Easy Slow Cooker Chicken and Dumplings with tender chicken breasts, a rich, creamy sauce, and dumplings cooked in the crock pot.
My grandmother’s chicken and dumplings have been a family favorite for generations. This slow cooker version keeps the same comforting flavors but is simpler to assemble—perfect for busy days and a crowd-pleasing weeknight dinner.
Table of Contents
- How to Make Easy Slow Cooker Chicken and Dumplings Recipe
- Ingredients
- Step-by-Step Instructions
- Homemade vs Store-Bought
- Storage Tips
- Frequently Asked Questions
- Slow Cooker Chicken and Dumplings Recipe
How to Make Easy Slow Cooker Chicken and Dumplings Recipe
Ingredients
See the recipe card below for the full ingredient list, measurements, cook times, and nutrition.
- Chicken – Boneless, skinless chicken breasts are used here; other cuts work as well.
- Butter – Salted or unsalted, your preference.
- Cream of chicken soup – The recipe uses a full batch of homemade cream of chicken soup, but three 10.5-ounce cans of store-bought soup can be substituted.
- Biscuits – Six uncooked biscuits, cut into pieces. Homemade or frozen store-bought biscuits work best; I recommend frozen over canned for better texture and flavor.
- Parsley – Optional chopped fresh parsley for garnish.
- Salt and pepper – To taste after cooking, especially if using different soup or biscuit brands.
Step-by-Step Instructions
Place the chicken breasts, butter, and the cream of chicken soup into a 5- to 6-quart slow cooker. Add enough water to fully cover the chicken and the soup, then stir to combine.
Cook on high for 6 hours or on low for 8 hours. About 30–35 minutes before serving, shred the chicken in the slow cooker with two forks and stir in the biscuit pieces. Continue cooking until the biscuit dough is cooked through.
Serve warm, garnished with chopped parsley if desired, and season with salt and pepper to taste.
Homemade vs Store-Bought
Whenever possible I use homemade ingredients, but store-bought shortcuts are handy and perfectly acceptable. Notes below explain good substitutions when you need them.
Storage Tips
To store leftovers: Cool and refrigerate in an airtight container for up to 3 days.
To make ahead: Prepare as directed, cool, and refrigerate for up to 3 days. Reheat before serving.
To freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Frequently Asked Questions
Yes. While my family often skips vegetables in this recipe, you can add diced carrots, celery, and onion to the slow cooker with the chicken. A drained can of English peas can be stirred in when you add the biscuits.
Yes. Frozen biscuits from the freezer section give better flavor and texture than canned biscuits. Thaw the frozen biscuits before cutting them into pieces, or add them earlier in the cooking time so they cook through.
Here’s the full Slow Cooker Chicken and Dumplings recipe. I hope you enjoy it!
Slow Cooker Chicken and Dumplings Recipe
Equipment
- Slow Cooker
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 tablespoons butter
- 1 recipe cream of chicken soup (or 3 x 10.5-ounce cans)
- 6 uncooked biscuits, cut into 4 pieces each
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper, to taste
Instructions
- Add the chicken, butter, and cream of chicken soup to a 5- to 6-quart slow cooker. Add enough water to completely cover the chicken and soup, then stir to combine.
- Cook on high for 6 hours or low for 8 hours. About 30–35 minutes before serving, shred the chicken with two forks and stir in the biscuit pieces. Continue cooking until the biscuit dough is cooked through.
- Serve garnished with parsley if desired and season with salt and pepper to taste.
Notes
Homemade vs Store-Bought
Chicken – Boneless, skinless breasts are used here, but other cuts or a rotisserie chicken can be substituted (rotisserie will reduce cooking time).
Cream of chicken soup – The recipe calls for a full batch of homemade cream of chicken soup, but 3 (10.5-ounce) cans of store-bought soup may be used.
Biscuits – Six biscuits are used. I prefer homemade or frozen store-bought biscuits. If using frozen biscuits, thaw before cutting into pieces; avoid canned biscuits for best texture.
Storage Tips
To store leftovers: Refrigerate in an airtight container for up to 3 days.
To make ahead: Prepare, cool, and refrigerate for up to 3 days. Reheat before serving.
To freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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Enjoy!
Robyn xo