Crock Pot Chicken and Dumplings

With the heat wave finally starting to come to an end here in Southern California, I’m really getting into the swing of fall cooking! One of my family’s favorite dishes is this Crock Pot Chicken and Dumplings Recipe. It is SO ridiculously delicious and SO filling and satisfying. You can feel free to experiment and add other veggies if you’d like. Sometimes, I make it without the potatoes, and that shaves an extra Point off. But those moist, thick, fluffy dumplings are just heavenly, and are the true star of this popular comfort food recipe. Perfect for a chilly day, this tasty Crock Pot Chicken and Dumplings is sure to become a family favorite of yours too! Enjoy.

Crock Pot Chicken and Dumplings

Hearty, incredibly filling, and absolutely delicious, this Weight Watchers Chicken and Dumplings dish is the ultimate in guilt free comfort food! Perfect for a chilly autumn or winter’s day.


  • 1lb skinless, boneless chicken breast, diced
  • 2 medium Yukon gold potatoes, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 2 cups reduced fat all-purpose baking mix (like Bisquick)
  • 2/3 cup reduced fat milk
  • 2 tsp dried thyme
  • 2 tsp onion powder
  • 1 chicken bouillon cube
  • 2 cups fat free chicken broth
  • 1 10.75oz can Campbell’s Condensed 98% Fat Free Cream of Chicken Soup
  • Salt & pepper to taste


  1. Place the chicken, potatoes, carrots, celery and bouillon cube in a slow cooker. Season with black pepper.
  2. In a medium sized bowl, combine cream of chicken soup, broth, onion powder, and dried thyme.
  3. Pour mixture over the chicken and vegetables. Cover and cook on low for about 6 hours, or until chicken is fully cooked.
  4. In a large bowl, mix together the baking mix and milk. Spoon the batter into 6 blobs on top of the chicken mixture. Turn the heat up to high, and cover, but tilt the lid to vent the steam. Cook for about 30-40 minutes, or until the dumplings are cooked through and no longer wet in the middle (you can test by piercing with a toothpick).

Preparation time: 15 minute(s)

Cooking time: 6 hour(s) 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 321

Fat: 5g

Protein: 21g

Entire recipe makes 6 servings
Serving size is 1 dumpling with 1/6th of soup
Each serving = 8 Points

PER SERVING: 321 calories; 5g fat; 43g carbohydrates; 21g protein; 3.5g fiber


  1. I need to make this dairy-free. I can substitute almond or coconut milk for the milk, but what would you recommend instead of the soup? Thanks!

    • You can make your own and its pretty simple too! And I don’t see why you wouldn’t be able to substitute the milk in the recipe for a non-dairy choice. (

      3 tablespoons butter
      3 tablespoons white flour
      1/2 cup chicken stock
      1/2 cup milk
      Salt and pepper

  2. You almost had me with this recipe until you added a CAN of soup.

  3. I am making this right now & my house smells AMAZING! Even my husband…who is very picky, would rather have beef than chicken, not usually thrilled about lower fat, healthier meals…says it smells SO GOOD and he is excited to eat it! What a great, easy recipe, thank you!

  4. Fabulous! I have made this twice now and have been wowed each time. Thanks!

  5. Unless you want every bite to taste like thyme and nothing else I recommend using 1/2 tsp. of thyme, NOT 2 tsp. Was so disappointed. :-(

  6. This is SO GOOD. Everthing turned out perfectly, I followed the recipe exactly. Will absolutely be making this again! Thank you!

  7. Is there a way to pin any of your recipes on pinterest? There are so many recipes on here I’d love to pin to my pinterest but I don’t see the button. I love your website and recipes!!! :)

    • Hi, I was confused also since I couldn’t find the Pinterest button. But I found that just by poking the picture somewhere in the bottom left corner of the picture that the Pinterest button appears and then you can push it.

  8. Whitney Murphy

    I’m also wanting to know what the actual serving size is – one cup? 1.5 cups? It’s hard to divide by 6 with a soupy mix in a crockpot…I have this cooking as we speak!

    • LaaLoosh

      It’s hard to say exactly…since the size of the vegetable pieces can vary and will affect how much you can fit into a cup. I’d estimate that each serving of the soup is about 1 1/4 cups.

  9. Hi,

    You list onion powder in the ingredients, but not in the directions. I made your recipe this morning and just sprinkled it over the veggies & chicken since I wasn’t sure on what step is was to be added. Just curious, I’m sure it will be delicous. :-)

  10. Alicia Dryja

    Hi I made your recipe yesterday but I had to throw out the whole thing it would have been great without the thyme that ruined it also the chicken boubillon cube did too because it made it come out too salty I’m going to make it today without the thyme!

    • Completely agree! Made this yesterday and there was WAYY too much thyme. I would recommend adding just half a tsp if that. Didn’t throw it out but I’m disappointed. ): Maybe the leftovers will be better!

  11. Do you add the dumpling mix after the 6h 30min crockpot cook time (high or medium setting?), or at the start?
    Thank you.

    • LaaLoosh

      You add the dumplings in after cooking on low for 6 hours. Then after you put the dumplings in, turn the heat up to high and cook for 30 minutes.

  12. Janealmalu

    This looks great and I’ll be making this weekend. If I didn’t include the biscuits how many points would I take off? Also, what is the size of a serving? I love your recipes and they are great with following WW. Thank you in advance!