Tasty Slow Cooker Chicken and Dumplings

Classic comfort in a bowl! Tender shredded chicken, hearty vegetables, and fluffy drop dumplings all slow-cooked together in a rich, creamy broth. This easy crockpot chicken and dumplings recipe delivers the ultimate cozy, homestyle meal with almost zero hands-on time — pure comfort food perfection!

Why You’ll Love This Recipe

This slow cooker chicken and dumplings recipe is the definition of cozy, no-fuss comfort food. With just 10–15 minutes of prep, you get the most tender, melt-in-your-mouth chicken and the fluffiest dumplings swimming in the most flavorful, creamy broth. The slow cooker does literally all the heavy lifting — no constant stirring, no babysitting the pot. It’s incredibly forgiving, family-approved, budget-friendly, and perfect for cold nights, busy weeknights, or when you just want a big hug in the form of food. The leftovers are even better the next day, and it reheats beautifully. Once you make this version, you’ll never go back to the stovetop method again!

Recipe Tips and Tricks

• Use chicken thighs for the juiciest, most flavorful result (breasts work but can dry out more easily)
• Don’t lift the lid too often while dumplings are cooking — they need the steam to become light & fluffy
• For extra rich broth, add a chicken bouillon cube or 1–2 tsp better than bouillon
• Cut dumplings small — they expand quite a bit while cooking
• For thicker stew-like consistency, leave lid off for the last 30 minutes
• Taste broth before adding dumplings and adjust salt/pepper

Yield: 8 Servings

Tasty Slow Cooker Chicken and Dumplings

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Super easy slow cooker chicken and dumplings — tender chicken, fluffy dumplings, rich creamy broth!

Prep Time 15 minutes

Cook Time 7 hours

Additional Time 45 minutes

Total Time 8 hours

Ingredients

• ¾ tsp salt
• 1 can (10.5 oz) cream of celery soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (16 oz) refrigerated biscuits (Grands style works great)
• 1 cup frozen peas (added at end)
• 1 medium onion, diced
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 2 lbs boneless skinless chicken thighs
• 3 ribs celery, sliced
• 3½ cups chicken broth
• 4 carrots, sliced
• OR homemade dumpling dough (see variations)

Instructions

1. Let’s start this cozy magic! Spray your slow cooker with a little cooking spray (makes cleanup way easier)
2. Add the chicken & veggies — place chicken thighs right in the bottom, then scatter onion, celery and carrots on top
3. Season it up! Sprinkle garlic powder, thyme, black pepper and salt all over everything
4. Soup time! Spoon both cans of cream soup right on top — don’t worry about spreading perfectly
5. Pour in the broth — gently pour chicken broth over everything (don’t stir yet)
6. Set it and forget it! Cover and cook on LOW for 6–7 hours until chicken is fall-apart tender
7. Shred that beautiful chicken — take chicken out, shred with two forks, then return to slow cooker
8. Add the peas — stir in frozen peas (they’ll cook perfectly in the residual heat)
9. Time for dumplings! Cut each biscuit into 6–8 pieces → drop them gently on top of the hot chicken mixture (don’t stir!)
10. Final cozy step! Cover and cook on HIGH 45–60 minutes until dumplings are light, fluffy and cooked through — then dig in and enjoy every comforting bite!

Notes

• Dumplings are ready when they feel firm and springy in the center (not doughy)
• If you like very thick stew, leave lid off for last 20–30 minutes
• This is even better the next day — perfect make-ahead meal!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 314Total Fat 13gSaturated Fat 4gUnsaturated Fat 9gCholesterol 143mgSodium 1134mgCarbohydrates 17gFiber 3gSugar 4gProtein 33g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken thighs (boneless skinless): Stay much juicier and more flavorful than breasts during long cooking
• Cream of chicken + cream of celery soup: Creates instant rich, creamy base — the classic shortcut that works beautifully
• Chicken broth: Use low-sodium so you can control the final seasoning
• Frozen vegetables: The ultimate time-saver — peas, carrots, corn, green beans all work great
• Refrigerated biscuit dough: The easiest, most foolproof dumpling — just cut and drop!
• Black pepper & thyme: These two seasonings really make the broth taste homemade and aromatic

Variations and Substitutions

• From-scratch dumplings → mix 2 cups flour + 1 tbsp baking powder + ½ tsp salt + ¾–1 cup milk + 2 tbsp melted butter
• Make it creamy-er → stir in ½–¾ cup heavy cream or half & half at the very end
• Lighter version → use chicken breasts + low-fat soups + 2% milk instead of cream
• Vegetable heavy → double the frozen vegetables
• No canned soup → use 1 extra cup broth + 4 oz cream cheese + ½ cup heavy cream
• Spicy chicken & dumplings → add ½–1 tsp cajun seasoning + pinch of cayenne
• Cheesy dumplings → add ½–¾ cup shredded cheddar into the biscuit dough

Storage Options

• Refrigerator → 3–4 days in airtight container
• Freezer → up to 2–3 months (best texture if dumplings are removed before freezing)
• Reheating → stovetop on low with a splash of broth or milk, or microwave in short bursts stirring often

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