October 8, 2019

Slow Cooker Chicken and Dumpling Soup recipe

Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

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Crockpot Chicken and Dumpling Soup

*This post was originally shared as part of our Crocktober series in 2015*

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!


5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.


  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!


Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)


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  1. I have made this soup several times since the first post and we love it too. Matter of fact, it is on my calendar to make this week!

  2. Funny you said you didn’t have carrots, the recipe doesn’t call for carrots, but the picture shows carrots…hmmm!

  3. I am from the South I am used to recipe’s tasting full of flavor. This recipe had lot’s of herb’s but NO taste! I had to spend an extra 2 hours trying to figure what to add to it to make it taste like it had flavor. It had no seasoning’s. Rosemary and Parsley do not cut it! Maybe for the North but coming for Lousiana…NOT. Wouldn’t reccommend it at all.

    • Yes! I laughed when I read ur comment lol Im from Louisiana also…New Orleans to be exact, n we mos def use more flavor n spice in our food.

  4. How many people does this recipe serve? I’m trying to figure out an easy recipe to make for a small party (16-17 people) and thought this sounded good to try. 🙂

  5. This is my kind of recipe – I can’t wait to try it!

  6. Glad everyone liked it! I didn’t point out originally, but I don’t buy canned chicken broth… I use the bouillon cubes from Costco, 8 cubes to 4 cubes water. This makes it even less expensive! =)

  7. I grew up in the South and this was a staple in our house during the winter. My husband and kids (also Southerners) for some reason don’t like Chicken and Dumplings (yes, they are weird). But I decided to make this last night and let me tell you, they asked for seconds! I almost fell off my chair! Thanks for sharing Kendra’s super-easy recipe that has made a convert out of my family.

  8. This was fabulous and super easy! It is going to be a regular in our household for sure. Love how you put the biscuits in uncooked and they soak up the flavor while cooking. Absolutely the best chicken and dumplings I’ve ever had:)

  9. This was delicious!! I did add some poultry seasoning and frozen peas, celery. I also thickened the sauce with some flour. Looking forward to the rest of your crocktoberfest recipies.

  10. I made this tonight but at the last minute I decided to add cooked crumbled sausage and baked rolls. I thickened up the sauce with cornstarch and turned it into chicken/sausage biscuits and gravy! It was so good!!!

  11. This is almost the exact recipe I use! We add celery to the crockpot too, some frozen peas toward the end (when I pull out the chicken to shred) and I make biscuits using a homemade whole wheat “Bisquick.” I also use an Italian Herbs blend and a little Poultry Seasoning as spices. It’s such a hearty, soul-satisfying type of meal – a perfect choice to kick off your month of slow cooking!

  12. we love to add spinach n curry n serve over rice or… a bit of sausage for flavor and top it with a can of biscuits then serve.

  13. Ooooh, I am going to have to try this one!

  14. Do you think I can substitute the Boneless chicken breast for a pack of chicken legs,thighs & bone in breasts?

  15. This looks delish! My kids are not fans of soup, but if I call it something else, and serve it over biscuits instead of mixing them in, I’m sure they will love it!

  16. Love crockpot dinners! I have a programmable crockpot too and it’s so nice to be able to set the cook time and not have to worry about it turning off and you not being there, or it NOT turning off. Looking forward to more recipes!! 🙂

  17. Heather J. says

    Yum! Totally going to make this one!

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