Home » Dinner Recipes » Crock Pot Chicken and Dumplings (+Video)
ByBrandie Skibinski
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Crock Pot Chicken and Dumplings is a super easy, creamy recipe that uses chicken stock, frozen chicken breasts, cream of chicken and canned biscuits. So good!
CHICKEN AND DUMPLINGS WITH CANNED BISCUITS
In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the Old-Fashioned Chicken and Dumplings in a thick broth, I love the Bisquick Dumplings in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!
FREQUENTLY ASKED QUESTIONS:
How do you thicken chicken and dumplings?
With this recipe, I add flour to each dumpling and it helps to thicken it up. You can also make a slurry by whisking 3 tablespoons of cornstarch with 3 tablespoons of water and stir that into the pot. Bring the mixture to a boil or set it on high and it will thicken.
Can I use fresh chicken breasts instead of frozen?
Absolutely! I used frozen chicken breasts (which are much cheaper than their fresh counterparts – but still just as yummy!) The time might need to be adjusted slightly for fresh chicken breasts. You can also use different cuts like chicken thighs.
Do I need to use a specific brand of biscuits?
I like the Pillsbury Grands biscuits but you can use any of your favorite refrigerated biscuits.
Why roll the biscuit dough in flour?
This helps to thicken up the chicken broth. It also helps to keep the dumplings from sticking together.
What goes along with chicken and dumplings as a side?
We like to serve these with some vegetables. Generally, steamed broccoli, carrots, or green beans.
How long do dumplings take in the slow cooker?
Once you add the dumplings to the crock pot, it will take 1 to 1-1/2 hours to cook.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken broth
- cream of chicken soup with herbs
- onion
- celery
- chicken breasts (frozen or fresh)
- garlic salt
- black pepper
- frozen peas and carrots (optional)
- all purpose flour
- Pillsbury Grands Biscuits
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.)
Add frozen chicken breasts into crock pot and season with a little salt and pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.) 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.
Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
Put flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour. 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.)
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.Give it all a gentle stir. Sprinkle with some dried parsley (optional.)
Then serve!
CRAVING MORE CROCK POT RECIPES?
- Crock Pot Chicken and Cheese Dumplings
- Crock Pot Chicken Pot Pie
- Chicken and Bisquick Dumplings (+Video)
- White Chicken Chili with Cornbread Dumplings
- Chicken and Dumplings Casserole (+Video)
Crock Pot Chicken and Dumplings (+Video)
Crock Pot Chicken and Dumplings is a super easy, creamy recipe that uses chicken stock, frozen chicken breasts, cream of chicken and canned biscuits. So good!
4.80 from 74 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 10 minutes minutes
Servings: 6
Author: Brandie @ The Country Cook
Ingredients
- 32 ounce container chicken broth
- 10.5 ounce can cream of chicken soup with herbs
- 1 cup diced onion
- 1 cup diced celery
- 3-4 frozen chicken breasts (see note below)
- 1-2 teaspoons garlic salt
- ½ teaspoon black pepper
- 1 cup frozen peas and carrots, optional
- 16 ounce tube Pillsbury Grands Refrigerated Biscuits
- ½ cup all purpose flour
Instructions
Place 32 ounce container chicken broth, 10.5 ounce can cream of chicken soup with herbs, 1 cup diced onion and 1 cup diced celery into a 5-6 quart oval slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
Add3-4 frozen chicken breasts into crock pot and season with 1-2 teaspoons garlic salt and 1/2 teaspoon black pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
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 1 cup frozen peas and carrots, into the slow cooker if you are using.
Take the 16 ounce tube Pillsbury Grands Refrigerated Biscuits, separate them and flatten each one with the palm of your hand (or roll them out). Then cut the biscuits into strips then cut down the center.
Put 1/2 cup all purpose flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
Drop the coated biscuits (one by one into the slow cooker.) Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
Cover and cook on high for about 1 to 1 1/2 hours. Gently stir occasionally. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
Sprinkle with some dried parsley (optional.) Then serve!
Video
Notes
- Fresh chicken breasts can be used in place of frozen. Chicken thighs can also be substituted. Frozen chicken breasts are usually smaller than their fresh counterparts so if using fresh only use two.
- The biscuit pieces are rolled in flour to helo thicken up the chicken broth. It also helps to keep the dumplings from sticking together.
- Any brand of canned biscuits can be used.
- If you can’t find cream of chicken with herbs, just use the regular cream of chicken soup.
Course: Main Course
Cuisine: American
Nutrition
Calories: 129kcal | Carbohydrates: 13g | Protein: 14g | Fat: 1g | Sodium: 489mg | Fiber: 1g | Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Originally published: March 2017
Updated and republished: December 2022
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Do you have other recipes using frozen chicken breasts in the slow cooker?
Reply
I cut the recipe in half for two people and thought this was much easier than the stove top recipes I have tried. This was my first time using frozen chicken breasts in the slow cooker and biscuits as dumplings. I would definitely make this again.Reply
I absolutely love every recipe I have tried of yours:)! Everything always turns out delicious. Just wanted to say thank you so much for sharing your wonderful recipes with us. They are amazing!!!Reply
