Easy Slow Cooker Chicken and Dumplings: The Best Comfort Food
This slow cooker chicken and dumplings delivers deep, savory flavor with only 15 minutes of hands-on time. Tender chicken, fluffy dumplings, and a creamy, herby broth make it the ultimate weeknight comfort food.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups (946ml) low-sodium chicken broth
- 1 can (10.5 ounces / 298g) condensed cream of chicken soup
- 1 cup (150g) frozen peas
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- 2 bay leaves
- Salt and black pepper to taste
- 1 can (16.3 ounces / 462g) refrigerated biscuit dough (e.g., Pillsbury Grands buttermilk)
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 4-5 minutes until onion is translucent and vegetables soften. Add minced garlic and cook 30 seconds until fragrant. Scrape into the bottom of a 6-quart or larger slow cooker.
- Season the chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and a pinch of dried thyme. Place chicken on top of vegetables in the slow cooker.
- Add liquids and seasonings: In a medium bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour over chicken and vegetables. Add remaining thyme, crushed rosemary, and bay leaves. Stir gently to combine.
- Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken: About 30 minutes before serving, remove chicken breasts from slow cooker. Shred with two forks. Discard bay leaves. Return shredded chicken to slow cooker.
- Add dumplings: Stir in frozen peas. Cut each biscuit into quarters. Gently drop dough pieces into hot liquid, pushing them down slightly. Do not stir. Cover and cook on high for 20-25 minutes until dumplings are cooked through and fluffy.
- Finish with cream: Pour in heavy cream and stir gently. Let heat through for 2 minutes. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle into bowls, garnish with fresh parsley, and let cool for a few minutes before serving.
Notes
Don’t skip sautéing the aromatics—it builds flavor. Keep the lid on during cooking to maintain heat. Cut biscuits evenly for consistent cooking. Add dumplings about 30 minutes before serving. For a lighter version, use half-and-half instead of heavy cream. For gluten-free, use gluten-free cream of chicken soup and gluten-free biscuit dough. For dairy-free, use full-fat coconut milk instead of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 980
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 32
Keywords: slow cooker chicken and dumplings, easy comfort food, weeknight dinner, chicken and dumplings, slow cooker recipe