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Southern Chicken And Dumplings In A Crockpot

southern style crockpot chicken and dumplings

It’s that time again! Time for crockpot recipes and warm yummy comfort food. I love southern style chicken and dumplings. It’s even better when you can easily make them in a crockpot. Enter, my southern crockpot chicken and dumpling recipe. My family is from Tennessee so I ate so many delicious southern dishes growing up and this is easily in my top ten favorites.

My grandmother walked me through this recipe 6 years ago. She refused to make chicken and dumplings for me. Instead, she opted to give me the ingredients and instructions. The whole “teach you how to fish instead of giving you a fish” mentality. I guess it worked because this is one of my most loved YouTube recipes.

Over the years I’ve made it my own by adding seasoning like Herb de Provence and cooking it in my crockpot. I know some of that is not considered southern chicken and dumplings, however I’m not me if I don’t add my own twang! This recipe is one of my most loved. I won’t brag but it’s kinda a hit with everyone. Also I’d be remiss if I didn’t share how crazy indulgent this is! I’ve never seen a southern chicken and dumpling recipe that wasn’t. I recommend you buy low sodium ingredients as much as possible. We can indulge but still be health conscious. Also, I highly recommend freezing leftovers. When you reheat these chicken and dumplings they taste even better in my opinion. I may be bias 😏

I hope you enjoy one of my favorite winter recipes and feel all the comfort I feel with every bite. If you’re looking for something lighter with a little southern twist try my No Carb Collard Green & Chicken Quesadilla recipe.

Watch Me Make Southern Chicken & Dumplings In Crockpot


Chicken & Dumplings In The Crockpot

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Delicious comfort food made easily in a crockpot. Prep and forget! 

  • Author: Fenique
  • Prep Time: 20min
  • Cook Time: 6 hours
  • Total Time: 6 hrs 20 minutes
  • Yield: 8 servings 1x
  • Cuisine: Southern


  • 1 Whole Rotisserie Chicken 
  • 2 Cans of biscuits 
  • 32 oz. Low Sodium Chicken Broth 
  • 52 oz. of Cream of Chicken 
  • 1/2 cup Celery chopped 
  • 1/2 cup Carrots chopped 
  • 3 tbsp Butter 
  • 3 tbsp Onion Powder 
  • 3 tbsp Garlic Powder 
  • 1 tbsp White Pepper 
  • 3 tbsp Black Pepper 
  • 2 tbsp Cumin
  • 2 tbsp Herb de Provence 
  • 1 tsp Nutmeg 
  • Salt ( optional since there’s tons of sodium in the dish) 
  • Chili Powder or Paprika (optional)
  • 1/4 cup Flour (for rolling out dough) 


1. Set your crockpot to 6 hours on low. Add the cream of chicken and chicken broth. 

2. Next add the celery and carrots. Put the top on your crockpot. Chicken is up next. 

3. Take the rotisserie chicken apart. DO NOT add skin to this dish. When taking the chicken apart keep in mind that you want to easily eat the chicken. Don’t add any pieces that aren’t easily chewable. If they’re hard to cut, they’ll be hard to chew. Once you have finished taking the chicken apart sat what you’re using to the side. 

4. Next prepare your area to roll out the biscuits to make dumplings. Lightly sprinkle flour over the surface first. Then roll out the biscuits as flat as possible without tearing them. 

5. Cut the flattened biscuits, now dough, into rectangular pieces. Not all of them will be perfect rectangles. 

6. Next, take your seasonings and season the dumplings. This may seem insane but trust me you want to season them. You want every bite to have flavor and this will ensure that. 

7. Next add the seasoned dumplings and chicken to the crockpot. 

8. Season this dish again if you see fit. Season with onion powder, garlic powder, black pepper, and cumin. These are our holy grail seasonings for this dish. You can add other seasonings. If you want it a little spice, then a few dashes of paprika are ideal. 

9. Next add the butter. 

10.Stir this dish.

11. Check on your chicken and dumplings at every two-hour mark. After the first 4 hours, taste your dish and add more of your holy grail seasonings. Be sure to stir, to ensure there is no sticking to the bottom of the pan.

12. After 6 hours, your dish is ready! TIME TO ENJOY!! 


  • Serving Size: 3/4 cup

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