Our slow cooker chicken and dumplings taste just like Grandma’s traditional recipe but updated with a few modern adjustment to turn it into a quick and easy dinner! Set it, forget it, and let your Crockpot do all the work so come supper time, all that’s left to do is enjoy a cozy bowl of comfort food!

Chicken and dumplings.

It’s Southern comfort food to the max.

I mean, the name alone!

What’s more Southern sounding than dumplin?

This recipe takes all that old-fashioned taste, all that classic dumpling texture, and wraps it up nice and warm in an easy slow cooked package.

It’s so good that my husband asks for it multiple times a week and my meat and potatoes loving sons don’t complain!

And I don’t mind making this because I’m not making the dumplings from scratch.

This recipe uses canned biscuit dough as a quick short cut for homemade.

slow cooker chicken and dumplings in a black crock

Ingredients

To make this you’ll need:

Onion– Small white onion diced
Celery– 2 to 3 stalks thinly sliced
Condensed soup– I recommend cream of chicken but you could sub cream of mushroom or cream of celery
Chicken– Boneless skinless breasts
Refrigerated biscuits– 2 tubes of biscuits. Make sure they are not butter flavored or flaky layered.
Chicken broth– Use low sodium chicken broth if you want to control how salty it is
Seasonings– Garlic powder, parsley, poultry seasoning, and salt and pepper
Half and half– Don’t substitute lower fat dairy. The fat in the half and half helps it thicken and get nice and creamy.
Slurry ingredients– Water and cornstarch to thicken the gravy

How to Make

To make this Crockpot chicken and dumplings, you’ll start by sauteing the onions and celery in a little olive oil in a skillet over medium high heat until they are tender.

Put the cooked veggies in the bowl of your slow cooker.

Then lay your chicken breasts over top the cooked veggies and then season them with salt and pepper.

Stir the soup, chicken broth, half and half, and the additional seasonings into the slow cooker.

Put the lid on the slow cooker and cook it on low heat for 6-8 hours or on high heat for 4-6 hours.

An hour before it’s done cooking, mix the cornstarch and water together in a small bowl until it makes a smooth slurry.

Stir the slurry into the slow cooker.

Cut each of the biscuits into 4-6 small pieces and add them into the slow cooker as well.

Stir everything again and put the lid back onto the slow cooker.

Let everything cook for the remaining hour.

When the soup’s done cooking, you can either break up the chicken in the slow cooker with a spatula or remove the breasts and shred the chicken and then return the shredded chicken to the soup.

Serve and enjoy!

Storing Leftovers

Store leftovers in an airtight container for up to 3 days or so.

Keep in mind the dumplings will absorb the liquid the longer they sit in the fridge so before you reheat this in the slow cooker or on a pot on the stove, I recommend stirring in some extra half and half and chicken broth until it reaches your desired consistency.

What Kind Of Chicken Should I Use?

While the recipe calls for chicken breasts, you can sub chicken thighs.

If you do sub chicken thighs, I do recommend going the boneless, skinless route.

Starting with raw chicken means it slow cooks along with the soup.

This not only infuses the chicken and dumplings with flavor, but it makes for chicken that’s ready to fall apart once done.

This is particularly helpful if you like the ‘shredded’ style in this dish since you don’t even really have to shred it.

Just take a pair of tongs and break it up.

However, this does also work with leftover rotisserie chicken though.

Rotisserie chicken doesn’t need to cook so you can stir it in when there’s only thirty minutes left of cook time.

This will allow it to heat through without drying out.

crockpot chicken and dumplings topped with fresh parsley leaves in a white bowl

Should I add veggies to chicken and dumplings?

Southern comfort food purists will most likely agree that vegetables shouldn’t be coming anywhere near this celebrated dish.

However, since I have kids and am cooking for the whole family, like to include some veggies.

Typically I just add the celery and onions.

Not only do they add great flavor, but they give the thickened mixture some much appreciated texture.

If you are looking for more veggie action, then I might throw in 1-2 cans of drained peas and carrots about 30 minutes before serving.

Tips and Tricks

Make sure you are using the proper kind of biscuits. Flaky biscuits or butter flavored won’t work as well.
If you are using raw chicken, you’ll know the soup is ready once the chicken easily falls apart.
Don’t skip the cornstarch and water. That is what helps the broth really thicken up.

a spoon scooping crockpot chicken and dumplings out of a white soup bowl

Other Cozy Slow Cooker Meals

Slow cooker chicken and dumplings are a hit whenever I serve them and I’m sure they’ll become a staple on your table as well!

Make them and enjoy!

Looking for other cozy slow cooker meals?

Try these:

If you’ve tried this SLOW COOKER CHICKEN AND DUMPLINGS RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.