Easy Slow Cooker Chicken and Dumplings Recipe
This Easy Slow Cooker Chicken and Dumplings recipe is the ultimate comfort food, combining tender chicken, hearty vegetables, and fluffy dumplings in a creamy broth. Perfect for busy days, it’s a set-and-forget meal that delivers warmth and satisfaction with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high plus 30-45 minutes final cooking
- Total Time: 6 hours 45 minutes to 7 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
Seasonings and Broth
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Additional Ingredients
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- 1 (16-ounce) can refrigerated biscuit dough (such as Pillsbury Grands), cut into quarters
Instructions
- Prepare the Chicken and Veggies: Place boneless chicken breasts or thighs into the slow cooker. Add diced onion, sliced carrots, sliced celery, and minced garlic on top. Sprinkle dried thyme, dried parsley, salt, and pepper evenly over the mixture to build flavor.
- Add the Chicken Broth: Pour 4 cups of chicken broth over all ingredients in the slow cooker, ensuring the chicken stays moist and creates a flavorful soup base.
- Cook it Low and Slow: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Shred the Chicken: Approximately 30 minutes before serving, carefully remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks. Handle gently as the chicken may still be warm.
- Mix it All Together: Return the shredded chicken to the slow cooker. Add frozen peas if using, then stir in the heavy cream or half-and-half to create a rich, creamy texture.
- Add the Dumplings: Cut the refrigerated biscuit dough into quarters and place the pieces over the top of the chicken and soup mixture in the slow cooker. The biscuit dough will puff up as it cooks.
- Final Cooking Time: Cover again and cook on high for an additional 30-45 minutes until the biscuit dough rises and cooks through, becoming fluffy and golden.
- Serve and Enjoy: Taste and adjust seasoning with extra salt and pepper if desired. Ladle the chicken and dumplings into bowls and enjoy a warm, comforting meal.
Notes
- Frozen chicken can be used, but cook on high for the full 4 hours to ensure safe temperature.
- Prep ingredients ahead of time and refrigerate for convenient slow cooker mornings.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently, adding broth or cream if dumplings harden.
- You can substitute homemade dumpling recipes—just add during the final cooking stage and adjust cooking time accordingly.
Keywords: slow cooker chicken and dumplings, easy chicken stew, comfort food, slow cooker recipe, creamy chicken stew, biscuit dumplings, one pot meal
