Easy Crock Pot Chicken and Dumplings with Biscuit Dough
This easy crock pot chicken and dumplings recipe delivers classic comfort food without heating up your kitchen. Tender boneless, skinless chicken breasts slowly cook in a creamy, flavorful base made with chicken broth, cream soups, and poultry seasoning. The slow cooker does all the work, creating a rich and hearty dish with minimal effort.
Instead of preparing traditional dumplings from scratch, this version uses refrigerated biscuit dough sliced into thin strips. As the biscuits cook in the crock pot, they puff up into soft, pillowy dumplings while naturally thickening the creamy sauce. The result is a warm, satisfying meal with tender chicken and fluffy dumplings in every bite.
Easy Crock Pot Chicken and Dumplings with Biscuit Dough
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes4
minutes450–500
kcalIngredients
2 pounds boneless, skinless chicken breasts
3 to 4 cups chicken broth (4 cups total used)
1 (10½-ounce) can cream of chicken soup
1 (10½-ounce) can cream of celery soup
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon poultry seasoning
1 can refrigerated biscuit dough (5 biscuits used)
Flour (for dusting work surface and biscuit pieces)
Directions
- Prepare the Creamy Base
In a 6-quart crock pot, add two 10½-ounce cans of cream soups (one cream of chicken and one cream of celery). Pour chicken broth into the empty soup cans and stir to loosen any remaining soup, then add it to the crock pot. Add additional broth as needed to reach a total of 4 cups. Season with ¼ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon poultry seasoning. Whisk everything together until smooth and well combined. - Add the Chicken
Cut the boneless, skinless chicken breasts into smaller pieces if they are large and thick. Place the chicken into the crock pot, making sure each piece is fully submerged and coated in the creamy mixture. Stir gently to combine. - Cook the Chicken
Cover the crock pot with the lid. Cook on high for 3 to 3½ hours, or on low for about 5 hours. The chicken is ready when it becomes very tender and can be easily shredded. - Prepare the Biscuit Dumplings
About one hour before the chicken is finished cooking, prepare the dumplings. Lightly flour your work surface and place refrigerated biscuit dough on top. Slice five biscuits into very thin strips. Lightly dust the cut pieces with flour to prevent sticking and to help thicken the sauce later. - Shred or Chop the Chicken
Once the chicken is tender, remove it from the crock pot and chop or shred it as desired. Return the chicken to the crock pot and stir it back into the sauce. - Add the Dumplings
With the crock pot still set to high, layer the biscuit strips on top of the chicken mixture. Gently press them down so they are coated in the sauce. Add remaining strips in another layer and press them down again. - Finish Cooking
Cover the crock pot and cook for about 1 more hour, until the dumplings are tender, fluffy, and puffed up. Remove the lid and let it sit briefly before gently stirring and breaking up the dumplings.
Recipe Video
Notes
- Slice the biscuit dough into very thin strips for the best texture—thin pieces cook more evenly and create soft, fluffy dumplings that thicken the sauce perfectly.
