Slow Cooked Chicken and Dumplings

Melissa Sperka


Chicken and dumplings, it's such a universal comfort food! Using frozen buttermilk biscuits, takes the trickiness out of the dumplings and slow cooking the chicken makes it tender and flavorful.

★★★★★ 4 votes
10 Min
6 Hr 30 Min


[or 5] boneless skinless chicken breasts
1 can(s)
10 3/4 oz. cream of chicken with herbs soup
1 can(s)
10 3/4 oz. cream of celery soup
2 1/2 c
chicken broth
frozen biscuits thawed [recommend: grands! southern style]
1/4 c
finely minced onion
3 Tbsp
melted margarine/butter
1 tsp
dried parsley flakes
1 tsp
poultry seasoning
1/8 tsp
dried thyme
1/8 tsp
dried tarragon
salt & pepper to taste


1Spray the inside of your slow cooker with cooking spray and set it on the Low setting. Cut the chicken breasts once through the middle, then into chunks and place into the bottom of your slow cooker. In a mixing bowl, mix together the soups, broth, melted margarine, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on Low for 5 hours.

After 5 hours, remove the lid, stir and increase the temperature to the High setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings

If you'd like to add veggies:
In a stove top pan, saute 1/2 cup each of chopped celery and onion with one cup of carrots in vegetable oil until golden. Season with salt and pepper to taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve hot.
2Cooks note:
I prefer to add the vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.

About this Recipe

Course/Dish: Chicken