Easy Slow Cooker Chicken and Dumplings Recipe (2024)

The Magical Slow Cooker » Recipes » Soups » Easy Slow Cooker Chicken and Dumplings Recipe

by Sarah Olson on August 25, 2021 | Updated May 16, 2023 160 Comments

Easy slow cooker chicken and dumplings, made with canned biscuits and cream soups but tastes completely homemade. This comfort food recipe is perfect any time of year

This is my husband’s favorite meal. Before life got hectic, I used to make chicken and dumplings from scratch often. Nowadays, I love easy recipes like this one. You will notice this recipe is a one-pot meal! The dumplings are cut-up Pilsbury Grands Biscuits.

How to make Chicken and Dumplings in the Crockpot

Follow my easy directions for the best Chicken and Dumplings! You will want to have this on the menu every week!

Ingredients:

• Chicken breasts – Use boneless skinless chicken breasts. Cut these into large cubes.
• Condensesed soups – Cream of chicken soup and cream of celery
• Water – Just one cup
• Chicken broth – One can is all this recipe needs, this will add flavor and just enough liquid.
• Vegetables – Fresh carrots, celery and onion. Add the frozen peas at the end of the cooking time.
• Seasonings – Freshly ground pepper and thyme. No extra salt is needed for this recipe.
• Biscuits – I use pilsbury brand, I find that this brand always cooks through unlike the organic brand that seems to stay doughy in this recipe.

Step by Step Directions

Step 1 – Add diced chicken, carrots, celery, and onion to a slow cooker.

Step 2 – Add a can of cream of chicken and a can of cream of celery. Also, add thyme and black pepper.

Step 3 – Pour over a can of chicken broth and 1 cup of water. Stir.

Step 4 – Place the lid on the slow cooker and cook for 4 hours on HIGH or 8 hours on LOW. (WAIT TO ADD THE BISCUITS)

Step 5 – After the cooking time is up. Cut up 7 Pilsbury Grand Biscuits into quarters; this is the perfect amount for this recipe; use any extra for another purpose.

Step 6 – Stir in the frozen peas into the soup. Add the cut-up biscuits on top of the soup, spreading them out evenly. Sprinkle over dried thyme and black pepper.

Step 7 – Place the lid back on the slow cooker and cook on HIGH for 45 minutes more. The biscuits are cooked in with the soup.

Step 8 – Serve and enjoy!

What can I use instead of canned biscuits?

• Bisquick – Follow this recipe for Bisquick dumplings from Betty Crocker. Cook the dumplings for the same amount of time I have listed for the canned biscuits (with the lid on).
• From Scratch – Use this recipe for homemade dumplings from Spruce Eats. Cooking time remains the same as my recipe.
• Crescent rolls – you can use the crescent dough the same way this recipe does for biscuits. Cut into small pieces and add to the hot soup.
• Flour tortillas – These can be used if you have none of the above. Cut into small squares and add to the finished soup. Cook for 20 minutes on high.

Can I freeze leftover chicken and dumplings?

• Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware.
• Freeze for up to three months.
• Thaw in the fridge 24 hours before needed.
• Reheat on the stovetop in a pan or in the microwave.

FAQs and Expert Tips for this Recipe

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, and YouTube.

Easy Slow Cooker Chicken and Dumplings

4.85 from 139 votes

Creamy chicken soup with biscuits for the dumplings all made in the slow cooker.

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

See Also

20 Minute Simple Tuna Croquettes Recipe Your Family Will LOVE · Pint-sized Treasures

Cook Time: 4 hours hours 45 minutes minutes

Total Time: 5 hours hours

Servings: 8

Calories: 399kcal

Author: Sarah Olson

Equipment Needed:

• ▢

  Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients:

• ▢ 1 1/2 lbs. chicken breasts cubed
• ▢ 10.5 oz. can cream of chicken soup
• ▢ 10.5 oz. can cream of celery soup
• ▢ 1 cup water
• ▢ 14.5 oz. can chicken broth
• ▢ 2 carrots sliced (about 2 cups after being sliced)
• ▢ 2-3 ribs celery sliced (about 2 cups after being sliced)
• ▢ 1 yellow onion diced
• ▢ 1/2 tsp. thyme
• ▢ 1/2 tsp. black pepper
• ▢ 1 cup frozen peas optional
• ▢ 16.3 oz. Pillsbury Grand Biscuits 8 biscuit sized can note- I only use 7 of these biscuits
• ▢ more thyme and pepper for the top of biscuits

US Customary – Metric

Instructions:

• Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.

• Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.

• Cook on HIGH For 4 hours or LOW for 8 hours.

• Add peas at this point if you would like. Stir.

• I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.

• Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.

• Turn your slow cooker to HIGH.

• Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.

  NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.

How to Video:

Sarah’s Notes:

Can I add frozen chicken to the slow cooker?

• I do not recommend adding any frozen meats to the slow cooker.
• The chicken may stay in the “danger zone” too long before cooking and is not safe for eating.
• Plan ahead and thaw your chicken in the fridge, this usually takes about 24 hours.

Can I put my chicken breasts in whole and not diced?

Yes, just shred them at the end of the cooking time with two forks.

Can I use a rotisserie chicken?

• If you would like to use a rotisserie chicken, dice up the chicken, you can use white or dark meat.
• Use 3 cups of diced rotisserie chicken for this recipe.
• Follow recipe the same as using raw, for the vegetables still need a long time to cook properly.

What can I use instead of canned biscuits?

• Bisquick – Follow this recipe forBisquick dumplings from Betty Crocker. Cook the dumplings for the same amount of time I have listed for the canned biscuits (with the lid on).
• From Scratch – Use this recipe forhomemade dumplingsfrom Spruce Eats. Cooking time remains the same as my recipe.
• Crescent rolls– you can use the crescent dough the same way this recipe does for biscuits. Cut into small pieces and add to the hot soup.
• Flour tortillas – These can be used if you have none of the above. Cut into small squares and add to the finished soup. Cook for 20 minutes on high.

Can I freeze leftover chicken and dumplings?

• Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware.
• Freeze for up to three months.
• Thaw in the fridge 24 hours before needed.
• Reheat on the stovetop in a pan or in the microwave.

Nutrition Information:

Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More soup recipes to try in the slow cooker:

• Slow Cooker Ham Hocks and Dumplings
• Slow Cooker Chicken Noodle Soup
• Slow Cooker Italian Chicken Bean Soup
• Slow Cooker Mexican Chicken Soup
• Slow Cooker Chicken Ala King
• Slow Cooker Chicken Enchilada Soup
• Slow Cooker Chicken Pot Pie