Easy Slow Cooker Chicken and Dumplings

published: Jul 6, 2023

Easy Crock Pot Chicken and Dumplings with Biscuits!

If you are a regular reader of my blog, you know that this Southern gal is a huge fan of chicken and dumplings. I’ve created recipes for stovetop Chicken and Dumplings from scratch, Instant Pot Chicken and Dumplings, Chicken and Dumplings Casserole – basically any kind of dumplings and chicken combo that you can imagine!

This slow cooker chicken and dumplings recipe has been a long time coming. The special thing about it is that not only do you get to make it in the crock pot, you also get to use canned biscuits for the dumplings, which makes the entire process even easier. For a super cozy meal with practically no prep, this is one easy recipe you’ll want to make again and again!

From top: Seasonings, cornstarch, frozen vegetables, butter, canned biscuits cut into pieces, garlic, evaporated milk, raw chicken breast, chicken broth, white onion.

What’s in This Recipe?

Crock pot and chicken and dumplings are made with a simple assortment of everyday ingredients. You probably have most of these in your kitchen already! If not, they are super easy to find at just about any grocery store.

Chicken Broth: If you have any homemade bone broth or stock hanging around, feel free to use that instead.
Mixed Vegetables: You can use fresh mixed vegetables if you like, but I find it easier to grab a bag of the frozen ones.
Onion: Dice up one white onion. If you have a yellow or red onion instead, those will also work.
Butter: Optional, but tasty!
Garlic: Finely minced fresh garlic, or you could use powdered garlic in a pinch.
Italian Seasoning: This versatile seasoning works well in so many dishes. If you don’t have any Italian Seasoning on hand though, you can use a mixture of your favorite fresh herbs, such as oregano, basil, parsley, and sage.
Salt and Pepper
Chicken: Boneless, skinless chicken breasts, or you can use thighs.
Evaporated Milk: Regular milk can be substituted, but evaporated milk is a little creamier, and it’s less likely to curdle in the crockpot. Win-win!
Cornstarch: For thickening the chicken and dumplings.
Canned Biscuits: It’s best to use buttermilk or “southern” canned biscuits. Do not use “flaky” canned biscuits – they do not make good dumplings. Cut the biscuits into quarters.

Chicken and dumplings served in earthenware bowls next to a slow cooker.

Let’s Make Slow Cooker Chicken and Dumplings!

Just how hands-free is this recipe, you ask? Let’s get cooking, and you’ll see for yourself! Spoiler alert: the slow cooker basically does all the work.

Seasonings, vegetables, broth, and other ingredients in a slow cooker.

Chicken breasts cooking in a slow cooker.

Combine Everything EXCEPT the Milk, Cornstarch, and Biscuits. The first step is to add almost everything into the crockpot. You only want to leave out the milk and cornstarch, and the biscuits. So pour the chicken broth into the slow cooker insert, and mix in the vegetables, onion, butter, garlic, Italian herbs, salt, and pepper. Nestle the chicken into the mixture.
Cook. Cover the slow cooker, and cook on low heat for 4 hours, or until the chicken is fully cooked and easy to shred.

Shredded chicken on an earthenware plate.

Cornstarch being stirred into a measuring cup of evaporated milk.

Shred the Chicken. Carefully take the chicken out of the slow cooker, and place it on a plate or in a large glass baking dish. Shred it with two forks.
Add the Milk and Cornstarch. In a separate bowl or measuring cup, combine the cornstarch with the evaporated milk, and stir it really well to get rid of all the lumps. Then pour this into the slow cooker and stir slowly for 2 – 3 minutes so that it dissolves into the soup mixture completely.

Finish the Dish. Finally, add the shredded chicken back to the crock pot, and then drop in the biscuit pieces. Let this cook uncovered for about 20 – 25 minutes, stirring every few minutes, until the biscuits are fully cooked.
Enjoy! Serve the chicken and dumplings hot, garnished with freshly chopped parsley if desired.

Biscuits cooking in a slow cooker full of chicken soup.

Overhead shot of a slow cooker full of creamy chicken and biscuit dumplings.

Are Chicken and Dumplings Supposed to Be Thick or Soupy?

That is really a matter of personal preference, although in general chicken and dumplings should be thick – basically thick enough to coat the back of a spoon, but still similar to a soup in texture. If you like yours thicker or thinner, just adjust the amount of cornstarch as needed! This recipe is easy to customize to your liking.

Bowls of creamy chicken and biscuit dumplings next to a slow cooker.

Helpful Tips and Tricks

I’ve already shared some helpful recipe substitutions, but there are still more easy ways to adjust this dish to use what you’ve got in your pantry and freezer. Take a look at these helpful tips for all the inside info on easy slow cooker chicken and dumplings.

Turkey and Dumplings: You could substitute Roasted Turkey in this recipe if you prefer. It will have a slightly different taste and texture, but it’s a great way to take advantage of holiday sales on turkey!
Cooked Chicken/Turkey: If you already have shredded chicken or turkey on hand, that will work here, too. Just add it at the end with the biscuits, so it doesn’t overcook. Make sure to use a good, rich broth or stock if you do this – or add some chicken base to the broth to make sure it is flavorful.
Cook Time: Slow cookers cook, well, slowly. So if your biscuit dumplings don’t seem to be cooking fast enough, you can crank the heat on your crockpot up to high. Just make sure to stir the soup more often and keep an eye on the dumplings!
Dumpling Doneness: Dumplings should be moist and chewy on the outside, with fully-cooked centers. To test them for doneness, just cut one in half with a fork, and see if the inside is cooked or raw.

Lifting a spoonful of slow cooker chicken and dumplings toward the camera.

Side Dish Ideas

The great part about chicken and dumplings for dinner? You don’t need sides! Everything is included in the pot: protein, vegetables and a starchy side! However, if you want to add a little something on the side, here are a few suggestions:

Green Bean Salad: The colors in this easy Green Bean Salad recipe are irresistible, and so is the flavor: light, creamy, salty, and summery.
Candied Carrots: Candied Carrots are one of the easiest sides you’ll ever make, and their buttery sweet-sour flavor will keep you coming back for more.
Greek Salad: This Greek Salad is my go-to basic garden salad, perfect with Greek dressing or any dressing you like.

How to Store and Reheat Slow Cooker Chicken and Dumplings

Storing leftover slow cooker chicken and dumplings is easy – just put them in the fridge! Cover the slow cooker insert tightly with plastic wrap, or transfer the dish to an airtight container. Properly stored, chicken and dumplings will keep in the refrigerator for up to 4 days.

Reheat in the slow cooker on HIGH (don’t let it burn, stir it often!), on the stove over low heat, or in the oven at 350°F until heated through. You can also microwave individual portions. If it has thickened too much, you can add a little extra milk and give it a good stir.

Can I Freeze This?

Yes, you can freeze the leftovers from this easy recipe. The texture will not be the same, as the biscuits will absorb the extra liquid, but the flavor will still be there. Just cool down the chicken and dumplings, and then ladle into freezer bags. Freeze for up to three months, and make sure to thaw in the refrigerator before reheating and serving. The dairy in the soup may separate a bit, but you can usually stir it (and add another splash of evaporated milk) to make the soup fairly creamy again.

Close-up shot of chicken and dumplings with biscuits.

5 from 1 vote

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Yield: 6 Servings