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Crockpot Chicken and Dumpling

Slow cooker chicken and dumplings it's easy to throw the ingredients in your slow cooker and when you return you will have a large bowl of comfort food for you. We enjoy a lot of dumplings and this particular recipe does not disappoint!
5 from 2 votes
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 428 kcal


  • 3 cups chicken broth
  • 2 lbs boneless skinless chicken breasts or thighs
  • 2 10 oz can cream of chicken
  • 1 clove garlic minced
  • 1 tsp poultry seasoning
  • 1 tsp dried parsley
  • 1 sweet onion diced
  • 1 package 8-count refrigerated biscuit dough
  • 1 tsp cracked black pepper


  • Add all the ingredients, except for the biscuit-dough into a 6-quart slow-cooker and stir to blend. Cover and cook on high for 3-hours or low for 6-hours.
  • When chicken is cooked and tender, then use two forks to shred the meat. Stir to blend.
  • Open the can of biscuits and press every biscuit flat. Cut the biscuits into thin strips then add to the slow cooker. Stir to blend.
  • Cover and cook on high for a hour or till the biscuits are cooked. Biscuits should be soft and fluffy when completed.
  • Serve immediately.


Make sure you flatten the biscuits before cutting or else they won't cook properly.
Cook times may change based upon your specific slow-cooker.