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slow cooker chicken and dumplings recipe

★★★☆☆ 2
a recipe by
sylvia bourque
Moncton, NB

Quick and fast to throw together.

Blue Ribbon Recipe

Your family is going to love this easy comfort food dinner. The shredded chicken picks up the flavors of the warm, buttery sauce and the carrots are super tender. When combined with the fluffy biscuit on top, everything is a delicious bite.

— The Test Kitchen @kitchencrew
★★★☆☆ 2
serves 8 to 10 servings
prep time 10 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker chicken and dumplings recipe

  • 1 lb
    boneless skinless chicken breast or thighs
  • 2 Tbsp
    unsalted butter
  • 2 can
    condensed cream of chicken soup
  • 1 md
    yellow onion, diced small
  • 14 oz
    chicken broth
  • 1 lg
    stalk celery
  • 3 md
    carrots, peeled and sliced 1/4" thick
  • 2 can
    refrigerated homestyle buttermilk biscuits
  • 1/2 c
    all-purpose flour

How To Make slow cooker chicken and dumplings recipe

  • Chicken, soups, onion, and butter in the Crock Pot.
    Rinse chicken under cool water and place it in the slow cooker with the butter, both cans of cream of chicken soup, diced onion, and chicken broth.
  • Combining the ingredients in the Crock Pot.
    Stir to just combine, cover turn the slow cooker on high and cook for 4−4½ hours. Or if you want this to be waiting for you at the end of your work day, cook it on low for 8 hours. There’s no need to stir or chop the chicken—just put the first 5 ingredients in the slow cooker and let it do the work.
  • Shredding the chicken in the Crock Pot.
    After about 4 hours, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use a fork or wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
  • Adding vegetables to the soup.
    At this point, you will stir in the celery and carrots (or whatever vegetables you like). Replace the lid and allow the vegetables to begin to cook while you prepare the dumplings.
  • Adding floured biscuits to Crock Pot.
    Pop open the cans of those homestyle buttermilk biscuits. Roll each piece of biscuit in a little flour to coat it completely. Remove some of the excess flour, but don’t worry if there is a little extra flour on there when they go in—that little bit of extra flour will help thicken the stew. Drop the coated biscuits into the slow cooker on top of the stew.
  • All biscuits added to the Crock Pot.
    Space the dumplings out as evenly as you can but inevitably, a few of them will end up on top of each other.
  • Biscuits pushed into the stew.
    Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
  • Biscuits cooked in the Crock Pot.
    Cover with the lid once again and allow to cook an additional 35−45 minutes. Once the biscuits are cooked through, it’s time to eat, and eat well!

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