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Easy Crockpot Chicken and Dumplings: Best Crowd-Pleaser

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This crowd-pleasing crockpot chicken and dumplings is the ultimate hands-off comfort food. Tender chicken, creamy broth, and pillowy dumplings come together with minimal effort, making it perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 4 medium)
  • 4 cups low-sodium chicken broth (one 32-ounce carton)
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen mixed vegetables (peas, carrots, corn), optional
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (like Pillsbury Grands)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Cut the butter into small pieces. Open the cans of cream of chicken soup and measure out the broth.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the chicken. Pour the cream of chicken soup over everything, then add the chicken broth. Sprinkle in the dried thyme, crushed rosemary, and bay leaves. Dot the top with the small pieces of butter. Do not stir.
  3. Cook on low for 6-7 hours or on high for 3-4 hours.
  4. Shred the chicken: Once the chicken is cooked through and tender, remove it from the crockpot and shred with two forks or a hand mixer on low speed.
  5. Add the shredded chicken back and stir: Return the shredded chicken to the crockpot. Remove and discard the bay leaves. Stir to combine. Taste and adjust seasoning with salt and pepper. If using frozen vegetables, stir them in now.
  6. Prepare the dumplings: Open the can of refrigerated biscuits. Cut each biscuit into quarters (about 32 pieces).
  7. Add the dumplings: Drop the biscuit pieces gently into the hot broth, one at a time. Gently push them down into the liquid with a spoon so they are mostly submerged.
  8. Cook the dumplings: Cover the crockpot and cook on high for 30-45 minutes. Do not lift the lid during this time. After 30 minutes, check one dumpling; it should be puffed up and cooked through. If still doughy, cook for another 10-15 minutes.
  9. Finish and serve: Once the dumplings are cooked, give everything a gentle stir. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

For the creamiest broth, add a splash of heavy cream or half-and-half at the end. Use low-sodium broth and soup to control salt. Do not lift the lid while dumplings are cooking. For freezing, freeze the chicken and broth without dumplings; add fresh dumplings when reheating.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, comfort food, crowd-pleaser, chicken recipe, dumplings recipe

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