These slow cooker chicken and dumplings combine tender shredded chicken, vegetables and fluffy biscuit dumplings in a rich, creamy broth. It is a comforting family dinner with simple preparation and familiar ingredients.
The chicken and vegetables cook slowly until tender, while refrigerated biscuit dough makes the dumplings easy to prepare. Add the biscuit pieces near the end so they cook through without becoming excessively soft.
This hearty recipe is especially suitable for chilly fall evenings, winter dinners and busy days when you want the slow cooker to handle most of the work.
Why You’ll Love This Recipe
- Easy slow-cooker preparation.
- Uses refrigerated biscuit dough for convenience.
- Rich, creamy comfort-food flavor.
- Includes chicken, vegetables and dumplings in one meal.
- Suitable for fall and winter dinners.
- Family-friendly ingredients.
- Leftovers can be refrigerated and reheated.
- Minimal preparation before slow cooking.
Ingredients You’ll Need
- 1½ pounds boneless, skinless chicken breasts.
- 1 medium yellow onion, finely diced.
- 3 medium carrots, peeled and sliced.
- 3 celery stalks, sliced.
- 3 garlic cloves, minced.
- 2 cans condensed cream of chicken soup, 10.5 ounces each.
- 3 cups low-sodium chicken broth.
- 1 teaspoon dried thyme.
- 1 teaspoon dried parsley.
- ½ teaspoon poultry seasoning.
- ½ teaspoon garlic powder.
- ½ teaspoon salt, or to taste.
- ½ teaspoon ground black pepper.
- 1 bay leaf.
- 1 can refrigerated biscuit dough, approximately 16.3 ounces.
- 1 cup frozen peas.
- ½ cup heavy cream, optional.
- 2 tablespoons chopped fresh parsley, for garnish.
Ingredient Notes
Chicken: Boneless chicken breasts are easy to shred. Boneless, skinless chicken thighs can also be used and often remain especially tender.
Condensed soup: Cream of chicken soup creates a creamy base. Choose a lower-sodium version if available so you can control the seasoning.
Chicken broth: Low-sodium broth prevents the finished dish from becoming overly salty.
Biscuit dough: Refrigerated Southern-style or buttermilk biscuits work well. Cut each biscuit into small pieces so the centres cook properly.
Vegetables: Carrots, celery, onion and peas add color, texture and familiar chicken-soup flavor.
Heavy cream: Optional, but it creates a richer broth. Add it near the end of cooking.
How to Make Slow Cooker Chicken and Dumplings
Step 1: Prepare the Slow Cooker
Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray.
Place the diced onion, sliced carrots, celery and minced garlic in the bottom.
Step 2: Add the Chicken
Place the chicken breasts over the vegetables.
Season with thyme, dried parsley, poultry seasoning, garlic powder, salt and black pepper.
Add the bay leaf.
Step 3: Add the Creamy Broth
In a mixing bowl, whisk the condensed cream of chicken soup with the chicken broth until mostly smooth.
Pour the mixture over the chicken and vegetables.
The chicken does not need to be completely submerged, but it should have plenty of liquid surrounding it.
Step 4: Slow Cook the Chicken
Cover and cook until the chicken is tender and reaches an internal temperature of 165°F.
Approximate cooking times are:
- Low: 6–7 hours.
- High: 3–4 hours.
Slow-cooker temperatures vary. Use a meat thermometer instead of relying only on time.
Step 5: Shred the Chicken
Transfer the cooked chicken to a clean plate.
Shred it using two forks, then return it to the slow cooker.
Remove and discard the bay leaf.
Stir in the frozen peas and optional heavy cream.
Step 6: Prepare the Biscuit Dumplings
Separate the refrigerated biscuits and cut each one into approximately six small pieces.
Smaller pieces cook more evenly than whole or halved biscuits.
Add the biscuit pieces to the slow cooker and gently press them into the hot liquid. Avoid stirring aggressively because the dough pieces may stick together.
Step 7: Cook the Dumplings
Cover and cook on high for approximately 60–90 minutes.
Check the dumplings near the end. They should be puffed, no longer raw or gummy in the centre, and reach 165°F.
Gently separate any pieces that have joined together.
Some slow cookers trap more condensation than others. If the tops remain very wet, place a clean kitchen towel beneath the lid during the final 20–30 minutes, ensuring the towel remains securely outside the cooker and away from the heating unit. Follow your appliance manufacturer’s safety guidance.
Step 8: Serve
Taste the broth and adjust the seasoning if needed.
Spoon the chicken, vegetables, creamy broth and dumplings into bowls.
Garnish with fresh parsley and serve hot.
Tips for the Best Chicken and Dumplings
Cut the Biscuit Dough into Small Pieces
Large pieces may remain undercooked in the centre. Cutting each biscuit into approximately six pieces helps them cook more evenly.
Do Not Add the Biscuits Too Early
Add the biscuit dough only after the chicken has cooked and been shredded. Extended cooking can cause the dumplings to lose their texture.
Use a Meat Thermometer
Chicken and biscuit dumplings should reach 165°F. Visual appearance alone cannot confirm that the centres are fully cooked.
Avoid Lifting the Lid Repeatedly
Removing the lid releases heat and can increase the cooking time. Check the dumplings only when necessary.
Control the Salt
Condensed soup, broth and biscuit dough may all contain salt. Use low-sodium products and adjust the seasoning at the end.
Adjust the Consistency
If the sauce is too thick, stir in a little warm broth. If it is too thin, leave the slow cooker uncovered briefly after the dumplings are cooked.
Easy Recipe Variations
Chicken and Dumplings With Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. Confirm they reach 165°F before shredding.
Chicken and Dumplings With Corn
Add 1 cup of frozen corn with the peas.
Chicken and Dumplings Without Peas
Omit the peas or replace them with chopped green beans.
Extra-Creamy Chicken and Dumplings
Add the optional heavy cream after shredding the chicken. Cream cheese may also add richness, but it should be softened and stirred until smooth.
Herbed Biscuit Dumplings
Sprinkle a small amount of dried parsley or thyme over the cut biscuit pieces before adding them.
Rotisserie Chicken Version
Cook the vegetables in the broth until tender, then add approximately 3 cups of shredded rotisserie chicken before adding the dumplings. Because this changes the method and timing, test the variation before publishing exact instructions.
What to Serve With Chicken and Dumplings
This is a complete meal, but you can serve it with:
- A simple green salad.
- Roasted green beans.
- Steamed broccoli.
- Glazed carrots.
- Cornbread.
- Dinner rolls.
- Garlic bread.
- Roasted Brussels sprouts.
- Sliced apples.
- Cranberry salad.
How to Store Leftovers
Allow the food to cool briefly, then transfer it to airtight containers.
Refrigerate within two hours of cooking and use within 3–4 days.
The dumplings absorb liquid during storage, so the sauce will become thicker.
Add a small amount of chicken broth when reheating if needed.
Can You Freeze Chicken and Dumplings?
The creamy chicken mixture can be frozen, but the biscuit dumplings may become soft after thawing.
For the best texture, freeze the cooked chicken and sauce without the dumplings.
Store it in a freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator, reheat thoroughly and prepare fresh dumplings.
How to Reheat Chicken and Dumplings
Warm leftovers in a covered saucepan over medium-low heat.
Add a small splash of chicken broth and stir gently to prevent the dumplings from breaking apart.
Individual portions can be microwaved in short intervals, stirring between each interval.
Reheat leftovers to 165°F throughout.
Frequently Asked Questions
Can raw chicken go into a slow cooker?
Yes, provided it is handled safely and cooked until its thickest part reaches 165°F. Do not place frozen chicken directly into the slow cooker; thaw it safely in the refrigerator first.
Why are my dumplings still raw?
The biscuit pieces may be too large, the slow cooker may not be hot enough or the lid may have been opened repeatedly. Cut small pieces and cook them on high until their centres reach 165°F.
Can I use frozen chicken?
Thaw chicken completely in the refrigerator before slow cooking. Frozen chicken may remain too long at unsafe temperatures in a slow cooker.
Can I use homemade dumpling dough?
Yes. A simple flour-based drop-dumpling mixture can be used, but its cooking time and texture will differ from refrigerated biscuit dough.
Can I make chicken and dumplings without condensed soup?
Yes, but you will need to prepare a thickened broth using butter, flour, chicken broth and milk or cream. This requires a different method.
Why is my sauce too thick?
The biscuit dough and shredded chicken absorb liquid. Stir in warm chicken broth until the sauce reaches your preferred consistency.
Can I prepare this recipe overnight?
Do not leave cooked food sitting in the switched-off slow cooker. Cook it according to the recipe, cool and refrigerate it promptly, then reheat safely when required.
Slow Cooker Chicken and Dumplings Recipe Card
Preparation time: 15 minutes
Initial cooking time: 3–7 hours, depending on the setting
Dumpling cooking time: Approximately 60–90 minutes
Servings: 6
Course: Dinner
Cuisine: American
Method: Slow Cooker
Ingredients
- 1½ pounds boneless, skinless chicken breasts.
- 1 yellow onion, diced.
- 3 carrots, sliced.
- 3 celery stalks, sliced.
- 3 garlic cloves, minced.
- 2 cans condensed cream of chicken soup, 10.5 ounces each.
- 3 cups low-sodium chicken broth.
- 1 teaspoon dried thyme.
- 1 teaspoon dried parsley.
- ½ teaspoon poultry seasoning.
- ½ teaspoon garlic powder.
- ½ teaspoon salt.
- ½ teaspoon black pepper.
- 1 bay leaf.
- 1 can refrigerated biscuit dough, approximately 16.3 ounces.
- 1 cup frozen peas.
- ½ cup heavy cream, optional.
- Fresh parsley, for garnish.
Instructions
- Place the onion, carrots, celery and garlic in a greased 6-quart slow cooker.
- Place the chicken breasts over the vegetables.
- Add the dried seasonings and bay leaf.
- Whisk the condensed soup with the broth and pour it into the cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F.
- Remove and shred the chicken, then return it to the slow cooker.
- Discard the bay leaf.
- Add the frozen peas and optional heavy cream.
- Cut each biscuit into approximately six pieces.
- Add the biscuit pieces and gently press them into the hot liquid.
- Cover and cook on high for 60–90 minutes, until the dumplings are fully cooked and reach 165°F.
- Garnish with parsley and serve hot.
Recipe Notes
- Use thawed chicken, not frozen chicken.
- Slow-cooker temperatures and cooking times vary.
- Cut the biscuit dough into small pieces.
- Check the centres of the dumplings before serving.
- Test the complete recipe in your appliance before publishing exact timings.