Slow Cooker Chicken and Dumplings
Cozy, creamy slow cooker chicken and dumplings made easy with fluffy biscuit dumplings and tender shredded chicken, the ultimate comfort food dinner your whole family will ask for again and again.
The Coziest Bowl of Comfort You'll Make All Week
There is a reason slow cooker chicken and dumplings shows up on so many family dinner rotations. It is warm, filling, endlessly forgiving, and it fills the kitchen with the kind of smell that makes everyone wander in asking when dinner is ready. This version leans on tender shredded chicken, a rich savory broth, and pillowy biscuit dumplings that puff up right in the crockpot, no separate pot of dough to fuss over.
If you have ever bookmarked a recipe like Spend With Pennies crockpot chicken and dumplings, you already know the appeal. Everything goes into one pot, the slow cooker does the heavy lifting, and dinner practically makes itself.
Before we get cooking, the right tools and a few smart ingredient choices make a real difference here. A good slow cooker with an even heat pattern, a sturdy set of forks for shredding, and quality canned biscuit dough all help this dish come together smoothly.
Why This Recipe Works
This is essentially crockpot biscuit chicken and dumplings, built for busy weeknights. The chicken slow cooks directly in the seasoned broth, so it stays juicy and practically shreds itself. Instead of rolling out homemade dumpling dough, we use refrigerated biscuit dough cut into pieces, a trick that gives you that classic fluffy, slightly chewy dumpling texture with a fraction of the effort.
This method also works beautifully as crockpot chicken and dumplings using rotisserie chicken. Simply skip the raw chicken step and stir in shredded rotisserie meat toward the end. It is a fantastic shortcut for a weeknight version of shredded chicken and dumplings when you are short on time.
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 those biscuit pieces into soft, fluffy dumplings.
Ingredient Notes
- Chicken breasts: Boneless, skinless breasts work great, but boneless thighs are a juicier alternative if you prefer dark meat.
- Cream of chicken soup: This is the backbone of the creamy sauce. You can substitute cream of celery or cream of mushroom for a slightly different flavor.
- Biscuit dough: Any standard canned biscuit dough works well here. If you would rather use frozen dumplings, this recipe adapts nicely, a version some cooks know as crock pot chicken and dumplings with frozen dumplings, just add them straight from frozen during the final cooking stage and extend the cook time slightly.
- Vegetables: Carrots and celery add color, texture, and a subtle sweetness that balances the rich, creamy broth.
How to Make Slow Cooker Chicken and Dumplings
The process could not be simpler. Chicken, broth, soup, and aromatics go into the slow cooker first and cook low and slow until the chicken is fall apart tender. From there, you shred the chicken right in the pot, drop in the biscuit dough pieces, and let everything finish cooking until the dumplings are puffed and cooked through.
This method is a close cousin to crockpot chicken dumplings with rotisserie chicken, since the base broth and dumpling technique stay exactly the same, you are just adjusting when the chicken goes in.
Chef's Tip: Cut the biscuit pieces roughly the same size so they cook evenly. Pieces that are too large can stay doughy in the center even after 45 minutes.
A Note on Variations
Feel like changing things up? Swap in diced potatoes along with or instead of carrots for a heartier, stew like texture reminiscent of crock-pot chicken and potato dumplings. You can also stir in a splash of heavy cream at the end for an extra silky, restaurant style finish, or leave it out entirely for a lighter dinner.
Ready to make it? Here is the full step-by-step recipe:
Slow Cooker Chicken and Dumplings
Cozy, creamy slow cooker chicken and dumplings made easy with fluffy biscuit dumplings and tender shredded chicken, the ultimate comfort food dinner your whole family will ask for again and again.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, or use a rotisserie chicken, shredded, added at the end
- 2 cans condensed cream of chicken soup, 10.5 oz cans
- 3 cups chicken broth, low sodium preferred
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced into thin rounds
- 1/2 cup celery, diced
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper, freshly cracked
- 16 oz refrigerated biscuit dough, 1 can, cut into bite sized pieces, or use frozen dumplings
- 3/4 cup frozen peas, optional, added in the last 30 minutes
- 1/4 cup heavy cream, optional, for extra richness
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Place the chicken breasts in the bottom of the slow cooker. If using rotisserie chicken instead, skip ahead and add the shredded meat in the last 30 minutes.
Add the cream of chicken soup, chicken broth, diced onion, carrots, celery, garlic powder, thyme, salt, and pepper to the slow cooker. 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 tender and shreds easily with a fork.
Remove the chicken breasts, shred with two forks, and return the shredded chicken to the slow cooker. Stir to combine.
Tear or cut the biscuit dough into bite sized pieces. Drop the pieces evenly over the top of the hot liquid, pressing them down slightly so they are partially submerged.
Cover and cook on high for 30 to 45 minutes more, until the dumplings are puffed, cooked through, and no longer doughy in the center.
Stir in the frozen peas and heavy cream, if using, during the last 10 minutes of cooking to warm through.
Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Equipment
- 6-quart slow cooker
- Cutting board
- Sharp knife
- Two forks for shredding
- Ladle
Notes
Serving and Storage Tips
Ladle this into deep bowls and serve it just as it is, it truly does not need much else. A simple green salad or some crusty bread on the side rounds out the meal nicely.
As for leftovers, store them in an airtight container in the fridge for up to three days. The sauce will thicken quite a bit once chilled, so add a splash of chicken broth or water when reheating on the stove over low heat, stirring gently so the dumplings stay intact.
This is the kind of dinner that turns a chilly evening into something a little bit special, with almost no hands-on effort required. Once you try this version, it might just become your new go-to comfort food recipe.
