Crockpot Chicken and Dumplings is one of the easiest recipes we make! Made with biscuits, frozen vegetables and cream of chicken soup, it has a taste you’ll adore. Hopefully it will quickly become one of your family’s favorites!
We love using our slow cooker on a daily basis and have several favorite slow cooker chicken dishes. You may want to check out Grandma’s Crockpot Chicken & Noodles and Crockpot Chicken Tacos.
Crockpot Chicken and Dumplings
How Do You Make Chicken and Dumplings in a Crockpot?
The process is simple. We decided to chop our chicken first, but you could easily leave your chicken in whole pieces and chop it up after it’s cooked. After that, you basically just dump all of the ingredients into the slow cooker and cook it for several hours. For the biscuits, we use canned biscuits. You could cut them into several pieces and let them cook in the mixture for an hour at the end of the cooking cycle or you could precook the biscuits in the oven and add them individually to the bowls.
Can Crockpot Chicken and Dumplings be Frozen?
Yes. I prefer to freeze my meals before they’re already cooked with the Freezer to Slow Cooker method. But, if you have leftovers and want to freeze them up, that’s totally fine to do as well. Just place them in a freezer safe bag or container and freeze until you’re ready to reheat them.
Can I Use Homemade Biscuits in Crockpot Chicken and Dumplings?
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Easy Crockpot Chicken and Dumplings
Ingredients
- 3 pounds boneless Skinless Chicken
- 1 Onion chopped
- 16 oz bag frozen mixed vegetables
- 2 10 oz cans Cream of Chicken Soup
- 1 can refrigerated Biscuits like Grands
Instructions
- Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 4-5.
- An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
- Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
- Serve in bowls, with a biscuit or two per person.
Freezer Bag Instructions:
- Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a gallon sized freezer bag.
- Label & lay flat to freeze.
- Thaw freezer bag before cooking. It can go in when still frozen, but you’ll need to add an hour of cooking time.
- Cover and cook on low for 6-8 hours, or on high for 4-5.
- An hour before serving, shred chicken with two large forks, and drop in the biscuit dough. Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
- Serve in bowls, with a biscuit or two per person.
Notes
- You can cook biscuits in oven if you prefer and add them at the end, however they may lose their dumpling texture of being cooked in all the juices of the food.
Nutrition
missy says
sorry, but do i add milk or water to the can soup? thanks
Sidetracked Sarah says
No, just the can of soup without the water or milk.
corinne says
Ok, I’ve just thrown all the ingredients into my crock… My only question is on the biscuits. Do I need to cut them into fourths? Stir them in? Or just drop whole biscuits in on top? Hope you see this in time for dinner. I’m so excited to taste the finished product. Thank you!!!
Sidetracked Sarah says
I'm sorry, I didn't see it until bed time. 🙁 I hope you figured it out, but….for the future, you just cup them into quarters and it depends on how crunchy you want them. You could do either. I stir mine in though. I hope your family enjoyed it! 🙂
Jennifer Brenneman says
Can you use frozen biscuits? I have a favorite type of them that I prefer over the canned dough.
Sarah says
I’ve never tried it, but I bet it would work. Let me know if you try it, how it does.
Sidetracked Sarah says
Sorry for the delay in responding Tara. No, I always throw mine in frozen and it turns out great!
Tara says
Do you have to pre-cook the chicken before making this or will it cook in the crock-pot
Jen says
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