Slow Cooker Chicken Dumplings Recipe

Slow Cooker Chicken and Dumplings is a cozy, hands-off comfort food recipe that delivers big flavor with minimal effort. It’s the perfect crockpot classic for chilly nights or lazy weekends.

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Tender chicken and buttery dumplings slow-simmer together, creating a creamy, hearty meal the whole family will crave again and again. No rolling pins, no fuss—just satisfying, savory goodness.

Star Players in This Slow Cooker Chicken and Dumplings Recipe

• Boneless, skinless chicken breasts or thighs – The tender foundation of this dish, they soak up flavor all day while staying juicy and rich.
• Chopped onion – Offers a sweet, savory base that deepens in flavor as it simmers.
• Butter – Adds richness and melds the seasonings beautifully into the broth.
• Cream of chicken soup – The creamy binder that makes the gravy irresistibly smooth and comforting.
• Chicken broth – Infuses the dish with a savory backbone that enhances every bite.
• Dried parsley, seasoned salt, poultry seasoning, garlic powder – A balanced seasoning blend that brings warmth and depth.
• Buttermilk biscuits (regular size) – The dumpling shortcut! Fluffy, golden, and perfect for soaking up all that creamy goodness.

How to Make This Crockpot Classic

Start by layering the chicken, onion, and butter in your slow cooker. Sprinkle on your herbs and seasonings, then pour in the broth and cream of chicken soup. Give everything a gentle stir to combine.

Let it cook low and slow—either 6 hours on low or 4 hours on high. Once the chicken is tender, shred it gently with a spoon or fork to create hearty chunks.

Now for the fun part: the dumplings! Cut the biscuits into quarters and nestle them on top of the stew. Push them slightly into the broth to soak up the delicious gravy as they cook.

Cover and cook on high for 1 to 2 more hours, until the biscuits are puffed, golden, and cooked through. Serve warm and watch it disappear.

Comfort Food Secrets & Smart Tweaks

The key to perfectly tender dumplings is patience—don’t rush that final cook. If your slow cooker runs cooler, give the biscuits extra time to finish without lifting the lid too often.

Use regular-size buttermilk biscuits—not flaky or Grands style—as they hold up better in the creamy base. If needed, cut larger biscuits into smaller pieces for even cooking.

To add nutrition and texture, stir in a bag of frozen mixed vegetables after shredding the chicken, just before adding the biscuits. Carrots, peas, and corn all pair beautifully with the creamy broth.

Prefer a richer flavor? Try using boneless chicken thighs. They’re more forgiving in the slow cooker and offer a deeper, meaty flavor.

Storing Leftovers Like a Pro

Leftover Slow Cooker Chicken and Dumplings keep well in the fridge for up to three days. Store in an airtight container to preserve freshness and prevent the dumplings from getting soggy.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if it thickens too much. This dish isn’t ideal for freezing, as the biscuits tend to lose their texture once thawed, so enjoy it fresh or within a few days.

Slow Cooker Chicken Dumplings Recipe

This effortless slow cooker rendition of chicken and dumplings provides all the warmth and flavor of the classic comfort dish with minimal hands-on time. Tender poultry simmers in a creamy, savory base and is topped with soft, golden dumplings made from canned biscuits.

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Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken Dumplings Recipe

Prep Time: 15 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 15 minutes minutes

Ingredients

• 2 teaspoons dried parsley
• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 2 containers or cans of cream of chicken soup
• 1 medium onion chopped
• 8 to 10 regular-sized canned buttermilk biscuits
• 1/4 teaspoon poultry seasoning

Instructions

• Arrange the chicken at the bottom of the slow cooker, layering with chopped onion and butter. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the top.
• Pour in the chicken broth followed by the cream of chicken soup, then gently mix to incorporate all components. Secure the lid and cook on low heat for approximately 6 hours or on high for 4 hours.
• After the initial cooking period, remove the lid and shred the chicken directly in the crockpot using a fork or spoon to break it into bite-sized pieces.
• Cut the biscuits into quarters and place them into the slow cooker, pressing them slightly down into the mixture to ensure they absorb the gravy.
• Cover again and continue cooking on high heat for an additional 1 to 2 hours, or until the biscuits are thoroughly cooked and begin to turn golden.

Notes

For optimal results, avoid flaky or large “Grands” style biscuits; instead, opt for standard-size buttermilk biscuits, cutting them into smaller sections if needed.
Pacific Foods’ boxed cream of chicken soup is recommended for its wholesome, recognizable ingredients.
If desired, incorporate a small bag of frozen mixed vegetables when shredding the chicken, before adding the biscuit dough.
Leftovers should be stored in an airtight container in the refrigerator and consumed within three days.