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A steaming bowl of slow cooker chicken dumplings, rich with broth and vegetables and chicken.

Classic Slow Cooker Chicken and Dumplings

A comforting and easy-to-make dish, this classic slow cooker chicken and dumplings recipe combines tender chicken, hearty vegetables, and fluffy dumplings in a savory, creamy broth. Ideal for a family dinner with minimal active prep time.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Slow Cooker
  • Skillet
  • Two forks (for shredding chicken)

Ingredients
  

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil optional, for searing
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 6 cups low-sodium chicken broth
  • 1 can cream of chicken soup 10.5 oz, or similar
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 1 tsp poultry seasoning
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 can refrigerated biscuit dough 16 oz, flaky style recommended, torn into 4-6 pieces each
  • Fresh parsley or chives chopped, for garnish (optional)

Instructions
 

Preparation

  • Cut chicken breasts into 1-inch pieces or leave thighs whole/halved; for extra flavor, sear chicken in olive oil for 2-3 minutes per side until lightly browned, then transfer to slow cooker.
  • Add chopped onions, celery, and carrots around the chicken in the slow cooker, then pour in chicken broth and cream of chicken soup and stir gently.
  • Season with salt, black pepper, poultry seasoning, dried thyme, and add the bay leaf.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender; do not remove the lid during cooking.

Finishing Touches

  • Remove chicken, shred with forks or chop, then return to the slow cooker.
  • Tear refrigerated biscuit dough into 4-6 pieces each and drop them into the hot liquid in the slow cooker, ensuring they are mostly submerged.
  • Cover and continue to cook on high for 30-60 minutes until dumplings are puffed, cooked through, and fluffy, avoiding lifting the lid.
  • Adjust seasoning, thicken with cornstarch slurry if needed, then stir in fresh chopped parsley or chives before serving.

Notes

For a thicker consistency, you can mash some of the cooked vegetables against the side of the pot or create a cornstarch slurry. Be careful not to overcook the dumplings; they should be fluffy, not tough.