This Slow Cooker Chicken and Dumplings is warm, creamy, and so easy. You add simple food to the crockpot, let it cook, shred the chicken, and finish it with soft biscuit dumplings. It tastes like comfort in a bowl.
Why I Love This Recipe
I love this recipe because it feels like a big warm hug after a long day. The first time I made it, I wanted something cozy but did not want to stand at the stove. The slow cooker did most of the work, and the house smelled amazing.
- It uses simple pantry food.
- The chicken turns soft and easy to shred.
- The biscuit dough makes quick dumplings.
- It tastes rich without being hard.
- It is filling, cozy, and great for leftovers.
What You’ll Need
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can cream of chicken soup, 10.5 ounces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 tablespoons butter, sliced
- 1 cup frozen peas
- 1 can refrigerated biscuit dough, 16 ounces, each biscuit cut into 4 pieces
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Tools Needed
- Black oval slow cooker
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Spoon
- Two forks
- Can opener
- Small bowl
Recipe Time and Servings
Servings: 6
Prep time: 15 minutes
Cook time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: About 6 hours 30 minutes
Pro Tips
- Cut the carrot and celery small so they get soft.
- Do not add the biscuits too early, or they can get mushy.
- Keep the lid closed while the dumplings cook.
- Shred the chicken right in the slow cooker to save dishes.
- Add the cream at the end so it stays smooth.
Recipe and Instructions
Step 1: Add the Chicken and Vegetables
Place 1 ½ pounds boneless skinless chicken breasts in the black oval crockpot. Add 1 cup diced carrot, 1 cup diced celery, 1 cup diced onion, and 3 cloves minced garlic.
Step 2: Add Broth, Soup, Seasoning, and Butter
Pour in 4 cups chicken broth and 1 can cream of chicken soup. Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon poultry seasoning, and 2 tablespoons sliced butter.
Step 3: Slow Cook Until Tender
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is very soft.
Step 4: Shred the Chicken
Use two forks to shred the cooked chicken into bite-size pieces right in the crockpot. Stir it back into the creamy broth.
Step 5: Add Peas, Cream, and Biscuit Dough
Stir in 1 cup frozen peas and ½ cup heavy cream. Place 1 can refrigerated biscuit dough, cut into 4 pieces each, on top of the mixture.
Step 6: Cook the Dumplings
Cover and cook on high for 45 to 60 minutes, until the biscuit dumplings are puffed and cooked through.
Step 7: Add Parsley and Serve
Sprinkle 2 tablespoons chopped fresh parsley over the top. Spoon the chicken and dumplings into round bowls and serve warm.
Why This Recipe Works Quick Science
The slow cooker uses low heat for a long time. This makes the chicken soft and easy to shred.
The cream of chicken soup helps make the broth thick and creamy.
The biscuit dough cooks from the steam inside the slow cooker. That is what makes the dumplings soft and fluffy.
Adding the cream near the end keeps the soup smooth and rich.
Macros Information
Approximate macros per serving:
- Calories: 430
- Protein: 31g
- Carbs: 34g
- Fat: 19g
- Fiber: 3g
- Sugar: 6g
Common Mistakes
- Adding biscuit dough too early. It can turn soggy.
- Cutting vegetables too big. They may stay firm.
- Opening the lid too much. Heat escapes and slows cooking.
- Using too much broth. The dish may get thin.
- Forgetting to shred the chicken before adding dumplings.
Substitutions and Variations
- Use chicken thighs instead of chicken breasts.
- Use half-and-half instead of heavy cream.
- Use frozen mixed vegetables instead of peas and carrots.
- Add corn for a sweeter taste.
- Use homemade biscuit dough if you like.
Make Ahead Tips
You can dice the carrot, celery, and onion the night before.
You can also mix the seasonings in a small bowl ahead of time.
Do not cut the biscuit dough until right before you add it.
What to Serve With
- Green salad
- Roasted green beans
- Cornbread
- Mashed potatoes
- Apple slices
- Simple fruit salad
Leftovers and Storage
Store leftovers in a sealed container in the fridge for up to 3 days.
Warm slowly in the microwave or on the stove. Add a splash of broth or milk if it gets too thick.
Freezing is not best because the dumplings can get soft and mushy.
FAQ
Q: Can I use frozen chicken?
A: I suggest thawed chicken for safer, even cooking.
Q: Can I use canned biscuits?
A: Yes. Refrigerated canned biscuits work great.
Q: How do I know the dumplings are done?
A: They should look puffed and no longer doughy in the center.
Q: Can I make this thicker?
A: Yes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in near the end.
Q: Can I cook this on high the whole time?
A: Yes. Cook the chicken for 3 to 4 hours on high, then add the dumplings.
Final Thoughts
This Slow Cooker Chicken and Dumplings is easy, cozy, and full of comfort. Make a big bowl, enjoy every creamy bite, and leave a comment with how it turned out or any questions you have.