Slow Cooked Chicken And Dumplings is such a universal comfort food! I was raised on completely “made from scratch” dumplings, and at times make them that way myself. However, with all of our lives being so busy, I decided to develop this stress free slow cooked version so we could still enjoy this on days I need to be free to do other things.
For this slow cooker version of chicken and dumplings, I use frozen buttermilk biscuits to taking the trickiness out of the dumplings. Using frozen biscuits makes this classic dish accessible for cooks of all skill levels and quick to put together. I’ve included homemade buttermilk biscuits at the end of the recipe, if you prefer making your own. Slow cooking the chicken makes it tender and flavorful and when you add the sauteed vegetables at the end, it becomes a one pot meal. My family loves this slow cooked version so, it makes everyone happy. It doesn’t get much better than that.
You may also like: Crockpot Cheesy Chicken and Rice and Slow Cooker Extra Creamy Chicken and Noodles
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Slow Cooked Chicken and Dumplings
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 6 servings
Ingredients
- 5 boneless skinless chicken breasts [6-8 oz. each]
- 1 10 3/4 oz can cream of chicken with herbs soup
- 1 10 3/4 oz can cream of celery soup
- 2 1/2 cups chicken broth
- 8 frozen biscuits thawed and quartered
- 1/4 cup finely minced onion
- 3 Tbsp butter melted
- 1 tsp dried parsley flakes
- 1 tsp poultry seasoning
- 1/4 tsp dried tarragon
- 1/8 tsp dried thyme
- salt and black pepper to taste
- Optional veggies: See Cook's note
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup thinly sliced carrots
- 2 Tbsp butter
Instructions
- Spray the inside of your slow cooker with cooking spray and set it on the low setting.
- Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker.
- In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken.
- Cover and cook on low for 5 hours.
- After 5 hours, remove the lid, stir and increase the temperature to the high setting.
- Cut the thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
- Replace cover and cook for an additional 1-1 1/2 hours.
Notes
I prefer to add the cooked vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish. To prepare optional vegetables: In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.
Tried this recipe?Mention @melissassk or tag #melissassk!
twosouthernsweeties says
What an awesome recipe. Looks like I found something for dinner tonight! Thanks Melissa
Tracey
Two Southern Sweeties
Anonymous says
Are these biscuits baked already?? I have never used them??
Melissa says
The biscuits haven’t been baked previously. They’re basically circles of premade biscuit dough, and make a great no fuss, “meaty” dumpling for this dish.
Melissa says
Hi Tracey! Thanks for visiting, I sure hope you enjoy!! ~ Melissa
Two Southern Sweeties says
Hey Melissa
I am so sorry, I really meant to come on back and let you know how much my family LOVED this recipe!!! I’m glad that I came across it again. I think this will be dinner tonight.
Tracey
Two Southern Sweeties
Melissa says
Hi Tracey, so glad you liked them!
dina crocker says
I know that can biscuits are dough like and really chewy, i like soft dumping like bread inside. Are these chewy or soft? I don’t. Wanna waste ingredients it they are chewy dumping?
Melissa says
Hello Dina,
It’s difficult to describe the texture but I wouldn’t describe biscuit dumplings as light and fluffy. If you bite into one of these dumplings, it has a full bodied texture. Not chewy, but, not “light as a cloud” either. I hope this helps!
Anonymous says
I love chicken and dumplings but my family is not a fan of dumplings (I have tried them all). Is there a way to use noodles? Any help will be appreciated,
Melissa says
Hello, what a great question. I’ve never done it with this dish, but, I imagine it would work. What I would recommend is cooking the chicken and dumplings as is until the chicken is fork tender and completely cooked.[check it at the 5 hour point when you would add the biscuit dumplings] You would then need to add cooked noodles, perhaps a large egg noodle,cooked on the stove top. Stir it through at the end of cooking along with the veggies. I think it would be delish, just a bit of a twist on the dish. Hope this helps!
Ann says
Oh so yummy going to do Friday night Thanks for the great recipes
Melissa says
Hi Ann! I hope your family loves them as much as mine does. I’m happy to share. Thanks for your comment. ~ Melissa
Cassie says
Hello Melissa
Is the chicken supposed to be thawed and raw when placed into slow cooker?
Melissa says
Hi Cassie, yes on both. Just cut the thawed, raw chicken into chunks and the slow cooker will do the rest. ☺
Cassie says
Ok great that’s what I thought. This will be family dinner. My bf loves chicken and dumplings so I hope he really enjoys this recipe. Thank you
Amy says
Are these can biscuits?
Melissa says
The biscuits I used are frozen. You probably could use canned biscuits if you prefer. Perhaps adjusting the cooking time, it probably won’t take as long.
Scarlett says
Made this tonight. Put 4 chicken breasts in (about 1.5 lbs), 1 can cream of chicken & 1 can of cream of celery soups, 14 oz chicken broth, 1 stalk of celery, 1 small onion & several mini carrots (all chopped). Season with pepper, a bit of seasoned salt, some thyme, rosemary & poultry seasoning (or Herb de Provence). Or just season to your taste. Cook on high for 5ish hrs (4 would be enough). Pull out chicken & cut up. Cut one can of biscuits into quarters. Turn crockpot to high. Add chicken, stir, Add biscuit quarters. Cook for 1-2 hrs on high. 1.5 worked great here.
Gail says
Chicken and dumplings has to be the ultimate southern comfort food. This is something I’ll have to try – perfect after a busy day at work.
Melissa says
I know right? This is the easiest way to have supper waiting for you when you get home. Thanks so much for visiting!
Ellen W says
Tasty but my biscuits turned mushy? Any tips?
Melissa says
Hi Ellen, make sure you use a quality biscuit and cook them until they’re no longer doughy. Sounds like maybe they were a bit under-cooked.
Sue McGee says
Where do you find the frozen Grands Southern Style Biscuits?
Melissa says
I find them in the frozen section of all our local grocery stores including Walmart and Target.
Elva Hooson says
Where is the recipe for homemade dumplings?
Melissa says
If you prefer you can use this recipe Stovetop Chicken and Dumplings.