Print

Slow Cooker Chicken and Dumplings: The Set-It-and-Forget-It Comfort Classic

A close-up of a white bowl filled with creamy slow cooker chicken and dumplings, topped with golden biscuits and vegetables.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe translates professional efficiency into home cooking. You get tender chicken and fluffy biscuit dumplings simmering in a creamy broth, all made hands-off in your slow cooker. This is your go-to for an easy, hearty weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 4 cups low-sodium chicken broth
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (16.3 ounce) package refrigerated biscuit dough (8 biscuits), cut into quarters

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the cream of chicken soup and chicken broth over the chicken. Stir in the carrots, thyme, pepper, and salt.
  3. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Stir in the frozen peas.
  5. Increase the slow cooker setting to high, if necessary. Arrange the quartered biscuit pieces evenly over the top of the chicken mixture. Do not stir them in.
  6. Cover and cook for 30 to 45 minutes, or until the dumplings are puffed and cooked through. Check one dumpling to confirm it is no longer doughy in the center.
  7. Serve immediately. This is your easy slow cooker chicken and dumplings.

Notes

  • For a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of cold water in a small bowl. Stir this slurry into the liquid in the slow cooker during the last 30 minutes of cooking, before adding the dumplings.
  • Use chicken thighs instead of breasts for richer flavor and moister meat.
  • If you prefer a soupier consistency, reduce the amount of cream of chicken soup slightly or add an extra 1/2 cup of broth.

Nutrition

Find it online: https://kitchenslang.com/slow-cooker-chicken-and-dumplings/