Slow Cooker Chicken and Dumplings

Classic Comfort Food, Made Easy

Few meals deliver the nostalgic, soul-warming satisfaction of Chicken and Dumplings — tender chicken, fluffy dumplings, and a rich, creamy broth. It’s the definition of comfort food. But who says comfort has to come with a lot of work?

With this Slow Cooker Chicken and Dumplings recipe, you can enjoy all the flavor and coziness of the classic dish with almost zero effort. Just toss the ingredients into your slow cooker in the morning, and by dinnertime, you’ve got a hearty, homemade meal the whole family will love.

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Why You’ll Love This Recipe

• Easy, hands-off cooking — perfect for busy days

• Classic, creamy flavor without any canned soups (optional!)

• Uses simple pantry staples

• Family-friendly and ultra satisfying

• Makes the house smell amazing all day long

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Ingredients

For the chicken and broth:

• 1.5–2 lbs boneless, skinless chicken breasts or thighs

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, chopped

• 4 cups low-sodium chicken broth

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning (optional)

• 1 bay leaf

• 1 cup frozen peas (added at the end)

• 1/2 cup heavy cream or half-and-half (added at the end)

For the dumplings:

Option 1: From scratch (fluffy and homemade)

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

• 2 tablespoons melted butter or oil

Option 2: Shortcut

• 1 can refrigerated biscuit dough, cut into small pieces

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Instructions

1. Add everything to the slow cooker:
   Place the chicken, onions, garlic, carrots, celery, broth, salt, pepper, thyme, poultry seasoning, and bay leaf in a 6-quart slow cooker. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

2. Shred the chicken:
   Remove the chicken and shred it with two forks. Return it to the slow cooker and stir.

3. Make the dumplings:

   • From scratch: In a small bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Drop spoonfuls of dough directly on top of the soup.

   • With biscuit dough: Place biscuit pieces evenly over the surface.

4. Cook the dumplings:
   Cover and cook on high for another 1–1.5 hours, or until dumplings are cooked through and fluffy. Avoid lifting the lid during this time!

5. Finish it up:
   Stir in the frozen peas and heavy cream. Let everything warm through for another 5–10 minutes.

6. Serve:
   Spoon into bowls and serve warm. Garnish with fresh parsley or a sprinkle of black pepper if desired.

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Tips & Variations

• For richer flavor, sauté the onions, garlic, carrots, and celery before adding them to the slow cooker.

• Prefer dark meat? Use boneless chicken thighs for even more tenderness.

• Add a splash of white wine or lemon juice at the end for a touch of brightness.

• Want it thicker? Stir in a slurry of 1 tablespoon cornstarch + 2 tablespoons water before adding the dumplings.

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Storing & Reheating

• Store leftovers in the fridge for up to 4 days.

• Dumplings may thicken the soup more overnight — just add a splash of broth or cream when reheating.

• Freezing is possible, but dumplings may change texture slightly when thawed.

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Final Thoughts

There’s something timeless about a bowl of Slow Cooker Chicken and Dumplings — it’s humble, hearty, and made to be shared. Thanks to the slow cooker, you get all the cozy flavors of this classic comfort dish with none of the fuss.

Whether it’s a chilly night, a lazy Sunday, or you just need a meal that hugs you back — this is the recipe you’ll keep coming back to.