Slow Cooker Chicken and Dumplings

Warm, cozy, and deliciously comforting — this classic Southern-style chicken and dumplings recipe is made easy in the slow cooker, letting tender chicken simmer in a rich broth before being topped with fluffy dumplings. It’s the perfect set-it-and-forget-it meal for cooler days or busy weeknights.

📝 Description

Juicy shredded chicken, hearty vegetables, and pillowy biscuit-style dumplings are cooked together in a creamy, savory sauce. Slow cooking deepens all the flavors, giving you a from-scratch taste with very little hands-on time.

🍗 Ingredients for Slow Cooker Chicken and Dumplings

• 1½ lbs (700 g) boneless skinless chicken breasts or thighs

• 1 medium onion, finely chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp poultry seasoning (optional)

• 1 bay leaf

• Salt & pepper, to taste

• 3 cups (700 ml) low-sodium chicken broth

• 1 can (10.5 oz / 295 g) condensed cream of chicken soup

• 3 tbsp unsalted butter

For the dumplings:

• 1½ cups (190 g) all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tbsp unsalted butter, cold and cubed

• ½ cup (120 ml) milk
  (Shortcut: use refrigerated biscuit dough instead — about 8 biscuits cut into quarters)

🥣 Instructions

1. Assemble the base:
   Add onions, carrots, celery, garlic, thyme, parsley, poultry seasoning, bay leaf, and butter into the slow cooker. Place chicken on top, then pour in broth and whisk in cream of chicken soup. Season with salt and pepper.

2. Slow cook:
   Cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until chicken is tender.

3. Shred chicken:
   Remove bay leaf. Shred chicken in the slow cooker using two forks; stir back into the mixture.

4. Dumpling dough:
   In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly, then stir in milk just until a dough forms. (Or use biscuit dough.)

5. Add dumplings:
   Drop tablespoon-sized dough rounds on top of the stew (or place biscuit pieces). Cover and cook on HIGH for another 1½–2 hours, until dumplings are puffed and cooked through.

6. Serve:
   Ladle into bowls and enjoy hot!

🍽️ Servings

Makes 6 hearty servings

⚖️ Nutritional Info (per serving, approximate)

• Calories: 390

• Protein: 29 g

• Fat: 15 g

• Carbohydrates: 34 g

• Fiber: 2 g

• Sodium: 780 mg

💡 Notes & Tips

• Consistency too thick? Stir in extra warm broth or milk near the end.

• Veggie boost: Add peas or corn in the last hour.

• Fluffy dumplings: Don’t lift the lid while dumplings cook – steam is essential!

• Swap chicken thighs for juicier meat; they hold up well to slow cooking.

• Want it richer? Stir a splash of cream in before serving.

✅ Benefits

• Hands-off meal with minimal prep

• Comforting & kid-friendly

• Budget-friendly ingredients

• Freezer-friendly — great for batch cooking

⁉️ Q & A

Q: Can I use canned biscuits instead of homemade dumplings?
A: Yes! Refrigerated biscuit dough is a popular shortcut — just cut into bite-sized pieces and add during the last 2 hours.

Q: How do I make it thicker?
A: Mix 1 tbsp cornstarch with 2 tbsp water and stir in after shredding the chicken.

Q: Can I cook it overnight?
A: You can cook on LOW overnight, then add dumplings in the morning and finish on HIGH.

Q: Can I make it without cream soup?
A: Replace with 1 cup evaporated milk + 1 tbsp flour + extra seasonings for a “from scratch” creamy base.