This crockpot chicken and dumplings recipe is pure comfort in a bowl. It’s cozy, creamy, and super easy.
We’re using canned biscuits for the dumplings to keep things extra simple. Just toss everything in the slow cooker and let it do the work.
Perfect for busy days, chilly nights, or when you just want something that feels like a hug in a bowl.
Why I Love This Recipe
This recipe reminds me of the way my house smells on Sunday afternoons when it’s cold outside and you’ve been wrapped up in a blanket for hours. It’s that kind of meal that just feels right. Here’s why I keep coming back to it:
- Everything goes in the crockpot — it’s basically hands-off.
- Uses simple pantry ingredients.
- Leftovers reheat like a dream.
- It’s creamy, hearty, and totally satisfying.
Servings and Time
Servings: 6
Cook Time: 6 hours (low) or 3 hours (high) in the crockpot, plus 30 minutes for dumplings
Macros (per serving – approximate)
- Calories: 410
- Protein: 30g
- Carbs: 28g
- Fat: 20g
- Fiber: 2g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Cooking the chicken low and slow lets it break down and become super tender. The soup base thickens naturally from the cream of chicken soup and a little cornstarch in the end. Biscuit dough works great for dumplings because it has fat and leavening agents that let it puff and steam inside the slow cooker, becoming fluffy on the inside but holding its shape.
Common Mistakes
- Adding biscuits too early – they’ll get gummy and overcooked.
- Not seasoning enough – add salt and pepper after tasting once the soup is done.
- Using frozen chicken – always thaw before adding to the slow cooker for food safety.
What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 cup low-sodium chicken broth
- 1/2 yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp salt (more to taste)
- 1/2 tsp black pepper
- 1 can refrigerated biscuit dough
- 2 tbsp fresh parsley, chopped (optional)
Pro Tips
- Use rotisserie chicken to cut down the cooking time.
- Don’t stir the biscuits too much once added or they’ll break apart.
- Cut the biscuits small — they puff up more than you think.
- A splash of heavy cream at the end makes it extra rich.
- Add frozen peas at the end for more color and texture.
Tools You’ll Need
- 6-quart crockpot
- Cutting board and knife
- Mixing spoon
- Measuring cups and spoons
- Can opener
- Mixing bowl (for biscuits)
Substitutions and Variations
- Use cream of mushroom if you don’t have cream of celery.
- Try frozen mixed veggies instead of fresh carrots and celery.
- Sub chicken thighs for chicken breasts for extra flavor.
- Add a dash of hot sauce or paprika for a kick.
- Use homemade biscuit dough if you prefer.
Make Ahead Tips
You can prep all the veggies and measure out spices the night before. Store in an airtight container in the fridge. You can also cut the biscuit dough in advance and keep it in a sealed bag in the fridge until ready to use.
Instructions
Step 1: Add Chicken and Soups
Place 1.5 lbs of boneless, skinless chicken breasts into the crockpot. Pour in 1 (10.5 oz) can of cream of chicken soup and 1 (10.5 oz) can of cream of celery soup.
Step 2: Add Broth, Veggies & Seasonings
Pour in 1 cup of chicken broth. Add 1/2 diced yellow onion, 2 diced carrots, 2 diced celery stalks. Sprinkle in 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 3: Slow Cook
Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is cooked through and veggies are tender.
Step 4: Shred Chicken
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
Step 5: Add Biscuit Dumplings
Drop biscuit dough on top of the soup, spreading evenly. Gently press them into the broth without stirring.
Step 6: Cook Dumplings
Cover and cook on HIGH for 30 more minutes, until dumplings are puffed up and cooked through
Step 7: Finish and Serve
Gently stir everything once. Sprinkle with 2 tbsp fresh chopped parsley and a little more black pepper if desired. Ladle into bowls and serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth or milk if it gets too thick.
Conclusion
If you need a cozy meal that tastes like home, this crockpot chicken and dumplings recipe is it. It’s simple, hearty, and totally satisfying. If you try it, leave a comment — I’d love to hear how it turned out for you or help if you have any questions!
FAQ
Can I use frozen vegetables?
Yes! Just add them in with the rest of the ingredients at the beginning.
Can I use chicken thighs?
Absolutely. Just make sure they’re boneless and skinless.
Do I need to sear the chicken first?
Nope! This recipe is all about keeping things simple.
Can I freeze this?
It’s best fresh, but you can freeze it. The texture of the biscuits might change a bit. Freeze for up to 2 months. Thaw and reheat gently.
What if I don’t have cream of celery soup?
You can use a second can of cream of chicken, or sub with cream of mushroom.