You know that feeling when you want something warm, comforting, and homemade, but you don’t feel like standing over the stove all day long? Yep, I got you.

That’s why this Crockpot Chicken and Dumplings recipe is a total lifesaver.

It’s cozy, creamy, and crazy easy. You toss everything in the crockpot, walk away, and boom—dinner’s ready.

You and I both love recipes like that, don’t we?

Let’s jump in, friend. 

Ingredients You’ll Need

Here’s everything you need to make this slow-cooked comfort in a bowl:

• 1 ½ pounds boneless skinless chicken breasts (or thighs)

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 2 cups chicken broth (low sodium is fine)

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of celery soup (or use 2 cans of cream of chicken if preferred)

• 1 cup frozen peas and carrots mix

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 teaspoon parsley (optional)

• 1 can refrigerated biscuit dough (like Pillsbury Grands or similar)

• 2 tablespoons all-purpose flour (for tossing biscuits)

How to Make Crockpot Chicken and Dumplings

Follow these simple steps, I promise it’s easy-peasy:

Step 1: Place your chicken (no need to cut it), chopped onion, garlic, chicken broth, cream of chicken soup, and cream of celery soup into your crockpot. Give it a little stir.

Step 2: Add in the salt, pepper, thyme, and parsley. Stir it again to mix in those cozy flavors.

Step 3: Cover and cook on low for 6–7 hours or on high for 3–4 hours.

Step 4: About 1 hour before it’s done, open your biscuit dough and cut each biscuit into quarters or smaller bite-sized pieces. Toss them lightly in flour (so they don’t stick together).

Step 5: Shred the chicken right in the crockpot using two forks. It’ll fall apart easily.

Step 6: Stir in the frozen peas and carrots. Then gently drop in your biscuit pieces over the top. Use a spoon to press them just below the surface of the broth.

Step 7: Cover and cook for another 45 minutes to 1 hour on high, or until the biscuits are puffed up and cooked through. Give it a gentle stir before serving.

That’s it—comfort in a crockpot.

Common Mistakes to Avoid

• Adding biscuits too early – They’ll turn gummy. Wait until the last hour.

• Using raw veggies – Frozen peas/carrots work better and don’t overcook.

• Over-shredding the chicken – Keep it chunky for that hearty feel.

• Not tossing biscuits in flour – They might clump up without it.

• Overcooking – Too much time on high can dry out the chicken.

Recipe Best Tips

• Use chicken thighs for extra juicy flavor if you don’t have breasts.

• Toss in corn or green beans if you want to change up the veggies.

• Double the biscuits if your family loves that dumpling goodness.

• Use a liner in your crockpot for super-easy cleanup.

• Add a splash of heavy cream at the end for extra creaminess.

Serving Suggestions

Here’s how I love serving it—try one or all:

• Serve it in a deep bowl with a big spoon (no forks needed here!)

• Add fresh cracked black pepper and a sprinkle of parsley on top.

• Pair it with a crisp green salad or steamed green beans.

• A piece of crusty bread for dunking? Oh yes.

Storage and Freezing

Got leftovers? Lucky you. Here’s how to keep ‘em good:

• Store in an airtight container in the fridge for up to 4 days.

• Reheat gently on the stove or microwave—add a splash of broth if it thickens.

• Freeze without the biscuit topping (they don’t reheat well). Freeze the chicken and soup mix for up to 3 months.

FAQs

Q: Can I use raw biscuit dough in the crockpot?
A: Yes! Just be sure to add it during the last hour so it cooks through.

Q: Can I use homemade biscuit dough?
A: Absolutely. Just cut it small so it cooks evenly.

Q: Do I have to use cream of celery soup?
A: Nope. Use two cans of cream of chicken if you prefer.

Q: Can I make this gluten-free?
A: Use gluten-free canned soup and biscuits, or make your own GF dumpling dough.

Q: Can I use rotisserie chicken?
A: You can! Add it during the last 2 hours and skip shredding.

Q: Can I add more veggies?
A: Totally. Corn, green beans, or diced potatoes are great options.

Q: My biscuits are still doughy—what went wrong?
A: They may have been added too soon or not cooked long enough. Give them time!

Conclusion

There you have it, friend, Crockpot Chicken and Dumplings that basically make themselves. Cozy, creamy, and perfect for a lazy Sunday or a busy weekday.

If you try this, come back and let me know how it turned out! I’d love to hear your twist on it or if your family devoured it like mine does.

You Might Also Want To Try

• Easy Chicken Cordon Bleu
• Chicken Nuggets Air Fryer
• Chicken Meatballs Recipe

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Continue to Content

Crockpot Chicken And Dumplings

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

A creamy, slow-cooked comfort food dish featuring tender chicken, cozy veggies, and fluffy biscuit-style dumplings made in the crockpot with very little effort.

Print

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (or thighs)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth (low sodium is fine)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup (or use 2 cans of cream of chicken if preferred)
• 1 cup frozen peas and carrots mix
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 teaspoon parsley (optional)
• 1 can refrigerated biscuit dough (like Pillsbury Grands or similar)
• 2 tablespoons all-purpose flour (for tossing biscuits)

Instructions

Step 1: Place your chicken (no need to cut it), chopped onion, garlic, chicken broth, cream of chicken soup, and cream of celery soup into your crockpot. Give it a little stir.

Step 2: Add in the salt, pepper, thyme, and parsley. Stir it again to mix in those cozy flavors.

Step 3: Cover and cook on low for 6–7 hours or on high for 3–4 hours.

Step 4: About 1 hour before it’s done, open your biscuit dough and cut each biscuit into quarters or smaller bite-sized pieces. Toss them lightly in flour (so they don’t stick together).

Step 5: Shred the chicken right in the crockpot using two forks. It’ll fall apart easily.

Step 6: Stir in the frozen peas and carrots. Then gently drop in your biscuit pieces over the top. Use a spoon to press them just below the surface of the broth.

Step 7: Cover and cook for another 45 minutes to 1 hour on high, or until the biscuits are puffed up and cooked through. Give it a gentle stir before serving.

Notes

Make sure not to open the lid too often—it slows down cooking.

If you like thicker broth, mix 1 tbsp cornstarch + water and stir in at the end.

You can prep everything the night before and start the crockpot in the morning.

Nutrition Information

Yield 6
Amount Per Serving Calories Approx. 380–420

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