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….
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.
Why You’ll Like the Dish
Comforting and hearty. Classic chicken and dumplings flavor with minimal prep work.
Easy slow cooker method. Just add ingredients, set, and come back to a fully cooked meal.
Family-friendly. A cozy dinner that both kids and adults will love.
Versatile. You can use chicken breasts, thighs, or even leftover rotisserie chicken.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or thighs work best. Thighs add a bit more richness.
- Soup: Cream of chicken and cream of celery soup form the creamy base — use low-sodium if preferred.
- Biscuit dough: Refrigerated biscuits make easy dumplings; homemade dough can be substituted.
- Vegetables: Frozen peas and carrots add color and sweetness. Feel free to include corn or green beans.
- Broth: Use low-sodium chicken broth to control saltiness.
Steps to Make Slow Cooker Chicken and Dumplings
- Spread the chopped onions and celery in the bottom of your slow cooker, then place the chicken on top.
- In a bowl, stir together the soups, garlic, poultry seasoning, pepper, and broth. Pour this mixture over the chicken.
- Cover and cook on high for about 3 to 4 hours, until the chicken is tender and cooked through. Remove and shred it, then return it to the slow cooker with the thawed peas and carrots.
- Flatten each biscuit and cut it into strips, laying them over the chicken mixture.
- Cover again and cook on high for 30 to 60 minutes until the dumplings are fluffy and cooked through. Stir gently and sprinkle with chopped parsley before serving.
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 biscuits, cornbread, or crusty bread for dipping.
- 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 fruit cobbler or banana pudding.
How to Store and Reheat
Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
Freeze: Not recommended — the biscuit dumplings can become soggy when thawed.
To Reheat: Warm gently on the stovetop or in the microwave until heated through, adding a splash of broth or milk if needed to loosen the sauce.
Slow Cooker Chicken and Dumplings
Ingredients
- 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
- 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
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.
