Crock Pot Chicken and Dumplings – 4 Ingredients

The ultimate in comfort food on a cold snowy day. Let a can of biscuits be your secret weapon to rival grandma’s homemade dumplings, biscuits and a slow cooker that is! Doesn’t it make you all warm and snuggly just thinking about it?

Crock Pot Chicken and Dumplings - 4 Ingredients

Course Main Dish
Cuisine English


  • 4 cans chicken broth or 2- (32 oz) containers
  • 4 boneless, skinless chicken breasts
  • 1 12 oz package frozen mixed veggies optional add same times as chicken broth
  • 2 cans refrigerated biscuits 10 count


  • Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.
  • Cut the 4 boneless, skinless chicken breasts into small bite-size pieces. Or wait till it's cooked for a shredded chicken texture.
  • Put the chicken into the Crockpot and let it cook on high for 2 hours.
  • Once the chicken is done, tear each biscuit into 2 or 3 pieces and add to the Crockpot.
  • The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling with the broth and keep them from sticking to each other.
  • Cook covered and on high for 30 minutes.
  • Remove lid and stir chicken and dumplings up.
  • Cook an additional 20 mins, uncovered.
  • Turn the Crockpot off and serve warm. Enjoy!


Bisquick Dumplings work great, too.  The recipe is on the side of the box.  Using these instead will still keep the recipe at 5 ingredients.
And of course, you can use fresh vegetables of your choice.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating