Gluten-Free Slow Cooker Chicken and Dumplings
Comfort food classic combining tender shredded chicken, mixed vegetables, and creamy broth finished with fluffy biscuit dumplings. This crock pot version requires minimal prep and delivers homestyle flavor with zero fuss, perfect for weeknight dinners or feeding a crowd. The two-stage cooking ensures moist chicken and properly baked biscuits that soak up the savory sauce.
Ingredients
- 3 boneless skinless chicken breasts
- 12 oz frozen mixed vegetables, peas and carrotsfresh peas and diced carrots1:1vegetables
slightly shorter cooking time
- ½ onion, chopped finely
- 2 can cream of chicken soup, 10.5 oz cans
- 2 cup chicken brothvegetable broth1:1vegetarianFull guide →
- 1 tsp garlic salt
- ½ tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 can refrigerated biscuits, 10 counthomemade biscuit dough1 batchdairyglutenwheat
more control over texture
Instructions
- 1
Add chicken breasts and frozen vegetables to crock pot
- 2
Stir in cream of chicken soup, chicken broth, garlic salt, poultry seasoning, salt, and pepper
- 3
Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through
- 4
Remove chicken, shred with forks, and return to crock pot
- 5
Cut biscuits into quarters and scatter over surface
- 6
Cover and cook on high for 60-90 minutes, stirring occasionally, until biscuits are cooked through
Tips
Shredding chicken midway prevents overcooking and ensures it absorbs broth flavors before biscuits are added.
Stir biscuits occasionally during final cooking to prevent sticking and ensure even browning on all sides.
For extra rich sauce, use cream of chicken and mushroom soup or add 1/2 cup heavy cream before serving.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on low in crock pot or stovetop over medium, stirring occasionally.
Assemble all ingredients in a freezer bag (except biscuits) up to 2 months ahead. Thaw overnight in refrigerator before cooking.
Ladle into bowls while hot. Pairs well with simple green salad or cornbread for soaking up extra sauce.
Common Mistakes
Skip the shredding step to avoid tough, stringy chicken that won't absorb broth flavors properly
Don't skip stirring during biscuit cooking to prevent them from sinking or staying doughy on bottom
Add biscuits too early to avoid them dissolving into the broth instead of remaining fluffy
Substitutions
Dairy-Free Swaps
more control over texture
General Alternatives
FAQ
Can I use fresh vegetables instead of frozen?
Yes, but reduce initial slow cook time by 1-2 hours since fresh vegetables cook faster. Add them partway through cooking to prevent mushiness.
What if I don't have a crock pot?
Simmer everything in a covered Dutch oven in a 325F oven for 2 hours, then add biscuit pieces and bake uncovered at 400F for 20-30 minutes until golden.
How long can I keep leftover chicken and dumplings?
Refrigerate up to 3 days in airtight container. Freeze up to 2 months (biscuits may get soggy, so store separately if possible).