Crockpot Chicken and Dumplings with Rotisserie Chicken

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This shortcut version uses store-bought rotisserie chicken to cut the cook time in half.

You still get all the creamy, comforting flavor — just faster and with less prep.

Why You’ll Love It

  • Ready in about 2 hours instead of 6–7.
  • No raw chicken to handle — just shred and add.
  • Perfect for busy weeknights when you need dinner fast.
  • Rotisserie chicken adds extra flavor from the seasoning.
  • Same creamy, satisfying result as the traditional version.

Ingredients

For the Base

  • 1 rotisserie chicken (about 2–3 lbs), meat removed and shredded
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 (10.5 oz) cans cream of chicken soup
  • 3 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt to taste (start with 1/2 tsp — rotisserie chicken is already seasoned)

For the Dumplings

  • 1 can (16 oz) refrigerated biscuits, each cut into 6 pieces
  • OR 1 1/2 cups homemade biscuit dough

Optional Add-Ins

  • 1 cup frozen peas
  • 1/2 cup heavy cream for extra richness
  • Fresh parsley for garnish

Steps

  1. Remove all meat from the rotisserie chicken and shred it into bite-sized pieces — you should have about 4 cups.
  2. Add onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, pepper, and salt to your 6-quart slow cooker.
  3. Stir to combine.
  4. Add the shredded rotisserie chicken and stir again.
  5. Cover and cook on HIGH for 1–1.5 hours until the vegetables are tender and the mixture is bubbling.
  6. Cut each biscuit into 6 pieces.
  7. Drop the biscuit pieces evenly over the surface of the chicken mixture.
  8. Do not stir them in — they need to steam on top.
  9. Cover and cook on HIGH for another 45–60 minutes until the dumplings are puffed and cooked through.
  10. Resist the urge to lift the lid — steam cooks the dumplings.
  11. Add frozen peas during the last 10 minutes if using.
  12. Stir in heavy cream at the end if you want extra richness.
  13. Taste and adjust salt if needed.
  14. Serve immediately.

Helpful Tips and Substitutions

Pick a rotisserie chicken that’s still warm if possible — it shreds more easily and adds extra moisture.

Save the bones and carcass to make homemade stock later — freeze them in a gallon freezer bag if you don’t have time now.

Go easy on the salt at first — between the rotisserie chicken and cream of chicken soup, this dish can get salty fast.

If your vegetables aren’t softening in time, slice them thinner next time or add 15 more minutes to the first cook.

Use both white and dark meat from the rotisserie chicken for the best texture and flavor.

For homemade dumplings, mix 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup milk, and 3 tbsp melted butter.

A slow cooker liner makes cleanup much faster with creamy dishes like this.

Serving Ideas

Serve in shallow bowls so you get plenty of dumplings and sauce in every bite.

A simple green salad balances the richness.

Crusty bread or dinner rolls are great for sopping up the extra sauce.

Leftovers work well spooned over rice or egg noodles.

Make-Ahead and Storage

Shred the rotisserie chicken up to 2 days ahead and store it in an airtight container in the fridge.

Prep vegetables the night before to make assembly even faster.

This dish is best served fresh — the dumplings soften as they sit in the sauce.

Store leftovers in the fridge for up to 3 days.

Reheat on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened.

Not ideal for freezing because the dumplings don’t hold up well when thawed.

The Shortcut That Works

Rotisserie chicken is one of the best grocery store shortcuts.

The meat is already cooked and seasoned, which means you skip the longest part of the recipe.

This version tastes just as good as starting from scratch — it just gets to your table a lot faster.

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