I’m sharing Crockpot Chicken And Dumplings combining chicken breast, vegetables and Pillsbury biscuit dough dumplings in a creamy sauce that simplifies weeknight dinner.

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I never thought simple boneless skinless chicken breasts and a can of refrigerated flaky biscuits could start a small dinner revolution at my house. I was up late reading How To Make Chicken And Dumplings In Crockpot and decided to mess with the timing, because who likes soggy dumplings anyway.

What came out was this Crockpot Chicken And Dumplings that has a creamy sauce and flaky tops that peel apart just right. I bring it to potlucks when I want something familiar but with a little bite, and it always earns a spot in my Slow Cooker Dinner Recipes stack.

Trust me, try the biscuit timing.

Ingredients

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Chicken breasts: Lean protein, great for muscles and satiety, low in fat, keeps you full.
Yellow onion: Adds savory sweetness, some fiber and antioxidants, brightens the broth.
Carrots: Sweet, crunchy, full of beta carotene and fiber, adds color and bite.
Celery: Subtle savory crunch, low cal, adds aromatic depth and extra fiber.
Chicken broth: Builds savory base, hydrates, low fat if low sodium, adds warm umami.
Cream of chicken soup: Creamy, rich, adds body and sodium, not super healthy but comforting.
Refrigerated flaky biscuits: Bring pillowy dumplings, extra carbs and butter, make dish cozy and filling.
Frozen peas: Tiny pops of sweetness, add fiber and vitamins, brightens texture and color.

Ingredient Quantities

about 2 lb boneless skinless chicken breasts

1 medium yellow onion, chopped

3 medium carrots, sliced

2 stalks celery, sliced

2 cloves garlic, minced

4 cups low sodium chicken broth

1 (10.5 oz) can condensed cream of chicken soup

1/2 cup whole milk

2 tbsp cornstarch

2 tbsp cold water

1 tsp dried thyme

1/2 tsp poultry seasoning

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp unsalted butter

1 (16.3 oz) can refrigerated flaky biscuits (Pillsbury Grands or similar)

1 bay leaf (optional)

1 cup frozen peas (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Prep the stuff: chop the onion, slice carrots and celery, mince garlic, pat the chicken breasts dry and season with the kosher salt and black pepper.

2. Optional but worth it, heat the 2 tbsp unsalted butter in a skillet and quickly brown the chicken 1-2 minutes per side for extra flavor, then transfer the chicken to the crock pot. If you’re rushed just put the raw chicken in, it will be fine.

3. Add the chopped onion, carrots, celery, minced garlic, dried thyme, poultry seasoning, bay leaf if using, the can of condensed cream of chicken soup, and the 4 cups low sodium chicken broth to the slow cooker. Drop in any remaining butter in small pieces, give it a little stir to combine.

4. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.

5. Remove the chicken to a cutting board, shred with two forks, discard the bay leaf, then return the shredded chicken to the crock pot. Stir in the 1/2 cup whole milk.

6. Make the slurry by whisking the 2 tbsp cornstarch with the 2 tbsp cold water until smooth; stir the slurry into the crock to thicken the sauce. Turn the cooker to HIGH and let it come to a gentle simmer for 10-15 minutes until it starts to thicken.

7. Cut the biscuits into quarters (smaller pieces cook more reliably), drop the pieces evenly over the thickened chicken mixture, cover and cook on HIGH about 50-60 minutes until dumplings are puffed and cooked through. Stir in the 1 cup frozen peas during the last 10 minutes if using.

8. Taste and adjust seasoning, sprinkle with the 2 tbsp chopped fresh parsley before serving. Serve hot, maybe with a spoonful of the broth on top, and don’t forget napkins.

Equipment Needed

1. Slow cooker / crock pot (6 to 8 qt)
2. Large skillet for optional browning
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for stirring
7. Two forks for shredding the chicken
8. Small bowl and a whisk for the cornstarch slurry

FAQ

Q: How long do I cook the chicken and how do I know it’s done?
A: Cook on low for about 4 to 5 hours or on high 2 to 3 hours for 2 pounds of boneless breasts. Chicken is safe at 165°F (74°C) internal temp. Shred or chop it and stir it back in. If it's falling apart thats ok, it will still taste great.

Q: How do I turn canned flaky biscuits into dumplings?
A: Pull the biscuits apart, flatten or cut them into quarters so they cook through faster, then place them on top of the hot stew, cover and cook on high 30 to 45 min or on low 1 to 1.5 hours. For a little browned top, transfer biscuits to a baking sheet and broil for 2 to 4 minutes after they set, but watch them close so they dont burn.

Q: Can I use frozen chicken or other cuts like thighs?
A: Yes, but thawing frozen chicken first is best so the crock pot heats evenly. Boneless thighs work great and are more forgiving, they may need the same or slightly less time. If you start with frozen, add more cook time and check temp often.

Q: My broth is too thin, how do I thicken it?
A: Whisk the 2 tablespoons cornstarch into 2 tablespoons cold water to make a slurry, stir that into a cup of hot broth then add back to the pot and simmer 10 to 15 min until thickened. Do this before adding the biscuits so the dumplings dont get mushy.

Q: Can I make this ahead or freeze it?
A: Yes, assemble the chicken/stew part and freeze without the biscuits for up to 3 months. Thaw in the fridge then reheat and add fresh biscuits before finishing. Dont leave raw chicken in the crock overnight, and dont freeze the raw biscuit dough on top of the stew or it will get soggy.

Q: When should I add the peas and parsley, any quick flavor hacks?
A: Stir frozen peas in during the last 10 to 15 minutes so they stay bright. Add chopped parsley at the end. Quick hacks: saute the onion and garlic in the 2 tbsp butter first for better flavor, remove the bay leaf before thickening, and taste for salt after adding the condensed soup because it can be salty.

Crock Pot Chicken And Dumplings Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, same weight. Thighs are more forgiving, stay juicy and wont dry out in the slow cooker, just shred like you would the breasts.
Condensed cream of chicken soup: use 1 can cream of mushroom for deeper flavor, or make a quick homemade version by melting 3 tbsp butter, whisking in 3 tbsp flour, then slowly adding 1 1/2 cups chicken broth and 1/2 cup milk until thick.
Refrigerated flaky biscuits: use drop biscuits or simple homemade dumplings (2 cups flour, 1 tbsp baking powder, 1 tsp salt, 6 tbsp cold butter cut in, about 3/4 cup milk), drop spoonfuls into the hot stew and cook till they puff up. You can also use canned buttermilk biscuits.
Cornstarch: replace with an equal amount of arrowroot powder mixed with cold water, or use a flour slurry by whisking 3 tbsp all purpose flour into cold water and stirring into the pot, simmer till it thickens.

Pro Tips

1) Brown the chicken if you can, even just a minute or two per side. It adds a lot of savory depth you will miss otherwise. If you’re rushed, ok to skip, but the flavor difference is noticeable.

2) For a smooth, glossy sauce, whisk the cornstarch into cold water until totally lump free, then temper it by stirring a few spoonfuls of hot broth into the slurry before adding it back to the pot. Let it simmer at least ten minutes after adding so the raw starch taste cooks out.

3) Cut the biscuits into smaller pieces and spread them evenly, and check them around forty five minutes. If the tops are puffed but pale and you want color, scoop the filling into an oven safe dish and pop the dumplings under a hot broiler for a minute or two to get that golden finish.

4) Brighten the whole dish at the end with a tiny splash of acid like lemon juice or a teaspoon of apple cider vinegar, and always taste before serving. Canned soup and broth vary in salt, so you may need less than the recipe calls for.

Crock Pot Chicken And Dumplings Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing Crockpot Chicken And Dumplings combining chicken breast, vegetables and Pillsbury biscuit dough dumplings in a creamy sauce that simplifies weeknight dinner.

Servings

servings

Calories

775

kcal

Equipment: 1. Slow cooker / crock pot (6 to 8 qt)
2. Large skillet for optional browning
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for stirring
7. Two forks for shredding the chicken
8. Small bowl and a whisk for the cornstarch slurry

Ingredients

about 2 lb boneless skinless chicken breasts
1 medium yellow onion, chopped
3 medium carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
4 cups low sodium chicken broth
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup whole milk
2 tbsp cornstarch
2 tbsp cold water
1 tsp dried thyme
1/2 tsp poultry seasoning
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
1 (16.3 oz) can refrigerated flaky biscuits (Pillsbury Grands or similar)
1 bay leaf (optional)
1 cup frozen peas (optional)
2 tbsp chopped fresh parsley (optional)

Directions

Prep the stuff: chop the onion, slice carrots and celery, mince garlic, pat the chicken breasts dry and season with the kosher salt and black pepper.
Optional but worth it, heat the 2 tbsp unsalted butter in a skillet and quickly brown the chicken 1-2 minutes per side for extra flavor, then transfer the chicken to the crock pot. If you're rushed just put the raw chicken in, it will be fine.
Add the chopped onion, carrots, celery, minced garlic, dried thyme, poultry seasoning, bay leaf if using, the can of condensed cream of chicken soup, and the 4 cups low sodium chicken broth to the slow cooker. Drop in any remaining butter in small pieces, give it a little stir to combine.
Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
Remove the chicken to a cutting board, shred with two forks, discard the bay leaf, then return the shredded chicken to the crock pot. Stir in the 1/2 cup whole milk.
Make the slurry by whisking the 2 tbsp cornstarch with the 2 tbsp cold water until smooth; stir the slurry into the crock to thicken the sauce. Turn the cooker to HIGH and let it come to a gentle simmer for 10-15 minutes until it starts to thicken.
Cut the biscuits into quarters (smaller pieces cook more reliably), drop the pieces evenly over the thickened chicken mixture, cover and cook on HIGH about 50-60 minutes until dumplings are puffed and cooked through. Stir in the 1 cup frozen peas during the last 10 minutes if using.
Taste and adjust seasoning, sprinkle with the 2 tbsp chopped fresh parsley before serving. Serve hot, maybe with a spoonful of the broth on top, and don't forget napkins.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.