Slow Cooker Chicken and Dumplings Recipe
When my kids were growing up, chicken and dumplings was 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 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.
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!