There’s nothing more comforting than a big bowl of Slow Cooker Chicken and Dumplings on a chilly, rainy day.
It’s like a warm hug in a bowl that makes everything feel better.
This dish fed my family and a few extra guests—everyone left satisfied and happy.
How to Make Slow Cooker Chicken and Dumplings
If you assemble this in the morning, dinner will be ready by evening with almost no effort.
Start by dicing one onion, two carrots, and three stalks of celery.
Place two pounds of chicken breasts and the diced vegetables in your slow cooker.
Season with Old Bay, kosher salt, and freshly ground black pepper.
Add about a tablespoon of fresh thyme leaves for brightness.
Pour in two cans of chicken broth and two cans of cream of chicken soup. Stir to combine, then set the slow cooker to low and cook for 6 hours.
After 6 hours, shred the chicken with two forks right in the slow cooker.
Stir in one cup of frozen peas.
For the dumplings, roll out five jumbo biscuits with a rolling pin and cut them into small pieces with a pizza cutter.
I used a tube of eight jumbo biscuits and saved three to bake separately—those disappeared fast!
Turn the slow cooker to high and drop the biscuit pieces in. Cook for one more hour, stirring a few times to keep the dumplings from sticking together.
Taste and adjust seasoning with additional kosher salt, pepper, or Old Bay as needed.
Serve hot. This hearty, spoonable comfort food warms you right up on cold days.
Chicken and Dumplings is a perfect cold-weather meal that warms you right up
More slow-cooker recipes to try
Slow Cooker French Onion Chicken and Noodles
Slow Cooker Chicken Tortilla Soup
Slow Cooker Cheesy Cajun Pasta
Crockpot Sausage Dip
Best Slow Cooker Comfort Foods
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Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings is pure comfort food. Using store-bought biscuit dough keeps the recipe simple and family-friendly.
Main Course
American
Chicken and Dumplings, Comfort Food, Crock Pot, Dinner Recipes, Easy, Slow Cooker
15 minutes
7 hours
8
278 kcal
Cheri Renee
Ingredients
- 2 pounds chicken breasts
- 1 onion diced
- 3 celery stalks diced
- 2 carrots peeled and sliced
- 2 Tbsps Old Bay seasoning
- 1 Tbsp fresh thyme
- kosher salt, pepper
- 2 10.5 oz cans cream of chicken soup
- 2 14 oz cans chicken broth
- 5 jumbo biscuits raw, before cooking (I used 5 of 8)
- 1 cup frozen peas
Instructions
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Place chicken breasts in the slow cooker. Add diced onion, celery, carrots, Old Bay, thyme, kosher salt, pepper, cream of chicken soup, and chicken broth.
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Cook on low for 6 hours. Shred the chicken with two forks in the slow cooker.
-
Flatten each biscuit slightly and cut into small pieces. Add biscuit pieces and frozen peas to the slow cooker, turn to high, and cook 1 more hour, stirring occasionally.
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Taste and adjust seasoning with more kosher salt, pepper, or Old Bay if desired. Serve warm.
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