This easy crockpot chicken and dumplings recipe is the perfect comfort food for a chilly day. With tender chicken, fluffy dumplings, and a creamy broth, this dish will warm you up from the inside out.
Refrigerated biscuit dough doubles as delicious and quick dumplings, while the cream of chicken soup makes for a creamy and effortless gravy. The whole family enjoys this recipe, and it is so easy to make that even a novice cook can handle it.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Soup: cream of chicken soup is best, but cream of mushroom works as well
- Chicken broth: low-sodium is best
- Milk: whole or 2%
- Herbs: dried marjoram or oregano, dried or fresh thyme or rosemary. If using fresh, increase the amounts to 1/2 tablespoon.
- Chicken: boneless, skinless chicken breasts
- Refrigerated biscuits: I use the butter-flavored Grands biscuits, but any refrigerated tube biscuits will work.
How To Make Crockpot Chicken and Dumplings
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, heat a little olive oil in a large skillet over medium heat. Add the onion and cook until the onion is soft. Reduce the heat to low and add the garlic. Cook and stir for one minute.
Add the onion mixture, cream of chicken soup, chicken broth, milk, marjoram, thyme, and rosemary to the crockpot. Stir to combine. Add the chicken breasts and push them down into the mixture.
Cover and cook on high for 4-5 hours or until the chicken is fork tender. Remove the chicken from the crockpot and shred it or dice it. Add the cut chicken, carrots, peas, and black pepper to the crockpot and cover. Keep the pot covered as much as possible while doing this.
Flatten the biscuits using the palm of your hand or a rolling pin and cut them into strips. Add the cut biscuits to the crock pot, cover, and cook on high for an hour.
Preparation Tips
- I use my 6-quart crockpot for this recipe, giving plenty of room for the biscuits to rise.
- Fresh rosemary and thyme make this recipe pop, giving it a more made-from-scratch taste.
- This recipe does not need any salt, as the cream of chicken soup and canned biscuits are relatively high in sodium.
- You can use any refrigerated tube biscuits or homemade biscuits.
- Work quickly and keep the crock covered as much as possible. Do not lift the lid to check on the recipe. Lift it only when you need to add things, and then quickly put it back.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
To freeze, thoroughly cool, spoon into a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.
More Crockpot Recipes
Crockpot Chicken and Dumplings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 cup whole or 2% milk
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary or ½ tablespoon chopped fresh rosemary
- 1½ lbs boneless skinless chicken breasts
- 3 large carrots peeled and chopped
- 1 cup frozen peas
- ¼ teaspoon freshly ground black pepper
- 1 (16.3-ounce) tube Pillsbury Grands biscuits
- 1-2 teaspoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until the onion is soft. Reduce the heat to low and add the garlic. Cook and stir for 1 minute.
- Add the onion mixture, cream of chicken soup, chicken broth, milk, marjoram, thyme, and rosemary to the crockpot. Stir to combine. Add the chicken breasts and push them down into the mixture.
- Cover and cook on high for 4-5 hours or until the chicken is fork tender. Remove the chicken from the crockpot and shred it or dice it. Add the cut chicken, carrots, peas, and black pepper to the crockpot and cover. Keep the pot covered as much as possible while doing this.
- Flatten the biscuits using the palm of your hand or a rolling pin and cut them into strips. Add the cut biscuits to the crock pot, cover, and cook on high for 1 hour or until the biscuits are fluffy and cooked through. Some crockpots may require a slightly longer cooking time.
Crystal
This recipe was the ultimate cozy meal! I loved using refrigerated biscuit dough for quick and fluffy dumplings—such a clever shortcut. Great new recipe I will make often!
Beth Pierce
Thanks, Crystal! So glad that liked the chicken and dumplings!