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A close-up shot of a warm bowl of creamy chicken and dumplings with shredded chicken, carrots, and fresh parsley.

Hearty Crockpot Chicken and Dumplings

Cozy up with this comforting crockpot chicken and dumplings recipe, featuring tender chicken, a rich, creamy broth, and fluffy dumplings—all cooked to perfection with minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Broth
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion chopped
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 10.5 oz can cream of chicken soup undiluted
  • 4 cups chicken broth low sodium
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1/4 cup fresh parsley chopped, for garnish (optional)
For the Dumplings
  • 1 can refrigerated biscuit dough 16.3 oz, 8 count, cut into quarters

Equipment

  • 6-Quart Slow Cooker
  • Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Base
  1. Place the chicken breasts (whole or cut into larger chunks) at the bottom of a 6-quart slow cooker.
  2. Add the chopped onion, diced celery, and diced carrots over the chicken.
  3. In a separate bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, dried thyme, black pepper, and salt until well combined.
  4. Pour the soup mixture over the chicken and vegetables in the slow cooker. Ensure the chicken is mostly submerged.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and very tender.
  2. Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Add Dumplings
  1. Open the can of refrigerated biscuit dough. Cut each biscuit into 4 pieces. Gently drop the biscuit pieces onto the surface of the chicken mixture in the slow cooker. Try not to let them clump together too much.
  2. Cover the slow cooker again and continue to cook on HIGH for another 30-45 minutes, or until the dumplings are cooked through, fluffy, and no longer doughy in the center. The cooking time may vary slightly depending on your slow cooker.
Serve
  1. Stir gently to distribute the dumplings. Taste and adjust seasoning if needed. Ladle hot chicken and dumplings into bowls. Garnish with fresh chopped parsley, if desired.

Notes

For a thicker broth, you can make a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir it into the slow cooker mixture about 15 minutes before adding the dumplings. Cook until thickened. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that dumplings may absorb more liquid and become softer upon storage.