We are busy. While I love the country-style dinners my grandmother used to make, I don’t always have the time. That’s why this shortcut is so useful: all the classic flavor with far less work.
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Classic Southern comfort food — ready to serve when you walk in the door. If you like easy slow-cooker meals, try crock pot chicken spaghetti another time.
🗝️ Key takeaways
- Prep time is about 5 minutes and cooking is hands-off when you use the slow cooker.
- Perfect for busy weeknights, potlucks, or when you want a comforting meal waiting at home.
- This easy chicken and dumplings recipe uses refrigerated biscuit dough so you save time, but the result tastes like it was made from scratch.
There’s nothing like coming home to a slow cooker meal you prepared in the morning — the warm, comforting aroma makes dinner feel special, even on hectic days.
🧾 Ingredients
Below is a quick overview of the ingredients. Full measurements and instructions are available in the printable recipe card at the end of the page.
📖 Variations
- Use boneless, skinless chicken thighs instead of breasts for a richer, darker meat option.
- If you prefer a homemade dumpling recipe, use that instead — just follow the cooking instructions in the card below for timing.
- Fresh vegetables work well too; add them at the start of cooking so they have time to soften.
- To make this into a soup, simply increase the chicken stock for a thinner, brothy consistency.
🔪 Instructions
This is an overview of the steps. Full step-by-step instructions are in the printable recipe card at the bottom of the page.
- Spray the crockpot with nonstick cooking spray, then add the diced onion and boneless, skinless chicken to the slow cooker.
- In a small bowl, combine the condensed soups and seasonings, then spoon the mixture over the chicken and pour in the chicken stock.
- Cover and cook on low. About an hour before serving, shred the chicken with two forks and stir in the vegetables.
- Roll the refrigerated biscuit dough thin, cut into squares, and lay the pieces on top of the chicken mixture. Cover and cook until the biscuit pieces are cooked through — usually another hour to two. Stir dumplings into the casserole before serving.
🥫 How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave until warmed through.
For longer storage, freeze in freezer-safe bags for up to three months. Thaw in the fridge before reheating, or reheat larger quantities gently on the stovetop.
💭 Things to know
Expert Tip: Resist opening the slow cooker lid while the biscuit dumplings are cooking. Lifting the lid releases heat and can prevent the dumplings from cooking evenly.
- This recipe works best in a 6-quart slow cooker. Smaller pots can become very full as the biscuits expand.
- Flatten the biscuit dough thinly before adding it to the crockpot; thick pieces may stay doughy in the middle.
- If you don’t want to roll the dough, cut it into smaller pieces and add them about three hours before serving so they have time to cook.
👩🍳 FAQs
Yes—most refrigerated biscuit brands work well. Crescent roll dough can be used in a pinch. Avoid sweetened varieties like Hawaiian rolls.
If you don’t have cream of chicken or celery, cream of mushroom is a reasonable swap. The flavor will change slightly but still be tasty.
I don’t recommend swapping soup for straight cream. Condensed soups are thickened and balanced for flavor; using only cream can alter texture and increase the risk of separation during slow cooking.
Yes, crockpot liners are fine to use and can make cleanup easier.
📚 Related recipes
- Biscuits and Gravy made in the crockpot for an easy breakfast option.
- Salisbury steak in the slow cooker for classic diner-style comfort food.
- Crockpot Smothered Chicken — full of onions, mushrooms, and creamy gravy.
- Chicken and Gravy served with mashed potatoes for a hearty meal.
- If you don’t have time for the slow cooker, try a baked chicken and gravy recipe instead.
Crockpot meals are always a win, and this one is sure to satisfy the whole family. Finish the meal with a simple fruit dessert for a complete, old-fashioned dinner.
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Crockpot Angel Chicken
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Slow Cooker Brisket Sliders
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Creamy Tomato Tortellini Soup
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Slow Cooker Guinness Beef Stew
🍽️ Serve with…
Chicken and dumplings is a complete, comforting dish on its own, but it pairs nicely with simple sides like roasted carrots, fried apples, or a spice cake for dessert.
📞 The last word
Who can resist a generous plate of chicken and dumplings or a comforting chicken pot pie? Not me. This crockpot version is one of my favorites because it’s creamy, satisfying, and easy to make — perfect for busy days or a relaxed weekend meal.
You can scale the recipe up or down by adjusting the servings in the recipe card below.
If you make this recipe and enjoy it, please rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Chicken and Dumplings
Ingredients
- 2 pounds skinless, boneless chicken breasts (or thighs)
- 2 cups diced onion
- 10.5 ounces condensed cream of celery soup (do not dilute)
- 10.5 ounces condensed cream of chicken soup (do not dilute)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning (or herbes de Provence)
- 1/2 teaspoon rubbed sage
- Black pepper, to taste
- 2 cups chicken stock
- 2 cups peas and carrots (drained if canned, thawed if frozen)
- 1 pound refrigerated biscuits (about 2 cans)
Instructions
- Spray the inside of the crock with nonstick cooking spray.
- Add the onion and chicken breasts to the crockpot.
- In a small bowl, combine the condensed soups, parsley, poultry seasoning, sage, and pepper.
- Spoon the soup mixture over the chicken.
- Add the chicken stock, cover, and cook on low for about 8 hours.
- One hour before serving, shred the chicken with two forks.
- Roll the biscuits thin and cut into squares.
- Stir the vegetables into the crockpot and lay the dough squares on top.
- Cover and cook another 1–2 hours, until the biscuits are cooked through.
- Stir the biscuit dumplings into the chicken mixture before serving.
Notes
If you have leftovers, refrigerate them in an airtight container for up to three days. Reheat portions in the microwave until warm, or thaw frozen portions in the refrigerator before reheating on the stove or in the microwave.
Tips
- If you prefer not to roll the biscuit dough, cut it into smaller pieces and add them about three hours before serving.
- Avoid opening the slow cooker lid while the dumplings cook to maintain heat and ensure even cooking.
- Use a 6-quart slow cooker if possible; the biscuits expand as they cook and a smaller pot can become too full.
- Flatten the biscuit dough evenly so pieces cook through without a raw center.
Nutrition Facts
Carbohydrates: 43 g |
Protein: 32 g |
Fat: 17 g
Nutrition information is an estimate. If you need accurate data for medical reasons, verify with your own calculator. Percent Daily Values are based on a 2,000 calorie diet.
This recipe has been tested multiple times. Using different ingredients or techniques may change the results.
First published June 25, 2022. Last updated for clarity and additional tips August 22, 2023.