herb-forward: stir in fresh thyme and parsley after cooking for brightness.
- Cheesy version: fold in 1 cup shredded cheddar just before serving for extra richness.
- Vegetarian spin: omit chicken, use vegetable broth and extra mixed vegetables, and add cubed potatoes; replace biscuits with drop dumplings made from flour and milk.
- Spicy southern: add a pinch of cayenne and swap peas and carrots for corn and diced jalapeño.
Common questions
Q: Can I use shredded rotisserie chicken instead of raw breasts?
A: Yes. Add shredded rotisserie chicken in the last 30–45 minutes of cooking so it heats through but doesn’t overcook and dry out. Reduce initial cook time accordingly.
Q: My biscuits weren’t fully cooked after 30 minutes — what went wrong?
A: Slow-cooker models vary. If the liquid is very cold when biscuits go in, they take longer. Cut biscuits larger, increase the final cook time, or set the slow cooker to high for the last 10–15 minutes.
Q: Can I make this gluten-free?
A: Use gluten-free biscuit dough (refrigerated or homemade) and verify your cream-of-chicken soup and broth are gluten-free. Cornstarch can replace flour for thickening.
Q: How do I keep dumplings from getting gummy?
A: Avoid overmixing dough and give biscuits room to expand. Adding biscuits later and not stirring them too vigorously helps keep them light.
Q: Is it safe to leave the crock pot on low all day?
A: Yes — slow cookers are designed for long, unattended cooking. Ensure the unit is on a stable surface, cords and vents clear, and the lid sits snugly. Refrigerate leftovers promptly after serving.
Conclusion
This Crock Pot chicken and dumplings recipe is perfect for busy cooks who still crave homemade comfort. If you’d like an alternative slow-cooker approach, check the detailed method at Spend With Pennies’ Crock Pot Chicken and Dumplings for extra tips and variations. For another simple, family-friendly crockpot version, see EASY Crockpot Chicken and Dumplings from Buns In My Oven.
Crock Pot Chicken and Dumplings
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use for easy shredding.
- 2 cups chicken broth Use low-sodium if desired.
- 1 can (10.5 oz) cream of chicken soup Can be swapped for a homemade roux for more hands-on time.
- 1 cup frozen peas and carrots Add mixed vegetables for texture.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuits (such as Pillsbury) - about 8 biscuits Cut into quarters before adding.
Instructions
Preparation
- Put the chicken breasts in the crock pot. Pour in the chicken broth and the can of cream of chicken soup.
- Add the frozen peas and carrots, garlic powder, onion powder, salt, and black pepper. Stir lightly so the soup blends with the broth.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and easy to shred.
- About 30 minutes before serving, open the biscuit can and cut each biscuit into quarters. Shorter cooks can cut into halves to save time.
- Gently add the biscuit pieces to the crock pot and stir once so they sit evenly in the liquid.
- Cover and continue cooking until the biscuit pieces are puffed and cooked through — typically 20–35 minutes.
- If biscuits seem underdone, give them a few more minutes, checking every 5 minutes.
Serving
- Serve warm. Spoon chicken and dumplings into bowls and enjoy immediately.
