This recipe transforms a classic Southern favorite into a fuss-free, one-pot meal using your slow cooker. It’s rich, creamy, and filled with tender chicken and soft dumplings, all cooked to perfection with minimal effort. It’s ideal for busy weeknights, meal prep, or when you just need a comforting, home-cooked dish without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen peas (added at the end for color and texture)
Directions
Place the chicken in the bottom of the slow cooker.
Add chopped onion, carrots, celery (if using), and garlic on top.
Pour in the chicken broth and add the cream of chicken soup. Stir to combine.
Sprinkle in thyme, parsley, salt, and pepper.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Shred the chicken with two forks right in the slow cooker.
Tear or cut biscuit dough into small pieces and place them on top of the chicken mixture.
Cover and cook on high for an additional 1–1.5 hours, or until the biscuits are puffed and cooked through.
Add frozen peas during the last 15 minutes of cooking.
Stir gently and serve hot.
Servings and timing
Serves: 6 Prep time: 15 minutes Cook time: 7–8 hours on low or 4–5 hours on high (including dumpling cook time) Total time: approximately 8 hours
Variations
Homemade dumplings: Make your own biscuit dough if you prefer to avoid canned biscuits.
Creamy boost: Add a splash of heavy cream or a bit of cream cheese for extra richness.
Herb upgrade: Use fresh herbs like rosemary, thyme, or sage for enhanced flavor.
Spicy version: Add a dash of cayenne pepper or hot sauce to the broth.
Vegetarian version: Substitute chicken with plant-based protein and use cream of mushroom soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual servings for 1–2 minutes or heat on the stovetop over medium heat until warmed through. Add a splash of broth or milk if the mixture becomes too thick.
To freeze, allow the dish to cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
It’s best to use thawed chicken for even cooking and food safety, especially in a slow cooker.
Do I have to use canned biscuit dough?
No, you can use homemade biscuit or dumpling dough if you prefer a from-scratch version.
Can I cook this on high instead of low?
Yes, cook on high for about 4–5 hours total, adding the biscuit dough during the last 1–1.5 hours.
How do I know when the dumplings are done?
The dumplings should be puffed up and no longer doughy in the center. You can insert a toothpick to check.
Can I add potatoes?
Yes, peeled and diced potatoes can be added with the other vegetables for extra heartiness.
What if I don’t have cream of chicken soup?
You can substitute it with cream of mushroom or make your own roux-based creamy soup with broth and flour.
Should I stir after adding the biscuit dough?
No, keep the lid closed while the dumplings cook. Stirring can disrupt their cooking and cause them to become gummy.
Can I make this gluten-free?
Yes, use gluten-free biscuit dough and ensure all canned ingredients are gluten-free certified.
Is it okay to skip the peas?
Yes, they’re optional but add color and texture. You can substitute with green beans or corn if preferred.
What can I serve with chicken and dumplings?
It’s a complete meal on its own, but you can pair it with a side salad or crusty bread if desired.
Conclusion
Slow Cooker Chicken & Dumplings is a deliciously comforting, easy-to-make meal that’s perfect for any night of the week. With tender chicken, flavorful broth, and soft dumplings, this recipe brings all the warmth of homemade cooking to your table with minimal effort. Once you try it, it’s sure to become a regular in your slow cooker rotation.
Slow Cooker Chicken & Dumplings is a comforting, creamy one-pot meal with tender chicken, soft vegetables, and fluffy biscuit-style dumplings. It’s a cozy, hands-off recipe perfect for family dinners or cold nights.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, chopped
2 carrots, sliced or diced
2 celery stalks, diced (optional)
3 cloves garlic, minced
4 cups chicken broth
2 cans (10.5 oz each) cream of chicken soup
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 can refrigerated biscuit dough (or homemade biscuit dough)
1 cup frozen peas
Instructions
Place chicken in the bottom of the slow cooker.
Add chopped onion, carrots, celery (if using), and garlic on top of the chicken.
Pour in chicken broth and cream of chicken soup. Stir to combine.
Sprinkle in thyme, parsley, salt, and pepper.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and cooked through.
Shred the chicken with two forks directly in the slow cooker.
Cut or tear biscuit dough into small pieces and layer them over the chicken mixture.
Cover and cook on high for an additional 1–1.5 hours until the biscuits are puffed and cooked through.
Add frozen peas during the last 15 minutes of cooking.
Stir gently before serving and serve hot.
Notes
Use homemade biscuit dough for a from-scratch version.Add a splash of cream or cream cheese for extra richness.Do not stir after adding biscuit dough—keep the lid closed to ensure even cooking.Use thawed chicken to ensure safe and even slow cooking.For a gluten-free version, use gluten-free biscuit dough and soup alternatives.
