When my kids were growing up, chicken and dumplings were one of those meals I’d pull out of my back pocket on cold evenings or when someone wasn’t feeling their best. There’s just something about a warm, hearty bowl of it that feels like a big hug. But back then, I made it the old-fashioned way—standing over the stove for what felt like forever, rolling out the dough for the dumplings, and checking the pot every few minutes.
Fast forward a few years, and I discovered the beauty of slow cookers. I thought, “Why not simplify my favorite recipe?” So I tinkered with it, and let me tell you, this slow cooker version changed the game. It’s the same cozy comfort food, but now it’s practically effortless. You toss everything into the slow cooker in the morning, let it do its thing, and by dinner, you’ve got a dish that tastes like you spent all day cooking.
| Servings | Total |
| 6 | 8hrs 20mins |
Where Did You Learn This Recipe?
This recipe came together thanks to years of trial and error. My mom taught me the traditional way of making chicken and dumplings—cooking everything on the stove and making the dumplings from scratch. It was a lot of work but it was always worth it.
Once I started using a slow cooker, I figured there had to be a way to adapt the recipe. I scoured cookbooks and online recipes for inspiration, then tried different methods until I landed on something that worked for me. The result is this easy, no-fuss version that still has all the original flavor.
Why Chicken and Dumplings?
Chicken and dumplings are one of those dishes that feel like home. It’s hearty, comforting, and perfect for something warm and satisfying. The creamy chicken stew and soft dumplings make it a hit with just about everyone.
For me, it’s also nostalgic. It reminds me of family dinners and Sunday afternoons spent in the kitchen with my mom. Now, it’s a meal I make for my own family, and it’s always a crowd-pleaser. Plus, using a slow cooker makes it so easy that I can enjoy the nostalgia without the extra work.
What Is Chicken and Dumplings Made Of?
This recipe combines a rich, creamy chicken stew with fluffy dumplings cooked right on top. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs work best.
- Vegetables: Carrots, celery, onions, and sometimes peas for color.
- Broth: Chicken broth is the base of the stew.
- Creamy Element: A can of cream of chicken soup or heavy cream for richness.
- Dumplings: Refrigerated biscuit dough makes this recipe quick and easy.
What to Have with Chicken and Dumplings
Chicken and dumplings is a hearty, filling dish on its own, but you can pair it with a few simple sides:
- Side Salad: A fresh green salad balances out the richness of the dish.
- Crusty Bread: Great for soaking up the creamy broth.
- Steamed Vegetables: Green beans or broccoli make a nice addition.
Is Chicken and Dumplings Healthy?
While this dish leans toward comfort food, you can make it healthier by using low-sodium broth, reduced-fat cream of chicken soup, and plenty of vegetables. The slow cooker method also requires minimal added fat, making it a relatively balanced meal.
Kitchen Equipment
Here’s what you’ll need:
- A slow cooker (at least 6 quarts)
- A cutting board and knife for prepping ingredients
- Measuring cups and spoons
- A spoon or spatula for stirring
Ingredients
For the Stew:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup frozen peas (optional)
For the Dumplings:
- 1 can (16 oz) refrigerated biscuit dough
- 1 tbsp all-purpose flour (for dusting the dough)
Directions:
Step 1: Prepare the Ingredients
- Dice the carrots, celery, and onion. Set aside.
Step 2: Assemble the Stew
- Place the chicken in the bottom of the slow cooker.
- Add the carrots, celery, onion, and optional peas on top of the chicken.
- Pour in the chicken broth and cream of chicken soup.
- Add the thyme, garlic powder, salt, and pepper. Stir gently to combine.
Step 3: Cook the Stew
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Step 4: Shred the Chicken
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir to distribute the meat evenly.
Step 5: Add the Dumplings
- Open the can of biscuit dough and cut each biscuit into 4 pieces. Lightly dust the pieces with flour to prevent sticking.
- Place the biscuit pieces on top of the stew in a single layer. Press them down gently so they’re partially submerged in the broth.
- Cover the slow cooker and cook on high for 1-2 hours, until the dumplings are cooked through and fluffy.
Step 6: Serve
- Spoon the chicken and dumplings into bowls and enjoy!
Tips
- Cut Biscuit Dough Evenly: This ensures the dumplings cook at the same rate.
- Don’t Lift the Lid: Keeping the lid closed while cooking the dumplings is key to trapping steam.
- Add Peas Last: If using peas, stir them in during the last 10 minutes of cooking to keep them bright and tender.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid overcooking the dumplings.
FAQs
Can I use homemade dumplings?
Absolutely! If you have the time, homemade dumplings add a nice touch. Just drop spoonfuls of dough on top of the stew and cook as directed.
Can I make this gluten-free?
Yes, use gluten-free biscuit dough or make your own using gluten-free flour.
Do I have to use cream of chicken soup?
No, you can substitute it with heavy cream or a mixture of milk and flour for a similar creamy texture.
Can I freeze this dish?
The stew freezes well, but the dumplings don’t hold up as nicely. If you plan to freeze, make the dumplings fresh when reheating.
Conclusion
Slow cooker chicken and dumplings are the ultimate comfort food—warm, hearty, and packed with flavor. It’s a meal that feels like a hug in a bowl, and the best part is how easy it is to make. Whether you’re feeding a crowd or just craving something cozy, this recipe is sure to become a family favorite. Give it a try, and don’t be surprised if it earns a permanent spot in your meal rotation.
MORE RECIPES
Slow Cooker Chicken and Dumplings Recipe
Equipment
- A slow cooker (at least 6 quarts)
- A cutting board and knife for prepping ingredients
- Measuring cups and spoons
- A spoon or spatula for stirring
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup frozen peas (optional)
- 1 can (16 oz) refrigerated biscuit dough
- 1 tbsp all-purpose flour (for dusting the dough)
Instructions
- Dice the carrots, celery, and onion. Set aside.
- Place the chicken in the bottom of the slow cooker.
- Add the carrots, celery, onion, and optional peas on top of the chicken.
- Pour in the chicken broth and cream of chicken soup.
- Add the thyme, garlic powder, salt, and pepper. Stir gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir to distribute the meat evenly.
- Open the can of biscuit dough and cut each biscuit into 4 pieces. Lightly dust the pieces with flour to prevent sticking.
- Place the biscuit pieces on top of the stew in a single layer. Press them down gently so they’re partially submerged in the broth.
- Cover the slow cooker and cook on high for 1-2 hours, until the dumplings are cooked through and fluffy.
- Spoon the chicken and dumplings into bowls and enjoy!