I remember the first time I made this — the house smelled like a Sunday kitchen within an hour, and the kids declared it dinner-worthy before the biscuits were even dropped in. Easy Crock Pot Chicken and Dumplings is the kind of slow-cooker comfort food you turn to when you want a warm, one-pot meal with almost no hands-on time. It’s ideal for busy weeknights, a lazy weekend, or when you need a cozy dish to feed a crowd without fuss. If you enjoy slow-simmered, hearty dinners, this recipe pairs well with other simple slow-cooker favorites like my slow-cooker chicken and rice for a weeknight rotation.

Why you’ll love this dish

This version of chicken and dumplings lives up to the classic but cuts the active work dramatically. You get tender shredded chicken, a creamy broth, vegetables already folded in, and fluffy biscuit dumplings — all with a single slow cooker and a few pantry staples.

Hands-off cooking: set it and forget it for 6–8 hours.
Budget-friendly: boneless chicken breasts and canned soup keep costs low.
Kid-approved texture: soft dumplings and mild, familiar flavors.
Crowd-pleaser: doubles easily for potlucks or family dinners.

“This chicken and dumplings recipe turned our busy weeknight into comfort food night — simple, cozy, and everyone asked for seconds.”

How this recipe comes together

Here’s a quick overview so you know what to expect before you start cooking:

Layer the chicken in the slow cooker and pour in a simple broth-soup base with frozen vegetables and seasonings.
Cook low for several hours until the chicken is fall-apart tender.
Shred the chicken right in the pot, then drop in quartered refrigerated biscuits.
Finish on high for about 30 minutes so the biscuits steam-cook into dumplings.

This approach keeps steps minimal and timing predictable — great for planning ahead.

What you’ll need

2 pounds boneless, skinless chicken breasts
4 cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 can (16 oz) refrigerated biscuits

Notes and substitutions:

Swap chicken breasts for thighs for richer flavor — thighs stay juicier if you tend to overcook.
Use low-sodium broth and adjust salt at the end if you prefer less sodium.
For a fresher vegetable boost, stir in 1 cup of thawed frozen peas and diced carrots in the last 20 minutes.

Directions to follow

Put the chicken breasts in the bottom of the slow cooker in a single layer.
Pour in the chicken broth, then add the frozen mixed vegetables and the can of cream of chicken soup.
Sprinkle the garlic powder, onion powder, salt, and black pepper over the top. Stir once or twice to combine, but don’t overwork it.
Cover and cook on low for 6 to 8 hours, or until the chicken is cooked through and tender.
Remove the chicken briefly, shred it with two forks, then return the shredded meat to the pot and stir it into the broth.
Cut each refrigerated biscuit into quarters and drop the pieces evenly over the surface of the slow cooker.
Increase the cooker to high, cover, and cook for about 30 minutes, or until the biscuit pieces are puffed and cooked through.
Give everything a gentle stir, ladle into bowls, and serve warm.

Short sentences and clear verbs make this easy to follow even when juggling kids or other tasks.

How to plate and pair

Best ways to enjoy it:

Ladle into deep bowls and top with chopped fresh parsley or chives for color.
Serve with a simple green salad dressed in a tangy vinaigrette to cut the richness.
For a sturdier side, buttered crusty bread or roasted Brussels sprouts work well.

If you want a lighter pairing, try steamed green beans and a squeeze of lemon. For a hearty meal, pair with buttery mashed potatoes or my honey garlic chicken for a contrasting sweet-savory course at a family dinner.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Gently rewarm on the stovetop over low heat with a splash of broth to revive the sauce. Microwaving in short bursts also works.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note: biscuit dumplings may soften after freezing; for best texture, store broth and shredded chicken separately from biscuits when freezing.
Safety: Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Trim excess fat from the chicken breasts so the broth stays clean and not greasy.
If your slow cooker runs hot, check chicken at 6 hours to avoid drying. Thighs are forgiving if timing varies.
To thicken the broth, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on high for 10–15 minutes before adding the biscuits.
For even dumplings, pop biscuits in the fridge until you’re ready to cut them into quarters — cold dough handles better.

Creative twists

Herb-forward: Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary for a more aromatic broth.
Creamier: Replace the can of cream of chicken with 1 cup heavy cream and 1 cup chicken broth, then simmer on low until slightly thickened.
Gluten-free: Use gluten-free refrigerated biscuit dough or make drop dumplings from a gluten-free flour blend.
Vegetarian swap: Use firm tofu or chickpeas with vegetable broth and a vegan cream soup substitute — cook times will be shorter.

Your questions answered

Q: Can I use frozen chicken instead of thawed?

A: It’s safer and more reliable to start with thawed chicken. Frozen chicken can spend too long in the “danger zone” as it thaws in the cooker. If you must use frozen, increase cooking time and verify the chicken reaches 165°F.

Q: Will the biscuits get soggy?

A: The biscuit quarters steam on top of the hot broth and should become soft dumplings. If they seem soggy, finish uncovered on high for 5–10 minutes to let some moisture evaporate.

Q: Can I skip the canned soup?

A: Yes — swap 1 cup heavy cream mixed with 1 cup chicken broth plus a tablespoon of chicken bouillon or concentrated stock for a fresher flavor. Adjust seasoning to taste.

Q: How can I make this lower in sodium?

A: Use low-sodium broth, a low-salt cream soup (or homemade cream base), and reduce added salt. Taste at the end and add a pinch if needed.

Q: Is this recipe freezer-friendly?

A: Yes — freeze broth and shredded chicken separately from the biscuits for best texture. Thaw in the fridge before reheating.

Conclusion

This Easy Crock Pot Chicken and Dumplings is a forgiving, low-effort comfort meal that delivers big on flavor and minimal on fuss — perfect for busy families, cold evenings, or anyone craving a cozy one-pot dinner. For another slow-cooker spin on this classic, check out the detailed Crock Pot Chicken and Dumplings guide for helpful variations and tips. If you want an alternate slow-cooker method with step-by-step photos, the Slow Cooker Chicken and Dumplings {Super Easy!} – Belle of the Kitchen post is a great visual resource.