Slow Cooker Chicken and Dumplings
A cozy, low-effort comfort food made in a slow cooker with tender chicken, creamy broth, and fluffy dumplings.
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts
- 2 Tbsp Butter
- 2 cans Condensed cream of chicken soup (10.75 oz each)
- 1 cup Onion, finely diced
- Water (enough to cover ingredients in slow cooker)
- 2 packages Refrigerated biscuit dough (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)
- 0.5 tsp Garlic powder (for more savory flavor)
- A splash of milk or cream (for extra richness)
Instructions
Preparation
- Dice the onion finely so it softens into the broth.
- Cut biscuit dough into bite-size pieces.
- Set your slow cooker on the counter and make sure it’s at least 5 quarts.
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.
- Cover with lid.
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.
- About 30 minutes before serving, drop in biscuit dough pieces.
- Cover and continue cooking until dumplings are puffed and not raw.
- Avoid stirring too much once dumplings go in.
Resting / Finishing
- Taste and adjust seasoning with cracked black pepper and salt if needed.
- Let the pot sit 5–10 minutes with the lid off to thicken.
- Top with chopped parsley and extra pepper if desired.
Notes
For best dumplings, cut biscuit dough into similar-sized pieces. For thicker broth, reduce water or let the lid sit ajar. Avoid adding dumplings too early to prevent gumminess.