This Crock Pot Chicken and Dumplings Recipe is a quick and easy one-pot cozy Winter wonder! A crowd pleasing dinner full of tender chicken, ultra-fluffy biscuit dumplings, creamy potatoes, and a thick and flavorful sauce made without cream of “x” soup.
This easy crockpot chicken and dumplings recipe is the kind of thing you CRAVE during those cold winter months. It’s hearty, delicious, and is the perfect comfort food thanks to a rich sauce and buttery, flakey biscuits.
PLUS, it’s super quick and easy to make!
Today, we’re using refrigerated biscuit dough instead of making homemade dumplings, and let me tell you, Pillsbury knows what they’re doing.
- Potatoes – use Yukon Gold potatoes for tender, fluffy, creamy bites of potato.
- Onions, Celery, and Carrots – a classic base in cooking. They add texture, flavor, and bonus: you’re closer to getting your daily serving of veggies.
- Chicken Breast – use boneless, skinless chicken breast to keep this lighter or use boneless, skinless chicken thighs for a more tender texture.
- Salt, Pepper, and Garlic Powder – the classic spice blend!
- Dried Rosemary and Thyme – give an earthy, herbaceous flavor to the dish. This may not be traditional, but I love these cozy flavors together.
- Nutmeg – provides a warmth and depth of flavor. Feel free to omit if you’re not a nutmeg fan.
- Chicken Broth and Half and Half – work together as a substitute for the canned soup typically found in chicken and dumpling recipes!
- Flour – used to thicken the broth and half and half, making it extra creamy!
- Frozen Green Peas – add a pop to each bite.
- Refrigerated Biscuit Dough – each biscuit quartered for quick, easy, and delicious makeshift dumplings!
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 crock pot 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 crock pot. 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 crock pot 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!
The half and half and flour mixture help to thicken the sauce, while also making it super creamy. I prefer half and half to heavy cream to keep the calories and fat down.
When should i put my dumplings in a slow cooker?
If using refrigerated biscuits from a can that have each been quartered, add them to your crock pot 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.
Cook time may vary depending on your crockpot and if you use homemade dumplings or bisquick dumplings.
How do you 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 crockpots 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.
Can you make without canned soup?
Yes! As you can see in the ingredient list above, 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.
You won’t miss the canned soup, I promise!
What can i use instead of 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:
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 crock pot?
No . . . but maybe yes.
According to the USDA, you’re not supposed to cook frozen chicken in the crockpot, 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’ll likely need to adjust the cook time and it may make the sauce runnier, because of the melted ice crystals on the frozen chicken.
What goes well 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 crock pot 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!
Can i freeze?
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!
Winner winner crockpot chicken and dumplings dinner! 😉
Crockpot Chicken and Dumplings
Equipment for this recipe
- 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
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- 2 cups chicken broth
- 1 cup frozen green peas
- 1 cup half-and-half room temperature
- 1/4 cup flour
- 1 (16.3 oz) can refrigerated biscuit dough each biscuit quartered
- Grease crockpot with cooking spray.
- Add in potatoes, onions, celery, and carrots.
- Place chicken breasts on top of veggies.
- Add in spices: salt, pepper, garlic powder, rosemary, thyme, and nutmeg.
- Pour in chicken broth.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove lid and shred chicken directly in the crockpot.
- Add in frozen peas.
- Whisk together half and half and flour in a small bowl, then pour into the crockpot.
- Stir everything to combine.
- Top with dough - should be an even layer over the top of the filling.
- Cover and cook an additional hour on HIGH.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 29, 2018 and has been updated to provide more detailed content.