I absolutely love this Slow Cooker Chicken and Dumplings Recipe because it’s like wrapping yourself in a warm blanket on a chilly day. The creamy broth, tender chicken, and soft, fluffy dumplings all marry together into this comforting bowl of goodness that just feels like home. Whenever I make this, the whole house smells incredible, and my family can’t wait to dig in.
You’ll find that this recipe is a total game-changer when you want something hearty without spending hours in the kitchen. Throw everything in the slow cooker, and by dinner time, you’ve got a crowd-pleasing meal that’s perfect for busy weekdays or a relaxed weekend lunch. Trust me, once you try this Slow Cooker Chicken and Dumplings Recipe, it’ll become one of your go-to comfort meals too!
Why You’ll Love This Recipe
- Set-it-and-forget-it ease: Just toss the ingredients in your slow cooker and walk away — it does all the work!
- Tender chicken every time: Cooking low and slow means juicy, shreddable chicken that melts in your mouth.
- Fluffy, pillowy dumplings: The canned buttermilk biscuits absorb the flavors and become the perfect soft topping in the stew.
Ingredients You’ll Need
These ingredients work beautifully together, making a hearty and creamy chicken stew that’s easy to prepare. A couple of pantry favorites and fresh items come together effortlessly in your slow cooker.
- Boneless skinless chicken breasts or thighs: I prefer thighs because they stay nice and juicy, but breasts work great too.
- Onion: Adding fresh chopped onion brings a sweet, aromatic base to the stew.
- Butter: A little richness to enhance the flavors.
- Dried parsley: For a subtle herb freshness that brightens the dish.
- Seasoned salt: Adds a nice savory depth without needing extra salt later.
- Poultry seasoning: Classic seasoning that really complements chicken dishes.
- Garlic powder: Just the right amount of garlicky warmth without overpowering.
- Chicken broth: The flavorful base for your slow cooker magic.
- Cream of chicken soup: I recommend using Pacific Foods organic cream of chicken soup if you can find it—it’s delicious and wholesome.
- Buttermilk biscuits (canned, regular size): These become your dumplings, soaking up all that yummy broth.
Variations
I like to switch up this Slow Cooker Chicken and Dumplings Recipe depending on what’s in my pantry or how much time I have. It’s a super forgiving dish that you can easily tweak to suit your tastes or dietary needs.
- Add veggies: I often toss in a bag of frozen peas, carrots, or green beans with the chicken before adding the biscuits for extra color and nutrients.
- Use homemade biscuits: If you’re feeling adventurous, homemade biscuit dough can replace canned biscuits for an extra-special touch.
- Make it gluten-free: Substitute gluten-free cream of chicken soup and biscuits to keep it friendly for gluten-sensitive guests.
- Spice it up: Add a pinch of cayenne or some fresh herbs like thyme for a different flavor profile.
How to Make Slow Cooker Chicken and Dumplings Recipe
Step 1: Layer your slow cooker with chicken and seasonings
Start by placing your chicken breasts or thighs at the bottom of your slow cooker, then add the chopped onion and butter right on top. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly to build a flavorful base. I learned that layering like this helps your chicken soak up all the seasoning as it cooks, giving you that rich taste you want.
Step 2: Pour in liquids and cook low and slow
Add your chicken broth and cream of chicken soup next, then give everything a gentle stir to combine. Pop the lid on your slow cooker and set it to low for 6 hours or high for about 4 hours. You want the chicken super tender, so it easily shreds with a fork—this is what makes the dish so satisfying and comforting.
Step 3: Shred chicken and add the biscuit dough
Once the cooking time is up, remove the lid and use a spoon or fork to break up the chicken into bite-sized chunks right in the slow cooker. Then chop your canned buttermilk biscuits into quarters—this helps them cook perfectly inside the stew. Gently press the biscuit pieces into the gravy so they can soak up all those delicious flavors as they cook.
Step 4: Finish cooking until biscuits are golden and cooked through
Place the lid back on and cook on high for 1 to 2 more hours. Every slow cooker heats a bit differently, so check after one hour to see if the biscuits are cooked and starting to turn golden. The biscuits should be soft inside but firm enough to hold their shape. This is the stage where the magic happens — your dumplings soak up that creamy broth and transform into perfect little pillows of comfort.
Pro Tips for Making Slow Cooker Chicken and Dumplings Recipe
- Use thighs for juiciness: Chicken thighs stay moist and flavorful after hours in the slow cooker compared to breast meat.
- Choose the right biscuits: Avoid flaky or “Grands” style biscuits—regular canned buttermilk biscuits work best to hold up during cooking.
- Add veggies smartly: Toss in frozen peas, carrots, or green beans right before adding the biscuits for tasty nutrition.
- Watch biscuit cooking time: Check biscuits after one hour on high, as all slow cookers vary—overcooking can make them mushy.
How to Serve Slow Cooker Chicken and Dumplings Recipe
Garnishes
I usually sprinkle fresh chopped parsley or a bit of thyme on top before serving. It adds a fresh pop of color and brightness that balances the richness of the dish. Sometimes, a little cracked black pepper or a drizzle of hot sauce jazzes it up nicely.
Side Dishes
This chicken and dumplings stew is pretty hearty on its own, but I love serving it alongside a crisp green salad or some roasted seasonal vegetables to add texture and freshness. A slice of crusty bread or a simple coleslaw also pairs perfectly.
Creative Ways to Present
For family gatherings, I like to serve this in rustic bowls and top with a swirl of cream or a sprinkle of cheese for a little extra comfort. If you want to dress it up, a ramekin with biscuit toppings on the side lets guests customize their servings. It’s a cozy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I store leftover Slow Cooker Chicken and Dumplings in airtight containers in the refrigerator, and they keep wonderfully for up to three days. Just make sure to cool it completely before sealing to preserve the texture and flavors.
Freezing
Freezing this dish is totally doable! I recommend freezing before adding the biscuit dough since biscuits don’t always freeze well cooked in the stew. Freeze the chicken mixture in portion-sized containers, then thaw and add fresh biscuits when reheating.
Reheating
To reheat, I warm leftovers gently in a saucepan on the stove over medium-low heat. If the stew seems too thick, add a splash of chicken broth or water to loosen it up. If you’ve added biscuits, reheat covered in the oven at 350°F to prevent drying out.
FAQs
-
Can I use frozen chicken for this Slow Cooker Chicken and Dumplings Recipe?
While you can use frozen chicken, I recommend thawing it first to ensure even cooking and to avoid the slow cooker staying too cold at the start. This way, your chicken will become tender and shred nicely without overcooking parts.
-
What type of biscuits work best for the dumplings?
Regular canned buttermilk biscuits are your best bet as they absorb the liquid nicely and cook evenly. Avoid flaky or biscuit brands like Grands because they might not cook through properly or become too mushy.
-
Can I add vegetables to this recipe?
Absolutely! Adding frozen peas, carrots, or green beans about an hour before adding the biscuit dough gives the dish a fresh, colorful boost without much extra effort. Just stir them in gently and continue cooking.
-
How long do leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For best texture, reheat gently and add extra broth if needed.
Final Thoughts
Honestly, this Slow Cooker Chicken and Dumplings Recipe is one of those comforting dishes that never fails to lift my spirits, especially on chilly evenings or when I want to feed a hungry family with minimal fuss. It’s rich, cozy, and makes the best leftovers too. I truly hope you give this a try—you’ll enjoy coming home to such warmth and flavor with almost zero effort. Trust me, once you make it, this recipe will become a beloved staple just like it did for me!
Print
Slow Cooker Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken and Dumplings recipe is a comforting, hearty dish perfect for cozy evenings. Tender chicken breasts or thighs simmered with onions, herbs, and creamy chicken soup create a rich base, while fluffy buttermilk biscuit pieces cook right in the slow cooker, soaking up all the delicious gravy. It’s an easy, set-it-and-forget-it meal that yields tender chicken and satisfying dumplings with minimal effort.
Ingredients
Chicken and Broth Base
- 1 1/2–2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans or boxes cream of chicken soup
Dumplings
- 8-10 canned regular size buttermilk biscuits
Instructions
- Prepare the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker along with the chopped onion and 2 tablespoons of butter. Sprinkle with dried parsley, seasoned salt, poultry seasoning, and garlic powder to evenly coat the ingredients.
- Add Liquids and Soup: Pour in 2 cups of chicken broth and add the two cans or boxes of cream of chicken soup. Stir all ingredients gently to combine and distribute the seasonings. Cover with the lid.
- Cook the Chicken: Set the slow cooker to low and cook for 6 hours (or on high for 4 hours). This slow simmer allows the chicken to become tender and absorb the flavorful broth mixture.
- Shred the Chicken: After cooking, remove the lid and use a spoon or fork to stir the mixture and break the cooked chicken into smaller, bite-sized chunks to ensure even distribution through the dish.
- Add the Dumplings: Cut the canned buttermilk biscuits into quarters. Gently add the biscuit pieces on top of the chicken mixture in the slow cooker, pushing them down slightly so they soak in the delicious gravy.
- Cook the Dumplings: Replace the lid and continue cooking on high for 1-2 more hours until the biscuit pieces are cooked through and start to turn golden brown on top. This final step completes the dumplings absorbing the savory flavors.
- Serve and Enjoy: Once dumplings are cooked through and golden, spoon the chicken and dumplings into bowls and serve hot for a satisfying comfort meal.
Notes
- Cream of chicken soup: I recommend using Pacific Foods Cream of Chicken soup, which is organic and made with recognizable ingredients. It is sold in boxes and found in the soup aisle.
- Cook biscuits for at least one hour on high since crockpot times vary. Some slow cookers may require longer to fully cook the dumplings.
- Avoid flaky or Grands style biscuits. Regular size canned buttermilk biscuits work best for proper cooking and texture. If using Grands size, cut them smaller and use about 4-5 biscuits.
- You can add a small bag of frozen vegetables when shredding the chicken before adding the biscuit dough to boost nutrition and add flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.
