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Two white bowls of Chicken and Dumplings in front of a slow cooker

Slow Cooker Chicken and Dumplings

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.

Course Dinner
Cuisine American
Keyword crock pot chicken and dumplings recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 - 8
Calories 525 kcal
Author Sandy Clifton

Ingredients

  • 1 small Onion, diced
  • 2 ribs Celery, diced (about 1 cup)
  • 1 cup Carrots, chopped
  • 3 Chicken Breasts, boneless/skinless (about 1 ½ lbs)
  • 3 cloves Garlic, pressed or minced
  • 1 Bay Leaf
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Pepper
  • ¼ teaspoon Poultry Seasoning
  • ¼ teaspoon Sage (I use rubbed, dried)
  • 2 sprigs Fresh Thyme
  • 1 4" sprig Fresh Rosemary
  • 1 Tablespoon Parsley, dried
  • 2 cans Cream of Chicken Soup
  • 2 ½ cups Chicken Broth, low sodium

To Thicken (Mix these together)

  • 2 Tablespoons Flour
  • 2 Tablespoons Melted butter

Dumplings - See NOTES Below For Ingredients

Instructions

  1. Add the onion, celery, and carrots to the crock, then lay the chicken breasts on top.

  2. Add the garlic, bay leaf, salt, pepper, poultry seasoning, sage, thyme, rosemary, and parsley.

  3. In a mixing bowl, stir together the chicken soup and broth, then pour it over the chicken and seasonings.

  4. Place the lid on and cook on High for 2-3 hours, or until the chicken is 165°F internal temperature.

  5. While chicken is cooking, prepare the dumplings so you have them ready. See instructions in Notes below.

  6.  Try to keep the lid on as much as possible while doing the next steps.

  7. After 3 hours on High, take out the chicken and shred or dice it. Set aside.

  8. Mix flour and butter together thoroughly and stir into the soup mixture in the crock. Add the chicken meat back in and stir again.

  9. Add the dumplings.

    Homemade: Drop heaping teaspoonfuls into the broth (not too large as they need to cook through, and they expand).

    Biscuits: Add the sliced or whole biscuits into the broth and gently stir to distribute them, or leave them on top (they will cook better on top if they are not rolled flat. Flat ones can be stirred in).

  10. Replace the lid and cook another 60 to 90 minutes, or until dumplings are done.

Recipe Notes

Choose the Type of Dumplings You Want to Make, and Prepare Them

Canned Biscuit Dumplings

  1. For the canned biscuits use 1 jumbo tube of 6 biscuits. You can leave them whole, or cut them into smaller pieces.

  2. Or 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 biscuits and set aside in a bowl.

Homemade Dumplings

  • 1 ½ cups Flour
  • ¾ teaspoon Salt
  • 2 tsp Baking Powder
  • 3 Tablespoons Shortening (such as Crisco®) or Cold Butter
  • ¾ cup Whole Milk (or buttermilk)
  • ¼ cup Chives, finely chopped (fresh or dried) - Optional
  1. 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

  2. Stir in the milk (and chives, if using) and combine, until just moistened. Set aside.