There’s something about a bowl of chicken and dumplings that immediately says ‘sit down, slow down, and breathe.’ I remember the first time I made this in my slow cooker: the house smelled like warm, folded-in butter and sweet onion, and by the time my partner walked through the door you could already hear little bubbles and a gentle steam whiffing out of the lid. The broth was silky and the canned biscuit dumplings puffed up into tender, pillowy bites that pulled apart with the faintest tug of a fork.
If you love comforting meals, you should try our chicken dumpling soup, a delightful twist on this classic dish.
I make crock pot chicken and dumplings on chilly evenings and lazy Sundays alike. It’s the kind of recipe that fills the kitchen with a buttery, savory aroma that makes everyone slow down. Below I’ll walk you through everything I do in my own kitchen — what worked, what I tweaked, and the small observations that kept this recipe reliable every time.
Why Choose a Crock Pot for This Recipe? (crock pot chicken and dumplings)
Using a crock pot is ideal for chicken and dumplings because slow, gentle heat lets the chicken release flavor without drying out, giving you a broth that tastes rich even if you start with simple ingredients. I often use inexpensive boneless skinless chicken breasts; left alone in the crock pot they become tender and shred easily. Slow cooking also gives you hands-free time — I’ll often prep everything in 10 minutes in the morning and come back to a house that smells like comfort.
There are other perks too: energy efficiency (a low slow cooker uses less power than an oven), the ability to make this a one-pot meal, and the flexibility to use pantry items like canned cream of chicken soup and refrigerated biscuits for dumplings when you want speed. You’ll also notice the flavor melding — the soup and broth soften the onion and garlic powders, and the melted butter gives a round mouthfeel that ties everything together.
For another easy crock pot recipe, check out our Buffalo chicken dip that’s perfect for gatherings.
Ingredients Needed for the Recipe (crock pot chicken and dumplings)
- Boneless skinless chicken breasts – the main protein; slow cooking makes them shreddable and tender.
- Cream of chicken soup (canned) – gives body and creaminess to the base without extra steps.
- Chicken broth (low-sodium) – thins the soup to a spoonable consistency and adds depth; low-sodium lets you control salt.
- Onion powder – an easy way to add rounded onion flavor that disperses evenly through the crock pot.
- Garlic powder – adds savory background warmth without risking burnt fresh garlic.
- Melted butter – enriches the broth and helps the dumplings brown slightly on the exterior when they cook.
- Refrigerated canned biscuits – a quick dumpling stand-in that puffs into soft, pillowy pieces; substitute with homemade or gluten-free dumplings if you prefer.
- Salt & black pepper – essential seasoning; pepper adds bright warmth while salt brings out the full flavor of the broth.
- Optional herbs (parsley, thyme) – a sprinkle of dried or fresh parsley brightens the final bowl and adds a color pop.
Step-by-Step Instructions (crock pot chicken and dumplings)
Below are the clear steps I follow in my kitchen. I always keep these times and amounts consistent so the results are reliable.
- Spray a 6-quart slow cooker with nonstick cooking spray. Season 3 to 4 boneless skinless chicken breasts with salt and freshly cracked black pepper. I like to give each breast a light sprinkle so the meat itself has flavor as it cooks.
- In a medium bowl, whisk together two cans worth of cream of chicken soup (10.5-oz cans), about 2 cups of low-sodium chicken broth, a teaspoon of onion powder, half a teaspoon of garlic powder, and 2 tablespoons of melted butter. Whisk until smooth — if the mixture looks lumpy, a quick whisking helps it become glossy and easier to stir into the crock pot. Pour this soup mixture over the chicken in the slow cooker.
- Place the lid on the crock pot and cook on LOW heat for 5 hours. During this time you’ll notice the broth develop a deeper color and the scent of butter and onion will fill your kitchen. The chicken will go from pale and firm to a little springy and shreddable. Resist the urge to open the lid too often; each peek drops the temperature and prolongs cook time.
- After 5 hours, remove the chicken from the pot and place it on a cutting board. I shred with two forks — one to hold and one to pull — and you’ll see the texture go from whole muscle to soft ribbons that almost melt into the broth. Return the shredded chicken to the crock pot and stir to combine. Taste and adjust seasoning: if it tastes flat, add a little more salt rather than sugar; salt will wake up the savory notes.
- Open a 16.3-oz can of refrigerated biscuits. Separate the biscuits and cut each biscuit into roughly 8 bite-sized pieces. The pieces need not be perfect — variation makes for a pleasing mix of small and plump dumplings.
- Sprinkle the biscuit dough pieces over the top of the chicken mixture so they sit on the surface. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked through. You’ll hear a gentle simmer and see the edges of the biscuits set; to test, pierce a larger piece with a toothpick — it should come out clean or with just a few moist crumbs. The tops will be soft and the bottoms slightly set into the broth.
- Garnish with fresh cracked pepper and a sprinkle of dried parsley or fresh chopped parsley right before serving. The contrast of bright herb against the creamy stew is a simple final touch that lifts the bowl.
Timing notes based on experience: the biscuits can finish sooner or later depending on your crock pot’s heat. If after 50 minutes they’re still very raw in the center, give them an extra 10–15 minutes and check again. If they’re overcooked, they’ll be dense rather than tender — slightly undercooked is better than dry in this case because the residual heat will continue to cook them a touch after you remove the lid.
Tips for Variations and Healthy Additions (crock pot chicken and dumplings)
If you want to make this dish a bit lighter or play with flavors, here are variations I’ve tested and liked.
- Swap the canned cream of chicken for a homemade slurry of milk and a bit of roux (butter + flour) to cut processed ingredients. It’s slightly more hands-on but gives better control over thickness.
- Add vegetables: peeled and sliced carrots, celery, and a few frozen peas stirred in at the end keep the dish bright. Spinach or kale stirred in during the last 5–10 minutes adds color and nutrients without losing texture.
- Gluten-free option: use a refrigerated gluten-free biscuit variety or drop spoonfuls of a gluten-free dumpling batter into the simmering broth — they’ll cook similarly but check doneness earlier.
- Low-carb tweak: skip biscuit dough and instead add cauliflower florets and a few extra spoonfuls of cream to keep things indulgent but lower in carbs.
- Flavor twists: for a Mediterranean feel add a bay leaf and rosemary and finish with lemon zest; for a Thai-inspired version, swap chicken broth for coconut milk and add ginger and lemongrass, then finish with lime and cilantro (note: dumpling texture will differ).
If you’re looking to experiment with flavors, our crockpot Hawaiian meatballs offer a sweet and savory twist that your family will love.
Storage and Reheating Tips for Leftovers (crock pot chicken and dumplings)
Storing this dish correctly makes the second-meal experience almost as good as the first. Let the pot cool slightly before transferring to containers — hot food will raise the fridge temperature and can affect other items. I use shallow airtight containers so the food chills quickly and evenly.
- Refrigerator: Store in an airtight container for up to 3–4 days. The dumplings will absorb more broth over time and the whole dish will thicken; that’s normal. If you like a looser texture on reheating, stir in a splash of chicken broth or a tablespoon of milk while gently reheating.
- Freezer: Freeze in portions for up to 2 months. Use freezer-safe containers and leave a little headspace. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave in short bursts. High heat will make the dumplings tough and the chicken stringy. If the dumplings are soggy, a quick bake in a shallow dish at 350°F (175°C) for 10–12 minutes can help set the tops without drying everything out.
For a delightful dessert option, try our slow cooker apple butter that pairs wonderfully with many dishes, including dumplings.
Frequently Asked Questions (crock pot chicken and dumplings)
- What is the secret to flavorful chicken dumplings?The secret lies in using a rich and flavorful stock. Starting with a whole chicken helps create a velvety broth full of depth.
- How long do chicken and dumplings take to cook in the crockpot?For this recipe, you’ll cook the chicken and soup on HIGH for about 5 to 6 hours. Add the biscuit dough about 30 minutes before serving.
- Can I use frozen chicken in this recipe?Yes, you can use frozen chicken! Just make sure to cook it longer, as it will take more time to reach a safe internal temperature.
- What can I substitute for the refrigerated biscuits?If you’re looking for alternatives, you can use homemade dumplings, gluten-free biscuit mix, or even try dropping spoonfuls of dumpling batter into the soup.
- How do I store leftovers properly?Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Reheat gently to avoid soggy dumplings.
Conclusion and Serving Suggestions (crock pot chicken and dumplings)
To wrap up: this crock pot chicken and dumplings recipe is genuinely forgiving and suits weeknight dinners and weekend crowd-pleasing alike. In my kitchen, it’s a go-to when I want something that smells homey and fills the house with comforting steam. Expect a creamy, slightly glossy broth, tender shredded chicken, and soft dumplings that soak up flavor — not crispy, but soothingly soft.
Serving ideas I reach for: a crisp green salad with a bright vinaigrette to cut the richness, a plate of roasted Brussels sprouts for texture contrast, or a glass of hard apple cider for a cozy pairing. Leftovers are great for school lunches or a quick reheat the next evening.
I’ve tested versions with extra veggies, homemade roux bases, and gluten-free biscuits; the one I come back to is the simple version listed above because it reliably produces that bowl-of-warmth effect with minimal fuss. If you give it a try, pay attention to the biscuit timing in your crock pot — that’s where most home cooks see variation — and let me know which tweak became your favorite.
Crock Pot Chicken and Dumplings
Ingredients
Equipment
Method
- Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper.
- In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken.
- Place the lid on the crockpot and cook on LOW heat for 5 hours.
- Remove the chicken from the pot and place on a cutting board. Shred the chicken with two forks. Return the chicken to the crockpot and stir to combine.
- Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces.
- Sprinkle biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked. Garnish with fresh cracked pepper and dried parsley.