Crockpot Chicken and Dumplings

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Crockpot Chicken and Dumplings

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Course Dinner
Servings 6 servings


  • 4 cans, large Chunk Chicken Breast
  • 2 tbsp Butter
  • 3 cans, 10.75 oz Condensed Cream of Chicken Soup
  • 1 medium Onion, finely diced
  • Chicken Broth to cover
  • Garlic Powder, Rosemary, and Thyme – measure with your heart
  • 2 10 ounce packages Refrigerated Biscuit Dough, torn into pieces
  • 1 can veggies of your choice – green beans, carrots, celery, mixed veggies (carrots, corn and peas) are all great options. Can substitute fresh but this will impact cooking time.


  • Place chicken chunks, butter, soup, onions, and seasoning in the crockpot.
  • Pour chicken broth in until everything is just about covered. THe more you add, the less thick this will be. The original recipe I used said cover it all. I would say let some of it peek out at the top….don't drown it.
  • Let cook for about 2 hours on high.
  • Drop in dough pieces on top. I spread them out as much as possible.
  • Cook until the dough is not raw in the middle. The original recipe said 30 minutes for this but mine took longer…more like an hour.
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