Crockpot Chicken and Dumplings Recipe


This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

Crockpot chicken and dumplings are packed with juicy chicken breasts, a creamy sauce, and easy dumplings made from refrigerated biscuits.

This post is sponsored by BUBBL’R.

Crockpot Chicken And Dumplings Without Cream Of Chicken Soup

This easy slow cooker chicken and dumplings recipe is just comfort food in a bowl – really like a hug in a bowl, you know? It really reminds me of my Grandma’s cooking. Going over to her house for chicken and dumplings was one of my favorite things as a kid. This recipe comes together perfectly, and it’s super easy to make.

This recipe reminds me of all my favorite flavors in this Bisquick Chicken Pot Pie, so be sure to check that recipe out while you’re here!

Most Crockpot Chicken and Dumplings recipes use condensed cream of soup as a thickener. We’ve got a cool trick that thickens the soup without using any cream of soup!

Then we’re adding in some tasty dried herbs that have tons of flavor, and you’ll love this almost from scratch version.

If you really want a totally from scratch version, feel free to make your favorite drop dumplings!

I’ve partnered up with BUBBL’R to bring you this super easy family dinner recipe. This recipe is really perfect when you’re just looking for something warming, comforting, and with quick prep time. Those are the nights when I love having an energizing can of BUBBL’R, and their blood orange mango mingl’r flavor tastes great served with a bowl of this. You can find out where to buy BUBBL’R here.


Chicken: I used boneless skinless chicken breasts, but a combination of chicken breasts and thighs also works well. I prefer to cut the chicken into cubes before cooking (instead of shredding it after cooking) because it cuts about an hour off of the cooking time. If you want to cook it for longer, feel free to add the extra time and then shred the chicken.

Chicken Broth: This is the liquid base for the soup. Using broth instead of water adds so much extra flavor, which makes up for the flavor loss of using boneless chicken instead of a whole chicken.

Thickener: Water and flour are mixed together to make a slurry, which thickens the chicken and dumplings as it heats. The trick is to use cold water to get a smooth consistency. If you whisk hot water together with flour, it will cause the flour to clump up.

Butter: This adds a little richness to the chicken and dumplings without running the risk of curdling.

Onion and Garlic: These aromatics add tons of flavor. Feel free to adjust the amounts based on your taste preference. If you’re used to potatoes in your chicken and dumplings, feel free to add some diced potato in at the same time as the onion.

Dried Herbs: A bit of thyme and rosemary really elevates the flavor to the next level. If you have any poultry seasoning on hand, that would also taste great in this dish.

Frozen Vegetables: Using frozen chopped vegetables helps make this recipe super easy. The only trick is to make sure you thaw them before adding them to the slow cooker. If they’re still frozen when you add them, it will cool the soup down too much. That makes cooking delicious dumplings a lot harder. I also like adding in some extra frozen peas, but that’s totally up to you! You can even make this recipe with no vegetables if that’s what you prefer.

Refrigerated Biscuits: This shortcut ingredient really makes this recipe so so easy. I used refrigerated Grand biscuits. Just tear each biscuit into four quarters, and place the pieces in a single layer on top of the soup. If you’d prefer to make your own drop dumplings, Bisquick Dumplings are the easiest way to make them yourself. You can also use gnocchi or frozen egg noodles.

Heavy Cream (Optional): This last ingredient is totally optional. If you prefer a really creamy chicken and dumpling base, you can add a cup of heavy cream to the slow cooker after everything has finished cooking. Stir it so it’s evenly incorporated into the soup, then serve.

How To Make Easy Chicken And Dumplings

Start by sprinkling the onions in the bottom of the slow cooker, then placing the chicken cubes and butter cubes on top. (See the recipe card below for the full printable recipe.)

Mix together cold water and flour to make a slurry. Add the slurry, chicken broth, and dried herbs to the slow cooker. Mix everything together, then cover and cook on HIGH until the chicken is cooked through.

Stir in the thawed frozen vegetables. Tear refrigerated biscuits into quarters, and place them in a single layer on top of the soup. Cover and cook on HIGH until the biscuits are cooked through. See the recipe card below for the full written recipe, including ingredient amounts, cooking times, and helpful tips, etc.

Slow cooker chicken and dumplings next to a can of sparkling water.

Can You Overcook Dumplings In A Slow Cooker?

Yes, but it’s hard to. You have a relatively large window of time where the dumplings will be perfectly done. You can’t put the dumplings in and leave for hours though, they will turn mushy.

How Do You Make Crispy Dumplings In A Crock Pot?

The key is to not stir the dumplings. If you don’t like your dumplings to be really doughy, this is a great trick. Just scoop out a serving once they’re finished cooking, without mixing them through the soup. That way the tops of the dumplings will stay dry.

How Long Do Dumplings Take In A Slow Cooker?

Dumplings take anywhere from 1 to 1 1/2 hours when cooked on HIGH in a covered slow cooker.

There are two things that make a big difference in how long the dumplings will take.

First, it all comes down to the size of the dumpling. If you love big fluffy dumplings, they will take a little bit longer than flat dumplings.

Second, how quickly you get the dumplings into the slow cooker (and get the lid back on the pot) matters. If you move pretty quickly, you’ll be able to keep a lot of the heat in the slow cooker, which is what you want for your dumplings to cook quickly and have the right texture.

What Sides Go With Chicken And Dumplings?

My favorite side dishes to serve with this are cornbread (both my Creamed Corn Cornbread and How To Make Jiffy Cornbread Better recipes are delicious!), Crockpot Green Beans, and Honey Glazed Carrots. You can also serve chicken and dumplings as a side dish to go with this Instant Pot Frozen Pot Roast!

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

A Pinterest pin image of slow cooker chicken and dumplings with title text at the top.

Crockpot Recipes

If you like this recipe, be sure to check out all of our Crockpot meals! Some reader favorites are:

Yield: 6 servings

BEST Crockpot Chicken and Dumplings Recipe

Best Crockpot chicken and dumplings recipe.

Crockpot chicken and dumplings are packed with juicy chicken breasts, a creamy sauce, and easy dumplings made from refrigerated biscuits.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 1 large onion (diced)
  • 1 pound boneless skinless chicken breasts (cubed, about 2 large chicken breasts)
  • 1/4 cup butter (1/2 of a stick)
  • 1/3 cup all-purpose flour
  • 1 cup cold water*
  • 4 cups chicken broth
  • 2 medium cloves garlic (minced)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 2 cups mixed diced frozen vegetables (thawed)
  • 1 (16.3 ounce) can refrigerated biscuits
  • 1 cup heavy cream (optional)
  • Fresh parsley (optional, for topping)


  1. Sprinkle the diced onions in the bottom of a 6 quart or 7 quart slow cooker. Place the chicken breast cubes on top of the onions.
  2. Cut the butter into a few pieces, and place on top of the chicken.
  3. In a medium bowl, whisk together the flour and cold water until combined. Pour the mixture over the chicken.
  4. Pour the chicken broth into the crockpot, and sprinkle in the garlic, dried thyme, dried parsley, dried rosemary, black pepper, and salt. Stir the spices into the liquid.
  5. Cover and cook on HIGH for 3 hours.
  6. Tear each biscuit into 4 quarters.
  7. Moving as quickly as you safely can (so as little heat escapes the slow cooker as possible), open the lid, stir in the thawed vegetables, and drop the biscuit pieces on top of the soup (spread out as evenly as possible).
  8. Cover and cook in HIGH for 1 - 1 1/2 hours (or until the biscuit dumplings are cooked through).
  9. Optional: If you like a creamier chicken and dumplings base, stir in a cup of heavy whipping cream at this point.
  10. Garnish with fresh parsley, and serve.


*It’s very important to use cold water, because hot water will cause the flour to clump up.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 465Total Fat: 17.6gCarbohydrates: 52.3gFiber: 3.7gSugar: 10.2gProtein: 24.8g

Nutrition information isn’t always accurate. This does not include the optional heavy whipping cream.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

This Crock Pot Chicken and Dumplings recipe is so simple to make and it’s so delicious! Everyone will love this comfort food dinner.

Best Crockpot chicken and dumplings recipe.

Leave a Comment

Skip to Recipe