Menu Enter a recipe name, ingredient, keyword...

Crock Pot Chicken & Dumplings with Refrigerated Biscuits


An easy make ahead recipe, this Crock Pot Chicken and Dumplings recipe is so delicious it's in my rotation of meals often. Enjoy!

Google Ads
Rate this recipe 4.5/5 (311 Votes)


  • 1 pound chicken breasts, boneless, skinless
  • 2 tablespoons butter
  • 2 (10.5-ounce) cans condensed cream of chicken soup
  • 1 (14-ounce) can chicken broth
  • 1 medium white onion, diced
  • 4 large flaky refrigerator biscuits (half a can)


Servings 4
Adapted from


Step 1

Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours.

Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done.

Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.


You'll also love

Review this recipe

Slow Cooker Greek Chicken Pita Sweet Hawaiian Slow-Cooker Chicken