Easy Crock Pot Chicken & Dumplings

Crock Pot /Entrees

Submitted by Recipe Rain

Easy Crock Pot Chicken & Dumplings

When you want a homemade meal without having to spend a lot of time in the kitchen, this crock pot chicken and dumpling recipe is what you’re looking for!

It was back when I was in elementary school that I remember having chicken and dumplings for the very first time. It was on one of the very few days that my mom didn’t have to go into the bakery where she worked in the middle of the night. She usually had to be in at around 3am to start getting the donuts and other goods ready for the early morning crowd. This was her day off though, and she was sleeping in a little bit.

She must have missed her cooking job, because when I got home, the whole house smelled better than any restaurant I had ever been in. I went to the kitchen to see what was on the stove and there wasn’t anything there. I peeked in the oven, nothing there either. I was a tad bit confused until I saw the slow cooker on the counter.

I had to peek inside. I saw the chicken and dumplings, and couldn’t wait to try them. Find out what my mom’s recipe was by checking the next page for the printable card!


Easy Crock Pot Chicken & Dumplings

Prep time 10 mins; Cook time 5 hours

Serves 6


  • 1 32 oz container chicken broth
  • 1 10.5 oz can cream of chicken soup with herbs
  • 1 cup diced onion
  • 1 cup diced celery
  • 3-4 frozen chicken breasts
  • 1-2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas and carrots optional
  • 1/2 cup Gold Medal all purpose flour
  • 1 16 oz tube refrigerated Pillsbury Grands Refrigerated Biscuits


  1. Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
  2. Add frozen chicken breasts into crock pot and season with garlic salt and pepper.
  3. Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
  4. Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
  5. Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
  6. Put 1/2 cup flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
  7. Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
  8. Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
  9. Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve.


You can also use fresh chicken breast even though the recipe calls for frozen.