Crockpot Chicken and Dumplings
By Maggie Rae CallowayPublished Nov 8, 2026
Creamy, savory chicken and dumplings made in the Crockpot with tender chicken and fluffy biscuit dumplings.
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Crockpot Chicken and Dumplings is Southern comfort in a bowl: tender shredded chicken in a creamy broth with soft, fluffy dumplings. It is warm, filling and simple to make.
This easy version uses refrigerated biscuit dough for the dumplings, so you get a classic taste without the fuss.
Why You’ll Love This Crockpot Chicken and Dumplings
- Classic Southern comfort food made easy
- Fluffy dumplings in 30 minutes at the end
- Budget-friendly ingredients
- Perfect for cold days
Ingredients You’ll Need
Boneless chicken breasts or thighs both work. Use refrigerated biscuit dough, cut into pieces, for fast dumplings. Cream of chicken soup helps make the broth silky.
How to Make Crockpot Chicken and Dumplings
Place the chicken, broth, soup, vegetables and seasonings in the slow cooker and cook until tender. Shred the chicken, drop in biscuit pieces and cook until the dumplings are puffed and cooked through.
Tips for the Best Crockpot Chicken and Dumplings
- Do not lift the lid while the dumplings cook
- Cut the biscuit pieces small so they cook through
- Season with black pepper at the end
- Add fresh parsley for color
Variations
- Add peas and corn in the last 30 minutes
- Use homemade dumpling dough
- Swap in a rotisserie chicken for the last hour
How to Store and Reheat
Refrigerate for up to 4 days. Add a splash of broth when reheating, since the dumplings absorb liquid.
Why This Crockpot Chicken and Dumplings Works
Crockpot Chicken and Dumplings works because the slow cooker gently turns simple ingredients into a creamy, comforting stew. The chicken cooks until it is so tender it shreds easily, and the broth, soup and herbs blend into a rich base. Adding the dumplings near the end keeps them fluffy instead of soggy.
Using refrigerated biscuit dough is a clever shortcut. The dough steams on top of the hot stew, puffing up and absorbing a little of the broth, so you get soft, pillowy dumplings without making dough from scratch.
Ingredient Notes and Substitutions
- Chicken: Boneless breasts or thighs both work. Thighs stay a little juicier during a long cook
- Dumplings: Refrigerated biscuit dough cut into small pieces is the easiest. Homemade drop biscuit dough also works
- Soup base: Cream of chicken soup makes the broth silky. For a lighter version, stir in a little flour and milk instead
- Vegetables: Carrots and celery are classic. Add peas or corn in the last 30 minutes for color
- Herbs: Thyme, black pepper and a pinch of poultry seasoning give a traditional flavor
Common Mistakes to Avoid
- Adding the dumplings too early, which makes them mushy
- Lifting the lid while the dumplings cook, letting out the steam they need
- Cutting the biscuit pieces too large, so they stay doughy inside
- Over-salting at the start, since broth and soup are already salty
What to Serve With Crockpot Chicken and Dumplings
This stew is hearty enough to stand alone. Serve it with a simple green salad, steamed green beans or a side of buttered corn. A few cracks of black pepper and a sprinkle of fresh parsley on top add color. For a real Southern table, add a plate of sliced tomatoes in summer or collard greens in the cooler months.
Frequently Asked Questions
Can I use frozen chicken?
For food safety, thaw the chicken first before slow cooking.
Why are my dumplings doughy?
They may be too large or the lid was lifted too often. Keep pieces small and keep the lid on.
Can I use homemade dumplings?
Yes. Drop spoonfuls of a simple biscuit dough on top and cook 45 minutes.
Why are my dumplings gummy?
Gummy dumplings usually come from lifting the lid too often or cutting the dough too large. Keep the lid on and cut the pieces small.
Can I make chicken and dumplings ahead of time?
The stew can be made a day ahead, but add the dumplings fresh. Dumplings can get soft after sitting in the broth overnight.
More Slow Cooker Recipes to Try
Crockpot Chicken and Dumplings
Ingredients
Method
- Add the chicken, broth, soup, carrots, celery, onion, garlic and seasonings to a 6-quart slow cooker.
- Cover and cook on low 6 hours or on high 3 hours.
- Shred the chicken with two forks and stir it back into the broth.
- Drop in the biscuit pieces and stir gently. Cover and cook on high 30 to 40 minutes until the dumplings are cooked through.
- Stir gently, taste and serve warm.
Notes
Meet Maggie
Hi, I’m Maggie Rae Calloway. I write about hearty family dinners and slow cooker comfort food, with plenty of Southern-style warmth.
More about Maggie →