Home Recipes Crockpot Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Name: Crockpot Chicken and Dumplings
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1/2 pound Yukon gold potatoes (diced); 1/2 cup diced onions; 1/2 cup diced celery; 1/2 cup sliced carrots; 1 pound chicken breasts; 1 teaspoon salt (more or less to taste); 1 teaspoon garlic powder; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon nutmeg (optional); 1/2 teaspoon pepper; 2 cups chicken broth; 1 cup frozen green peas; 1 cup half-and-half (room temperature); 1/4 cup all-purpose flour; 1 (16.3 oz) can refrigerated biscuit dough (each biscuit quartered)

by Jennifer Debth October 24, 2025

93 Comments

4.95 from 34 votes

JUMP TO RECIPE

This post may contain affiliate links. Read our disclosure policy.

This Crockpot Chicken and Dumplings recipe is a quick and easy one-pot wonder! A crowd pleasing dinner full of tender chicken, ultra-fluffy biscuit dumplings, creamy potatoes, and a thick and flavorful sauce made without canned soup.

General
Why you'll love it
Ingredient notes
How to make
Get the recipe
Step-by-step video
Frequently Asked Questions
When to add dumplings
When are dumplings done
How to make without canned soup
How to make without canned biscuits
Can you use frozen chicken?
Pairing suggestions
How to store
How to freeze
Nutrition information
Ingredients

Why you’ll love it

Easy. Thanks to refrigerated canned biscuits and our slow cooker, this is a super quick and easy, hands off dinner that the whole family will love.
No Canned Soup. A few spices, chicken broth, flour, and a splash of half-and-half are all you need to make our own homemade “cream of chicken soup”!
Comforting. Nothing is better than coming home from work on a chilly day to the smell of chicken and dumplings! Grab a blanket, start a fire, and curl up with a bowl of this creamy deliciousness.

Ingredient notes

Potatoes – use Yukon Gold potatoes for the best texture. They’re sturdy enough to not turn into mush. Russet potatoes or red potatoes will work in a pinch.
Veggies: Onions, Celery, and Carrots – yellow, red, or white onions will be fine. Feel free to omit the celery if you’re not a fan. Be sure to peel and dice the carrots finely so they become ultra tender.
Chicken – boneless, skinless chicken breasts or boneless, skinless chicken thighs will both work.
Spices: Salt, Garlic Powder, Dried Rosemary, Dried Thyme, Nutmeg, and Pepper – I love this combination of spices, but if you’d like a more classic flavor, feel free to omit the rosemary, thyme, and/or nutmeg.
Broth – use chicken broth or chicken bouillon/better than bouillon mixed with water for the best flavor. Vegetable broth will also be fine.
Half and Half – heavy cream would also be delicious. Milk may also be used, but it won’t be as rich and creamy and may be more watery.
All-Purpose Flour – whole wheat flour will also be fine. Use cornstarch (you’ll only need half the amount) in a pinch.
Frozen Green Peas – feel free to omit if you’re not a fan.
Refrigerated Biscuit Dough – you’ll need 1 (16.3 oz) can (which should contain 8 biscuits). Any brand/flavor should be fine (although it’s best to avoid the “flaky” kind)! You can make your own dumplings, but that may change the cook time.

Pro tip

We take a short-cut by using pre-made biscuit dough instead of making our own dumplings, BUT we’re omitting the cream of “x” soup for better flavor and texture.

How to make

This slow cooker recipe can take as little as 4 hours or, if you’re whipping it up before the work day, as long as 8 hours!

Place potatoes, onions, celery, carrots, chicken, herbs, and spices into a greased crockpot. Pour in chicken broth and cook on HIGH for 4 hours or on LOW for 8 hours.
In a small bowl, use a whisk to mix together half & half and flour.
When your crockpot mixture is done cooking, remove the lid, shred the chicken with a fork.
Add in peas and half & half/flour mixture.
Stir to combine then top with your biscuit dough.
Cover and cook on HIGH for an additional hour. Serve and enjoy!

Pro tip

The half and half and flour mixture help to thicken the sauce, while also making it super creamy.

When to add dumplings to the slow cooker

If using refrigerated biscuits from a can that have each been quartered, add them to your crockpot in the last hour of cooking. This is the perfect amount of time to ensure that they’re not raw, but also not dry and overcooked.

Pro tip

Cook time may vary depending on your crockpot and if you use homemade dumplings or bisquick dumplings.

How to know when biscuit dumplings are done

Before serving, be sure to check the middle of one of the biscuits to ensure they’re not raw. If they’re under cooked, continue cooking, covered, on high, checking every 10-15 minutes until they’re done. You shouldn’t need more than an additional 30-60 minutes.

Why does this happen? Not all slow cookers are created equally. I use this hamilton beach crockpot and my biscuits take an hour to cook. Your crockpot may be older or may run cooler than mine.

Keep in mind, these dumplings will have a doughier, chewier texture. They’re not supposed to be dry and flake-y like a biscuit cooked in the oven.

How to make without canned soup

As you can see in the ingredient list, there is NO canned soup required for this recipe. Instead, we’re making it super creamy by using a combination of chicken broth, half and half, and a touch of flour.

How to make without canned biscuits

I highly recommend using canned biscuits (or maybe canned crescent rolls) in this recipe, because that’s all I’ve tested. If you’re looking for an alternative, try one of these recipes instead:

Pro tip

If you try this crockpot recipe with bisquick dumplings or homemade dumplings let me know in the comments below! I’d love to hear how it affects the cook time!

Can you put frozen chicken in a crockpot?

According to the USDA, you’re not supposed to cook frozen chicken in the slow cooker, because it can take hours to reach a hot enough temperature to kill bacteria that may potentially be present.

That being said, some sources are now saying that’s an antiquated statement. I suggest doing some of your own research and using your best judgment.

If you do use frozen chicken, you may need to adjust the cook time and it might make the sauce runnier, because of the melted ice crystals on the frozen chicken.

What to serve with chicken and dumplings

This is a complete meal on it’s own, but if you’re looking to bulk it up with some sides, I love serving this with a crisp salad, roasted vegetables, and maybe some fruit:

How to store

This crockpot chicken and dumplings recipe is best served immediately, but can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months!

How to freeze

Place completely cooked and cooled chicken and dumplings in an airtight container or in a ziplock baggie in the freezer for up to 3 months!

To reheat, just pop it in the microwave or reheat on the stove until warm. If it’s too thick, thin with a splash of half and half!

– Jennifer

This post was originally published November 29, 2018 and has been updated to provide more detailed content.