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Slow Cooked Chicken and Dumplings

Published September 27th 2011 Updated December 18th 2023

This Slow Cooked Chicken and Dumplings recipe is the easy way to make comfort food on a hectic day. It turns simple everyday ingredients into a delicious family pleasing meal.

Slow Cooked Chicken And Dumplings

Easy Slow Cooked Chicken and Dumplings

I was raised on completely made from scratch dumplings, and at times make chicken and dumplings that way myself. However, with all of our lives being so busy I wanted to develop this low stress slow cooked version so we could still enjoy comfort food on busy days. This recipe hits the spot and after assembling the crockpot does the rest. How to make easy Slow Cooker Chicken and dumplings: (Scroll down for full printable recipe.)

  • Chicken – Cut boneless skinless chicken breasts once through the middle lengthwise then across cutting into large chunks.
  • Arrange chicken pieces on the bottom of the slow cooker.
  • Sauce – Whisk together soups, broth, melted butter, onion and seasonings. Pour over chicken.
  • Slow Cook – Cover and cook on low for 5 hours.
  • Dumplings – After 5 hours uncover and stir. Increase the temperature to the high setting.
  • Biscuits – Cut thawed biscuits into quarters then drop them into the broth and stir.
  • Replace the lid and lock to seal. Cook for an additional 1- 1 1/2 hours.
  • Uncover let stand for 10 minutes to allow the broth to thicken then ladle into bowls and serve.
Slow Cooked Chicken And Dumplings

How to Make the BEST Slow Cooked Chicken and Dumplings

  • Kitchen tools you’ll need to make Slow Cooked Chicken and Dumplings: 6 quart or similar size slow cooker, sharp knife and cutting board, measuring cups and spoons, whisk and mixing bowl.
  • This slow cooker version of chicken and dumplings, I use frozen buttermilk biscuits for ease of preparation. Doing so, makes this classic dish accessible for cooks of all skill levels and quick to put together. You can use any brand of frozen biscuits that you enjoy.
  • What chicken is best for making crockpot chicken and dumplings? This recipe utilizes boneless skinless chicken breasts cut into large chunks. You could also use boneless skinless chicken thighs.
  • What’s poultry seasoning made of? Poultry seasoning can vary slightly on what’s included. It’s typically a blend of ground sage, thyme, rosemary, marjoram, nutmeg and black pepper. Some blends may also include small amounts of clove, celery seed or celery salt that are all ground into a powder and blended together. It has a distinctive flavor that complement’s chicken and turkey.
  • Can I use another kind of canned soup for this easy chicken and dumplings recipe? If you can’t find chicken with herbs you can use classic cream of chicken soup.
  • Can I make my own biscuits for easy chicken and dumplings? Yes, of course. I’ve included a homemade buttermilk recipe at the end of the recipe card, if you prefer making your own.
  • Are vegetables optional for chicken and dumplings? Slow cooking the chicken makes it tender and flavorful and when you add the sautéed vegetables at the end, it becomes a one pot meal. Vegetables are optional but adding them turns this humble dish into a complete meal.
  • How do I reheat chicken and dumplings? You can reheat chicken and dumplings on the stovetop on low heat or in the microwave in individual servings.
  • Store Slow Cooked Chicken and Dumplings chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a saucepan over medium heat.
Slow Cooked Chicken and Dumplings

More Easy Slow Cooker Chicken Recipes to Make

Is a crockpot and a slow cooker the same thing? Those terms are used interchangeably, yes. They both use a low and slow cooking technique that works for inexpensive cuts of meat making them tender and flavorful. A few other slow cooker chicken recipes you may like to try:

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Slow Cooked Chicken and Dumplings

Prep Time10 minutes
Cook Time7 hours
Stand time10 minutes
Total Time7 hours 20 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: slow-cooked-chicken-and-dumplings
Servings: 6 servings
Calories: 531kcal
Author: Melissa Sperka

Ingredients

  • 5 6 ounce 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 unsalted 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 Vegetables: 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 crock of a 6 quart oval your slow cooker or similar size crockpot with cooking spray. Set on the low setting.
  • Cut the chicken breasts once through the middle lengthwise then across into large chunks. Arrange chicken pieces in the bottom of the slow cooker.
  • In a mixing bowl whisk together the soups, broth, melted butter, onion and parsley, poultry seasoning, tarragon and thyme. Pour the mixture over the chicken. Cover and cook on low for 5 hours.
  • After 5 hours uncover and stir. Increase the temperature to the high setting.
  • Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
  • Replace the lid and lock to seal. Cook for an additional 1- 1 1/2 hours.
  • Uncover let stand for 10 minutes to allow the broth to thicken then serve.

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 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.
  • Make your own Fluffy Southern Buttermilk Biscuits recipe for the dumplings.

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 22g | Protein: 40g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1557mg | Potassium: 606mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3910IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

30 Comments

  1. Melissa, can you roll the biscuits out and cut them up to make thinner dumplings? Any idea how long you’d cook them if you did it this way?

    1. You certainly could make them thinner should you prefer it, no problem. Since I make this recipe just as written, you may need to check them 30 minutes before the end of cooking to see if they’re done. I haven’t tested it so, I can’t tell you with certainty how much less time otherwise. This may be one of those trial and error moments in cooking. If you try it, let us know how it goes!

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