Slow Cooker Chicken and Dumplings are a yummy comfort food that the whole family will enjoy. This crock pot chicken and dumplings recipe gives you two options for the dumplings! Use prepared biscuits, or make them from scratch using my easy dumplings recipe.
Slow Cooker Chicken and Dumplings
When I think of classic American food, I think of recipes like Meatloaf, American Goulash, and Chicken and Dumplings! Though all of these recipes began somewhere else, Americans adopted our own versions and they have become part of our food culture.
Another very American thing is the Crock-Pot®, though some people call it a slow cooker (I can’t make up my mind, so I use whatever fires in my brain first 😉 ). Those of us who love our Crock-Pots / Slow Cookers will always love them. They are a part of our culture.
Slow Cooker Chicken and Dumplings combines these to classics and makes a great comfort food meal. In this recipe I give you the option to use canned biscuit dumplings, or make up a quick batch of homemade dumplings.
You just roll out each biscuit and cut it in strips. Then cut those in half if you don’t want long dumplings. If you don’t want to roll them flat, cut each biscuit into 6 or 8 pieces.
For the homemade dumplings, just mix the ingredients in a bowl and drop spoonfulls into the chicken mixture.
When done cooking, the tops of the dumplings get a little browned. If you don’t want any browning, stir them in and submerge them after adding.
If you like the Instant Pot®, I have an Instant Pot Chicken and Dumplings recipe you may want to try.
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Enjoy this Slow Cooker Chicken and Dumplings recipe!
Slow Cooker Chicken and Dumplings are a yummy comfort food that the whole family will enjoy. This crock pot chicken and dumplings recipe gives you two options for the dumplings! Use prepared biscuits, or make them from scratch using my easy dumplings recipe.
- 1 small Onion, diced
- 2 ribs Celery, diced (about 1 cup)
- 1 cup Carrots, chopped
- 3 Chicken Breasts, boneless/skinless (about 1 1/2 lbs)
- 3 cloves Garlic, pressed or minced
- 1 Bay Leaf
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/4 tsp Poultry Seasoning
- 1/4 tsp Sage (I use rubbed, dried)
- 2 sprigs Fresh Thyme
- 1 4" sprig Fresh Rosemary
- 1 Tbsp Parsley, dried
- 2 cans Cream of Chicken Soup
- 2 1/2 cups Chicken Broth, low sodium
- 2 Tbsp Flour
- 2 Tbsp Melted butter
Add the onion, celery, and carrots to the crock, then lay the chicken breasts on top.
Add the garlic, bay leaf, salt, pepper, poultry seasoning, sage, thyme, rosemary, and parsley.
In a mixing bowl, stir together the chicken soup and broth, then pour it over the chicken.
Place the lid on and cook on High for 3 hours.
While chicken is cooking, prepare the dumplings so you have them ready. See instructions below.
Try to keep the lid on as much as possible while doing the next steps.
After 3 hours on High, take out the chicken and shred it. Set aside.
Mix flour and butter together thoroughly and stir into the chicken mixture. Add the chicken back in and stir.
Add the dumplings.
Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).
Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them, or leave them on top.
Replace the lid and cook another 60 to 90 minutes, or until dumplings are done.
For the canned biscuits, roll each one flat and cut into 6 equal slices (you can cut those strips in half if you want smaller dumplings). Do this to all 6 and set aside in a bowl.
Put all ingredients except milk in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
Stir in the milk (and chives, if using) and combine, until just moistened. Set aside.
RESOURCES TO MAKE Slow Cooker Chicken and Dumplings recipe and more
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I made this for Sunday dinner and it cooked while we were at church. It turned out great! Everyone loved it. Thanks for a great recipe!
Awesome! So glad you all liked this recipe!
Made this last night, it turned out great! Next time though I may add an extra half can of broth, to make it a little more soupy. Thank you for the recipe, definitely a keeper!
Hi Joey, thank you for your comment. I’m glad you liked this recipe!