If you’re craving ultimate comfort food that practically makes itself, this Slow Cooker Chicken and Dumplings Recipe is an absolute game changer. I love this dish because it’s incredibly cozy yet so simple to prepare — just toss everything in your slow cooker and let it work its magic. Whether you’re warming up a chilly evening or feeding a crowd, you’ll find that this recipe delivers rich, creamy flavors with tender chicken and those pillowy, flavorful dumplings that everyone raves about.
When I first tried this recipe, I was amazed at how the slow cooker transformed humble ingredients into something truly special. The best part is how hands-off it is; you get a delicious, hearty meal without hovering over the stove. Plus, it’s super forgiving, so it’s perfect for busy days when you want a slime-proof, no-stress dinner plan. Trust me, once you master this Slow Cooker Chicken and Dumplings Recipe, it’ll be a staple in your recipe rotation.
Why You’ll Love This Recipe
- Effortless Comfort Food: Just dump, stir, and slow cook — it’s that easy to get rich, homey flavors.
- Tender, Juicy Chicken: Slow cooking seals in moisture, so your chicken stays perfectly tender every time.
- Fluffy Dumplings: Using canned buttermilk biscuits makes dumpling prep quick without losing that soft, satisfying bite.
- Customizable & Family-Friendly: Easily add veggies or tweak seasonings to suit your tastes, and watch everyone go crazy for it.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chicken and Dumplings Recipe works together to create that dreamy, creamy texture and robust flavor. While you might already have many of these in your pantry, a couple of key tips will help you pick the best ones for the job.
- Boneless skinless chicken breasts or thighs: Thighs tend to stay juicier, but breasts work great too—choose what you prefer.
- Medium onion: Adds sweetness and depth—feel free to use yellow or white.
- Butter: Provides richness; don’t skip it for that velvety finish.
- Dried parsley: Adds a little fresh herb flavor without overpowering the dish.
- Seasoned salt: Brings harmony to the flavors; you can adjust the amount to your taste.
- Poultry seasoning: Classic blend that elevates the chicken’s taste beautifully.
- Garlic powder: Helps round out savory notes.
- Chicken broth: Use low-sodium if possible to control salt levels.
- Cream of chicken soup: I love Pacific Foods’ box version—it’s organic and tastes fantastic.
- Canned regular-size buttermilk biscuits: These make dumpling preparation a breeze and provide that signature soft, fluffy texture.
Variations
One of the things I love about this Slow Cooker Chicken and Dumplings Recipe is how easy it is to make it your own. I often tweak it depending on what’s in my fridge or what my family’s craving, and it always turns out great.
- Add Veggies: I like tossing in some frozen peas and carrots right when I shred the chicken; it adds color and extra nutrients.
- Use Different Herbs: Try swapping parsley for fresh thyme or rosemary if you want a bit more earthiness.
- Go Dairy-Free: Replace butter with olive oil and choose a dairy-free biscuit to make it allergy-friendly.
- Swap Biscuit Brands: I’ve had great success with regular buttermilk biscuits but avoid flaky or Grands style—they tend to get too doughy or don’t cook evenly.
How to Make Slow Cooker Chicken and Dumplings Recipe
Step 1: Layer Your Base Ingredients
Start by placing your chicken breasts or thighs at the bottom of your slow cooker. Then scatter the chopped onion on top and add the butter pieces — it melts during cooking, enriching the broth. Sprinkle on the dried parsley, seasoned salt, poultry seasoning, and garlic powder. Pro tip: I usually give everything a gentle stir here so the spices coat the chicken evenly before adding liquids.
Step 2: Add the Soup and Broth
Pour in the chicken broth along with the cream of chicken soup. This combo creates a rich, velvety base for your dumplings to soak up all that goodness. Stir everything gently to combine. Seal your slow cooker with the lid and cook low for 6 hours or high for about 4 hours. I love setting it before heading to work and coming home to a cozy dinner ready to go!
Step 3: Shred the Chicken and Stir
When the cooking time is up, remove the lid and use two forks or a spoon to shred the chicken right in the slow cooker. I discovered this trick one time when I didn’t want extra dishes, and it works perfectly. Give everything a good stir so the shredded chicken is evenly distributed in the sauce.
Step 4: Add the Biscuit Dough
Cut each biscuit into quarters and layer them on top of the chicken mixture. Push the pieces lightly into the gravy so they’ll soak up all those delicious flavors as they cook. I like that this method skips making dumplings from scratch but still yields that comforting, fluffy texture.
Step 5: Finish Cooking the Dumplings
Replace the lid and cook on high for 1 to 2 more hours. Your crockpot might run hotter or cooler, so start checking after an hour—when the biscuits are golden and cooked through, it’s ready! This step turns your dish into the ultimate creamy, dreamy comfort meal.
Pro Tips for Making Slow Cooker Chicken and Dumplings Recipe
- Use Regular-Size Biscuits: I learned that flaky or large Grands biscuits don’t cook well in the crockpot, so stick to regular-size canned biscuits for perfect dumplings.
- Check Dumpling Doneness Early: Every slow cooker heats differently—check around one hour in and add more time if needed to avoid doughy biscuits.
- Shred Chicken Right in the Pot: Saves you extra dishes and mixes the flavors perfectly—just be gentle to keep nice chunks.
- Choose Quality Cream of Chicken Soup: Using a flavorful, recognizable brand like Pacific Foods really enhances the overall taste.
How to Serve Slow Cooker Chicken and Dumplings Recipe
Garnishes
I usually sprinkle a bit of fresh chopped parsley or thyme over the top before serving—it adds a pop of color and freshness that brightens the creamy dish. If you like a little heat, a pinch of cracked black pepper or even some red pepper flakes works beautifully. A dab of butter melted on top right out of the crockpot adds another layer of indulgence that my family can’t resist!
Side Dishes
Since this dish is hearty on its own, I like pairing it with a crisp green salad or sautéed green beans tossed with garlic and lemon to cut through the richness. Sometimes, I also serve some roasted root veggies on the side, like carrots or parsnips, for an easy wholesome meal. If you want to elevate it, crusty bread is always a hit for soaking up every last drop of that luscious gravy.
Creative Ways to Present
For special occasions, I’ve scooped portions into pretty stoneware bowls and topped them with extra fresh herbs and a drizzle of cream to make it feel extra special. Serving this Slow Cooker Chicken and Dumplings Recipe in mini cocottes or ramekins also creates a charming rustic vibe. It’s perfect comfort food that looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually last up to three days. The dumplings soak up more broth overnight, which actually makes the dish even more flavorful the next day. Just be sure to keep it chilled promptly after serving to maintain freshness.
Freezing
I don’t recommend freezing once the dumplings are cooked, as they tend to get a bit soggy when thawed. However, you can freeze the chicken mixture before adding the dumplings—just defrost in the fridge before finishing the dish in the slow cooker with fresh biscuits. This way, you prep ahead and still get the perfect texture.
Reheating
To reheat, I gently warm leftovers in a covered saucepan over low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of chicken broth or water to loosen it up. Microwaving works in a pinch, but watch it carefully to avoid drying out the chicken.
FAQs
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Can I use frozen chicken for this Slow Cooker Chicken and Dumplings Recipe?
Yes, you can start with frozen chicken, but I recommend adding additional cooking time. The slow cooker will take longer to bring the mixture up to temperature, so cooking on low for 7-8 hours instead of 6 works well. Just make sure the chicken is fully cooked and tender before adding the biscuits.
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What biscuits are best for the dumplings?
Regular-size canned buttermilk biscuits work best because they cook evenly and create fluffy dumplings. Avoid flaky-style or larger Grands biscuits, as they can turn gummy or not cook properly inside the crockpot.
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Can I make this recipe without cream of chicken soup?
Absolutely. You can substitute homemade or store-bought cream sauce, or make your own by combining milk, chicken broth, and a bit of flour or cornstarch for thickening. Just keep in mind that cream of chicken soup adds both flavor and thickness, so you might need to adjust seasoning and ingredients accordingly.
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How do I prevent the dumplings from turning soggy?
Push the biscuit pieces gently into the chicken mixture so they absorb some gravy but aren’t completely submerged. Also, avoid lifting the lid too often during cooking. Lastly, cook the dumplings just until they turn golden and are cooked through—overcooking can make them mushy.
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Can I add vegetables to the recipe?
Definitely! Adding frozen peas, carrots, or green beans when you shred the chicken adds great flavor, texture, and nutrition. Just mix them in well before adding the biscuit dough on top.
Final Thoughts
This Slow Cooker Chicken and Dumplings Recipe is one of those meals that feels like a warm hug on a plate. It’s easy enough to throw together any day of the week, but special enough to serve family or guests who will definitely ask for seconds. I hope you enjoy the same cozy moments and delicious flavors my family and I do with this recipe — trust me, it’s worth keeping in your comfort food arsenal!
Print
Slow Cooker Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Slow Cooker Chicken and Dumplings recipe combines tender chicken cooked low and slow with a rich, creamy broth and fluffy buttermilk biscuits, making for a hearty and satisfying meal that’s perfect for chilly days or family dinners.
Ingredients
Chicken and Broth
- 1 1/2–2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans or boxes cream of chicken soup
Dumplings
- 8-10 canned REGULAR size buttermilk biscuits
Instructions
- Prepare the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker. Add chopped onion and 2 tablespoons of butter on top. Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the ingredients.
- Add Liquids: Pour in the 2 cups of chicken broth and add the cream of chicken soup. Stir gently inside the slow cooker to combine all ingredients well without disturbing the chicken too much.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the lid after the cooking time is complete. Use a fork or spoon to break apart the chicken into smaller, bite-sized pieces and stir the mixture to combine.
- Add the Biscuit Dumplings: Chop each biscuit into quarters. Add the biscuit pieces into the slow cooker, gently pushing the dough down so it can absorb the gravy while cooking.
- Cook the Dumplings: Replace the lid and continue cooking on high heat for 1-2 hours, or until the biscuits are cooked through and have turned golden brown on top. Serve hot and enjoy your hearty chicken and dumplings!
Notes
- Use organic cream of chicken soup like Pacific Foods for better flavor and wholesome ingredients.
- Cook biscuits for at least one hour; cooking times may vary between crockpot brands.
- Avoid flaky or Grands style biscuits; use regular size buttermilk biscuits for proper cooking.
- For larger biscuits like Grands, cut into smaller pieces and use 4-5 biscuits accordingly.
- Add a small bag of frozen vegetables when shredding the chicken for a veggie boost.
- Store leftovers in an airtight container in the refrigerator for up to three days.
