A good crockpot chicken and dumplings cooks on low for 6 hours with raw boneless chicken, then you add the dough for a final 30 to 45 minutes on high.
What you need for slow cooker chicken and dumplings
You’ll need these things on your counter before you start cooking.
- 1.5 pounds of boneless, skinless chicken breasts or thighs
- 4 cups of low-sodium chicken broth
- 1 can (10.5 ounces) of condensed cream of chicken soup
- 1 bag (12 ounces) of frozen mixed vegetables
- 1 tube (16.3 ounces) of refrigerated biscuit dough, or 2 cups of homemade dumpling mix
- A slow cooker that holds at least 6 quarts
Don’t swap the biscuit dough for dry pasta. Pasta soaks up too much liquid and turns into mush. You can use canned biscuits instead of the tube kind.
How to cook chicken and dumplings in a crockpot
Follow these steps in order. Don’t lift the lid while the dumplings steam.
- Place the 1.5 pounds of raw chicken in the bottom of your 6-quart slow cooker.
- Pour in the 4 cups of broth and stir in the entire can of cream of chicken soup until it’s smooth.
- Cover the pot and set it to low for 6 hours, or high for 3 to 4 hours. Tip: If your chicken pieces are thicker than 1.5 inches, add 30 extra minutes on low.
- Take the chicken out and shred it with two forks, then put it back into the broth.
- Stir in the 12-ounce bag of frozen vegetables.
- Switch the slow cooker setting to high.
- Cut the refrigerated biscuits into quarters and drop them right on top of the hot liquid. Don’t push them under.
- Put the lid back on and cook for 30 to 45 minutes on high. Careful: Lifting the lid lets the steam out and leaves the dough gummy. Leave it closed.
- Check that the chicken has reached 165°F inside. The USDA safe temperature chart confirms this is required for all poultry.
If you’re feeding more than four people, double the broth and chicken, but keep the dumpling layer just one piece thick.
Times by cooker setting and cut
The heat level and the type of meat you choose change how long everything takes.
| Cooker setting | Chicken cut | Total time | What changes | Watch for |
|---|---|---|---|---|
| Low, 6 hours | Boneless breasts | 6 hours plus 45 minutes | Leaner meat, shreds easily | Dry edges if cooked longer |
| Low, 6 hours | Boneless thighs | 6 hours plus 45 minutes | Stays juicier, richer taste | Fat pooling on top |
| High, 3.5 hours | Boneless breasts | 3.5 hours plus 30 minutes | Cooks faster overall | Shredding too soon |
| High, 4 hours | Bone-in pieces | 4 hours plus 45 minutes | Needs bones removed first | Undercooked near the bone |
It’s always safer to start with less time and add more than to overshoot on your first try.
Signs your chicken and dumplings are done
A finished pot should have fluffy dumplings that sit lightly on top of a thick, bubbling stew. The chicken needs to pull apart easily when you press it with a fork.
Keep the lid sealed tight for the whole 30 to 45 minutes. Make sure your liquid is actively simmering before you drop the dough in.
Cleanup and food safety rules
Leftovers must go into the fridge within 2 hours of cooking, according to the USDA. Scoop them into shallow containers so they cool down fast.
Let the stoneware insert cool completely before washing. Putting hot stoneware straight into cold water will crack it.
Other ways to make it
Using canned chicken
Skip the 6-hour cooking step entirely. Stir the drained canned chicken straight into the hot broth with the vegetables. Add your dough and cook on high for 30 minutes.
Homemade drop dumplings
Mix 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt with 3/4 cup of milk. Drop spoonfuls onto the stew instead of using store-bought biscuits.
Cooking it on the stove
Simmer the chicken and broth in a heavy Dutch oven on medium-low for about 45 minutes. Add the dough, cover tightly, and cook for 15 minutes.
Frequently asked questions
Can I put raw chicken in a crockpot?
Yes, you can put raw chicken directly into a slow cooker. Just make sure it reaches 165°F before you eat it. Never add raw chicken during the last hour of cooking.
Why are my dumplings soggy?
Soggy dumplings happen when steam escapes from the pot. Keep the lid closed for the full 30 to 45 minutes while the dough steams on the high setting.
How long do leftover chicken and dumplings last?
Leftovers stay safe in the fridge for 3 to 4 days. Freeze them for up to 3 months if you need more time. Thaw frozen portions in the fridge overnight before reheating.
Is it safe to leave a slow cooker on all day?
Yes, modern slow cookers are built to run safely for 8 to 10 hours on the low setting. Always place yours on a flat, heat-safe counter away from walls. Don’t leave it running if you’re using an older model with a frayed cord.
What happens if I open the lid while dumplings cook?
Opening the lid releases steam needed to puff the dough. Wait until the full cooking time is up before checking them.
Can I use frozen chicken breasts?
You shouldn’t put solid frozen chicken into a slow cooker. It spends too long at a warm temperature where bacteria grow quickly. Thaw the chicken completely in your fridge overnight before adding it to the pot.
Do I need to brown the chicken first?
No, browning isn’t required for a slow cooker recipe. The chicken will cook fully in the broth over 6 hours. Searing adds flavor, but skipping it saves you time and an extra pan to wash.
Conclusion
A covered slow cooker never gets hot enough to brown food. Stick to low for the meat and high for the dough.