Easy Crock Pot Chicken and Dumplings Recipe

Crock Pot Chicken and Dumplings

(Disclaimer- I make a very large pot of this and we will eat at least two meals off of this.)
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Author Meagan


  • 8 cups Chicken broth - You can use store bought of your own.
  • 2 cans Cream of Chicken Soup
  • 2 cups boneless skinless chicken breast cubed
  • 2 cups celery sliced
  • 1 tablespoon onion powder - You can use onion. I just don't like the texture of onion.
  • 1 tablespoon pepper
  • 1 tablespoon crushed garlic
  • 1 package buttermilk biscuits


  1. Start by layering chicken and celery on the bottom of your crock pot.
  2. Top with all of your seasonings. - This is where you would put in your chopped onions if you use them instead of onion powder.
  3. Add cream of chicken soup and chicken broth.
  4. Cook on high for 4 hours or low for 6-8 hours.
  5. After it has cooked cut your biscuit dough into small pieces and add to the crock pot. - I generally cut each biscuit into 1/4 of the biscuit. The picture above was them a bit small because I cut them wrong.  Let them cook for about 30 minutes to get cooked all the way through.
  6. Serve and enjoy. - Leftovers can be saved for lunch the next day and we always enjoy it more the second day then we did on the first.