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Easy Crock-Pot Chicken and Dumplings Recipe

Easy Crock-Pot Chicken and Dumplings Recipe

Tender slow-cooked chicken, vegetables, and creamy broth are finished with fluffy refrigerated biscuit dumplings for an easy, cozy dinner. This shortcut recipe is ideal for busy weeknights and family meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 1 medium Medium yellow onion, finely chopped
  • 2 medium Medium carrots, sliced
  • 2 ribs Celery ribs, sliced
Creamy Broth
  • 2 10.5-ounce cans Condensed cream of chicken soup
  • 3 cups Low-sodium chicken broth
Seasonings
  • 1 teaspoon Dried parsley
  • 1/2 teaspoon Poultry seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
Dumplings
  • 1 tube, about 16 ounces Refrigerated homestyle biscuits

Method
 

Step-by-Step
  1. Lightly grease a 6-quart slow cooker. Place the chicken inside, then add the chopped onion, sliced carrots, sliced celery, dried parsley, poultry seasoning, garlic powder, kosher salt, black pepper, cream of chicken soup, and chicken broth.
  2. Stir the broth and vegetables around the chicken so the seasonings and soup begin to blend, but keep the chicken settled in the cooker. Cover and cook on LOW for 5–6 hours, or on HIGH for about 3 hours, until the chicken is tender and reaches at least 165°F internally.
  3. Transfer the cooked chicken to a plate and shred or cut it into bite-size pieces. Return the chicken to the slow cooker and stir it into the creamy broth.
  4. Cut each refrigerated biscuit into quarters or other small pieces. Arrange the biscuit pieces over the chicken mixture without stirring them deeply into the liquid.
  5. Cover and cook on HIGH for 25–40 minutes, keeping the lid closed as much as possible. The dumplings are ready when puffed and cooked through in the center; serve the chicken and dumplings hot.

Notes

Use refrigerated homestyle or buttermilk biscuits and cut them into small pieces so the centers cook properly. Keep the lid closed during dumpling cooking because escaping steam can lengthen the cooking time. Chicken thighs are more forgiving and less likely to dry out than breasts. Refrigerate leftovers promptly and reheat gently until hot.