Slow Cooker Chicken and Dumplings is the ultimate comfort food dinner—easy, hearty, and perfect for busy weeknights or chilly evenings. This classic crockpot recipe delivers tender chicken and fluffy dumplings in a rich, savory broth that’s ready in 8 hours and sure to warm up the whole family.
Slow Cooker Chicken and Dumplings Recipe
This Slow Cooker Chicken and Dumplings recipe is comfort food at its best—easy, cozy, and totally satisfying. You get tender shredded chicken, soft dumplings, and a rich, savory broth, all made right in the crockpot. And the best part? We use refrigerated premade biscuits for the dumplings to keep things extra simple without sacrificing that homemade taste.
I love easy slow cooker chicken recipes, like my Cheesy Crockpot Chicken and Broccoli and Crockpot Chicken With Cream of Mushroom Soup and I also love homemade dumplings so this recipe had to be shared.
It’s the kind of easy dinner that feels like a hug in a bowl—perfect for cold nights, lazy Sundays, or anytime you just want something cozy without all the effort. Hope you enjoy!
How long do dumplings take in a slow cooker?
In our Slow Cooker Chicken and Dumplings recipe, we use canned biscuits to make things easier and quicker. Just pop them into the crockpot, and they’ll cook in about an hour on high.
How to Make Slow Cooker Chicken and Dumplings
On both sides season the chicken breasts with salt and pepper. Then place in the bottom of the slow cooker .
Add the chicken broth, thyme and Italian seasoning on top of the chicken breasts and stir.
Add the onions, carrots, celery and garlic onto the top of the chicken. Then place small cubes of butter on top of the vegetables.
Add the cream of mushroom and cream of chicken soups. Top with the rosemary and stir.
Slow Cook on low for 7 hours or high for 3-4 hours. Once the chicken has cooked, shred it up with two forks and place back into the slow cooker.
Grab your can of biscuits. Cut each biscuit into 4 pieces and coat all the biscuit pieces with flour.
Top the chicken mixture with biscuits. Don’t stir them, as we want them to “bake” on top.
Cook for 1 more hour, serve and enjoy this comforting meal!
Using Leftovers
Chicken & Dumpling Pot Pie – Scoop the leftovers into a pie dish, top with a puff pastry or pie crust, and bake until golden. It’s like pot pie magic, using what you already made.
Over Mashed Potatoes – Reheat and serve over creamy mashed potatoes for another ultra-comforting meal.
Freezer Meal – Let it cool completely, then freeze in an airtight container. On a busy night, just defrost and reheat for an easy dinner.
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Ingredients
- ▢ 2 pounds boneless chicken breast halves
- ▢ salt and pepper to season
- ▢ 2 cups chicken broth
- ▢ 1/2 teaspoon dried thyme
- ▢ 1/2 teaspoon Italian seasoning
- ▢ 1 large onion finely chopped
- ▢ 6 carrots peeled and chopped
- ▢ 4 stalks celery chopped
- ▢ 2 cloves garlic minced
- ▢ 2 tablespoons butter cut up into small cubes
- ▢ (1 ) 10.75 ounce can cream of mushroom soup
- ▢ (1 ) 10.75 ounce can cream of chicken soup
- ▢ 1/2 teaspoon dried rosemary
- ▢ (1) 10 ounce package refrigerated biscuit dough
- ▢ flour to coat
Instructions
- Season the chicken breasts with salt and pepper on both sides. Place in the bottom of slow cooker.
- Add chicken broth, thyme and Italian seasonings on top of chicken breasts and stir.
- Add onion, carrots, celery and garlic into slow cooker. Place small cubes of butter on top of the vegetables. Add 2 cans of soup into slow cooker and sprinkle rosemary on top. Stir to fully combine.
- Cook on LOW for 7 hours. Remove chicken from slow cooker, shred it up with a fork and place back into slow cooker
- Remove biscuits from package and cut each biscuit up into 4 pieces. Roll dough pieces in flour to coat. Drop into slow cooker on top (don’t mix) and cook for 1 more hour on HIGH.
- Serve and enjoy!
Slow Cooker Chicken and Dumplings
Ingredients
- 2 pounds boneless chicken breast halves
- salt and pepper to season
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1 large onion finely chopped
- 6 carrots peeled and chopped
- 4 stalks celery chopped
- 2 cloves garlic minced
- 2 tablespoons butter cut up into small cubes
- (1 ) 10.75 ounce can cream of mushroom soup
- (1 ) 10.75 ounce can cream of chicken soup
- 1/2 teaspoon dried rosemary
- (1) 10 ounce package refrigerated biscuit dough
- flour to coat
Instructions
- Season the chicken breasts with salt and pepper on both sides. Place in the bottom of slow cooker.
- Add chicken broth, thyme and Italian seasonings on top of chicken breasts and stir.
- Add onion, carrots, celery and garlic into slow cooker. Place small cubes of butter on top of the vegetables. Add 2 cans of soup into slow cooker and sprinkle rosemary on top. Stir to fully combine.
- Cook on LOW for 7 hours. Remove chicken from slow cooker, shred it up with a fork and place back into slow cooker
- Remove biscuits from package and cut each biscuit up into 4 pieces. Roll dough pieces in flour to coat. Drop into slow cooker on top (don’t mix) and cook for 1 more hour on HIGH.
- Serve and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
