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A close-up shot of bite-sized pieces of refrigerated biscuits floating on top of the thickened chicken and vegetable mixture inside the black crockpot on the white marble cooktop. Steam rises as the biscuits cook, turning soft, fluffy, and golden. Fresh parsley is sprinkled on top, adding a final touch of color and freshness, ready to serve.

Crockpot Chicken and Dumplings Recipe

This crockpot chicken and dumplings recipe is a creamy, hearty, and effortless meal. Tender chicken, rich gravy, and fluffy dumplings come together for the ultimate comfort food with minimal prep.
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Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 640 kcal

Equipment

  • Crockpot (Slow Cooker)
  • Cutting board
  • Knife
  • Measuring spoons
  • Mixing spoon

Ingredients
  

  • 1 large onion diced
  • 10.5 ounces condensed cream of celery soup 1 can
  • 10.5 ounces condensed cream of chicken soup 1 can
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon 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 ounces refrigerated biscuits 1 can Buttermilk, Country, or Homestyle

Instructions
 

  • Add diced onion, cream of celery soup, cream of chicken soup, parsley, poultry seasoning, black pepper, and chicken breasts to the crockpot.
    A close-up shot of a black crockpot on the white marble cooktop, filled with diced onion, condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, black pepper, and raw boneless skinless chicken breasts. A wooden spoon rests on the edge, ready to stir the rich and flavorful base of the dish.
  • Pour in the chicken broth and mix gently to combine. Cover and cook on low for 5 hours or until the chicken is tender.
    A close-up shot of the black crockpot on the white marble cooktop, with reduced sodium chicken broth being poured over the ingredients. The liquid blends with the soups and seasonings, creating a creamy and aromatic base for the slow-cooked chicken.
  • Remove the chicken, shred it using two forks, and return it to the crockpot.
  • Stir in the thawed frozen vegetables and mix well.
    A close-up shot of thawed frozen peas and carrots being stirred into the black crockpot on the white marble cooktop. The colorful vegetables add texture and a vibrant contrast to the creamy chicken mixture, enhancing both the flavor and appearance of the dish.
  • Cut the refrigerated biscuits into small bite-sized pieces and add them to the crockpot.
  • Cover and cook on high for 1 hour, stirring occasionally, until the biscuits are fluffy and cooked through.
  • Garnish with fresh parsley and serve warm.
  • Enjoy your creamy, comforting crockpot chicken and dumplings!
    A close-up shot of bite-sized pieces of refrigerated biscuits floating on top of the thickened chicken and vegetable mixture inside the black crockpot on the white marble cooktop. Steam rises as the biscuits cook, turning soft, fluffy, and golden. Fresh parsley is sprinkled on top, adding a final touch of color and freshness, ready to serve.