Crock Pot Chicken and Dumplings

A cozy, creamy, comforting classic packed with tender chicken, soft vegetables, and fluffy dumplings that cook right in the slow cooker. Perfect for busy days or chilly weather.

Ingredients

For the Chicken Base

2 lbs (900 g) boneless, skinless chicken breasts or thighs
1 medium onion, chopped
3 medium carrots, sliced
3 celery stalks, sliced
3 cups chicken broth
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried parsley
1 can (10.5 oz) cream of chicken soup
2 tbsp butter

For the Dumplings (Quick Crock Pot Version)

1 can refrigerated biscuit dough
1 tbsp all-purpose flour (optional — helps thicken the broth)

Instructions

Step 1: Prepare the Crock Pot

Place the chopped onion, carrots, and celery at the bottom of the slow cooker.
They form the base and cook down until soft and flavorful.

Step 2: Add Chicken and Seasonings

Lay the chicken breasts or thighs on top of the vegetables.
Season with:

Salt
Pepper
Garlic powder
Onion powder
Thyme
Parsley

These spices give classic warm, comforting flavor.

Step 3: Add Broth and Soup

Pour the chicken broth over everything.
Add the cream of chicken soup and spread gently.
Place the 2 tablespoons of butter on top for richness.

Step 4: Slow Cook

Cook on:

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

The chicken becomes very tender, and the broth thickens into a creamy base.

Step 5: Shred the Chicken

Remove the chicken from the pot and shred it with two forks.
Return it to the slow cooker and mix everything together.

This ensures the chicken is evenly spread throughout the dish.

Step 6: Prepare the Dumplings

Open the can of biscuit dough.
Cut each biscuit into 4–6 small pieces.
Toss lightly in flour.
This helps prevent sticking and slightly thickens the broth.