Easiest EVER Crock Pot Chicken and Dumplings!

I love chicken and dumplings. It’s definitely a favorite comfort food, but I had never attempted making them. I’m a pretty adventurous cook, but this dish scared me. Not anymore!

Here’s what you need to know about this recipe: it will make a very thick dish. If you enjoy a more ‘soup like’ version, I think you could add more liquid.

Read these tips first:

You will be using canned biscuits – tear them (I used kitchen scissors to cut them) into very small pieces, about 8 pieces per biscuit. Roll them in a bowl of flour to keep them from clumping together. Before putting them into the pot, ‘pinch’ them to flatten each little piece out. Even better idea? Put the flour in a gallon size ziploc bag – when you’re done, just zip and throw it away…

Instead of using boneless, skinless chicken breasts, consider using fresh chicken tenders. They turn out great in the recipe and I have always found them to be a little cheaper. You do not have to cut the chicken – it will fall apart in the crock pot…

On to the recipe:


2 TBS butter

1 medium onion, chopped

4 boneless, skinless chicken breasts (or about 8 fresh chicken tenders)

2 cans cream of chicken soup

10 canned biscuits – I used Pillsbury Grands Juniors

Whatever spices you have on hand. I used McCormick Gourmet All Natural Thyme. It holds up well in the slow cooker and is fantastic paired with this creamy chicken dish!


Put butter, onion, chicken and chicken soup in crock pot and add enough water to cover. If you like more liquid in your dish, add a couple of cans of chicken broth – I did want more liquid, so I added chicken broth and added more when I put in the dumplings (biscuits). You’ll easily be able to see if you would like more liquid. You can even add more liquid to the crockpot after you put the dumplings in if it looks too thick for you.

Cook on high for about 6 hours

30 minutes before serving, add floured biscuit pieces to crock pot and stir them in





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