Print

Easy Slow Cooker Chicken and Dumplings: Creamy Comfort Food

A spoonful of shredded chicken and gravy lifted from a bowl of slow cooker chicken and dumplings, topped with a golden biscuit.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate cozy meal with this simple slow cooker chicken and dumplings recipe. This dump and go method uses basic ingredients to create tender chicken and fluffy biscuit dumplings in a rich, creamy broth. Perfect for easy weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (14.5 ounce) can chicken broth
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 (16.2 ounce) package refrigerated biscuit dough (8 count), cut into quarters

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Pour the cream of chicken soup, cream of celery soup, and chicken broth over the chicken.
  3. Add the chopped onion, carrots, thyme, pepper, and salt to the slow cooker. Stir gently to combine the liquid ingredients.
  4. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the broth mixture.
  6. Arrange the biscuit dough quarters evenly over the top of the chicken and broth mixture. Do not stir them in.
  7. Cover the slow cooker and cook on high for an additional 30 to 45 minutes, or until the dumplings are puffed and cooked through. Check one dumpling to ensure it is done before serving.
  8. Stir in the frozen peas during the last 10 minutes of cooking, or just before serving. Serve this hearty slow cooker stew immediately.

Notes

  • For a richer flavor, use chicken thighs instead of breasts.
  • If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the broth mixture before adding the biscuits.
  • This recipe makes excellent homestyle chicken and dumplings crockpot leftovers.

Nutrition

Find it online: https://hearthbite.com/slow-cooker-chicken-and-dumplings/