Slow Cooker Chicken and Dumplings

Why You’ll Love This Recipe

This recipe combines simplicity with soul-satisfying flavor. The slow cooker does all the heavy lifting—tenderizing the chicken and developing a deeply flavorful base—while the easy dumplings come together in the last hour for a soft, pillowy finish. It’s family-friendly, filling, and delivers all the comfort of homemade chicken and dumplings without standing over a stove.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Yellow onion
• Carrots
• Celery
• Garlic
• Chicken broth
• Cream of chicken soup (or homemade equivalent)
• Dried thyme
• Dried parsley
• Salt
• Black pepper
• Butter
• Refrigerated biscuit dough or homemade biscuit dough
• Fresh parsley (optional, for garnish)

Directions

1. In the base of a slow cooker, combine diced onion, sliced carrots, celery, and minced garlic.
2. Place chicken breasts or thighs on top of the vegetables.
3. Pour in chicken broth and spoon in the cream of chicken soup. Add dried thyme, parsley, salt, and pepper. Stir lightly to combine.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
5. Remove chicken, shred it with two forks, and return it to the slow cooker.
6. Tear biscuit dough into small pieces (or roll and cut homemade dough) and place on top of the mixture in an even layer.
7. Cover and cook on high for an additional 1 hour, or until dumplings are cooked through and fluffy.
8. Gently stir once, then serve warm with fresh parsley if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 7–8 hours (on low) or 4–5 hours (on high)
Total time: Up to 8 hours 15 minutes

Variations

• Use rotisserie chicken for an even quicker version—add it during the last 2 hours.
• Add frozen peas or green beans during the final 30 minutes for extra veggies.
• Make it dairy-free with a coconut milk or cashew cream substitute for the soup.
• Try homemade drop dumplings if you prefer from-scratch dough over refrigerated biscuits.
• Add a dash of hot sauce or paprika for a hint of spice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if needed to thin the sauce.
While the dumplings can soften when stored, they reheat well with a gentle touch. Freezing is not recommended, as the dumplings may become mushy when thawed.

FAQs

Can I use frozen chicken in this recipe?

Yes, but ensure it’s fully thawed before adding to the slow cooker for even cooking and food safety.

What kind of biscuit dough works best?

Refrigerated biscuit dough is convenient and fluffy, but you can use homemade biscuit dough or drop dumplings if you prefer.

Can I cook this recipe on high the whole time?

Yes, cook on high for 4–5 hours total—3–4 for the chicken, plus 1 hour for the dumplings.

How do I know when the dumplings are done?

They’ll look puffed, soft, and not doughy in the center when cut open. Cooking on high with the lid on is key for even cooking.

Can I make this recipe ahead of time?

You can prepare everything up to the point before adding the dumplings, then refrigerate and cook the next day. Add dumplings fresh.

What if my sauce is too thick?

Stir in extra chicken broth or milk a little at a time until it reaches your preferred consistency.

Can I add potatoes to this dish?

Yes, diced potatoes can be added with the vegetables at the beginning. Keep pieces small for even cooking.

Is this recipe freezer-friendly?

It’s best enjoyed fresh. While the chicken mixture freezes okay, the dumplings may not hold up well after thawing.

Can I use cream of mushroom soup instead?

Yes, it will change the flavor slightly but still be creamy and delicious.

Do I need to stir the dumplings?

No, stirring during cooking may cause them to fall apart. Let them steam with the lid on until fully cooked.

Conclusion

Slow Cooker Chicken and Dumplings is a warm, comforting classic that’s as easy as it is satisfying. With tender chicken, soft vegetables, and fluffy dumplings all made in one pot, this recipe delivers the cozy flavor of home-cooked goodness with minimal effort. Whether you’re feeding a family or just want leftovers for days, this dish is sure to become a go-to favorite.

Slow Cooker Chicken and Dumplings

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This Slow Cooker Chicken and Dumplings recipe is a comforting, one-pot classic made with tender chicken, fluffy biscuit dumplings, and a rich, creamy broth. It’s an easy, hearty meal perfect for busy weeknights or chilly days.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: 8 hours 15 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 can refrigerated biscuit dough (or homemade biscuit dough)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. In the slow cooker, combine onion, carrots, celery, and garlic.
2. Place chicken on top of vegetables.
3. Pour in chicken broth and add cream of chicken soup, thyme, parsley, salt, and pepper. Stir gently to mix.
4. Dot with butter, cover, and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
5. Remove chicken, shred with two forks, and return it to the slow cooker. Stir to combine.
6. Tear biscuit dough into small pieces and place evenly on top of the mixture.
7. Cover and cook on high for 1 hour, or until dumplings are cooked through and fluffy.
8. Garnish with chopped parsley if desired and serve warm.

Notes

• Use rotisserie chicken for a quicker version—add in the last 2 hours.
• Add peas or green beans in the final 30 minutes for extra veggies.
• Drop dumplings can be used instead of biscuit dough for a from-scratch option.
• Add diced potatoes with the vegetables for a heartier meal.
• Stir in extra broth if the sauce is too thick before serving.

Nutrition

• Serving Size: 1 bowl (approx. 1/6 of recipe)
• Calories: 420
• Sugar: 4g
• Sodium: 950mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 95mg