Best Ever Crock Pot Chicken and Dumplings

 

Creamy • Comforting • Slow-Cooked Perfection

This beloved dump-and-go crock pot recipe makes tender shredded chicken simmered in a rich, flavorful creamy broth with soft, pillowy dumplings made from refrigerated biscuits. It’s warm, cozy, and tastes like pure comfort — perfect for busy weeknights or lazy Sundays.

Ingredients

For the Chicken Base

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 medium onion, finely chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• Salt & black pepper, to taste
• 4 cups chicken broth

To Make it Creamy

• 1 can (10.5 oz) cream of chicken soup
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons butter

For the Dumplings

• 1 can (16 oz) refrigerated biscuits (like Pillsbury Grands)
• Extra parsley for serving (optional)

Directions — Full, Detailed, Step-By-Step

1 Layer Ingredients in the Crock Pot

Add the following to your slow cooker:

• Chicken breasts
• Chopped onion
• Carrots
• Celery
• Garlic

Sprinkle over all seasoning: poultry seasoning, garlic powder, onion powder, thyme, parsley, paprika, salt, and pepper.

Pour 4 cups chicken broth over everything.

Do not stir.
This helps the chicken cook evenly and stay tender.

2 Slow Cook

Cook on:

• Low for 6–7 hours
  or
• High for 3–4 hours

Chicken should be tender and ready to shred.

3 Shred the Chicken

Remove chicken breasts and shred them with two forks.
Return shredded chicken to the crock pot and stir well.

4 Add Creaminess

Stir in:

• Cream of chicken soup
• Heavy cream
• Butter

Mix until everything blends into a thick, creamy chicken mixture.

Let it cook another 10–15 minutes so the flavors melt together.

5 Add the Dumplings

Open your biscuit can.
Cut each biscuit into 4–6 small pieces (around dumpling size).

Drop the biscuit pieces into the crock pot one at a time, stirring gently so they don’t clump.

Tip: Keep dumplings on the top half of the mixture so they steam instead of sinking too deep.

6 Finish Cooking

Cook on High for 1–1½ hours, or until the biscuit dumplings are:

puffed
cooked through
no longer doughy in the center

Stir occasionally so everything cooks evenly.

 Serve

Dish into bowls and garnish with chopped parsley.
Serve warm and creamy — the dumplings should be tender and fluffy!

What to Serve With It

• Buttery corn
• Simple green salad
• Southern-style green beans
• Fresh biscuits on the side
• Roasted vegetables

Tips for Perfect Chicken & Dumplings

• Cut biscuits small so they cook through and don’t get gummy.
• Thighs stay juicier than breasts if you prefer dark meat.
• Add peas or corn in the last 20 minutes for extra color.
• If sauce is too thin → stir in a slurry (1 tbsp cornstarch + 2 tbsp cold water).
• If too thick → add a splash of chicken broth.

Time

• Prep: 10 minutes
• Cook: 6–7 hours (low) or 3–4 hours (high)
• Total: 7–8 hours slow-cooked perfection

Calories

Approx. 450–550 kcal per serving (varies by biscuit and cream brand).