Go Back

Slow Cooker Chicken and Dumplings

This comforting recipe combines tender chicken, a light broth, and easy dumplings, all made effortlessly in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken and Broth
  • 4 cups chicken broth Low-sodium recommended
  • 1 pound boneless, skinless chicken breasts Can substitute with thighs
  • 1 can cream of chicken soup Can use cream of mushroom soup for variation
  • 1 cup frozen mixed vegetables (peas, carrots, corn) No chopping needed
  • 1 teaspoon dried thyme Herbs like rosemary can be used for variation
  • to taste Salt and pepper
For the Dumplings
  • 2 cups biscuit dough Store-bought or homemade

Method
 

Preparation
  1. In a slow cooker, combine chicken broth, chicken breasts, cream of chicken soup, frozen vegetables, thyme, salt, and pepper.
  2. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Cut the biscuit dough into small pieces and drop them into the slow cooker.
  5. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.
Serving
  1. Spoon into bowls while hot. Serve with a side of green salad or steamed vegetables. Add a little fresh parsley on top if you like.

Notes

Cool the dish to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until hot. Do not freeze dumplings well; texture may change. Use frozen vegetables to avoid chopping, and don’t skip shredding the chicken for better mixing into the broth.