Slow Cooker Chicken and Dumplings
This hearty, creamy chicken and dumplings recipe is the definition of comfort food — made easy in your slow cooker. You’ll get tender shredded chicken, rich gravy, and fluffy biscuit-style dumplings, all with minimal prep and no stove babysitting. Perfect for busy weeknights or cozy weekends.
🧡 Why You’ll Love It
- Dump-and-go recipe — no searing or complicated steps.
- Family-sized meal that serves 6–8 people.
- Uses simple pantry ingredients.
- The slow cooker does all the work.
- Customizable with veggies, herbs, or lighter swaps.
- Freezer-friendly for future meals.
🧂 Ingredients
For the Chicken Base
- 2 lbs boneless, skinless chicken breasts or thighs (thighs add more flavor and tenderness)
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp paprika (optional, adds color and depth)
- 2 (10.5 oz) cans cream of chicken soup
- 1 (14 oz) can chicken broth
- 1 cup frozen peas (add at the end)
For the Dumplings
- 1 can (16 oz) refrigerated biscuits (like Pillsbury Grands)
- OR: 1½ cups homemade biscuit dough (see tip below)
Optional Add-Ins
- 1 cup corn or diced potatoes for more body
- 2 tbsp chopped parsley for garnish
- Dash of hot sauce to balance the richness
🍳 Steps
- Layer ingredients: In your slow cooker (6-quart or larger), add onion, carrots, celery, garlic, chicken, cream of chicken soup, chicken broth, salt, pepper, thyme, and paprika. Stir gently to combine.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Remove chicken with tongs and shred using two forks (or a meat shredder tool). Return it to the crockpot and stir to mix with the sauce.
- Add dumplings:
- If using canned biscuits, cut each into 6 small pieces.
- Drop the pieces evenly over the chicken mixture (don’t stir them in).
- Finish cooking: Cover and cook on HIGH for 1 hour, or until the dumplings are puffed up and cooked through. Avoid lifting the lid too often — steam helps cook the dumplings.
- Add peas & serve: Stir in peas and cook for another 5–10 minutes. Garnish with parsley before serving.
💡 Helpful Tips & Substitutions
- Homemade dumplings: Mix 1½ cups flour, 1½ tsp baking powder, ½ tsp salt, ¾ cup milk, and 3 tbsp melted butter. Drop spoonfuls directly on top of the cooked chicken mixture and cook as above.
- Creamier sauce: Add ½ cup heavy cream or evaporated milk during the last 30 minutes of cooking.
- Thicker stew: Stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water before adding the biscuits.
- Vegetable swaps: Green beans, mushrooms, or diced potatoes can replace or supplement peas.
- Seasoning upgrades: A bay leaf, a pinch of poultry seasoning, or a teaspoon of Better Than Bouillon adds more flavor depth.
- Healthier version: Use light cream of chicken soup and skip the cream at the end. Add extra veggies to bulk it up.
- Easy cleanup: Line your slow cooker with slow cooker liners to make washing up faster.
🎁 Serving Ideas
- Serve hot in bowls with a sprinkle of chopped parsley or black pepper.
- Add a side of steamed green beans, roasted Brussels sprouts, or a simple salad.
- Pair with buttery dinner rolls or biscuits for extra dipping.
- A light drizzle of hot sauce or a squeeze of lemon juice brightens the creamy sauce.
- Leftovers can also be served over rice or mashed potatoes.
🕒 Make-Ahead & Storage
Make-Ahead:
- Chop all veggies and combine with the chicken and seasonings in a zip-top bag the night before. In the morning, dump into the slow cooker, add soup and broth, and start cooking.
- For true freezer prep, freeze the uncooked chicken mixture (without biscuits) for up to 2 months. Thaw overnight before cooking.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop over medium-low heat until warm. Add a splash of broth or milk if it thickens too much.
Freezing:
- The chicken mixture (without dumplings) freezes beautifully.
- Freeze in single portions for up to 3 months. Thaw overnight, reheat, and add fresh dumplings before serving.
This Slow Cooker Chicken and Dumplings recipe is hearty, creamy, and foolproof — no stirring pots or rolling dough required. It’s the kind of meal that makes everyone go back for seconds and reheats just as well the next day. Simple ingredients, big flavor, and pure comfort in one crockpot.