Slow Cooker Chicken and Dumplings
Few meals say home quite like slow cooker chicken and dumplings. This cozy, old-fashioned comfort food fills your kitchen with the irresistible aroma of tender chicken simmering in a creamy, herb-seasoned broth finished with soft, fluffy dumplings that taste completely homemade.
This easy crockpot chicken and dumplings recipe is designed for busy weeknights, long workdays, and anyone who wants a hearty, satisfying meal without standing over the stove. Simply add the ingredients in the morning, let the slow cooker do the work, and come home to a dinner your family will be asking for again and again.
Why You’ll Love This Slow Cooker Chicken & Dumplings:
Set-it-and-forget-it dinner Minimal prep with maximum comfort
Budget-friendly ingredients Made with pantry staples and affordable chicken
Family-approved comfort food Creamy, hearty, and filling
One-pot meal Protein, vegetables, and dumplings all in one bowl
Perfect for meal prep Tastes even better the next day
This dish delivers that nostalgic Midwestern flavor while fitting easily into modern, busy schedules.
Ingredients:
Serves: 6:
1.5–2 lbs boneless, skinless chicken breasts or thighs
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced (or 1 teaspoon garlic powder)
2 cans (10.5 oz each) condensed cream of chicken soup
3 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary (optional)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
1 cup frozen peas (added at the end)
1 can (16.3 oz) refrigerated biscuit dough, cut into pieces
2 tablespoons butter (optional, for richness)
½ cup milk or half-and-half (optional, for extra creaminess)
Fresh parsley for garnish (optional)
Directions:
Add diced onion, carrots, and celery to the bottom of the slow cooker, spreading them evenly.
Place the raw chicken breasts or thighs directly on top of the vegetables.
In a bowl, whisk together cream of chicken soup, chicken broth, garlic, thyme, parsley, rosemary (if using), salt, pepper, and butter. Pour evenly over the chicken and vegetables.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds.
Remove the chicken, shred with two forks, and return it to the slow cooker. Stir in milk or half-and-half if you want a richer broth.
Stir in frozen peas. Cut biscuit dough into 1-inch pieces and place them on top of the hot mixture. Gently press so they touch the liquid without fully submerging.
Cover and cook on HIGH for 1–1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid too often.
Gently stir once, adjust seasoning, garnish with fresh parsley, and serve warm.
Variations, Tips & Make-Ahead Ideas:
Use rotisserie chicken: Stir in shredded chicken near the end to save time
Homemade dumplings: Swap biscuits for simple drop dumplings if desired
Extra vegetables: Potatoes, corn, or parsnips work well
Lighten it up: Use reduced-fat soup and extra broth instead of cream
Great for leftovers: Stores well for up to 3 days; add broth when reheating
Perfect Side Dishes
Pair this creamy slow cooker chicken and dumplings with a crisp green salad, steamed green beans, roasted broccoli, or simple fruit for a complete and balanced meal.
