Slow Cooker Chicken and Dumplings

If you want one dinner that feels like a warm hug, this slow cooker chicken and dumplings is it. Tender chicken, soft carrots and celery simmer all day in a creamy, savory broth, and in the last hour fluffy golden dumplings steam right on top. You do about fifteen minutes of work in the morning, and by dinner time the whole house smells like a Sunday supper at grandma’s.

This is a true comfort food recipe that does not ask for much. There is no browning, no rolling of dough and no standing over a stove, because the slow cooker and a tube of refrigerated biscuit dough do the heavy lifting. If you have ever wanted chicken and dumplings on a busy weeknight, this version is for you.

Why you will love this slow cooker chicken and dumplings

There are many ways to make chicken and dumplings, but this version has a few things going for it that make it a regular in our house:

• Almost no effort. Everything goes into the pot at once. You do not need to brown the chicken or cook the vegetables first, so the prep takes about fifteen minutes.
• Super tender chicken. Chicken thighs stay juicy through a long cook and shred into soft, silky pieces that melt into the stew.
• Fluffy dumplings without the fuss. Refrigerated biscuit dough gives you light, golden, pillowy dumplings with no flour on the counter and no guesswork.
• A creamy, savory stew. A can of cream of chicken soup and good chicken broth make a rich gravy that coats every spoonful, without a roux or any extra thickener.
• Feeds a crowd. The recipe serves six, and the leftovers taste even better the next day.
• Budget friendly. The ingredients are simple pantry and fridge staples that cost very little for a big pot of food.

What are chicken and dumplings?

Chicken and dumplings is a classic Southern and Midwestern dish of chicken cooked in broth with vegetables, finished with soft dumplings that cook in the simmering liquid. The stew is thick and creamy, almost like a soup that eats like a stew, and the dumplings are tender and pillowy on the inside with a slightly firm outside where they sit above the liquid.

There are two main styles. Rolled dumplings are thin, flat and chewy, like noodles. Drop dumplings are thick, light and fluffy, like little biscuits. This recipe makes the drop style with refrigerated biscuit dough, which is the fastest way to get that fluffy texture in a slow cooker.

Ingredient notes and smart substitutions

You only need a handful of ingredients, so each one matters. Here is what to know about them.

Chicken thighs

Boneless, skinless chicken thighs are the best choice for the slow cooker. They have more fat than breasts, so they stay moist and tender even after hours of cooking. You need about one and a half pounds, which is around six to eight thighs. If you prefer chicken breasts, use the same weight but cook them for a shorter time, about four to five hours on low, because breast meat dries out if it cooks too long.

Carrots

Sliced carrots add sweetness and a classic color. Slice them about a quarter inch thick so they turn tender in the long cook but still hold their shape. If you use baby carrots, cut them in half.

Celery and onion

Celery and yellow onion are the base of the flavor. They melt into the broth and give the stew its savory backbone. Dice them small so they blend into the gravy rather than staying in large chunks.

Garlic

Three cloves of fresh garlic add warmth without taking over. If you only have jarred minced garlic, use one and a half teaspoons.

Chicken broth

The broth is the soul of the stew. Use a good quality chicken broth or stock, and choose low sodium if you can, so you control the salt. Homemade broth makes the stew even richer, but a store bought carton works well.

Cream of chicken soup

One can of condensed cream of chicken soup gives the stew its creamy body and its thick, gravy-like texture. If you want to avoid canned soup, you can stir in a mixture of one cup of milk and two tablespoons of cornstarch near the end instead, though the flavor will be a little lighter.

Thyme, pepper and salt

Dried thyme is the herb that makes this taste like chicken and dumplings. Black pepper adds a gentle bite. Taste the stew before you add the dumplings, because broth and soup brands vary in saltiness, and add a little more salt only if it needs it.

Refrigerated biscuit dough

A tube of refrigerated biscuit dough, the kind that comes in eight rolls, is the shortcut to fluffy dumplings. Cut each biscuit into quarters so the pieces are small enough to cook through in the steam. Use a plain buttermilk or homestyle biscuit, not the flaky layers kind, which can get doughy in the middle.

Fresh parsley

A sprinkle of chopped fresh parsley at the end adds a fresh color and a bright flavor against the rich stew. It is optional, but it makes the bowl look much more inviting.

Equipment you will need

This recipe works in any standard slow cooker. A six quart oval model is ideal, because it gives the dumplings enough surface area to sit in a single layer on top of the stew. You will also need a cutting board, a sharp knife, a whisk, two forks for shredding and a large spoon. A glass lid is helpful because you can watch the dumplings puff without lifting it.

How to make slow cooker chicken and dumplings, step by step

The method is simple, but a few small details make a big difference to the final texture.

Step 1: Load the slow cooker

Add the chicken thighs to the bottom of the slow cooker, then scatter the sliced carrots, diced celery, diced onion and minced garlic over the top. You do not need to brown anything first. The long, slow cook builds plenty of flavor on its own.

Step 2: Mix and pour the liquid

In a medium bowl, whisk together the chicken broth, the cream of chicken soup, the thyme, the pepper and the salt until the soup is fully blended into the broth. Whisking now prevents lumps later. Pour the mixture evenly over the chicken and vegetables. The liquid will not cover everything completely, and that is fine, because the chicken and vegetables release more juice as they cook.

Step 3: Cook low and slow

Cover and cook on LOW for six to seven hours, or on HIGH for three to four hours. The chicken is ready when it falls apart easily when you press it with a fork. Try not to lift the lid in the first few hours, because each peek lets out heat and adds to the cooking time.

Step 4: Shred the chicken

Use two forks to shred the chicken right in the pot, pulling the meat into bite sized pieces. Stir everything together so the shredded chicken is spread through the stew. Taste the broth and adjust the seasoning if needed. At this point the stew should look thick and creamy.

Step 5: Turn the heat to high and add the dumplings

If the slow cooker was on low, turn it to HIGH and let the stew come to a gentle bubble for about fifteen minutes. A hot stew is important, because the dumplings need steam to rise. Open the tube of biscuit dough, cut each biscuit into four pieces and drop the pieces on top of the stew in a single layer, leaving a little space between them. They will expand as they cook.

Step 6: Steam the dumplings

Cover and cook on HIGH for forty five to sixty minutes without lifting the lid. The dumplings are done when they are puffed, dry on top and cooked through in the center. If you want to check, cut one open. It should be soft and fluffy, with no raw dough in the middle. If it is still doughy, cover and cook for ten more minutes.

Step 7: Serve

Sprinkle with chopped parsley and spoon the stew and dumplings into warm bowls, making sure each bowl gets a few dumplings and plenty of the creamy gravy. Add an extra crack of black pepper at the table if you like.

Timing guide

Because every slow cooker runs a little differently, use this as a rough guide:

• Prep: about 15 minutes
• Stew on LOW: 6 to 7 hours, or on HIGH: 3 to 4 hours
• Shredding and heating: about 15 to 20 minutes
• Dumplings on HIGH: 45 to 60 minutes
• Total: about 7 hours on the low setting, or 4 to 5 hours on the high setting

How to fix common problems

Even a simple recipe can go sideways now and then. Here is how to deal with the most common issues.

• The stew is too thin. Stir two tablespoons of cornstarch into three tablespoons of cold water, pour it in before you add the dumplings and cook on HIGH for ten minutes until it thickens.
• The stew is too thick. Stir in a splash of warm chicken broth until it reaches the texture you like. Dumplings absorb liquid, so a slightly loose stew is a good thing.
• The dumplings are doughy. They were probably cut too large or the stew was not hot enough. Cut them smaller next time, and make sure the stew is bubbling when they go in.
• The dumplings are soggy on top. Condensation from the lid can drip onto them. Place a clean kitchen towel under the lid to catch the moisture, making sure the towel does not touch the food.
• The chicken is dry. It cooked too long, or you used breasts. Next time, shorten the cooking time or switch to thighs.
• The stew tastes bland. Add a pinch more salt, a squeeze of lemon juice or a little more thyme just before serving. A little acid wakes up the flavor.

Tips for the best chicken and dumplings

• Keep the lid on. Every time you lift the lid, you lose the steam that makes the dumplings fluffy.
• Cut the dumplings small. Quarters cook through evenly. Larger pieces risk a raw center.
• Do not stir after adding the dumplings. They need to sit on top of the stew and steam, not sink into it.
• Use a hot stew. Heat the stew on HIGH for fifteen minutes before you add the dumplings so they start to puff right away.
• Season at the end. Broth and soup are already salty, so taste first and then adjust.
• Add frozen peas at the end. A handful stirred in with the shredded chicken adds color and sweetness.
• Use a slow cooker liner. It makes the cleanup almost effortless, especially with a creamy stew.

Variations to try

Once you have made the basic recipe, you can change it in many ways.

• Homemade dumplings. Mix two cups of flour, one tablespoon of baking powder and half a teaspoon of salt, then stir in three quarters of a cup of milk and three tablespoons of melted butter. Drop spoonfuls on top of the hot stew and steam for forty five minutes.
• Herb dumplings. Toss the biscuit pieces with a teaspoon of dried parsley or chives before dropping them on the stew.
• Add mushrooms. Sliced mushrooms add a deep, earthy flavor to the stew.
• Add potatoes. Diced Yukon gold potatoes turn the stew into an even heartier meal.
• Make it lighter. Use light cream of chicken soup and low sodium broth, and add extra vegetables like green beans or corn.
• Add a little heat. A pinch of cayenne pepper or a dash of hot sauce gives the stew a gentle kick.
• Use leftover chicken. If you have cooked rotisserie chicken, stir about four cups of shredded meat into a stew made with just the vegetables and liquid, and cook for three hours on low before adding the dumplings.

What to serve with chicken and dumplings

This dish is a full meal in a bowl, but a few simple sides make it feel even more complete. A crisp green salad with a tangy vinaigrette cuts through the richness. Steamed green beans or roasted broccoli add color and freshness. A slice of crusty bread or a warm roll is perfect for mopping up the creamy gravy. For a cozy fall supper, serve it with a small bowl of applesauce or a simple cabbage slaw.

Storing and freezing leftovers

Let the leftovers cool to room temperature, then move them to an airtight container. They keep in the refrigerator for up to four days. The dumplings will soak up some of the liquid as they sit, which makes the stew thicker, so add a splash of broth or water when you reheat it.

To freeze, store the stew without the dumplings in a freezer safe container for up to three months, and make a fresh batch of dumplings when you reheat it. Dumplings do not freeze well, because they turn spongy once thawed. Thaw the stew overnight in the refrigerator and reheat it gently on the stove or in the slow cooker.

Make ahead and meal prep tips

You can prep the vegetables the night before and store them in a container in the refrigerator, so in the morning you only need to add the chicken and liquid. You can also whisk the broth, soup and seasonings together ahead of time. For a freezer meal, put the raw chicken, vegetables, garlic and seasonings in a freezer bag, freeze it flat, then thaw it overnight and pour it into the slow cooker with the broth and soup.

Common mistakes to avoid

• Lifting the lid while the dumplings cook. It lets out the steam, and the dumplings turn heavy.
• Cooking the chicken too long. Even thighs can dry out if they cook for more than eight hours on low.
• Using large dumpling pieces. They stay doughy in the middle.
• Adding the dumplings to a cold stew. They sit and get gummy instead of rising.
• Skipping the taste test. Canned soup and broth differ in salt, so always taste before you add more.
• Crowding the dumplings. Leave a little space so each one can expand.

A note on nutrition

One serving of this chicken and dumplings has about 430 calories, with around 30 grams of protein. It is a hearty, filling meal that satisfies for hours. If you want to lighten it, use low sodium broth and reduced fat cream of chicken soup, and load the pot with extra vegetables. The nutrition values are estimates and will vary with the brands you use.

Frequently asked questions

Can I use frozen chicken?

It is safest to thaw chicken before putting it in the slow cooker, so it reaches a safe temperature quickly. Thaw it overnight in the refrigerator.

Can I cook it on high the whole time?

Yes. Cook the stew on HIGH for three to four hours, shred the chicken and add the dumplings. The result is a little less tender than the low and slow version, but it is still delicious.

Can I make it dairy free?

Use a dairy free cream of chicken soup substitute or thicken the broth with a cornstarch slurry and coconut milk, and use a dairy free biscuit dough or homemade dumplings with plant milk and oil.

Can I make it gluten free?

Use a gluten free condensed soup and make gluten free dumplings with a gluten free baking mix. Check that your broth is gluten free as well.

Why are my dumplings flat?

The stew may not have been hot enough, or the lid was lifted during steaming. Heat the stew first and keep the lid closed.

Can I use a smaller slow cooker?

Yes, but you may need to halve the recipe, because the dumplings need room to sit in a single layer on top.

Can I double the recipe?

Doubling works in a very large slow cooker, but the dumplings will need more surface area. It is better to make two batches in two slow cookers.

Can I use canned biscuit dough?

Yes. Any refrigerated biscuit dough works. Cut the biscuits into quarters, and use the plain buttermilk kind for the fluffiest results.

How do I know when the dumplings are done?

They should be puffed, dry on top and cooked through. Cut one open to check that the center is soft with no raw dough.

Can I add vegetables other than carrots and celery?

Absolutely. Peas, corn, green beans, mushrooms and potatoes all work well. Add quick cooking vegetables like peas in the last fifteen minutes.

However you serve it, this slow cooker chicken and dumplings is the kind of meal that makes a regular evening feel special. Put it on in the morning, enjoy the smell as it cooks, and sit down to a bowl of creamy, comforting goodness at the end of the day. I hope it becomes a favorite at your table.

Jump to the recipe card