Slow Cooker Chicken and Dumplings are made of tender chicken, savory broth, and fluffy pillow like dumplings that have been simmering together for hours.
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You'll have a house full of hungry bellies after you've been cooking this Chicken and Dumplings all day in the Slow Cooker. You can always count on a flavorful, perfectly cooked dinner when you make my slow cooker recipes like my Lemon Pepper Chicken, Slow Cooker Dr Pepper Ribs, and my tender Slow Cooker Pork Roast and Vegetables. Not only will the comfort food recipes be delish, but the house will smell incredible too.
Why This Recipe Works
The delicious flavor you get from this meal is perfect for busy weeknights or cozy weekends at home. This easy Crock Pot Chicken and Biscuit Dumpling recipe brings all the flavors of homemade goodness with minimal effort.
There’s nothing quite as comforting as a warm, hearty bowl of chicken and dumplings, and with the help of your slow cooker, this classic dish becomes even easier to prepare.
An easy Slow Cooker Chicken and Dumpling dinner is always a winner for the whole family.
Let's Gather The Ingredients
- Chicken breasts: Chicken thighs can also work.
- Soups: can of cream of chicken soup and can of celery soup
- Chicken broth:
- Herbs and seasonings: poultry seasoning, garlic powder, salt, black pepper, and fresh thyme
- Veggies: frozen peas and carrots and diced onions
- Buttermilk biscuits: I used a can of biscuit dough to make these tender dumplings, but if you have a homemade dumplings recipe you prefer to use, you can use that.
How to Make Slow Cooker Chicken and Dumplings
- Step 1: Whisk together the canned cream of something soups, chicken broth, poultry seasoning, garlic powder, salt, and black pepper together in a mixing bowl.
- Step 2: Place the chicken into Slow Cooker.
- Step 3: Dump mixture from mixing bowl on top of chicken and add frozen peas and carrots. Follow with the diced onion and fresh thyme. Place lid on.
- Step 4: Cook on low until chicken reaches a safe internal temperature. Remove chicken and shred and place back in the Crockpot.
- Step 5: Remove canned biscuits from can and place on the cutting board to cut each biscuit into quarters.
- Step 6: Toss the raw quartered biscuit dough into the Slow Cooker to form a top layer. Continue cooking until biscuits are cooked through. Give everything a good stir before serving, and enjoy!
Recipe Tips
- Leftover chicken and dumplings should be stored in the fridge in an airtight container and can be kept to 3-4 days.
- Always use an instant-read meat thermometer to ensure homemade chicken and dumplings is ready to enjoy safely.
- I always stick to low heat with this easy, comforting meal. Cooking the chicken on low and slow ensures you get a tender, juicy chicken. I have not tested this on the high setting.
- You can serve this with a big green salad for a complete meal.
- Keep your guests in mind when shredding the chicken, you'll want bite-sized pieces for easy serving.
Recipe Faq's
Sure, I used boneless skinless chicken breasts with this delicious recipe, but you can make this with boneless skinless chicken thighs or chicken tenders too. If you use a different cut of chicken, you may need to alter the cooking time. Always use a meat thermometer to ensure that your choice cut of chicken is safe to eat. Meat thermometers should be inserted into the thickest part of the chicken and should reach 165F before serving.
I like using biscuit dough for making quick "cheater" fluffy dumplings, but you can make your own using your favorite dumpling recipe to really indulge with this ultimate comfort food. Common ingredients to make homemade, delicious dumplings, are all-purpose flour, baking powder, sugar, salt, heavy cream, and melted butter.
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Slow Cooker Chicken and Dumplings
Equipment
Ingredients
- 2 pounds chicken breasts
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can of cream of celery soup
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen peas and carrots
- ½ cup onions diced
- 3 sprigs fresh thyme
- 1-7.5 ounce can buttermilk biscuits
Instructions
- In a large bowl mix together the canned soups, chicken broth, poultry seasoning, garlic powder, salt and pepper until combined.
- Place the chicken breasts into the slow cooker, pour the sauce mixture on top.
- Add in the frozen peas and carrots, onions and fresh thyme. Cook on low for 6 hours.
- After cooking for 6 hours shred the chicken (you can remove it and shred it on a plate and put it back into the slow cooker.)
- Cut the biscuits into quarters and place them in a single layer on top. Cover with the lid and turn the slow cooker on high and cook another hour or until the biscuits are cooked through.
- Serve and enjoy!
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