Slow Cooker Chicken and Dumplings

There is something incredibly comforting about a bowl of homemade chicken and dumplings. Tender chicken, flavorful vegetables, creamy broth, and fluffy dumplings come together to create the kind of meal that feels both hearty and familiar.

The best part? You don’t need to spend hours standing over the stove. This slow cooker chicken and dumplings recipe does most of the work for you. Simply add the chicken, vegetables, broth, and seasonings to your slow cooker, let everything cook until tender, and then finish the dish with soft, fluffy dumplings.

Whether you’re looking for an easy weeknight dinner, a cozy meal for a cold evening, or a family-friendly comfort food recipe, this dish is a great choice.

Why You’ll Love This Slow Cooker Chicken and Dumplings

This recipe combines everything you want from a comforting homemade dinner without requiring a lot of hands-on cooking.

The slow cooker gently cooks the chicken until it is tender enough to shred with a fork. Carrots, celery, onion, and garlic add classic savory flavor, while cream of chicken soup creates a rich and creamy broth.

The dumplings are added toward the end of cooking so they remain soft and fluffy rather than becoming overly soggy. The result is a hearty meal with tender chicken, vegetables, creamy sauce, and pillowy dumplings in every serving.

It’s also easy to customize. You can use chicken thighs instead of chicken breasts, add extra vegetables, or make your own dumpling dough if you prefer a completely homemade version.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10.5 ounces) condensed cream of chicken soup
• 3 medium carrots, sliced
• 3 stalks celery, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup frozen peas
• 1 can (16 ounces) refrigerated biscuit dough
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped, for serving

How to Make Slow Cooker Chicken and Dumplings

Step 1: Prepare the slow cooker

Lightly grease the inside of a 6-quart slow cooker. Place the chicken breasts in the bottom of the slow cooker in an even layer.

Step 2: Add the vegetables

Add the sliced carrots, celery, diced onion, and minced garlic around and over the chicken.

Step 3: Add the broth and seasonings

Pour the chicken broth into the slow cooker. Add the condensed cream of chicken soup, dried thyme, dried parsley, black pepper, and salt.

Stir the liquid and vegetables gently around the chicken. The cream of chicken soup does not need to be completely dissolved at this stage because it will blend into the broth as it cooks.

Step 4: Cook the chicken

Cover the slow cooker and cook on LOW for approximately 5–6 hours, or until the chicken is tender and cooked through.

Cooking times can vary depending on your slow cooker and the size of the chicken breasts, so check that the chicken has reached a safe internal temperature before proceeding.

Step 5: Shred the chicken

Carefully remove the cooked chicken from the slow cooker and place it on a plate or cutting board.

Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy broth.

Step 6: Add the peas and cream

Stir the frozen peas and heavy cream into the chicken mixture.

Allow the mixture to heat through for a few minutes. Taste the broth and adjust the seasoning if necessary.

Step 7: Prepare the dumplings

Separate the refrigerated biscuit dough and cut each biscuit into smaller pieces. Smaller pieces cook more evenly and make bite-sized dumplings.

Step 8: Add the dumplings

Carefully arrange the biscuit pieces over the surface of the chicken mixture. Try to distribute them evenly so that they have enough room to cook.

Do not stir the dumplings into the broth once they have been added.

Step 9: Cook the dumplings

Cover the slow cooker and cook for approximately 30–45 minutes, or until the dumplings are puffed and cooked through in the center.

Keep the lid closed as much as possible during this stage. Removing the lid allows heat and steam to escape and can increase the cooking time.

Step 10: Finish and serve

Once the dumplings are cooked, sprinkle the fresh chopped parsley over the top.

Serve the chicken and dumplings warm, spooning plenty of creamy chicken, vegetables, broth, and dumplings into each bowl.

Variations to Try

Add more vegetables

You can increase the amount of carrots and celery or add vegetables such as mushrooms, corn, or green beans.

Frozen peas are particularly convenient because they can be added near the end without requiring much additional preparation.

Use chicken thighs

Replace the chicken breasts with boneless, skinless chicken thighs for a richer flavor and especially tender meat.

Make it from scratch

For a more traditional homemade meal, replace the condensed cream of chicken soup with a homemade creamy sauce and prepare the dumplings from scratch.

Add more seasoning

If you prefer a more strongly seasoned dish, consider adding additional black pepper, garlic, thyme, or parsley. You can also add a small amount of poultry seasoning.

FAQ’s

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs are an excellent substitute and can provide a richer flavor and very tender texture.

Can I add frozen vegetables?

Yes. Frozen peas, corn, and mixed vegetables are convenient additions. Peas can be added toward the end of cooking so they retain their texture and color.

Can I make this recipe with leftover cooked chicken?

Yes. If using cooked chicken, reduce the cooking time because the chicken does not need to cook from raw. Focus on allowing the vegetables and broth to heat through before adding the dumplings.