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Crockpot Chicken and Dumplings Recipe

Crockpot Chicken and Dumplings is a comforting, hearty meal featuring tender chicken, creamy soup, and fluffy biscuit dumplings. Slow-cooked with flavorful seasonings and vegetables, this classic recipe is simple to prepare, making it the ultimate cozy dinner perfect for busy weeknights or lazy weekends.
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Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 640 kcal

Equipment

  • 6-quart crockpot
  • Mixing bowl
  • Measuring spoons
  • Knife for cutting biscuits
  • Rolling pin
  • Forks for shredding chicken

Ingredients
  

  • 1 tbsp chopped fresh parsley
  • 1 large onion diced
  • 10½ oz condensed cream of chicken soup
  • 10½ oz condensed cream of celery soup
  • 16.3 oz refrigerated biscuits
  • 2 cups reduced sodium chicken broth
  • black pepper to taste
  • 4 boneless skinless chicken breasts
  • 1 tsp poultry seasoning
  • 2 cups frozen vegetables or peas and carrots, thawed

Instructions
 

  • Add diced onion to a 6-quart crockpot and layer chicken breasts on top.
  • In a bowl, mix cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper, then spread the mixture over the chicken.
  • Pour chicken broth into the crockpot and cook on high for 5 hours.
  • After 4 hours, flatten the biscuits and cut them into 4 strips each.
  • Add the vegetables to the crockpot and stir, then place the biscuit strips on top.
  • Quickly replace the lid to retain heat.
  • Remove the chicken, shred it slightly, and return it to the crockpot, stirring gently to combine.
  • Let everything cook for an additional 10 minutes before serving.

Notes

  • For a richer flavor, substitute part of the chicken broth with milk or cream.
  • Use refrigerated canned biscuits for convenience, but homemade biscuit dough works too.