Easy Crockpot Chicken Dumpling Soup
Deliciously Comforting 10-Ingredient Recipe

Bowl of Easy Crockpot Chicken Dumpling Soup #SoupSoFineEasy Crockpot Chicken Dumpling Soup

Our chicken dumpling soup for the crockpot (slow cooker) takes just 10 ingredients and 10 minutes of easy prep to start. It's brimming with bites of tender chicken, carrots, corn, and oh so yummy dumplings!

Crockpot view of Easy Crockpot Chicken Dumpling Soup

When it's finished cooking, you only need to do two things before you eat: shred the chicken and toss in the biscuit dough. In this recipe, we used a tube of refrigerated biscuit dough. Not only is this easy, but it's also tasty. 

You can either tear the uncooked dough into fourths or cut it with a pair of kitchen scissors.  Lightly dunk the pieces of dough into the broth before you replace the lid. They don't need to stay submerged, this step just helps them start cooking evenly.  Cook for 30 minutes with the lid on. The trapped steam helps the dumplings cook, so resist lifting it early.

Bowl of Easy Crockpot Chicken Dumpling Soup #SoupSoFineEasy Crockpot Chicken Dumpling Soup

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Prep: 10 minutes      Cook Time: 6-8 hours LOW or 4-5 hours HIGH       Total Time: 6 hours 40 min.     Serves: 6

Ingredients for Easy Crockpot Chicken Dumpling Soup

2 pounds boneless, skinless chicken breasts, excess fat removed (2 large)

1 medium onion, peeled and chopped

3 teaspoons refrigerated minced garlic or 3 cloves fresh garlic, peeled and minced

2 large carrots, peeled and sliced 

1 cup frozen corn

¼ teaspoon poultry seasoning

¼ teaspoon black pepper

1 dried bay leaf

8 cups chicken broth

7.5 ounce tube refrigerated biscuits 

Bowl of Easy Crockpot Chicken Dumpling Soup #SoupSoFine

Directions for Easy Crockpot Chicken Dumpling Soup

  1. Add chicken: Place the chicken breasts in the bottom of a 6-quart crockpot/slow cooker. 
  2. Add vegetables: Add the chopped onion, minced garlic, carrots, and corn.
  3. Add seasonings: Add poultry seasoning, black pepper, and bay leaf.
  4. Add and cook: Add the chicken broth. With lid on, cook for 6-8 hours on LOW or 4-5 hours on HIGH. 
  5. Remove: Remove bay leaf and discard. 
  6. Shred chicken: When the chicken is tender and tears apart very easily with a fork, place the pieces on a large plate. Once cool enough to touch, shred the chicken into bite-size pieces using two forks then return to the crockpot. 
  7. Add biscuit dough: About 35 minutes before you plan to eat, cut or tear the uncooked refrigerated biscuits into fourths. Toss the pieces into the crockpot and make sure all are submerged in the soup.
  8. Cook on HIGH: With the lid on, cook for 30 minutes on HIGH or until the dough is cooked in the center.
  9. Season to taste with salt and pepper. Ladle soup into bowls and enjoy!
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