Let the crockpot do the work with this quick and easy crockpot chicken and dumplings recipe! Chicken breasts, canned soup, and frozen vegetables combine to make this comfort classic. It can be made with homemade dumplings or refrigerated biscuits.
Why this recipe works
Chicken and Dumplings in the crockpot is a “set it and forget it” kind of meal. A good crockpot chicken and dumplings recipe should be quick, easy, and delicious with minimal prep time and ingredients. By using the crockpot, we’ve reduced the active time in this recipe to less than 5 minutes!
All the ingredients in this recipe are designed to be quick, something you can grab and dump into the crock on a busy day or when you’re shuffling around sick kiddos during cold and flu season. As with most soups, you can easily tailor it to your liking using fresh vegetables or homemade substitutes.
RELATED: Crockpot dinners are perfect for days when you want a flavorful, filling meal but don’t want to spend hours in the kitchen. We love using the slow cooker! Try our crockpot mac and cheese too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SOUPS – This recipe relies on cream of chicken and cream of bacon soups for its “gravy”. If you prefer a homemade version, you can try this condensed cream of chicken soup recipe.
VEGETABLES – Save time on vegetable prep by using a medley of frozen vegetables. You can, of course, use fresh vegetables if preferred.
DUMPLINGS – While we chose to make our dumplings from scratch, you can absolutely use a can of refrigerated biscuit dough instead for even less work in the kitchen.
How to Make Crockpot Chicken and Dumplings
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Combine the cream of chicken, cream of bacon, and broth and pour over the chicken.
- Cook on high for 3 hours.
- Remove the lid and shred the chicken using two forks.
- Stir in the frozen vegetables.
- Place the lid back on and start whipping up the dumplings.
- Stir the dry ingredients together, and cut in the butter until coarse and crumbly.
- Stir in the buttermilk until a wet dough forms and add the egg and milk or cream. Drop 2 Tablespoon-sized lumps into the crockpot.
- Cover and cook for an additional hour.
Frequently Asked Questions & Expert Tips
Yes! Before adding the dumplings, store it in the crockpot in the refrigerator, then put the crock back into the slow cooker to heat it back up on the high setting. Once the dish has heated back up, continue with the dumpling instructions
Absolutely. Add the precooked rotisserie chicken to the crock just before adding the biscuits, giving it enough time to heat through.
It’s truly best to use thawed chicken breasts in the crockpot, though it is possible to cook them from frozen if needed.
To thin your chicken and dumplings soup, add broth or milk until you reach your desired consistency. To thicken, simply add a cornstarch slurry (adding a small amount at a time, until it thickens to your liking).
Serving Suggestions
Optionally serve your crockpot chicken and dumplings with a dinner salad or crusty bread for dipping, though I personally think the dumplings give it more than enough heartiness! Garnish with freshly chopped parsley.
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Crockpot Chicken & Dumplings
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 medium chicken breasts boneless and skinless
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of bacon soup
- 2 cups chicken broth or water
- 2.5 cups frozen mixed vegetables peas, carrots, corns and beans
For the dumplings:
- 2 ½ cups all-purpose flour
- 2 Tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 Tablespoon buttermilk
- 1 large egg
- 1 cup milk or cream
Things You’ll Need
Before You Begin
- If you prefer a homemade version, you can try this condensed cream of chicken soup recipe.
- While we chose to make our dumplings from scratch, you can use a can of refrigerated biscuit dough instead for even less work in the kitchen.
- You can make this recipe ahead, just don’t add the dumplings. Store it in the crockpot in the refrigerator, then put the crock back into the slow cooker to heat it back up on the high setting. Once the dish has heated back up, continue with the dumpling instructions.
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.4 medium chicken breasts
- Combine the cream of chicken, cream of bacon and broth and pour over the chicken.10.5 ounce can cream of chicken soup, 10.5 ounce can cream of bacon soup, 2 cups chicken broth or water
- Cook on high for 3 hours.
- Remove the lid and shred the chicken using two forks.
- Stir in the frozen vegetables.2.5 cups frozen mixed vegetables
- Place the lid back on and start whipping up the dumplings.
- Stir the dry ingredients together, and cut in the butter until coarse and crumbly.2 1/2 cups all-purpose flour, 2 Tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cold butter
- Stir in the buttermilk until a wet dough forms and add the egg and milk or cream. Drop 2 Tablespoon-sized lumps into the crockpot.1 Tablespoon buttermilk, 1 large egg, 1 cup milk or cream
- Cover and cook for an additional hour.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Jan 8, 2018. Original recipe was contributed by Jennifer from Sugar Spice and Glitter.
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
- Gingerbread Martini - December 18, 2025
Susan K Rother says
Love this especially the homemade dumplings however adding the tablespoon of buttermilk to the dry ingredients doesn’t moisten them at all so I added the egg and cream and still too dry Added a little water to bring it all together
Karen says
Was delicious and so easy! Used two cans cream of chicken couldn’t find cream of bacon just added some bacon bits !
Crystal says
Made this today on my extra day off due to an ice storm! It was great and will definitely make again! I didn’t have any cream of bacon on hand so I just used 2 cans of cream of chicken. Also, I made my dumplings out of Bisquick and milk to make it even easier! YUM!
Trish says
My family loooooves this recipe! We make this again and again.
Alex says
Could I use cream of mushroom instead of cream of bacon? I cannot find that anywhere 😏
Cora Shenell Jones says
I have a slow cooker/crockpot & i really enjoy using them because they are easy to use. Also, i don’t have to wait around on food to cook. Just set it & leave it basically. I don’t really have a specific recipe because i love them all. I give crockpot recipes a 5 out or 5. They’re wonderful. Love, Love, Love
Cheryl Salem says
So good! Love!
Olivia says
This was super comforting, reminded me of eating my mom’s chicken and dumplings! So easy in the crockpot too, thank you!
Alex says
Can the chicken breast be frozen?
Amanda Formaro says
Yes you can use frozen chicken.
Cara says
If I wanted to add potatoes, at what point would you suggest doing so?
Amanda Formaro says
I would toss the raw potatoes in at the beginning.
Sharon L Decker says
Could I use canned biscuits instead of making the dumplings?
Amanda Formaro says
I have not tried that myself but I think it would work. Can you let us know if you try it?
Jessica Mascolo says
I just made this and when I saw the amount of flour I suspected it was too much.
In the end the meal was delicious but mostly dumplings!
Next time I make it I will halve the dumpling recipe.
jane says
Does the egg go into the dumpling mixture?
Amanda Formaro says
My apologies, yes the egg and milk/cream go in after the buttermilk. I have corrected the written recipe. Thank you for bringing it to my attention!
Bonna Fahey says
I have never seen Cream of Bacon soup. Is there something else I can use?
Amanda Formaro says
You could use a can of cream of chicken – if you want the bacon flavor add in 3 cooked and crumbled slices of bacon :)