This slow cooker chicken and dumplings recipe provides a hearty, one-pot meal perfect for cold weather or busy weeknights. It features tender shredded chicken and fluffy biscuit dumplings simmered in a rich, creamy gravy.

List of ingredients

4 boneless, skinless chicken breasts – provide the main protein base.
1 large yellow onion, diced – adds savory aromatic depth.
2 cloves garlic, minced – enhances the overall flavor profile.
2 tablespoons butter – adds richness to the finished gravy.
1 teaspoon thyme – provides a classic herbal note.
Pepper, to taste – adds a subtle spicy bite.
1 bay leaf – infuses the sauce with a woody aroma.
1 (10 oz.) can cream of celery soup – thickens and flavors the sauce.
1 (10 oz.) can cream of chicken soup – adds creaminess and concentrated chicken taste.
1 teaspoon poultry seasoning – a blend of traditional herbs for a roast-like flavor.
2 cups water or low sodium chicken broth – creates the base liquid for the gravy.
2 cups frozen peas and carrots, thawed – adds color and nutritional value.
1 (16 oz.) can refrigerated homestyle buttermilk biscuits, about 8 biscuits – used as the shortcut dumplings.
Chives or parsley, to garnish (optional) – provides a fresh finish and color.

step-by-step instructions

Prepare the base: Add chicken breasts to a 6 qt. slow cooker. Top with onions, garlic, butter, thyme, pepper and bay leaf.
Mix the sauce: Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.
First cook phase: Pour soup mixture over chicken and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.
Shred the chicken: Remove bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces.
Combine ingredients: Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.
Add the dumplings: Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.
Final cook phase: Cook on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.
Finish and serve: Sprinkle with chives or parsley (optional) and dish and serve hot.

Optimizing Your Protein Choice

Substituting Chicken Breasts with Thighs

Using boneless, skinless chicken thighs instead of breasts can result in a more moist and flavorful dish. Thighs have a higher fat content, which prevents the meat from drying out during the long slow-cooking process. You can follow the same cooking times and methods used for breasts.

Utilizing Pre-Cooked Rotisserie Chicken

Rotisserie chicken is an excellent shortcut for those with limited time. Since the meat is already cooked, omit the first 4-6 hour slow-cooking phase. Add the shredded rotisserie chicken at the same time you add the vegetables and biscuit dumplings to avoid overcooking the meat.

Dicing Raw Chicken for Faster Prep

If you prefer to skip the shredding step, you can cut raw chicken breasts into bite-sized cubes before adding them to the slow cooker. This ensures the chicken is distributed evenly throughout the gravy from the start. The cooking time remains the same, though the texture will be chunky rather than shredded.

Customizing the Creamy Base

Replacing Cream of Celery with Extra Chicken Soup

If you cannot find cream of celery soup, you can use a second can of cream of chicken soup. To compensate for the lost celery flavor, add a quarter teaspoon of celery seed or some finely diced fresh celery. This keeps the profile balanced while maintaining the desired thickness.

Managing Sodium with Low-Sodium Broth

Since canned cream soups are naturally high in sodium, using low-sodium chicken broth is recommended. This allows you to control the salt levels without sacrificing the depth of flavor. Water is also an acceptable alternative if you prefer a lighter taste.

Adjusting Liquid Ratios for Gravy Thickness

If you prefer a thinner sauce, increase the water or broth by half a cup. Conversely, if the gravy seems too thin after the first cook phase, you can stir in a small cornstarch slurry before adding the dumplings. This ensures the sauce clings well to the chicken and biscuits.

Using Alternative Herb Blends

Poultry seasoning is typically a mix of sage, rosemary, and marjoram. If you do not have this blend, you can substitute it with Italian seasoning or a combination of dried sage and thyme. A pinch of nutmeg can also be added to enhance the creaminess of the soup base.

Vegetable Variations and Timing

Incorporating Fresh Sliced Carrots

When using fresh carrots instead of frozen, add them to the slow cooker at the very beginning. Fresh root vegetables require the full 4-6 hour cooking window to become tender. Frozen carrots, however, should be added at the end to avoid becoming mushy.

Adding Fresh Sliced Celery for Texture

Fresh celery adds a bright, crisp element to the dish. Add sliced celery along with the onions and garlic during the initial setup. This allows the celery to soften and infuse the gravy with its characteristic flavor throughout the slow-cooking process.

Including Sliced Mushrooms for Earthiness

Cremini or white button mushrooms pair well with chicken and thyme. Add sliced mushrooms during the first phase of cooking so they can release their juices into the sauce. This adds an earthy depth that complements the creamy gravy.

Preventing Overcooked Frozen Peas

Frozen peas are delicate and can lose their bright green color and snap if cooked too long. Always add them during the final phase of cooking, just before the dumplings go in. This ensures they remain vibrant and tender.

Perfecting the Biscuit Dumplings

Temperature Control for Refrigerated Biscuits

Allowing the canned biscuits to reach room temperature before adding them to the pot can help them cook more evenly. Cold dough can sometimes result in dumplings with raw centers. Set the can on the counter for about 20 minutes before quartering them.

Precise Sizing of Biscuit Quarters

Cutting each biscuit into four equal quarters ensures that all dumplings cook at the same rate. This prevents smaller pieces from overcooking while larger chunks remain doughy. Use a sharp knife or kitchen shears for clean cuts.

The Importance of Partial Submergence

Pushing the biscuit pieces halfway into the gravy creates two different textures. The bottom half becomes tender and absorbs the sauce, while the top half steams to a fluffy finish. Spooning extra gravy over the tops prevents the edges from drying out.

Maintaining Steam and Lid Seal

Avoid lifting the lid of the slow cooker once the dumplings have been added. The dumplings rely on trapped steam to rise and cook through to the center. Every time the lid is opened, heat escapes, which can significantly increase the total cooking time.

Testing for Internal Doneness

To ensure the dumplings are fully cooked, insert a toothpick into the center of the largest piece. If the toothpick comes out clean and without raw dough clinging to it, the dumplings are ready. If it feels tacky, continue cooking on high for another 15-30 minutes.

Storage and Reheating Guidelines

Safe Refrigeration Practices

Store leftover chicken and dumplings in an airtight container in the refrigerator. This dish will remain fresh and safe to eat for 3 to 4 days. Ensure the food is cooled slightly before sealing the container to prevent excessive condensation.

Restoring Gravy Consistency During Reheating

The gravy tends to thicken significantly in the fridge as the starches in the biscuits and soups set. When reheating, add a splash of milk, cream, or chicken broth to loosen the sauce. Stir gently to avoid breaking apart the tender dumplings.

Microwave Reheating Instructions

Heat portions in a microwave-safe bowl, covering them with a damp paper towel to retain moisture. Heat on medium power in one-minute intervals, stirring gently between each session. This prevents hot spots and ensures the chicken is heated through evenly.

Stovetop Reheating Methods

For larger quantities, reheat the mixture in a pot over low heat. Add a small amount of liquid to prevent the bottom from scorching. Stir occasionally and cover with a lid until the dish is steaming hot throughout.

Troubleshooting Common Issues

Handling Doughy or Raw Dumplings

If the dumplings are still doughy after the recommended time, increase the heat to HIGH for an additional 30 minutes. This usually happens if the slow cooker runs cooler than average or if the lid was opened frequently. Check for doneness with a toothpick every 15 minutes.

Fixing Thin or Watery Gravy

If the sauce is too thin after shredding the chicken, you can whisk in a slurry of one teaspoon cornstarch mixed with one teaspoon cold water. Stir this into the gravy before adding the dumplings. The heat from the final cooking phase will activate the thickener.

Preventing Dry Shredded Chicken

Ensure the slow cooker is set to LOW for the initial phase; using HIGH for the first few hours can toughen the breast meat. If the chicken seems dry after shredding, stir in a tablespoon of butter or a splash of heavy cream to add moisture back into the meat.

Reducing Excess Saltiness

If the combined canned soups make the dish too salty, add more water or unsalted broth during the first cook phase. Adding extra vegetables, such as diced carrots or celery, can also help balance the salt levels by increasing the overall volume of the dish.

Frequently Asked Questions

Can I use a different size slow cooker?

Yes, this recipe is designed for a 6-quart slow cooker, but it can work in others. If using a smaller cooker, ensure it is not filled more than three-quarters full to allow room for the dumplings to expand and steam.

Can this be made in a Dutch oven on the stove?

Yes, you can sauté the aromatics in butter, add the liquids and chicken, and simmer until tender. Once the chicken is shredded and vegetables are added, drop the biscuits on top, cover tightly, and simmer for 10-15 minutes.

Are there gluten-free biscuit alternatives?

You can use gluten-free refrigerated biscuits or a homemade gluten-free dumpling dough. Be aware that gluten-free doughs may behave differently and might require a slightly longer steaming time to reach the desired texture.

Can I add potatoes to this recipe?

Adding diced potatoes is a great way to make the meal more filling. Add small, half-inch cubes of potatoes at the start of the slow cooking process so they have enough time to soften completely.

Slow Cooker Chicken and Dumplings

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Author: lilycarter
Total Time: 5 hours 40 minutes
Yield: 6 servings 1x
Diet: General

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Description

Slow cooker chicken and dumplings is a classic family meal with tender chicken and fluffy, delicious dumplings in a comforting creamy gravy.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 large yellow onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon thyme
Pepper, to taste
1 bay leaf
1 (10 oz.) can cream of celery soup
1 (10 oz.) can cream of chicken soup
1 teaspoon poultry seasoning
2 cups water / low sodium chicken broth
2 cups frozen peas and carrots, thawed
1 (16 oz.) can refrigerated homestyle buttermilk biscuits, about 8 biscuits
Chives or parsley, to garnish (optional)

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Instructions

Step: Add chicken breasts to a 6 qt. slow cooker.
Step: Top with onions, garlic, butter, thyme, pepper and bay leaf.
Step: Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.
Step: Pour soup mixture over chicken and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.
Step: Remove bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces. Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.
Step: Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.
Step: Cook on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.
Step: Sprinkle with chives or parsley (optional) and dish and serve hot.

Notes

This recipe uses a shortcut method with refrigerated biscuits as drop dumplings. If you have a go-to recipe for dumplings, feel free to use that instead. The dumplings are cooked and ready to eat when a toothpick inserted into the middle comes out clean.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750 kcal
Sugar: 8 g
Sodium: 1500 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 120 mg