Slow Cooker Chicken and Dumplings Recipe

Here’s a classic, cozy Slow Cooker Chicken and Dumplings recipe — creamy, hearty, and easy to throw together with minimal prep!

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Slow Cooker Chicken and Dumplings

Comfort food made easy!

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Ingredients:

For the Chicken Base:

• 1 ½ to 2 lbs boneless skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 2 cloves garlic, minced (optional)
• 3 medium carrots, sliced
• 2 ribs celery, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp poultry seasoning (optional)
• 1 bay leaf (optional)
• 4 cups chicken broth (low sodium)

For the Creamy Sauce:

• 1 can (10.5 oz) cream of chicken soup
• ½ cup heavy cream or half & half

For the Dumplings:

• 1 can refrigerated biscuit dough (like Pillsbury Grands), cut into 1-inch pieces
  (or make homemade dumplings — I can give that recipe too)

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Instructions:

1. Load the Slow Cooker:
   • Place chicken, onion, garlic, carrots, celery, and seasonings in the slow cooker.
   • Pour in the chicken broth.
2. Cook:
   • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fully cooked and tender.
3. Shred Chicken:
   • Remove the chicken, shred it with two forks, then return it to the slow cooker.
4. Add Creaminess:
   • Stir in the cream of chicken soup and heavy cream. Mix well.
5. Add Dumplings:
   • Place biscuit dough pieces on top of the soup mixture (they will expand as they cook).
   • Cover and cook on High for 1 to 1.5 hours, or until dumplings are fully cooked (no longer doughy in the center).
6. Serve:
   • Stir gently and ladle into bowls. Serve hot!

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Tips & Notes:

• Add frozen peas or corn during the last 30 minutes for extra veggies.
• Stir in a bit of parsley or thyme at the end for freshness.
• If using homemade dumplings, cook uncovered for the last 30 mins to help them set.

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Would you like the homemade dumpling dough recipe instead of canned biscuits?