Easy Crock-Pot Chicken and Dumplings
Simple slow-cooker chicken and dumplings with canned soups and biscuits. Ready in about 5.5 hours. Great for potlucks and weeknight meals.
This one always sends me home with an empty pot after church lunch! Using all breast meat will give you a sweeter flavor, thigh meat will give you a deeper flavor, a mix of both will satisfy everyone.
Submitted by: Mark Brown from Mckees Rocks, Pennsylvania
- Combine chicken, two cans of cream soup, stock, and seasonings; cook on high for about 4.5 hours.
- Shred the chicken, add drained peas and carrots, then add flattened biscuit pieces so they cook into dumplings for 1 hour.
- Use breasts for a milder taste, thighs for richer flavor, or mix both; salt and pepper to finish.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook this in a slow cooker?
Cook on high for 4.5 hours, shred the chicken, add veggies and biscuit pieces, then cook 1 more hour. If using low, cook about 7 to 8 hours before adding the dumplings, then finish with 1 to 1.5 hours on low.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs give a deeper, richer flavor and stay moist. Bone-in pieces need a bit more time; check that internal temperature reaches 165 F before shredding.
How do I keep the dumplings from clumping together?
Flatten each biscuit, cut into small pieces, and stir well after adding so they spread out. Break clumps with a spoon during the final hour. If the pot is very thick, stir gently more often and add a little extra stock if needed.
Can I make this ahead or freeze it?
Make the base (chicken, soups, stock, seasonings) and refrigerate up to 48 hours or freeze up to 3 months. Do not add biscuits before freezing. Thaw, reheat, then add biscuits and cook until dumplings are done.
Can I use fresh or frozen vegetables instead of canned?
Yes. Frozen peas and carrots can be added when you return shredded chicken to the pot. Fresh carrots are firmer and may need to be sliced thin or added earlier so they soften.
How can I make this gluten-free or dairy-free?
Use gluten-free biscuit dough or make dumplings from a gluten-free mix. Swap canned cream soups for gluten-free and dairy-free versions or use a homemade roux with non-dairy milk and gluten-free flour. Always check labels for hidden gluten or dairy.
Can I double the recipe for a crowd?
Yes if your slow cooker has enough capacity. Do not overfill. A larger cooker may need a little more time to reach temperature, so test the chicken for doneness and adjust cooking time as needed.
How do I know the chicken is done and safe to shred?
The chicken is ready when it pulls apart easily with two forks and the internal temperature is at least 165 F. If unsure, cook a bit longer on high before shredding.
How long should I cook this in a slow cooker?
Cook on high for 4.5 hours, shred the chicken, add veggies and biscuit pieces, then cook 1 more hour. If using low, cook about 7 to 8 hours before adding the dumplings, then finish with 1 to 1.5 hours on low.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs give a deeper, richer flavor and stay moist. Bone-in pieces need a bit more time; check that internal temperature reaches 165 F before shredding.
How do I keep the dumplings from clumping together?
Flatten each biscuit, cut into small pieces, and stir well after adding so they spread out. Break clumps with a spoon during the final hour. If the pot is very thick, stir gently more often and add a little extra stock if needed.
Can I make this ahead or freeze it?
Make the base (chicken, soups, stock, seasonings) and refrigerate up to 48 hours or freeze up to 3 months. Do not add biscuits before freezing. Thaw, reheat, then add biscuits and cook until dumplings are done.
Can I use fresh or frozen vegetables instead of canned?
Yes. Frozen peas and carrots can be added when you return shredded chicken to the pot. Fresh carrots are firmer and may need to be sliced thin or added earlier so they soften.
How can I make this gluten-free or dairy-free?
Use gluten-free biscuit dough or make dumplings from a gluten-free mix. Swap canned cream soups for gluten-free and dairy-free versions or use a homemade roux with non-dairy milk and gluten-free flour. Always check labels for hidden gluten or dairy.
Can I double the recipe for a crowd?
Yes if your slow cooker has enough capacity. Do not overfill. A larger cooker may need a little more time to reach temperature, so test the chicken for doneness and adjust cooking time as needed.
How do I know the chicken is done and safe to shred?
The chicken is ready when it pulls apart easily with two forks and the internal temperature is at least 165 F. If unsure, cook a bit longer on high before shredding.
Try making your own dumplings. They are easy to make, and you can find a recipe on line. Then, you won’t have to throw your dinner away.
This was an awesome crockpot dinner. The dumplings were more like sliders, but that is a really good thing. Will definitely make this again.
The buttermilk biscuits ruined it. They did not taste like dumplings and imparted an artificial, salty taste. I had to throw out the whole pot.