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Best Crockpot Chicken and Dumplings from Scratch

Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings is made with juicy chicken breast, biscuits, and cooked to perfection in the slow cooker in a rich cream of chicken soup. This is the perfect comfort food to serve with the whole family during the fall or winter season. 
Course Main Course
Cuisine American
Keyword Crockpot Chicken and Dumplings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 475kcal
Author Catalina Castravet


  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 large onion diced
  • 1 clove garlic minced
  • 2 cans (10 ounces each) cream of chicken soup
  • 2 cups chicken broth low sodium
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried parsley
  • black pepper to taste
  • salt to taste
  • 1 bay leaf
  • 1 cup frozen vegetables or peas and carrots
  • 1 package biscuit dough homemade or refrigerated


  • Add all of the ingredients (EXCEPT FOR the biscuit dough and frozen vegetables) to a 6-quart slow cooker and stir to combine.
  • Cover and cook on high for about 3 hours or low for 6 hours.
  • When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
  • Discard bay leaf, then add in the vegetables and stir.
  • Cut biscuits into small pieces, then stir into the mixture. Spoon liquid over any biscuits at the top.
  • Cook for an additional 1 hour on HIGH or until vegetables are tender and biscuits are cooked through.
  • Biscuits should be light and fluffy when finished.
  • Enjoy!


Calories: 475kcal | Carbohydrates: 50g | Protein: 40g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 1204mg | Potassium: 754mg | Fiber: 2g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 12.5mg | Calcium: 80mg | Iron: 4.6mg