My Crockpot Chicken and Dumplings in the Express Crock is the perfect comfort food and couldn’t be easier. This super simple and fast Chicken and Dumplings in the Crock-Pot Express Multi-Cooker is a one pot meal that is so warm and comforting!
Although it’s not my Grandmother’s scratch chicken and dumplings this recipe is one that I am sure will be one of your family’s favorites! Although, not made from scratch, these “dumplings” made with biscuit dough turn out light and fluffy and soak up the chicken mixture perfectly. A hearty meal that will warm up your insides and excite your tastebuds.
How to make Chicken & Dumplings in the Express Crock
Like I mentioned, this is such an easy recipe and almost dump and go. The only extra step is to cut the biscuits and you can even tear them if you are feeling a bit lazy! I like to use a pizza cutter as it cuts through the dough easily.
Any refrigerated biscuit dough will work for this recipe, but I do prefer Buttermilk Grands! Southern Homestyle biscuits. They have the perfect texture and flavor when mixed with the chicken, soups and seasonings.
I tried cutting them into fourths, sixths and eighths and all came out great. We liked the dumplings a little smaller, and it seemed they browned and cooked more the smaller they got. I got feedback from a reader, Lori, who cut them in 4’s and said they weren’t as done as she would have liked. She said next time she will also do the 6 or 8’s. This is all a preference, so do whatever you prefer, but both of our preferences is smaller! 🙂
If you have the Crockpot Express Crock you can cook this on either the slow cooker or pressure cooker function. If not, both recipes are located down below and will work with any slow cooker.Jump to Recipe
I spent many hours with several attempts perfecting this recipe. Each time I make it, I’m sure I will change something here and there to keep improving upon it. Like adding frozen dumpling wrappers, instead of using biscuits.
Even though it’s not scratch chicken and dumplings, I know my Grandmother Dycie is as proud of it as I am! I wanted it to be an easy meal to make to comfort you and your family! I hope you enjoy this Crockpot Chicken and Dumplings just as much as we do.
Crockpot Chicken and Dumplings in the Express Crock
- 1-2 lbs. chicken breast strips or tenderloins
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1/2 tsp poultry season
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 can buttermilk biscuits or 2 (12 ounce) packages frozen dumpling wrappers, thawed
Place chicken in bottom of slow cooker. Sprinkle with poultry season, garlic powder, onion powder, parsley, salt and pepper. Add soups and chicken broth.
Place lid on lock (turn valve to venting if using Express Crock) and cook on low for 6-8 hours or high for 3-5 hours.
Remove lid and stir helping the chicken to pull apart.
Cut biscuit dough into fourths, sixths or eighths depending on how big or small you prefer your dumplings and add to the crockpot. Push biscuits down until well covered in soup mixture.
Cover and cook an additional 30 minutes to an hour until biscuits turn golden brown and are cooked through.
Place chicken in bottom of slow cooker. Sprinkle with poultry season, garlic powder, onion powder, parsley, salt and pepper.
Add soups and chicken broth and stir until well combined.
Cut biscuit dough into fourths, sixths or eighths depending on how big or small you prefer your dumplings and add to the inner pot. Push biscuits down until well covered in soup mixture.
Place the lid on lock, turn the valve to sealing, press the Poultry button, increase the cooking time to 17 minutes and press start. Do an immediate release, open the lid and serve.