Easy Crockpot Chicken and Dumplings

The comforting, no-fuss meal you’ve been craving, perfect for busy weeknights or lazy weekends. This recipe simplifies a classic favorite, delivering tender chicken and pillowy dumplings in a rich, creamy broth with minimal effort.

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Prep Time 30

Cook Time 4

Dumpling Cooking Time 30

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups low-sodium chicken broth
1 cup milk (or half-and-half for extra richness)
0.5 cup unsalted butter
0.5 cup all-purpose flour
1 (10.5 ounce) can condensed cream of chicken soup (or homemade)
1 teaspoon dried parsley
0.5 teaspoon dried thyme
1 (16.3 ounce) can refrigerated biscuit dough cut into ½-inch pieces

Equipment

Slow Cooker
Skillet (optional)
Cutting board
Forks
Small Bowl
Saucepan (for reheating)

Method

Pat the chicken breasts or thighs dry with paper towels. Season them generously on all sides with salt, black pepper, garlic powder, and onion powder.
1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
Briefly sear the seasoned chicken in a skillet with a tablespoon of oil over medium-high heat for 2-3 minutes per side, until lightly browned (optional but recommended). Place the seared chicken into the bottom of your slow cooker. If skipping searing, simply place the seasoned chicken directly into the crockpot.
1.5 pounds boneless, skinless chicken breasts or thighs
Pour the chicken broth over the chicken in the slow cooker. Add the can of condensed cream of chicken soup (or ½ cup of homemade cream sauce if you prefer).
4 cups low-sodium chicken broth, 1 (10.5 ounce) can condensed cream of chicken soup (or homemade)
Stir in the dried parsley and dried thyme.
1 teaspoon dried parsley, 0.5 teaspoon dried thyme
Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and easily shreddable.
Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Open the refrigerated biscuit dough. Cut each biscuit into approximately ½-inch pieces.
1 (16.3 ounce) can refrigerated biscuit dough
In a small bowl, whisk together the milk (or half-and-half) with the all-purpose flour and unsalted butter until smooth. Pour this mixture into the slow cooker with the shredded chicken and sauce. Stir gently to combine.
1 cup milk (or half-and-half for extra richness), 0.5 cup all-purpose flour, 0.5 cup unsalted butter
Add the cut biscuit pieces on top of the chicken and sauce mixture. Do not stir them in completely; let them partially rest on the surface. Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the dumplings are puffed up and cooked through.
1 (16.3 ounce) can refrigerated biscuit dough
Carefully ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired.
1 teaspoon dried parsley

Notes

Allow to cool completely before storing. Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for 2-3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or milk if needed. Microwave reheating is also an option, but may make dumplings chewier.