Easy Crockpot Chicken & Dumplings

Fluffy, pillowy dumplings floating in a creamy, savory broth packed with tender, slow-cooked chicken. This is Southern comfort food at its finest, and it’s made extra easy with canned biscuits that cook up light and fluffy right in the slow cooker!

If comfort had a taste, it’d be this Easy Crockpot Chicken & Dumplings. Slow-cooked, fall-apart chicken, a rich, creamy broth, and those soft, fluffy dumplings—y’all, this dish is like getting wrapped up in Grandma’s quilt on a chilly evening. And the best part? It’s crazy easy thanks to a little shortcut magic from canned biscuits. Just toss everything in the crockpot, let it do the work, and get ready to serve up some serious Southern goodness!

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness!)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1 (10.5-ounce) can cream of chicken soup
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 (16-ounce) can refrigerated biscuits, cut into small pieces
• 2 tablespoons butter
• 2 tablespoons fresh parsley, for garnish (optional but pretty!)

Supplies Needed

• 6-quart slow cooker
• Cutting board and knife
• Wooden spoon

Instructions

Slow Cook the Chicken
Place the chicken breasts in the slow cooker. Add diced onion, garlic, carrots, and celery. Sprinkle in salt, pepper, thyme, and poultry seasoning. Pour in the cream of chicken soup and chicken broth, then give it all a good stir.

Let It Simmer
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fall-apart tender.

Shred the Chicken & Add Dumplings
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the milk or heavy cream. Then, drop the biscuit pieces on top of the broth, making sure they don’t sink.

Finish Cooking
Cover and cook on high for another 1 hour, or until the biscuits are soft and fluffy. Give everything a gentle stir before serving.

Serve and Enjoy
Ladle into bowls, sprinkle with fresh parsley, and enjoy a big ol’ hug in a bowl!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk.
Freezing: Freeze (without the dumplings) for up to 3 months. When ready to eat, reheat and add fresh biscuit dough before serving.

Recipe Tips & Tricks

Biscuit Perfection: Don’t stir the biscuit pieces in too much—just let them sit on top so they steam and stay fluffy.
Extra Creamy: Swap half the broth for heavy cream if you want an extra indulgent, thick sauce.
Flavor Boost: A splash of hot sauce or a pinch of cayenne adds a little heat for those who like a kick!

Variations

Classic Southern Dumplings: Use homemade dumpling dough instead of biscuits for a from-scratch touch.
Hearty Veggie Version: Add peas, corn, or diced potatoes for a chunkier stew.
Cheesy Chicken & Dumplings: Stir in 1/2 cup shredded cheddar before adding the biscuits for a cheesy twist.

FAQ

Can I use rotisserie chicken instead?
Absolutely! Skip the slow-cooking time and use 3 cups shredded rotisserie chicken, adding it in when you stir in the milk.

Do I have to use canned biscuits?
Nope! You can make homemade dumplings with a simple flour, baking powder, and butter dough.

How do I keep the dumplings from getting soggy?
Make sure they stay on top of the broth and don’t get submerged. Keeping the lid closed while they cook helps them steam properly.

Disclosure: Y’all, this post may contain affiliate links. That means if you buy through ‘em, I may earn a small commission (at no extra cost to you). Keeps the biscuits bakin’ and the dumplings fluffy—thank ya kindly!