Slow Cooker Creamy Chicken and Dumplings (Easy Crockpot Recipe)

Hey there! It's Sarah here, and I'm SO excited to share this slow cooker creamy chicken and dumplings recipe with you today. This dish has been my go-to comfort food ever since I discovered how easy it is to make in the crockpot.

The first time I made this, Emily came running into the kitchen asking what smelled so amazing. The rich aroma of chicken simmering with herbs filled our home all day, and by dinnertime, we were practically hovering over the slow cooker!

There's something magical about the combination of tender chicken and fluffy dumplings swimming in that creamy broth that just feels like a warm hug.

You might also love my Slow Cooker Round Steak and Gravy recipe if you're a fan of easy crockpot meals that deliver big flavor with minimal effort. It's another family favorite that practically cooks itself!

What makes this recipe special is how the biscuits transform into perfect dumplings right in the slow cooker. No complicated dough-making required!

Just toss everything in, let it do its thing, and come back to a delicious meal that tastes like you spent hours in the kitchen (when really, your slow cooker did all the work!).

Why You Will Like This Recipe

• Set it and forget it! Just 15 minutes of prep time, then your slow cooker does all the work
• Uses simple ingredients you probably already have in your pantry and fridge
• The canned biscuits make the PERFECT dumplings without any fuss
• Incredibly comforting and satisfying – perfect for chilly evenings or when you need some soul food
• Easy to customize with vegetables if you want to add more nutrition
• Makes amazing leftovers that taste even better the next day
• Budget-friendly meal that feeds the whole family

Have you ever wanted homemade chicken and dumplings but thought it would be too complicated? This recipe proves it doesn't have to be!

Ingredients for Slow Cooker Creamy Chicken and Dumplings

• 1½-2 pounds boneless, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 2 Tablespoons butter
• 2 teaspoon dried parsley
• ½ teaspoon seasoned salt
• ¼ teaspoon poultry seasoning
• ¼ teaspoon garlic powder
• 2 cups chicken broth
• 2 cans (or boxes) cream of chicken soup
• 8-10 canned, REGULAR size, buttermilk biscuits

I personally prefer using chicken thighs in this recipe because they stay more tender during the long cooking process, but chicken breasts work perfectly fine too!

And seriously, don't stress about the cream of chicken soup – I've included my favorite brand recommendation in the notes below.

How to Make Chicken and Dumplings in a Crockpot

1. Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
2. Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6 hours, or high heat for 4 hours.
3. After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
4. Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
5. Replace the lid and continue cooking for 1-2 more hours over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!

The first time I made this, I was skeptical about how the biscuits would turn out. Would they be too doughy? Would they cook through?

But trust me, they transform into these amazing, fluffy dumplings that soak up all that delicious chicken flavor. I was seriously impressed!

Storage & Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• The mixture will thicken considerably when chilled – this is normal!
• Reheat portions in the microwave for 2-3 minutes, stirring halfway through.
• You can add a splash of chicken broth when reheating if you prefer a thinner consistency.
• This recipe doesn't freeze particularly well due to the texture of the dumplings, so I recommend enjoying it fresh or within a few days.

How to Thicken Slow Cooker Chicken and Dumplings

Sometimes you might want a thicker, creamier sauce for your chicken and dumplings. Here are my tried-and-true methods:

• Cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the crockpot about 30 minutes before adding the biscuits. This works like magic for thickening without changing the flavor!
• More biscuits: Believe it or not, adding 2-3 extra biscuits releases more starch into the broth, naturally thickening it as they cook.
• Reduce liquid: If you prefer a thicker consistency from the start, you can reduce the chicken broth to 1½ cups instead of 2 cups.
• Let it rest: Sometimes all you need is a little patience. Once finished cooking, turn off the crockpot and let it sit with the lid off for about 10 minutes – the sauce will naturally thicken as it cools slightly.

Which thickening method works best for you really depends on personal preference. I usually opt for the cornstarch slurry when I want that extra-thick, restaurant-style sauce!

Tips for Perfect Slow Cooker Chicken and Dumplings

Let me share some personal insights I've gained from making this dish many times:

• Be patient with the biscuits. The cooking time can vary based on your specific slow cooker. Mine typically take about an hour to cook through, but yours might need a little longer. Just keep checking until they're not doughy inside.
• Use the right biscuits. I cannot emphasize this enough – regular size buttermilk biscuits work best! I've tried using the jumbo "Grands" style and they just don't cook through properly. If those are all you can find, cut them into smaller pieces and use fewer of them.
• Add vegetables for a complete meal. I often toss in a bag of frozen mixed vegetables when I shred the chicken. It's an easy way to get some extra nutrition without any extra work!
• Try different cream soup varieties. While cream of chicken is traditional, I've made this with cream of mushroom soup when that's what I had on hand, and it was delicious in a different way.
• Don't skip shredding the chicken. Breaking up the chicken pieces creates more surface area for the delicious sauce to cling to, making every bite more flavorful.

Have you ever wondered if you could make this recipe ahead of time? I wouldn't recommend adding the biscuits until you're ready to cook them, but you can definitely prep all the other ingredients the night before and store them in the fridge!

Can You Freeze Crockpot Chicken and Dumplings?

While I mentioned earlier that this recipe doesn't freeze particularly well due to the texture of the dumplings, there is a workaround if you really want to meal prep or save leftovers for later:

1. Freeze before adding dumplings: Make the chicken portion of the recipe, then cool and freeze it in airtight containers without adding the biscuit dumplings.
2. Cook fresh dumplings later: When ready to eat, thaw the chicken mixture in the refrigerator overnight, then heat it in the slow cooker on low for 1-2 hours before adding freshly quartered biscuits and cooking for another hour.
3. Portion individually: If you already have leftovers with dumplings, freeze in single-serving containers. The texture won't be perfect upon reheating, but it's still delicious for a quick lunch.
4. Add a splash of cream: When reheating frozen chicken and dumplings, stirring in a tablespoon of heavy cream can help restore some of the creamy texture that might be lost during freezing.

I've found that frozen chicken and dumplings will keep well for up to 3 months when stored properly. Just be sure to label your containers with the date!

How Long Does Slow Cooker Chicken and Dumplings Last?

Proper food storage is super important, especially with creamy dishes like this one:

• Refrigerator storage: Properly stored in airtight containers, chicken and dumplings will last 3-4 days in the refrigerator.
• Signs it's still good: The mixture will thicken significantly in the fridge, but should still have a fresh smell and appearance.
• Reheating for best results: For the best texture when reheating, add a splash of broth or milk, then heat slowly on the stovetop or at 50% power in the microwave, stirring occasionally.
• Food safety tip: Never leave chicken and dumplings at room temperature for more than 2 hours, and make sure to reheat to an internal temperature of 165°F for safety.

After about the third day in the fridge, I find the dumplings start to break down a bit too much for my liking, so we always try to finish it before then!

Nutrition Information

For those watching their intake, here's the approximate nutrition information per serving (based on 6 servings):

• Calories: Approximately 385 per serving
• Carbohydrates: About 28g per serving
• Protein: Approximately 30g per serving
• Fat: About 16g per serving
• Sodium: Approximately 950mg per serving (varies by brands used)

These values may vary depending on the exact ingredients and brands you use. Using low-sodium broth and soup can significantly reduce the sodium content if that's a concern.

Frequently Asked Questions

Recipes You May Like

• Quick Easy Smothered Chicken Recipe – Another simple chicken dinner that's perfect for busy weeknights with amazing gravy!
• Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach – If you love creamy chicken dishes, this pasta version will be right up your alley.
• Slow Cooker Round Steak and Gravy – Another fantastic slow cooker comfort food recipe when you want something besides chicken.

Notes

• Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It's organic, it tastes good, and every ingredient is recognizable, which makes me feel a lot better about using it. It comes in a box instead of a can and can be found in the soup aisle.
• Cook the biscuits for at least one hour. All crockpots cook differently, so your biscuits may require more time. Mine are done after an hour on high, but yours may need to cook for a little longer.
• Avoid using flaky biscuits or Grands style. I recommend using REGULAR size buttermilk biscuits. Other types of biscuits will not always cook properly. Most store brands will carry a regular size canned biscuit. If you can only find Grands size biscuits, just cut them into smaller pieces and use about 4-5 biscuits total.
• Add some veggies. A small bag of frozen vegetables can be added to the crockpot when you shred the chicken, right before you add the biscuit dough on top.
• Storing leftovers: Any leftover slow cooker chicken and dumplings can be stored in an airtight container in the fridge for up to three days.

Conclusion

This slow cooker creamy chicken and dumplings recipe has become one of my family's most requested meals, especially during the colder months.

There's something so satisfying about coming home to the smell of a home-cooked meal that's been simmering all day.

What I love most about this recipe is how it transforms simple ingredients into something that tastes like it came from a country kitchen, with minimal effort on my part.

The slow cooker really does all the heavy lifting, and the result is tender chicken and pillowy dumplings in a rich, creamy sauce that's pure comfort in a bowl.

If you try this recipe, I'd love to hear how it turned out for you! Did you add any vegetables? Try any special seasonings? Let me know in the comments below.

And don't forget to save this recipe to Pinterest for later!