Slow Cooker Chicken and Dumplings is an amazingly easy crock pot recipe! It’s a warm, cozy chicken soup made with simple ingredients and a few shortcuts!
Looking for more Crockpot Chicken Recipes? Try my Crockpot Chicken Pot Pie or my Crock BBQ Pulled Chicken!
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Easy Crockpot Chicken and Dumplings
It’s that time of the year where I feel like my Slow Cooker is on permanent rotation! Of course I use it all year round, but when the kids go back to school in the fall is when my Crock Pot really gets a work out. And today’s recipe is one I know you will be making all year long!
I’ll be the first to admit this recipe definitely uses some shortcuts, but I won’t apologize for them! I have made Chicken and Dumplings from scratch TONS of times, and it’s fantastic, but there is also a place in my life for time savers on busy nights. And since my family loves this version of classic chicken and dumplings so much I thought I would share it with you too!
Why Use the Crockpot?
Crockpot recipes are total time savers! Not only is this recipe delicious, the prep time is super quick! Slow Cookers can really come in handy when you know you won’t have a lot of time to get dinner on the table in the evening. And with this chicken and dumplings recipe you really only need a few everyday ingredients.
What You’ll Need
Make sure to scroll down to the bottom of this post to the recipe card for the full ingredient list and printable recipe!
- Yellow onion – You could also use a white onion.
- Garlic – Minced
- Chicken breasts – I use boneless, skinless, chicken breasts in this recipe. They are lean and shred beautifully after being slow cooked.
- Ground black pepper
- Dried thyme
- Cream of chicken soup
- Chicken broth – You can also use vegetable broth
- Frozen peas and carrots
- Can buttermilk biscuits
How to Make Crockpot Chicken and Dumplings
This is truly an easy chicken recipe from start to finish. There are just a few quick steps you need to do before you turn your slow cooker on.
Microwave the onions. Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
Add everything except the biscuits to your crockpot. Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions. Sprinkle with pepper and thyme. Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add in the chicken broth and garlic.
Cook. Cover and cook on high for 4 hours or until the chicken is tender.
Shred the chicken. Using two forks, shred the chicken in the slow cooker and stir in the frozen peas and carrots. Alternately you can remove the chicken to shred and place it back in.
Add the biscuits. Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker. When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
Cook again. Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through.
Why Does the Recipe Say To Microwave the Onions?
Ok, so the first step in my recipe is to microwave diced onions. You CAN skip this if you really want to, but I just like to get the onions cooking a little bit…soften them up…before placing them in the slow cooker.
Onions don’t always soften up in the slow cooker, and I really, REALLY dislike crunchy onions in soups and stews. So cooking them in the microwave gets the process started. It’s a lot like if you were to sauté them…it just gets that crunch gone!
Frequently Asked Questions
The combination of peas and carrots is classic in chicken and dumplings, but you can use just about any type of veggies you prefer, or omit them entirely.
Chicken breasts, chicken thighs or bone-in chicken can be used in chicken and dumplings.
Canned biscuits are an easy shortcut, but you can make your own homemade biscuit dough and use that. Using canned biscuits in this recipe is a time saver!
Condensed soup is and easy option in chicken and dumplings. It stays creamy in the slow cooker and packs a lot of flavor. Dairy can curdle and separate in the Crock Pot, making condensed soup an easy alternative. You can absolutely use low-sodium condensed soup if are trying to watch your sodium intake!
How to Store and Reheat Leftovers
Let your leftovers cool and then transfer them to an airtight container and store in the fridge for 3-4 days.
When you are ready to reheat extras, scoop the desired amount into a microwave-safe bowl and microwave until warmed through, stopping halfway through the heating time to stir everything.
Looking For More Slow Cooker Recipes? Try These:
Print
Crockpot Chicken and Dumplings
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: serves 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: Dinner
Description
This easy slow cooker chicken and dumplings recipe is quick to prep and the perfect comfort food for busy evenings!
Ingredients
- 3/4 cup diced yellow onion (about 1/2 medium onion)
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 (10.75- ounce) cans cream of chicken soup
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 2 cups frozen peas and carrots (alternately 1 cup of each)
- 1 (16- ounce) can buttermilk biscuits
Instructions
- Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
- Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions.
- Sprinkle with pepper and thyme.
- Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add in the chicken broth and garlic.
- Cover and cook on high for 4 hours or until the chicken is tender.
- Using two forks, shred the chicken in the slow cooker and stir in the frozen peas and carrots. Alternately you can remove the chicken to shred and place it back in.
- Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker.
- When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
- Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through. Serve warm.
Notes
Store airtight for up to 3 days in the refrigerator. If you prefer a more soup texture, as opposed to thick stew add in 1/2 – 3/4 cup more chicken broth.
Nutrition
- Serving Size:
- Calories: 298
- Sugar: 1.9 g
- Sodium: 578.6 mg
- Fat: 6.9 g
- Carbohydrates: 18.9 g
- Protein: 40.8 g
- Cholesterol: 114.9 mg
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These would have been better if I baked the biscuits separately and served chicken on top. But then it would not be chicken in dumplings. The biscuits are too raw in this recipe, not a dumpling. You certainly need more than an hour to cook in the slow cooker, I added another 30 minutes which helped but was so disgusted with the uncooked dough earlier when testing I decided to spend 20 minutes pulling out what I could of the dough to save the meal.
This is exactly what happened to me. Followed the recipe to a T. But biscuits turned into a mushy mess and didn’t cook all the way through. Next time will bake the biscuits separately
So good! I made sure to really flatten the biscuits before cutting them and dropping them in, otherwise they don’t cook thoroughly.
great tip!
This recipe is soooo good! After reading the reviews I added the frozen veggies in much earlier and I also added celery and green beans! I cooked the cut up biscuits in the oven for about 7 minutes just to make sure they were cooked through and then I folded them into the crockpot and let them cook for another hour or so. They were still doughy but that’s what the consistency of dumplings are so they were really good! My husband and I both loved it and will definitely be making this again!!
Can I double this recipe in a standard 6qt crock pot? Or will it spill over? It sounds delicious
It will be fine!
Super tasty but I also had the raw dough issue after an hour. I just cooked it longer and while they just sort of melted into the soup and didn’t come to the top, it was super tasty and simple. Will it be ok to freeze? I don’t think we can get it eaten in a couple days. Thanks!