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Grandma’s Easy Chicken And Dumplings Recipe

Grandma’s easy chicken and dumplings recipe is packed full of flavor and is a classic hearty meal for the entire family.

It’s budget-friendly and easy to make, and the fluffy dumplings and tender chicken are the most comforting meal on a cold night.

Give this flavorful and great recipe a try today. It’s comfort food at its best.

The Ultimate Comfort Food

Chicken and dumplings in a small brown bowl on top of a blue and white placemat.

What Ingredients Do I Need?

  • Chicken breasts
  • Can of condensed cream of celery soup
  • Can of condensed cream of chicken soup
  • Chicken broth
  • Water
  • Onion (diced)
  • Frozen peas and carrots
  • Salt
  • Pepper
  • Buttermilk biscuits (or a homemade biscuit recipe)

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Honestly, is there anything more comforting than chicken and dumplings? The recipe is perfect for cold nights, sick days, or when you want to have a home-cooked meal. You can let the creamy stew cook and simmer in the Crock Pot all day for a great meal in the evening.

Ya know it’s funny. I wasted a lot of my time being a picky eater when I was a kid. In all truth, I’m still pretty picky, but not as bad as I was in my childhood. I refused to eat chicken and dumplings. I mean, who does that? 

A few years ago, one of the ladies at church brought some chicken and dumplings for Vacation Bible School volunteers, and I was pretty hungry, so I ate it. And it was good. Really good. My taste buds felt like they were having a party. Why in the world would I ever turn this stuff down?

Not long after, I was craving chicken and dumplings, but in all honesty, I was scared to make it because I thought it would be a difficult recipe.

shredded chicken in a bowl with biscuits and veggies.

An Easy Recipe

As a kid, I remember my mom slaving over chicken and dumplings. Well, not really, but it seemed like it. So, I had this idea in my head that it was going to be super hard to make from scratch.

It wasn’t. At all. In fact, it’s one of the easiest meals to make. And to top it off, it was pretty inexpensive, too–a super budget-friendly meal.

She always made the flat dumplings, but we’ve figured out that we like the biscuit-like dumplings, so that’s what we are using in this recipe.

I love meals that are not only budget-friendly but filling. And it’s filling. 

And, if this is your first time making the dish, I promise you will love it.

Reasons To Love This Recipe

  • It’s super easy to make and can cook while you’re at work or doing other things. I made this recipe while redoing our house!
  • The recipe will feed about six large servings.
  • The recipe is filling.
  • It is inexpensive if you get the chicken on sale.
  • Chicken and dumplings are great for cold days or evenings.
  • You can bring the recipe to potlucks, office parties, or large gatherings.
  • If you’re like me and forget to thaw the chicken, don’t worry about it. You can still stick it in the Crock Pot frozen. Believe me, it will still turn out tender after cooking.

Fresh Market offers a sale on chicken each week, so I buy it and freeze it. It’s a great way to save. 

If you love Southern recipes, give this Southern peach cobbler a try.

How To Make Grandma’s Old-Fashioned Chicken And Dumplings

  1. Place the chicken breasts in the Crock Pot.
  2. In a large bowl, add condensed cream of celery soup, condensed cream of chicken soup, chicken broth, water, onion, salt, and pepper, and mix well. (Or, to make life easier, add the ingredients to the Crock Pot).
  3. Pour the soup mixture over the chicken and replace the lid.
  4. Set the slow cooker for six hours on medium heat or eight hours on low heat.
  5. One hour before the timer goes off, shred the chicken with two forks. Add the peas and carrots.
  6. Cut up the biscuit dough into small pieces (or make your own dumpling dough) and place it in the Crock Pot, making sure to dunk it under the liquid (be careful, it’s hot).
  7. Cook for one more hour.

If you’d like to save even more money, you can easily make your own biscuit dough.

I have used Cooking Maniac’s Flaky Buttermilk Biscuit recipe quite a few times, and no matter what, it comes out awesomely delicious. 

The biscuits will puff up and cook on the inside.

I will usually pull one out and check the inside to see if they are done or doughy. If they are doughy, I will let them cook a little longer.

Assembling The Dish

Raw chicken in a Crock Pot covered with non stick spray.

Start by adding the chicken breasts to a slow cooker.

I sprayed the slow cooker with nonstick spray first so that it would be easier to clean when it’s done cooking.

My chicken was still a little frozen when I placed it in the slow cooker. I am the pits about remembering to take it out of the freezer to let it thaw.

If you’re like me, that’s ok when you forget. You can still cook it frozen.

Raw chicken with cream of chicken soup and cream of celery soup.

Add the cream of chicken soup and cream of celery soup to the pot.

If I don’t have any cream of celery in the house, I will use two cans of cream of chicken soup.

Pouring chicken broth over chicken and cream of chicken soup.

Next, pour the chicken broth into the pot.

Pouring water over ingredients.

Pour the water into the slow cooker.

Diced onions, salt, and black pepper

Next, add the diced onions, salt, and black pepper.

If you don’t have an onion on hand, add some minced onions from your seasonings.

I always keep a large container of dried minced onions on hand for occasions when I don’t have fresh onions.

You can always add a few more of your favorite herbs and spices to this recipe. Sprinkle a little parsley on top for some added flavor!

raw chicken with chicken broth, onions, salt, and pepper.

Give everything a little bit of a stir, replace the lid, and set the cook time for eight hours on low.

If you want to cook the chicken a little faster, you can place it on medium for six hours or the high setting for four hours.

Shredded cooked chicken stew

After the chicken cooks for seven hours on low, shred it.

Chicken and vegetables in a pot.

Add the frozen vegetables.

You can use your favorite vegetables. For this recipe, I chose carrots and peas.

raw biscuits on a cutting board

Lay the raw biscuits on a cutting board and cut each into four pieces.

When you’re preparing the dumpling dough, you can use a pizza cutter, and it will slice right through. You can also just pull it apart if that’s easier.

I like using biscuits because it’s just easier and quicker. But if you want to make homemade dumplings, they will work perfectly in this recipe.

sliced raw biscuit dough on top of broth and chicken.

Drop dumplings into the slow cooker in a single layer. Take a spoon and press it down under the liquid. Replace the lid and cook for one more hour on the low setting.

For this recipe, I used Pillsbury buttermilk flaky layers biscuits.

You can make them at home or choose your favorite type of dough.

Cooked biscuit dough on top of shredded chicken.

Once the biscuits are done cooking, the meal is ready to eat.

I will take a fork and pull one of the biscuits apart to see if it’s cooked all the way through.

chicken and dumplings in a brown soup bowl next to a crock pot.

Leftover Storage and Reheating Instructions

If you have any leftovers, you can store them in the fridge in an airtight container or cover them with plastic wrap. The chicken and dumplings are perfect for lunch the next day.

To heat them up, simply add the recipe back to a saucepan, add a little chicken broth, and heat it up.

Additional Flavor Tips and Variations

  • Minced onions
  • You can always add a few more of your favorite herbs and spices, such as sage, rosemary, or thyme, to this recipe. Sprinkle a little parsley on top for some added flavor.
  • Buttermilk biscuits, cheesy biscuits, or herb-flavored biscuits taste great in the dish.
  • Low-sodium chicken broth
  • Cloves of garlic
  • Add some diced celery, carrots, or green beans.
  • Boneless skinless chicken thighs work great in this recipe if that is all you have.

Can I Use Rotisserie Chicken?

Yes, you can use rotisserie chicken or leftover chicken from another meal.

However, the cooking time will be much less. You can add the ingredients to the slow cooker and cook for about two hours on low; add the veggies and dough and cook one more hour.

The chicken will be nice and tender.

Can I Use A Pressure Cooker or a Dutch Oven?

You can make chicken and dumplings in a pressure cooker or a Dutch oven. The cooking times will be different for the Dutch Oven. Be sure to check your manual on cooking times for the pressure cooker.

A Simple Recipe And Family Favorite

Check out the homemade chicken and dumplings recipe card below, grab those ingredients from the grocery store, and start cooking! This is a wonderful and filling dinner, and I know you’ll love it.

Southern homemade chicken and dumplings are a comforting meal that everyone will love, even your pickiest eaters.

The old-school recipe features simple ingredients and plenty of goodness.

Get the recipe today!

chicken and dumplings in a small brown bowl with bits of

Grandma's Easy Chicken and Dumplings Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 7 hours
Additional Time: 1 hour
Total Time: 8 hours 10 minutes

Grandma's easy chicken and dumplings are a delicious and comforting meal. The recipe only requires a few ingredients and is perfect for those cold nights.

Ingredients

  • 4 boneless chicken breasts
  • 10.5 oz. can of condensed cream of celery soup
  • 10.5 oz. can of condensed cream of chicken soup
  • 3 cups chicken broth
  • 1 cup water
  • 1/3 cup onion (diced)
  • 1-1/2 cups frozen peas and carrots
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can of 8 buttermilk biscuits (or a homemade biscuit recipe)

Instructions

    1. Add the chicken breasts to the Crock Pot.
    2. In a medium-sized bowl mix the condensed cream of celery soup, condensed cream of chicken soup, chicken broth, water, onion, salt, and pepper.
    3. Add to the Crock Pot and cover the chicken.
    4. Set the Crock Pot for six hours on medium high, or eight hours on low heat.
    5. One hour before the timer goes off, shred the chicken with two forks. Add the peas and carrots.
    6. Drop biscuit dumplings over the shredded chicken.
    7. Cook for one more hour.

Notes

TIP: Use a pizza cutter to cut the biscuits.

If you have any leftovers, you can store them in the refrigerator in an airtight container. They are perfect for lunch the next day.

To heat them up, simply add the recipe back to a saucepan, add a little chicken broth, and heat it up.

You can cut the recipe in half if you are only cooking for two people.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 62mgSodium: 1555mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 26g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Charlene

Tuesday 5th of September 2023

Can leftovers be frozen? Thanks for a great recipe.

Julie Pollitt

Wednesday 6th of September 2023

Hi Charlene,

You can freeze the leftovers, but when you reheat it the dumplings will be mushy and disintegrate some. It will still taste good, but have a much different texture.

Emilie

Saturday 24th of September 2022

I'm sure this is delicious. But every recipe I find online for southern chicken and dumplings is what we here in the WAY down south, deep woods, call fancied up. LoL. We never had cream of anything soup. We never slowed cooked anything,we didn't have celery or peas or carrots. We had chicken ,flour and lard. Most the time our dumplings were even made with water because the milk was to expensive. (Yes,you can use water to make a biscuit). We had salt , pepper and garlic powder. Lots of pepper. There are a ton of different recipes for chicken and dumplings, but until you've had them the poor way ,with very minimal ingredients you don't know what you are missing. You would be very surprised at the taste of our dumplings. Believe it or not they are amazing with barely any ingredients.

Tammy Finley

Saturday 24th of December 2022

@Emilie, what’s your recipe?

Julie Pollitt

Saturday 24th of September 2022

That does sound delicious!

Debi

Monday 21st of August 2017

Very Good! I used 3 bone in & skin on breast. I cooked for 3 1/2 hours. Took them out and shredded. I then put the veggie and biscuits in for 1 hour. I then put chicken back in for just a bit to heat it all up. Chicken was not dry and we loved this recipe.

Next time I am trying frozen biscuits.

Julie Pollitt

Tuesday 29th of August 2017

Hi Debi! Somehow I missed this comment. Sorry about that. It's a really good and easy recipe. I love it, too! Let me know how the frozen biscuits work out and how long they take to cook. Thanks for sharing!

Kelly @ Kelly Lynns Sweets and Treats

Wednesday 16th of August 2017

Pinned! What a perfect recipe for busy weeknights and for those cool fall evenings :) YUM!!!!! XOXO

Julie Pollitt

Wednesday 16th of August 2017

Thanks, Kelly! I appreciate it! We had so much leftover, too! I can't wait for some cool evenings. :)

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