Creamy Crock Pot Chicken and Dumplings🍖 Main

Name: Creamy Crock Pot Chicken and Dumplings
Prep time: 10 min
Cook time: 310 min
Total time: 320 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 10 1/2 oz condensed cream of celery soup (1 can); 10 1/2 oz condensed cream of chicken soup (1 can); 1 tbsp fresh parsley, chopped; 1 tsp poultry seasoning; black pepper to taste; 4 boneless skinless chicken breasts; 2 cups reduced sodium chicken broth; 2 cups frozen vegetables (or peas and carrots, thawed); 16.3 oz refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)

Effortless Slow Cooker Chicken and Dumplings featuring moist poultry that becomes fall-apart tender while simmering in a luscious, velvety broth. Simple dumpling shortcuts transform this cozy dish into a no-fuss comfort food favorite.

By Priya Patel, Recipe Curator

Prep: 10 minCook: 310 minServes: 4

dinner american slow cooker crock pot comfort food chicken

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There's something magical about opening your slow cooker to find tender chicken swimming in a rich, creamy sauce with fluffy dumplings on top. This recipe delivers all the soul-warming comfort of traditional chicken and dumplings without the stovetop hovering or constant stirring. The combination of condensed soups creates an incredibly silky base that infuses the chicken with flavor while it slowly breaks down into succulent, shreddable pieces.

The real genius here is timing your dumplings perfectly. Don't be tempted to add those biscuit strips too early—they need just 60 to 90 minutes to cook through without becoming gummy. Rolling them thin and flat before cutting ensures they cook evenly and create those lovely, tender ribbons throughout the dish. When you lift the lid to add them, work quickly to minimize heat loss, and resist peeking until the timer goes off.

For a heartier meal, consider using a mix of white and dark meat chicken, or swap in bone-in thighs for even more flavor. The frozen vegetables are convenient, but feel free to use fresh carrots and celery if you have them on hand—just add them at the beginning with the onions. Serve this in wide, shallow bowls with a sprinkle of extra fresh parsley, and watch it disappear on chilly evenings when everyone needs a proper hug in bowl form.

Ingredients

1 large onion, diced
10 1/2 oz condensed cream of celery soup (1 can)
10 1/2 oz condensed cream of chicken soup (1 can)
1 tbsp fresh parsley, chopped
1 tsp poultry seasoning
black pepper to taste
4 boneless skinless chicken breasts
2 cups reduced sodium chicken broth
2 cups frozen vegetables (or peas and carrots, thawed)
16.3 oz refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)

Nutrition (Per 4 servings)*

640

Calories

36g

Protein

72g

Carbs

23g

Fat

Fiber

1300mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.