Slow Cooker Chicken and Dumplings is the ultimate comfort‑food dish for busy weeknights or cozy weekends. With tender shredded chicken simmered in a creamy gravy, topped with fluffy buttermilk biscuit “dumplings,” this one‑pot meal brings warmth, ease, and hearty flavor to your kitchen. Whether you’re cooking for family or simply want something soulful and satisfying, this recipe is both simple to assemble and deeply rewarding. Let’s walk through why you’ll love it and how to make it step by step.
Why You’ll Love This Recipe
You’ll love this Slow Cooker Chicken and Dumplings because it pairs convenience and comfort in one pot. The slow cooker does most of the work — you just add your chicken, soups, and seasoning, and let it gently cook while life carries on. When you return, the chicken is tender, and the biscuits top it off with fluffy dumplings that soak up the gravy. It’s rich without being fussy, and the kind of dish that hugs you back on a chilly evening. Plus, it uses familiar pantry‑friendly ingredients and a straightforward process — perfect for busy cooks or anyone craving warmth and flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Pepper, to taste
- 1 bay leaf
- 1 (10 oz) can cream of celery soup
- 1 (10 oz) can cream of chicken soup
- 1 teaspoon poultry seasoning
- 2 cups water or low‑sodium chicken broth
- 2 cups frozen peas and carrots, thawed
- 1 (16 oz) can refrigerated homestyle buttermilk biscuits (≈ 8 biscuits)
- Chives or parsley, to garnish (optional)
Step‑by‑Step: How to Make Slow Cooker Chicken and Dumplings
- Place the chicken breasts into the bottom of a 6‑quart slow cooker.
- Top the chicken with diced onion, minced garlic, butter, thyme, pepper, and the bay leaf.
- In a separate bowl, whisk together the cream of celery soup, cream of chicken soup, poultry seasoning and the water (or broth) until smooth.
- Pour this soup mixture over the chicken and cover. Cook on low for 4‑6 hours or until the chicken is fork‑tender and shreds easily.
- Once the chicken is done, remove and discard the bay leaf. Move the chicken to a cutting board and pull it apart into small, bite-sized chunks. Return the shredded chicken to the slow cooker along with the peas and carrots; stir to mix.
- Cut each biscuit into quarters (i.e., 8 biscuits → 32 pieces). Add the biscuit pieces to the slow cooker, pushing them halfway into the gravy so they absorb some liquid. Spoon gravy over the top of the biscuits.
- Cover and cook on high for 1½‑2 hours or until the biscuits are cooked through to your desired doneness.
- Just before serving, sprinkle with chopped chives or parsley if desired. Dish out and serve hot. Enjoy!
Helpful Tips
- Use the slow cooker’s low setting for the chicken cook phase to get optimal tenderness. Many similar recipes suggest low for 6 hours or high for 3‑4.
- When adding the biscuit pieces (“dumplings”), make sure they’re pushed into the liquid so they absorb flavor and cook evenly.
- Don’t lift the lid too often during the biscuit cook time; consistent heat helps them cook properly.
- If your gravy seems thin, you can stir in a little cornstarch mixed with cold water and let the cooker go on high for a few minutes to thicken.
- Choose regular‑size canned biscuits rather than “flaky” or oversized ones; they tend to perform better in this format.
Substitutions And Variations
- Chicken thighs in place of chicken breasts: Thighs deliver more flavor and stay juicy.
- Vegetable additions: Add sliced celery, mushrooms or extra chopped carrots along with peas & carrots to bulk up the veggies.
- Homemade dumplings: Instead of canned biscuits, you could use a homemade dumpling dough. The timing should remain roughly the same.
- Give it a kick by sprinkling in a touch of cayenne pepper or red pepper flakes for a gentle heat.
- Lighter version: Use all low‑sodium broth and reduced‑fat soups if you want to lighten the dish.
- Make it vegetarian‑ish: Use a plant‑based “cream of” soup alternative and vegetable broth, omit the chicken and substitute firm tofu or chickpeas for texture (though the result will be different).
Storage Instructions
- Refrigerator: Store leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: If you plan to freeze, it’s best to freeze the chicken‑gravy mixture without the biscuits (dumplings) because they tend to fall apart when thawed and reheated. Reheat the gravy mixture first, then add fresh biscuits or dumpling dough before serving.
- Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of broth if the mixture has thickened or dried out.
Nutritional Information
Here’s an approximate nutritional breakdown (per serving, assuming ~6 servings) for the original recipe:
- Calories: ~400–500 kcal
- Protein: ~25–30 g
- Carbohydrates: ~35–45 g
- Fat: ~15–20 g
Serving Suggestions
- Serve this dish in deep bowls to capture all the creamy gravy and dumplings.
- A side of lightly steamed green beans or a crisp green salad helps balance the richness.
- For an extra cozy touch, offer warm dinner rolls or crusty bread to scoop up any remaining gravy.
- Garnish with chopped chives or parsley to add fresh color and a mild herbaceous note.
- Pair with a glass of iced tea or a simple sparkling water with lemon for contrast.
Frequently Asked Questions About Slow Cooker Chicken and Dumplings
Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken in many slow cooker recipes, though you’ll probably need to extend the cooking time by 1 to 2 hours on low to make sure it cooks through fully.
What if the biscuit pieces (dumplings) aren’t cooking through?
If your dumplings are still doughy after the suggested time, it may be due to a less‑hot slow cooker or biscuits that were too large. Make sure the cooker is on high for that final phase and the biscuit pieces are half‑submerged in liquid. Continue cooking until a toothpick inserted comes out clean.
Can I thicken the gravy more if it’s too thin?
Yes. You can whisk 1‑2 tablespoons of cornstarch with a little cold water and stir it into the slow cooker, then run the high setting for another 10‑15 minutes to allow the gravy to thicken.
Can I make this without canned “cream of” soups?
Absolutely — if you prefer, you can replace the canned soups with a homemade roux‑based sauce (butter + flour + milk + broth) and seasonings. Many cooks do this for a more homemade feel, though the canned soups make it very convenient. For the roasted flavour, you might consider sautéing onions and garlic first or using a richer chicken broth.
Final Thoughts
Thank you so much for joining me in making this Slow Cooker Chicken and Dumplings recipe. I truly love how this one‑pot meal manages to deliver comfort, flavour, and ease all at once. The tender shredded chicken, the creamy gravy, and those pillowy biscuit‑dumplings combine to create something that feels like a warm embrace. I hope you enjoy making it as much as I do — and that it becomes a favourite in your home too. Here’s to delicious, effortless cooking and warm, happy meals shared with those you care about. Happy cooking!
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Slow Cooker Chicken and Dumplings
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Chicken and Dumplings is a creamy, hearty one-pot meal with tender chicken, fluffy biscuits, and a savory gravy base. It’s the perfect comfort dish for weeknights or family dinners — set it, forget it, and come home to a delicious meal!
Ingredients
4 boneless, skinless chicken breasts
1 large yellow onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon thyme
Pepper, to taste
1 bay leaf
1 (10 oz) can cream of celery soup
1 (10 oz) can cream of chicken soup
1 teaspoon poultry seasoning
2 cups water or low-sodium chicken broth
2 cups frozen peas and carrots, thawed
1 (16 oz) can refrigerated homestyle buttermilk biscuits
Chives or parsley, to garnish (optional)
Instructions
- Place the chicken breasts into the bottom of a 6‑quart slow cooker.
- Top the chicken with diced onion, minced garlic, butter, thyme, pepper and the bay leaf.
- In a separate bowl, whisk together the cream of celery soup, cream of chicken soup, poultry seasoning and the water (or broth) until smooth.
- Pour this soup mixture over the chicken and cover. Cook on low for 4‑6 hours or until the chicken is fork‑tender and shreds easily.
- Once the chicken is done, remove and discard the bay leaf. Move the chicken to a cutting board and pull it apart into small, bite-sized chunks. Return the shredded chicken to the slow cooker along with the peas and carrots; stir to mix.
- Cut each biscuit into quarters (i.e., 8 biscuits → 32 pieces). Add the biscuit pieces to the slow cooker, pushing them halfway into the gravy so they absorb some liquid. Spoon gravy over the top of the biscuits.
- Cover and cook on high for 1½‑2 hours or until the biscuits are cooked through to your desired doneness.
- Just before serving, sprinkle with chopped chives or parsley if desired. Dish out and serve hot. Enjoy!
Notes
You can substitute chicken thighs for extra flavor.
Use homemade dumplings if you prefer from-scratch recipes.
Frozen chicken works too — just increase cook time.
Dumplings are done when a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Carbohydrates: 38 g
- Protein: 28 g