My earliest memory of slow cooker chicken and dumplings involves a chilly autumn evening, a house filled with the aroma of savory herbs and simmering chicken, and the pure bliss of a steaming bowl warming me from the inside out. It’s more than just a meal; it’s a hug in a bowl, a comforting classic that effortlessly transports you to simpler times. If you’re looking for that kind of soul-satisfying, low-fuss magic, you’ve landed in the right place. This recipe for Slow Cooker Chicken Dumplings isn’t just a recipe; it’s the recipe you’ll lean on again and again for ultimate comfort.
What makes this recipe special
This isn’t just another chicken and dumplings recipe; it’s designed for your slow cooker, which means maximum flavor with minimal effort. Imagine tender, fall-apart chicken, swimming in a rich, creamy, herbed broth, topped with soft, fluffy dumplings that soak up all that delicious goodness. What really sets this recipe apart is its ability to deliver that deep, slow-simmered taste without you having to stand over a stove all day. It’s budget-friendly, incredibly satisfying, and perfect for those busy weeknights when you still crave a homemade meal.
> “I used to think chicken and dumplings was too much work for a weeknight, but this slow cooker version changed everything! It’s so easy and tastes like it simmered all day. My family absolutely loves it!” – A Happy Home Cook
The cooking process explained
Making slow cooker chicken and dumplings really couldn’t be simpler. You start by layering your chicken and vegetables in the slow cooker with a flavorful broth base. Let that slow cook for several hours, allowing the chicken to become incredibly tender and the flavors to meld beautifully. Towards the end, you’ll shred the chicken, thicken the sauce a bit, and then drop in your easy homemade or store-bought dumplings right into the bubbling goodness. They cook directly in the slow cooker, absorbing all that wonderful flavor, resulting in a hearty, comforting meal ready to be devoured.
What you’ll need
Gathering these items will set you up for success:
- Boneless, Skinless Chicken Thighs or Breasts: About 1.5 – 2 pounds. Thighs offer more flavor and stay moister, but breasts work too.
- Chicken Broth: 4-6 cups, low sodium.
- Cream of Chicken Soup: 1 can (10.5 oz), condensed. This adds a lovely creaminess.
- Onion: 1 medium, chopped.
- Celery: 2 stalks, chopped.
- Carrots: 2 medium, peeled and chopped.
- Garlic: 2-3 cloves, minced.
- Dried Thyme: 1 teaspoon.
- Dried Rosemary: 1/2 teaspoon (optional, if you like the scent).
- Salt and Black Pepper: To taste.
- Biscuits (for dumplings): 1 can (16.3 oz) refrigerated biscuit dough. The flaky kind works wonderfully. You can also make homemade dumplings from scratch if you prefer!
- Fresh Parsley: For garnish (optional).
- Cornstarch Slurry (optional): 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if you want a thicker sauce.
Directions to follow
- Prep the Slow Cooker: Lightly grease the inside of your slow cooker crock, or use a slow cooker liner for easier cleanup.
- Layer the Base: Place the chopped chicken at the bottom of the slow cooker. Scatter the chopped onion, celery, and carrots over the chicken. Add the minced garlic, dried thyme, rosemary (if using), salt, and pepper.
- Add Liquids: Pour the condensed cream of chicken soup over the vegetables and chicken, spreading it evenly. Then, pour in the chicken broth.
- Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is very tender and easily shredded.
- Shred and Thicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. If your sauce isn’t as thick as you like, you can stir in the cornstarch slurry now and cook on High for another 15-20 minutes, stirring occasionally, until thickened.
- Add Dumplings: Open the can of biscuits and cut each biscuit into 4-6 pieces. Drop the biscuit pieces evenly into the hot liquid in the slow cooker. Make sure they are submerged partially.
- Cook Dumplings: Cover and continue to cook on HIGH for another 30-45 minutes, or until the dumplings are puffed up, cooked through, and fluffy. They should not be doughy in the center.
- Serve: Ladle generous portions into bowls. Garnish with fresh parsley, if desired, and serve hot.
Best ways to enjoy it
Slow Cooker Chicken Dumplings are a hearty meal all on their own, but a simple green salad with a light vinaigrette can provide a nice fresh contrast to the richness. A crusty piece of bread or dinner rolls are also fantastic for soaking up every last bit of that delicious gravy. For a touch of color and extra veggies, a side of steamed green beans or asparagus would also be lovely.
Keeping leftovers fresh
Any leftover Slow Cooker Chicken Dumplings should be cooled completely and then transferred to an airtight container. They will last well in the refrigerator for up to 3-4 days.
To reheat, you can gently warm them on the stovetop over low heat, adding a splash of chicken broth or water if the consistency is too thick. You can also microwave individual portions until heated through. Be mindful not to overheat the dumplings, as they can become tough.
Freezing is also an option, though the dumplings might change texture slightly (becoming a bit gummier) upon thawing and reheating. If freezing, cool completely, then transfer to a freezer-safe container or bag. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Pro chef tips
- Don’t Overcrowd: Make sure there’s enough liquid for the dumplings to cook properly. If your slow cooker is too full, the dumplings on top might not cook evenly.
- Biscuit Choice Matters: While any canned biscuit works, the flaky layered kind tends to give a slightly lighter dumpling. Avoid the super dense or buttery varieties if you want a classic, fluffy dumpling texture.
- Season as You Go: Taste the broth before adding the dumplings. The condensed soup and broth already have salt, so you might not need much more until the end. Adjust seasonings after shredding the chicken and before adding the dumplings.
- Resist the Urge to Peek: When the dumplings are cooking, keep that lid on! Each time you lift it, you release critical heat and steam, which can extend the cooking time for your dumplings.
- Make it Thicker: If you prefer a very thick, stew-like consistency, you can remove about 1-2 cups of the broth after shredding the chicken, whisk in 2 tablespoons of cornstarch, and then return it to the slow cooker and stir well before adding the dumplings.
Different ways to try it
- Herb Twist: Experiment with other dried herbs like poultry seasoning, sage, or a bay leaf (removed before serving) for different flavor profiles.
- Veggie Boost: Add frozen peas, corn, or diced potatoes along with the initial vegetables for extra nutrients and texture. Add frozen veggies during the last hour of cooking to prevent them from becoming mushy.
- Spicy Kick: A pinch of red pepper flakes added with the garlic can give a subtle warmth if you like a little heat.
- From-Scratch Dumplings: Instead of canned biscuits, use your favorite drop biscuit recipe for homemade dumplings. Just mix, drop by spoonfuls, and cook as directed.
Common questions
How do I know when the dumplings are cooked through?
The dumplings will look puffed up and firm to the touch. You can also carefully poke one with a toothpick; if it comes out clean, they are cooked. They should not be doughy or sticky in the center.
Can I use bone-in chicken?
Yes, you can! Bone-in, skin-on chicken thighs or breasts will add even more flavor to the broth. Just be sure to remove the skin and bones before shredding the chicken. The cooking time might be slightly longer for bone-in cuts.
My sauce is too thin, what can I do?
After removing the chicken to shred, and before adding the dumplings, you can thicken the sauce. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this slurry into the hot liquid in the slow cooker, then turn the slow cooker to HIGH for about 15-20 minutes, stirring occasionally, until the sauce thickens. Then proceed with adding the dumplings.
Can I make this gluten-free?
To make this recipe gluten-free, you would need to use a gluten-free cream of chicken soup, ensure your chicken broth is gluten-free, and use a gluten-free biscuit dough for the dumplings. Alternatively, make homemade gluten-free drop dumplings from a suitable flour blend.
Slow Cooker Comfort Chicken and Herb Dumplings
Equipment
- Slow cooker
- Medium bowl
- Whisk
- Spoon or small cookie scoop
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 4 cups chicken broth low sodium preferred
- 1 10.5 oz can condensed cream of chicken soup
- 1 medium onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary for an herbaceous twist
- Salt and black pepper to taste
Dumplings
- 2 cups self-rising flour
- 1 cup milk whole milk for richness
Garnish
- Fresh chopped parsley or chives optional
Instructions
Cooking Steps
- Place chopped chicken, onion, carrots, celery, and garlic in the slow cooker bottom. Season with thyme, rosemary, salt, and pepper.
- Whisk chicken broth and condensed cream of chicken soup, then pour over ingredients in the slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- About 30-45 minutes before serving, combine self-rising flour and milk in a bowl to form a shaggy dough; do not overmix.
- Remove the lid from the slow cooker and drop spoonfuls of the dumpling dough directly onto the simmering chicken mixture.
- Replace the lid and cook on high for an additional 30-45 minutes, or until dumplings are cooked through and fluffy.
- Gently stir to combine, adjust seasoning, and serve hot, garnished with fresh parsley or chives if desired.