Slow Cooker Chicken and Dumplings

Slow cooker chicken and dumplings are an easy-to-prepare dinner, and the crockpot makes cooking a breeze. Nothing beats the comforting warmth of a bowl of chicken and dumplings, especially when it’s made effortlessly in a slow cooker. Slow cookers are a game-changer for busy households, allowing you to create hearty, homemade meals with minimal effort. Whether you’re juggling work, family, or a packed schedule, the convenience of prepping everything in one pot and letting it simmer away makes mealtime stress-free. Just set it and forget it!

This slow cooker chicken and dumplings recipe combines tender, shredded chicken, a creamy, flavorful broth, and fluffy biscuit “dumplings” for a classic, crowd-pleasing dish. The slow cooker does all the heavy lifting, developing deep, rich flavors while you go about your day. It’s also a versatile recipe, which you can customize to fit your taste or dietary needs.

What You’ll Like About This Recipe

• Effortless slow cooker method. You only layer the ingredients, mix a quick sauce, and press start. The long, gentle simmer builds flavor without any babysitting or stovetop monitoring.
• Classic creamy, savory broth. The combination of condensed soups, broth, aromatics, and herbs creates a rich base that coats the dumplings and shredded chicken beautifully.
• Tender dumplings without rolling dough. Refrigerated biscuit dough makes this recipe accessible and foolproof. The dumplings steam gently on top, becoming fluffy and tender while absorbing the flavorful broth.
• Perfect for busy days or make-ahead meals. Everything cooks in one pot, reheats well, and satisfies a crowd without requiring any extra sides.
• Easy to customize. You can switch up the vegetables, add herbs, or season the broth differently to make the dish uniquely yours.

Ingredient Notes

• Chicken breasts – Boneless breasts work well because they shred neatly after slow cooking. Boneless thighs may be used for richer flavor and added moisture.
• Cream of celery and cream of chicken soup – These create a thick, creamy broth and eliminate the need for flour or roux. Using one of each keeps the flavor balanced.
• Refrigerated biscuits – Biscuit dough makes excellent dumplings once sliced. A standard 8-count can is perfect. Avoid flaky-layer biscuits, which can separate during cooking.
• Peas and carrots – These add color, sweetness, and texture. Thawing them before adding keeps the slow cooker temperature even.
• Poultry seasoning – A blend of sage, thyme, rosemary, and marjoram that gives the stew its classic “chicken and dumplings” flavor profile.
• Chicken broth – Use low-sodium broth to maintain control over seasoning, as the condensed soups add salt.

Steps to Make Slow Cooker Chicken and Dumplings

1. Layer the onions and celery in the bottom of the slow cooker. This helps flavor the broth and prevents the chicken from sticking. Place the chicken breasts on top.
2. Mix the condensed soups with garlic, poultry seasoning, black pepper, and broth. Pour this mixture over the chicken, making sure everything is coated.
3. Cover and cook until the chicken is tender enough to shred easily. Slow cooking develops depth of flavor and softens the aromatics.
4. Remove the chicken to shred it, then return it to the pot. This ensures even distribution of meat throughout the stew.
5. Add the thawed peas and carrots and gently stir. Adding them at this stage prevents overcooking.
6. Cut the biscuit dough into strips and place them evenly on top of the stew. The dumplings will steam in the trapped heat and absorb the flavors beneath.
7. Continue cooking until the dumplings are fully cooked and the stew is thickened. Stir in parsley and serve warm.

Pro Tips

• Avoid lifting the lid once dumplings are added—steam is essential for them to cook evenly.
• Cut biscuits into equal-size pieces so they cook at the same rate.
• Stir gently after shredding the chicken to avoid breaking up the dumplings later.
• Use boneless thighs if you prefer richer, juicier chicken pieces.
• Check one dumpling by cutting it open; the center should be cooked and no longer doughy.

Recipe Variations

• Add Herbs: Enhance the flavor with fresh thyme or rosemary sprigs for a fragrant twist.
• Swap Proteins: Use boneless, skinless chicken thighs instead of breasts for extra richness. If you have a rotisserie chicken or leftover turkey, shred a few cups and add it along with the thawed vegetables and dumpling pieces.
• Vegetarian Option: Skip the chicken and replace it with a can of chickpeas, adding vegetable broth instead of chicken stock.
• Veggies: Add mushrooms, corn, or green beans for extra texture and nutrition.
• Homemade Biscuits: Make your own biscuit dough for a healthier spin on the classic.

Serving Suggestions

• Serve with cornbread for a Southern-style meal.
• Add a tossed salad or simple coleslaw to balance the richness.
• Pair with steamed or sautéed vegetables like green beans, broccoli, or spinach.
• Pour over mashed potatoes for extra comfort.
• Enjoy with iced tea, lemonade, or a crisp white wine.
• Finish the meal with Southern favorites like sweet potato cobbler or banana pudding.

How to Store

• Refrigerate leftovers in a covered container for up to 3 days. Dumplings will soften but remain delicious.
• Freeze without the dumplings for best texture; add fresh dumplings when reheating.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

Slow Cooker Chicken and Dumplings

Diana Rattray

The slow cooker makes this chicken and dumplings meal effortless. Just add the ingredients and press the start button!

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Servings 4 servings

Calories 348

Print Recipe Pin Recipe

Course Chicken Breasts

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Ingredients

  

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• 1 large onion, diced
• 1/2 cup celery, diced
• 1 1/2 pounds boneless chicken breasts
• 1 10.5-ounce can cream of celery soup
• 1 10.5-ounce can cream of chicken soup
• 1 teaspoon garlic, minced
• 1 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper, or to taste
• 2 cups chicken broth, lower sodium
• Kosher salt, to taste
• 1 16-ounce can refrigerated biscuits, 8-count can, about 16 ounces
• 1 1/2 cups peas and carrots, frozen , thawed
• 2 tablespoons fresh chopped parsley

Instructions

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• Spread the onions over the bottom of a 5 to 7-quart slow cooker. Top with the chicken breasts.
• In a medium bowl, combine the soups with the garlic, poultry seasoning, and pepper. Pour over the chicken breasts and add the chicken broth.
• Cover and cook on high for 3 to 4 hours or until the chicken is cooked. Remove the chicken and shred; return to the pot. Add the thawed peas and carrots to the pot and stir gently.
• Separate the canned biscuits and roll them to flatten. Slice each biscuit into 4 strips.
• Arrange the chicken strips on top of the stew. Cover and cook on high for 30 to 60 minutes or until the vegetables are tender and the dumplings are cooked. Give the stew a stir and add the parsley.
• Serve and enjoy!
  

Nutrition

Calories: 348kcalCarbohydrates: 11gProtein: 39gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 111mgSodium: 599mgPotassium: 593mgFiber: 3gSugar: 2gVitamin A: 5202IUVitamin C: 9mgCalcium: 58mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chicken and dumplings, easy meals, slow cooker, southern chicken stew

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