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Easy Crockpot Chicken & Dumplings

Slow-cooked, creamy chicken with fluffy dumplings made from canned biscuits—pure Southern comfort in a bowl! An easy, one-pot dinner the family will love.
Print Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 8 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 420 kcal

Equipment

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

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!)

Instructions
 

  • Place chicken, veggies, and seasonings in slow cooker. Add soup and broth, stir to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
  • Remove chicken, shred, and return to slow cooker. Stir in milk.
  • Drop biscuit pieces on top, cover, and cook on high for 1 hour until fluffy.
  • Stir gently, garnish with parsley, and serve warm.
Keyword Crockpot Chicken & Dumplings, Easy Chicken Recipe, Slow Cooker Comfort Food