Crockpot Chicken and Dumplings
Cozy, creamy crockpot chicken and dumplings made with tender shredded chicken and fluffy biscuit dumplings, the ultimate slow cooker comfort food for busy weeknights.
The Coziest Crockpot Chicken and Dumplings You'll Ever Make
There is something about a bowl of crockpot chicken and dumplings that instantly feels like a hug. This version leans on your slow cooker to do the heavy lifting, turning simple pantry staples into a rich, creamy dinner with tender shredded chicken and pillowy biscuit dumplings on top. It is the kind of recipe that fills the house with a warm, savory smell all afternoon, and it is basically foolproof.
If you have ever loved a Spend With Pennies crockpot chicken and dumplings style recipe, this one follows that same comforting spirit while adding a few of our own favorite touches, like a splash of cream at the end and a shortcut for busy nights using rotisserie chicken.
Before we get cooking, the right tools and a few smart ingredient choices make a real difference here. A good slow cooker with reliable temperature control helps the chicken turn out perfectly tender, and a sturdy set of tongs or forks makes shredding a breeze. These are the products that genuinely help this recipe shine:
Why This Recipe Works
This is essentially a slow cooker chicken and dumplings with biscuits recipe, meaning you get all the flavor of a long simmered stew without babysitting a pot on the stove. The chicken slowly poaches in a savory broth with cream of chicken soup, onion, carrot, and celery, becoming so tender it practically shreds itself. Then, in the final stretch of cooking, pieces of refrigerated biscuit dough go in and puff up into soft, fluffy dumplings that soak up all that flavorful gravy.
A few things make this version stand out:
- Two chicken options. Use raw chicken breasts for the most flavorful broth, or swap in crockpot chicken and dumplings using rotisserie chicken when you are short on time.
- Biscuit dumplings, not noodles. Using canned biscuit dough gives you that classic crockpot biscuit chicken and dumplings texture, thick, doughy, and satisfying.
- A splash of cream. Just a little heavy cream at the end takes the sauce from good to genuinely craveable.
Chef's Tip: Resist the urge to add the biscuit dumplings too early. They only need 30 to 45 minutes on high to cook through. Any longer and they can turn gummy instead of light and fluffy.
Ingredient Notes
Most of what you need for this shredded chicken and dumplings recipe is likely already in your kitchen. A few notes to help things go smoothly:
- Chicken breasts work beautifully here, but boneless thighs are a great substitute if you prefer a richer, more forgiving cut of meat.
- Cream of chicken soup is the backbone of the sauce. It creates that classic creamy texture without needing a separate roux.
- Refrigerated biscuit dough is the easiest route to tender dumplings. Look for a flaky style like Grands for the fluffiest results.
- Carrots and celery add color, texture, and a little sweetness that balances the richness of the sauce.
If you love a heartier, more rustic version, you can also try a crock-pot chicken and potato dumplings twist by adding a cup of diced potatoes along with the other vegetables at the start.
Ready to make it? Here is the full step-by-step recipe:
Crockpot Chicken and Dumplings
Cozy, creamy crockpot chicken and dumplings made with tender shredded chicken and fluffy biscuit dumplings, the ultimate slow cooker comfort food for busy weeknights.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, or use 3 cups shredded rotisserie chicken to save time
- 2 cans condensed cream of chicken soup, 10.5 oz cans
- 2 cups chicken broth, low sodium preferred
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced into thin coins
- 1/2 cup celery, diced
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper, freshly cracked
- 1 can refrigerated biscuit dough, 16.3 oz, cut into bite-sized pieces, such as Pillsbury Grands
- 1/2 cup frozen peas, optional, stirred in near the end
- 1/4 cup heavy cream, optional, for extra richness
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Place the chicken breasts in the bottom of a large crockpot.
Add the cream of chicken soup, chicken broth, onion, carrots, celery, garlic powder, thyme, salt, and pepper. Stir gently to combine around the chicken.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily with a fork.
Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and stir.
Cut the biscuit dough into small, bite-sized pieces. Drop the pieces evenly over the top of the hot liquid, pressing them down slightly so they are partially submerged.
Cover and cook on high for 30 to 45 minutes, until the dumplings are puffed, cooked through, and no longer doughy in the center.
Stir in the frozen peas and heavy cream if using, and let sit for 5 minutes to warm through and thicken slightly.
Garnish with fresh parsley and serve warm in bowls.
Equipment
- 6-quart crockpot or slow cooker
- Cutting board
- Two forks for shredding
- Sharp knife
- Mixing spoon
Notes
Tips for the Best Texture
Getting the dumplings just right is really the only technique to master here. A few pointers:
- Cut the biscuit dough into small, even pieces, roughly the size of a walnut, so they cook through evenly.
- Press the dough pieces gently into the liquid so they are partially submerged. This helps them cook properly instead of staying raw on top.
- Keep the lid on while the dumplings cook. Lifting it lets out heat and can leave you with undercooked centers.
If you are working with crockpot chicken dumplings with rotisserie chicken, remember the chicken is already cooked, so you are really just simmering the sauce and vegetables until the carrots are tender before adding the dumplings.
Serving and Storage
This dish is a full meal on its own, but a slice of crusty bread or a simple green salad rounds things out nicely. Ladle it into deep bowls while it is hot so you get plenty of that creamy, savory sauce with every bite of chicken and dumpling.
For leftovers, store everything together in an airtight container in the fridge for up to three days. The sauce will thicken as it chills, which is completely normal. When reheating, add a splash of chicken broth or water and warm it gently on the stove over low heat, stirring occasionally so the dumplings do not fall apart.
Chef's Tip: This recipe does not freeze particularly well once the biscuit dumplings are added, since they can turn mushy after thawing. If you want to prep ahead, freeze just the chicken and broth mixture, then add fresh dumplings when you are ready to serve.
However you make it, whether with raw chicken, rotisserie chicken, or even a crock pot chicken and dumplings with frozen dumplings shortcut, this recipe is proof that some of the coziest meals are also the easiest.
