If you’re searching for the ultimate comfort food, let me introduce you to Slow Cooker Chicken & Dumplings. This beloved classic is what cozy evenings and family gatherings are made for: tender shredded chicken, pillowy dumplings, and a creamy, herb-scented stew that comes together with minimal effort. Each spoonful is rich and hearty, delivering layers of flavor and nostalgia. Whether you’re new to slow cooking or a seasoned pro, this recipe is about to become your go-to for weeknights, weekends, and everything in between.

Slow Cooker Chicken & Dumplings Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Chicken & Dumplings is in its simplicity—each ingredient plays a key role in creating a dish that’s savory, creamy, and downright irresistible. Here’s what you’ll need, along with why every element matters.

Chicken (1 1/2 pounds boneless, skinless breasts or thighs): Thighs add rich flavor, while breasts keep things lean—choose your favorite cut or a mix for best results.
Low-sodium chicken broth (4 cups): The base of your stew, it infuses every bite with savory depth without overpowering the other flavors.
Carrots (1 cup, sliced): Bring sweetness and vibrant color to the mix, plus a little extra nutrition.
Celery (1 cup, sliced): Offers a subtle earthiness and crunch that balances out the creaminess.
Onion (1 medium, chopped): The aromatic backbone, onion gently melts into the broth for a sweet-savoriness.
Garlic (2 cloves, minced): Just enough to add warmth and depth—don’t skip it!
Dried thyme (1 teaspoon): Delivers classic herb flavor that pairs perfectly with chicken.
Dried rosemary (1/2 teaspoon): Adds a fragrant, piney note without overwhelming the dish.
Salt (1/2 teaspoon): Essential for seasoning—taste and adjust as you go.
Black pepper (1/4 teaspoon): A little heat to balance the creamy, mellow flavors.
Bay leaf (1): Provides a subtle herbal background—just remember to remove it before serving.
Frozen peas (1 cup): Stirred in at the end for a pop of green and a touch of sweetness.
Heavy cream (1/2 cup): Makes the stew irresistibly rich and smooth—swap for half-and-half if you want it lighter.
All-purpose flour (2 tablespoons): Whisked with cream to create a luscious, thick texture.
Refrigerated biscuit dough (1 can, 10–12 biscuits, cut into quarters): The easiest, fluffiest dumplings—feel free to use homemade if you’re feeling ambitious!

How to Make Slow Cooker Chicken & Dumplings

Step 1: Layer the Ingredients in Your Slow Cooker

Start by building the flavor base: add your chicken, carrots, celery, onion, garlic, thyme, rosemary, salt, pepper, bay leaf, and chicken broth directly into the slow cooker. This “everything in the pot” method is what makes Slow Cooker Chicken & Dumplings such a breeze—no need to sauté or precook anything! The slow simmer will coax out every bit of flavor.

Step 2: Let the Slow Cooker Work Its Magic

Pop the lid on and set your slow cooker to low for 6–7 hours or high for 3–4 hours. The chicken will turn fall-apart tender, the vegetables will soften, and your kitchen will start to smell absolutely amazing. There’s something magical about the way these simple ingredients transform together over time.

Step 3: Shred the Chicken

Once the chicken is cooked through and tender, take it out using tongs or a slotted spoon. Use two forks to shred it into bite-sized pieces—it should come apart easily. Return the chicken to the slow cooker so it can soak up all those delicious flavors.

Step 4: Creamy Goodness & Veggie Boost

In a small bowl, whisk together the flour and heavy cream until nice and smooth. Stir this mixture into the slow cooker, then add the frozen peas. This step thickens your stew and brings everything together in a luscious, creamy sauce. The peas add just the right amount of color and sweetness.

Step 5: Add the Dumplings

Cut your biscuit dough into quarters (or shape your own if you’re feeling adventurous), then gently drop the pieces on top of the stew. Cover and cook on high for 30–45 minutes. You’ll know they’re ready when the dumplings are puffed, fluffy, and cooked through—the crowning glory of your Slow Cooker Chicken & Dumplings!

Step 6: Finish and Serve

Don’t forget to fish out the bay leaf! Give the stew a gentle stir to coat everything in that irresistible cream sauce, then ladle it into bowls while it’s piping hot. This is comfort food at its absolute finest.

How to Serve Slow Cooker Chicken & Dumplings

Garnishes

A sprinkle of chopped fresh parsley or chives on top instantly brightens up each bowl and adds a pop of color. If you love a little zing, a twist of cracked black pepper or even a pinch of flaky sea salt makes a lovely finishing touch.

Side Dishes

While Slow Cooker Chicken & Dumplings is hearty enough to stand alone, a crisp green salad or simple steamed green beans make excellent companions. If you’re feeding a crowd, warm crusty bread is perfect for soaking up that creamy broth.

Creative Ways to Present

Try serving your stew in individual ramekins or rustic mugs for a cozy, pub-style feel. For a fun twist, top each bowl with a thin slice of biscuit dough and broil briefly for a golden, bubbly finish—your guests will love the personal touch!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken & Dumplings keeps beautifully in the fridge for up to three days. Store it in an airtight container, and the flavors will deepen overnight, making your next-day meal even more satisfying.

Freezing

You can absolutely freeze this dish—just be aware that the dumplings may soften a bit upon thawing. For best results, freeze the stew and dumplings separately. Let everything cool completely, then package into freezer-safe containers for up to two months.

Reheating

Gently reheat Slow Cooker Chicken & Dumplings on the stovetop over medium-low heat, adding a splash of broth or milk if needed to loosen the sauce. If you’re microwaving, do so in short bursts and stir often to keep the creamy texture just right.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Definitely! Homemade biscuits bring a wonderful, fresh-baked flavor to Slow Cooker Chicken & Dumplings. Just be sure to shape the dough into small pieces so they cook through properly in the slow cooker.

Is it possible to make this gluten-free?

Yes, simply use a gluten-free biscuit dough and swap the all-purpose flour for your favorite gluten-free blend. Everything else is naturally gluten-friendly, so you won’t miss out on any flavor.

Can I use other vegetables in this recipe?

Absolutely! Feel free to add diced potatoes, parsnips, or even corn for a twist. Just keep in mind that firmer veggies may need a little extra cooking time to soften fully.

What if I don’t have heavy cream?

No worries! You can substitute half-and-half or even whole milk for a lighter, still creamy result. The texture will be a little less rich, but still delicious.

Can I make Slow Cooker Chicken & Dumplings ahead of time?

Yes, you can prepare the stew portion a day ahead and refrigerate it. When you’re ready to serve, gently reheat and add the biscuit dough to cook the dumplings fresh—it’s a great way to save time without sacrificing texture!

Final Thoughts

There’s nothing quite like a big bowl of Slow Cooker Chicken & Dumplings to bring comfort and joy to your table. If you’ve never made this dish at home, now is the perfect time to treat yourself and your loved ones to something truly special. Give it a try—you might just find a new family favorite!

Slow Cooker Chicken & Dumplings Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 6 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy slow cooker chicken and dumplings recipe featuring tender chicken, fresh vegetables, and fluffy biscuit dumplings cooked to perfection. This easy-to-make dish combines the heartiness of chicken stew with the soft texture of dumplings, ideal for a cozy family meal.

Ingredients

Scale

Main Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 cup carrots, sliced
1 cup celery, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen peas

Dumplings and Thickener

1/2 cup heavy cream
2 tablespoons all-purpose flour
1 can refrigerated biscuit dough (10–12 biscuits), cut into quarters

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Instructions

Prepare the Slow Cooker Base: Place chicken, carrots, celery, onion, garlic, thyme, rosemary, salt, pepper, bay leaf, and chicken broth into the slow cooker. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker.
Make the Creamy Mixture: In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Stir this mixture into the slow cooker to thicken the stew.
Add Peas and Dumplings: Add the frozen peas to the slow cooker. Cut the refrigerated biscuit dough into quarters and drop the pieces evenly on top of the stew mixture.
Cook Dumplings: Cover and cook on high for an additional 30–45 minutes until the dumplings are puffed, cooked through, and fluffy.
Finish and Serve: Remove the bay leaf before serving. Serve hot, enjoying the creamy chicken and tender dumplings.

Notes

You can substitute homemade biscuit dough for a fresher taste.
For a lighter version, use half-and-half instead of heavy cream.
Dumplings can be cooked separately and added just before serving to maintain their texture.
Using gluten-free biscuits makes this recipe gluten-friendly.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American