Slow Cooker Chicken and Dumplings
This slow cooker chicken and dumplings recipe is pure comfort food, tender shredded chicken and fluffy biscuit dumplings simmered in a rich, creamy broth. An easy set-it-and-forget-it dinner the whole family will love.
The Coziest Bowl of Comfort You'll Make All Week
There is something about the smell of chicken and dumplings simmering low and slow that makes a house feel like a home. This slow cooker chicken and dumplings recipe takes all that nostalgic, stick-to-your-ribs comfort and makes it almost embarrassingly easy. You dump everything into the crockpot, walk away, and come back to tender shredded chicken swimming in a creamy, herby broth with pillowy soft biscuit dumplings on top.
If you have ever loved a Spend With Pennies style crockpot chicken and dumplings recipe, this is our cozy take on that same classic, built for the slow cooker and finished with fluffy biscuit dough dumplings that puff up right in the broth.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy bottomed slow cooker distributes heat evenly so the chicken cooks gently instead of drying out, and a sturdy set of tongs or forks makes shredding a breeze. Quality canned biscuit dough or a trusted brand of frozen dumplings will also make or break your texture.
Why This Recipe Works
This version leans on a few tricks that set it apart from a basic dump-and-go dinner:
- Two-stage cooking. The chicken and vegetables cook low and slow first, then the dumplings go in near the end so they stay soft and pillowy instead of turning to mush.
- Cream of chicken soup as a shortcut base. It thickens the broth beautifully without needing a separate roux.
- A splash of heavy cream at the finish. This is the secret to that rich, almost chowder-like broth you get from your favorite diner.
Chef's Tip: Resist the urge to lift the lid too often while the dumplings cook. Every peek lets out heat and steam, and steam is exactly what puffs the dumplings up.
Chicken and Dumplings With Biscuits, or Frozen Dumplings?
This is really a choose-your-own-adventure recipe. Using refrigerated biscuit dough gives you that classic chicken dumplings with biscuits crockpot texture, soft and slightly chewy, almost like a cross between a dumpling and a roll. If you prefer old-fashioned, denser dumplings, you can absolutely swap in frozen dumplings instead. Just add them straight from frozen during the same window you would add the biscuit pieces, and give them a few extra minutes if needed until they are fully cooked through and no longer doughy in the center.
Got leftover rotisserie chicken sitting in the fridge? This recipe happily welcomes it. Using a crockpot chicken and dumplings using rotisserie chicken method cuts your prep time significantly and results in tender, ready-to-shred chicken and dumplings without ever turning on the stove.
A Note on the Vegetables
Carrots and celery are the classic aromatics here, but this recipe is flexible. Some cooks love adding diced potatoes for a heartier, stew-like crock pot chicken and potato dumplings variation. If you go that route, cut the potatoes small and add them at the start with the chicken so they have time to soften fully.
Ready to make it? Here is the full step-by-step recipe:
Slow Cooker Chicken and Dumplings
This slow cooker chicken and dumplings recipe is pure comfort food, tender shredded chicken and fluffy biscuit dumplings simmered in a rich, creamy broth. An easy set-it-and-forget-it dinner the whole family will love.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, or use 3 cups shredded rotisserie chicken to save time
- 2 cans condensed cream of chicken soup, 10.5 oz cans
- 3 cups low sodium chicken broth, plus more if needed to thin the broth
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced into rounds
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning, optional but recommended
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, freshly cracked
- 1 can refrigerated biscuit dough, 16.3 oz, cut into bite-sized pieces, or use frozen dumplings
- 1/2 cup heavy cream, stirred in at the end for extra richness
- 1/2 cup frozen peas, optional, added at the end
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Place the chicken breasts in the bottom of a 6-quart slow cooker.
Add the cream of chicken soup, chicken broth, onion, carrots, celery, garlic, thyme, poultry seasoning, salt, and pepper. Stir gently to combine around the chicken.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily with a fork.
Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks, then return it to the slow cooker and stir.
Cut the biscuit dough into 1-inch pieces. Drop the pieces into the slow cooker, gently pressing them down so they are partially submerged in the broth.
Cover and cook on high for 30 to 45 minutes more, until the dumplings are cooked through and no longer doughy in the center.
Stir in the heavy cream and frozen peas, if using, and cook for an additional 5 minutes on high until warmed through.
Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving.
Equipment
- 6-quart slow cooker
- Cutting board
- Two forks for shredding
- Mixing spoon
- Sharp knife
Notes
Serving Suggestions
This dish is a full meal on its own, but a simple side never hurts. Try it alongside:
- A crisp green salad with a light vinaigrette to balance the richness
- Warm crusty bread for sopping up extra broth
- Steamed green beans or roasted broccoli for a pop of color
Storage and Reheating
Leftover shredded chicken and dumplings keep well in the refrigerator for up to three days in an airtight container. The broth will thicken quite a bit as it chills, which is totally normal. When reheating, warm it gently on the stovetop over low heat and stir in a splash of chicken broth or water to loosen everything back up to that silky consistency.
Chef's Tip: This recipe does not freeze particularly well because the biscuit dumplings can turn gummy after thawing. If you want a freezer-friendly version, freeze the chicken and broth mixture before adding the dumplings, then cook fresh dumplings in the thawed broth when you are ready to eat.
Final Thoughts
There is a reason recipes like this one have been passed down in family kitchens for generations. It is warm, it is filling, and it practically cooks itself while you go about your day. Whether you are making it with raw chicken breasts, leftover rotisserie chicken, or a bag of frozen dumplings, this slow cooker chicken and dumplings recipe is the kind of dinner that turns any ordinary weeknight into something a little more special.
