Slow Cooker Chicken and Dumplings

I love making Slow Cooker Chicken and Dumplings when I want the ultimate comfort food with minimal effort. The chicken becomes tender and flavorful as it slowly cooks in a creamy broth, and the soft dumplings finish the dish with a warm, hearty touch. I find it perfect for cozy evenings or when I need a satisfying, home-style meal.

Why You’ll Love This Recipe

I appreciate how the slow cooker does most of the work for me. I enjoy how the flavors deepen over time, creating a rich and comforting dish. The dumplings cook right on top of the creamy chicken mixture, soaking up all that savory goodness. I also like that it’s filling, family-friendly, and easy to prepare ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs boneless, skinless chicken breasts
1 small onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas
1 cup milk
1 can refrigerated biscuit dough

Directions

1. I place the chicken breasts in the bottom of the slow cooker.

2. I add diced onion, garlic, carrots, celery, salt, black pepper, and dried thyme on top.

3. I pour in the chicken broth and cream of chicken soup, stirring gently to combine.

4. I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.

5. I remove the chicken, shred it with two forks, and return it to the slow cooker.

6. I stir in frozen peas and milk.

7. I cut the refrigerated biscuit dough into small pieces and place them on top of the mixture.

8. I cover and cook on high for another 1–2 hours, until the dumplings are cooked through and fluffy.

9. I let it sit for a few minutes before serving so the sauce thickens slightly.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: Approximately 8 hours

Variations

I sometimes add diced potatoes for extra heartiness. When I want a richer flavor, I stir in a splash of heavy cream at the end. I also enjoy adding fresh parsley for brightness. For a more homemade touch, I use homemade dumpling dough instead of refrigerated biscuits.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce. I can also freeze portions, though the dumplings may soften slightly after thawing.

FAQs

Can I use chicken thighs instead of breasts?

I can substitute boneless, skinless thighs for a slightly richer flavor.

How do I know when the dumplings are done?

I check that they are firm and cooked through in the center, not doughy.

Can I make this without cream of chicken soup?

I prepare a simple homemade cream sauce using butter, flour, broth, and milk as a substitute.

Can I cook this entirely on high?

I can, but I find cooking on low allows the flavors to develop more deeply.

What if the sauce is too thin?

I let it cook uncovered for a short time at the end or stir in a cornstarch slurry to thicken.

Conclusion

I find Slow Cooker Chicken and Dumplings to be one of the most comforting meals I can prepare with minimal hands-on time. The tender chicken, creamy broth, and soft dumplings create a hearty, satisfying dish. It’s a recipe I turn to whenever I want something warm, filling, and truly comforting.