It’s always a good time to pull out your slow cooker to make Crock Pot Chicken and Dumplings. Fluffy biscuit dumplings (made with canned biscuits!) along with creamy chicken combine to make a chicken dinner made in the Crockpot in 4-5 hours using simple ingredients. If you like easy chicken dinners, then this is an easy recipe that will have you coming back for more!
Being in the South, I am no stranger to Chicken and Dumplings. I learned how to make this Southern classic comfort food by watching my mother-in-law make it on the farm. While she made it on the stovetop, this slow cooker adaptation will put your Crockpot to good use. It’s a recipe the whole family will love.
Crockpot Chicken and Dumplings Using Canned Biscuits
By using your slow cooker, you free up your time by not having to babysit the dish as it cooks. It’s especially nice if you work from home and only have a few minutes here and there to make dinner.
The delicious dumplings are made using refrigerated biscuit dough – it’s a great shortcut with great results. It makes a large batch. It can easily feed 6 hungry folks or can be stretched to serve 8.
For this recipe, you need the following items:
- Cream of chicken soup
- Boneless, skinless chicken breasts with fatty bits removed
- Unsalted butter
- Grands biscuits
- Black pepper
- Garlic powder and dehydrated onions, optional
- All-purpose flour, optional
Equipment Needed: 6 Quart Slow Cooker/Crockpot
How To Make Crockpot Chicken and Dumplings with Canned Biscuits
Step 1: Place cream of chicken soup in the bottom of your slow cooker and stir it around. Layer the raw chicken breasts across the soup base. Top with a stick of unsalted butter. Pour water over the ingredients and place the lid on the slow cooker/Crockpot. Cook on the HIGH setting for 3 hours.
Step 2: Remove the chicken from the slow cooker. Shred it using a couple of forks and return it to the pot.
Step 3: Make the dumplings. Open a can of Grands biscuits and place the dough on a cutting board. For large dumplings, cut the biscuits into quarters. If you prefer small dumplings like I do, cut the dough into smaller pieces. The number of dumplings does not matter. Separate the dumpling dough and drop it into the pot along with the chicken and soup mixture. Stir. Replace the lid and cook for 1 hour on HIGH.
Season with black pepper to taste and serve.
How To Store Leftovers
Place leftover chicken and dumplings in an airtight container and refrigerate within 2 hours after being made. It should be eaten within 3-4 days.
Fan of dark meat? You can substitute chicken thighs in this recipe. Just be sure that they are boneless chicken thighs without skin. I recommend that you cut the thigh meat into strips to help ensure that it cooks well.
There are 10 varieties of Grands refrigerated biscuits. Feel free to use any except for those with honey butter or Hawaiian biscuits.
For added depth of flavor, substitute chicken broth or vegetable broth for the cup of water. For even more flavor, use chicken stock. You can also add ½ teaspoon of poultry seasoning. Other seasoning options are garlic powder and dehydrated onions.
You can use a can of cream of celery soup instead of cream of chicken soup. It may slightly change the overall taste.
There’s plenty of salty goodness from the cream of chicken soup, so there is no need to add salt when making this dish. It’s also best to use unsalted butter for this reason. If you are a salt lover and absolutely want to, you can add up to a teaspoon of salt along with the cream of chicken soup in Step 1.
You can add frozen vegetables to this to make it a complete meal. Add 2 cups frozen veggies like frozen peas and carrots during Step 2 (when you return the chicken to the pot).
You can also add flavor by dicing a medium onion and adding it at the beginning with the cream of chicken soup.
Don’t open the lid of the slow cooker while the chicken is cooking in step 1. Three hours is the minimum time for cooking the chicken.
Before making this dish for company, be sure to make it for your family.
The first time that I made chicken and dumplings in the slow cooker, I cooked the chicken (step 1) for 4 hours and the dumplings for 2 hours (step 3). In my Hamilton Beach Set & Forget Crockpot, the dish over-cooked. I bought a new Crockpot and the recipe below (3 hours for the chicken, 1 hour for the dumplings) worked wonderfully.
Different crockpots can produce different results. I recommend that you check the chicken after 3 hours. If it’s shreddable, then go with the 3/1 method of making dumplings. If the chicken does not shred easily, cook 30 minutes longer and re-check. (Chicken is done and safe for consumption when it reaches 165 degrees Fahrenheit.)
If you prefer a faster version of chicken and dumplings, be sure to check out my recipe for Quick and Easy Chicken and Dumplings which is made on the stovetop, or my recipe for Instant Pot Chicken and Dumplings, my (new!) favorite way of making chicken & dumplings.
Frequently Asked Questions
I don’t recommend it. According to the USDA, it is best to thaw frozen meats before putting them into a slow cooker. If you are pressed for time, I recommend that you use my Instant Pot recipe.
That’s a good question. I haven’t tried it and cannot recommend it. (If you have frozen chicken and dumplings, please leave a comment and share how well it worked out.)
Yes, you can, especially when using the HIGH setting. The minimum amount of time to cook the dumplings is an hour. If they are undercooked, you can cook them longer.
Yes, they do. Once they have cooked, turn off the slow cooker and stir the dumplings into the creamy chicken mixture.
That’s totally up to you. Some people like to roll the biscuit dough into balls and then roll the balls in all-purpose flour before adding them to the Crockpot.
Croc Pot Chicken and Dumplings Recipe
- 6 quart Crockpot or slow cooker
- Cutting board and knife
- 21 ounces cream of chicken soup (2 cans)
- 1 cup water
- 4 chicken breasts boneless and skinless
- ½ cup unsalted butter (1 stick)
- 16.3 ounces Grands refrigerated biscuits
- salt and pepper to taste
- Place cream of chicken soup in the bottom of your slow cooker and stir it around. Layer the chicken breasts across the soup base. Top with a stick of unsalted butter. Pour water over the ingredients and place the lid on the slow cooker/Crockpot. Cook on the HIGH setting for 3 hours.
- Remove the chicken from the slow cooker. Shred the chicken and return it to the pot.
- Make the dumplings. Open a can of Grands biscuits and place the dough on a cutting board. For large dumplings, cut the biscuits into quarters. If you prefer small dumplings, cut the dough into smaller pieces. The number of dumplings does not matter. Separate the dumpling dough and drop it into the pot along with the chicken and soup mixture. Stir. Replace the lid and cook for 1 hour on HIGH.
Thanks to the Crockpot, you can enjoy delicious homemade chicken and dumplings without being stuck in your kitchen.
Before you go, don’t miss out on these Southern Kissed favorite recipes:
Be sure to come back and tell us how your Crock Pot Chicken & Dumplings turned out!