Slow Cooker Chicken and Dumplings (Creamy Comfort Food Made Easy)
8
10 minutes
-
5 hours 40 minutes
5 hours 50 minutes
Introduction
Slow cooker chicken and dumplings is the definition of cozy, low-effort comfort food. You add a handful of simple ingredients to the crockpot, let it slowly turn into a creamy chicken stew, then drop in easy dumplings near the end so they puff up tender and fluffy. The result is warm, rich, and satisfying—perfect for busy days when you want dinner to cook itself.
This version is built for convenience: chicken breasts, a creamy base, onion for savory flavor, and shortcut dumplings made from refrigerated biscuit dough. It’s the kind of recipe that’s great for feeding a family, bringing to a potluck, or making on Sunday so you can reheat comforting bowls all week.
Why You’ll Love This Recipe
Set-it-and-forget-it easy: The slow cooker does almost all the work.
Creamy, hearty comfort: Thick, cozy broth with tender chicken and fluffy dumplings.
Feeds a crowd: Perfect for family dinners or meal prep.
Flexible finish: Make it thicker, peppery, or herby depending on your mood.
Equipment
5–6 quart slow cooker
Cutting board + knife
Measuring cups and spoons
Spoon or spatula
Tongs (for removing chicken)
Two forks (for shredding chicken)
Ladle
Ingredients
Main Ingredients
Boneless, skinless chicken breasts (about 1 1/2 lb)
Butter (2 Tbsp)
Condensed cream of chicken soup (2 cans, 10.75 oz each)
Onion, finely diced (1 cup)
Water (enough to cover ingredients in slow cooker)
Refrigerated biscuit dough (2 packages, 10 oz each), cut into pieces
Cracked black pepper (to taste)
Optional Ingredients
Chopped fresh parsley (for topping)
Frozen peas and carrots (stir in at the end for extra veggies)
Garlic powder (1/2 tsp for more savory flavor)
A splash of milk or cream (for extra richness)
Instructions
Step 1: Preparation
Dice the onion finely so it softens into the broth.
Cut biscuit dough into bite-size pieces (kitchen shears make this fast).
Set your slow cooker on the counter and make sure it’s at least 5 quarts.
Step 2: Mixing / Assembling
Add chicken breasts, butter, condensed soup, and diced onion to the slow cooker.
Pour in enough water to cover the ingredients. Stir gently so the soup base starts to loosen.
Cover with lid.
Step 3: Cooking / Baking (Slow Cooker + Dumplings)
Cook on High for about 5 1/2 to 6 hours.
Near the end, remove the chicken and shred it with two forks, then return it to the slow cooker. (This helps every bite get chicken.)
About 30 minutes before serving, drop in the biscuit dough pieces.
Cover and continue cooking until the dumplings are puffed and no longer raw in the center.
Avoid stirring too much once dumplings go in—stirring can break them apart.
Step 4: Resting / Finishing
Taste and adjust seasoning—add cracked black pepper and a pinch of salt if needed (soups vary in salt).
Let the pot sit 5–10 minutes with the lid off to thicken slightly.
Top with chopped parsley and extra pepper if you like.
Tips & Notes
Tip for best dumplings: Cut biscuit dough into similar-sized pieces so they cook evenly.
Tip for thicker broth: Use less water (just barely cover) or let the lid sit ajar for a few minutes at the end.
Common mistake to avoid: Adding dumplings too early—they can get gummy. Add during the last 30 minutes.
Optional substitutions:
Use chicken thighs for richer flavor.
Swap cream of chicken for cream of mushroom for a different taste.
Add veggies (peas, carrots, corn) to make it more complete.
Variations
Ingredient Variations
Veggie-loaded: Add frozen mixed vegetables during the last hour.
Herby chicken and dumplings: Add dried thyme or poultry seasoning to the broth.
Spicy twist: Add a pinch of cayenne or red pepper flakes.
Garlic-butter upgrade: Melt extra butter with minced garlic and drizzle before serving.
Dietary Variations
Dairy-free: Tough with condensed soup, but possible using dairy-free cream soup alternatives + plant butter.
Gluten-free: Use gluten-free condensed soup and gluten-free biscuit/dumpling mix (texture varies by brand).
Lower sodium: Choose low-sodium soup if available and avoid adding extra salt until the end.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stove or microwave, adding a splash of water or broth if thick.
Freezer: The broth freezes well, but dumplings can soften. For best results, freeze the chicken mixture without dumplings, then add fresh dumplings when reheating.
Make-ahead tip: Cook the chicken base in advance and store; add dumplings the day you serve.
Serving Suggestions
Simple sides: Green salad, roasted broccoli, or sautéed green beans.
Bread: Biscuits are already in the dish, but cornbread or crusty bread is great too.
Extras: Hot sauce on the side for those who like heat.
Time Breakdown
Preparation Time: 10 minutes
Cooking Time: 5 hours 40 minutes
Total Time: About 5 hours 50 minutes
Nutritional Information (Per Serving)
(Estimates vary by soup brand and biscuit dough; based on 8 servings.)
Calories: ~350–520
Protein: ~25–35g
Carbohydrates: ~25–45g
Fat: ~12–25g
Sodium: ~800–1400mg
Frequently Asked Questions
Can I use leftovers or substitutions?
Yes. Rotisserie chicken works—add it during the last hour so it doesn’t overcook. You can also use chicken thighs for extra tenderness.
Can I make this recipe ahead of time?
You can make the creamy chicken base ahead. For best texture, add dumplings right before serving rather than storing them too long.
How do I reheat it properly?
Reheat gently and add a splash of water or broth if it thickens. Microwave in short bursts, stirring between.
Can I freeze this recipe?
Yes, but dumplings may soften. Freeze the chicken base without dumplings, then add fresh dumplings after thawing and reheating.
Conclusion
This slow cooker chicken and dumplings recipe is the easiest way to get cozy comfort food on the table with almost no effort. It’s creamy, hearty, and perfect for family dinners or meal prep. Make it once and you’ll understand why it’s a cold-weather favorite—warm bowls, fluffy dumplings, and tender chicken in every bite.
