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Slow Cooked Chicken And Dumplings

Slow Cooked Chicken and Dumplings

Course Main Course
Cuisine American
Keyword slow-cooked-chicken-and-dumplings
Prep Time 10 minutes
Cook Time 7 hours
Stand time 10 minutes
Total Time 7 hours 20 minutes
Servings 6 servings
Calories 531kcal
Author Melissa Sperka


  • 5 6 ounce boneless skinless chicken breasts [6-8 oz. each]
  • 1 10 ¾ oz can cream of chicken with herbs soup
  • 1 10 ¾ oz can cream of celery soup
  • 2 ½ cups chicken broth
  • 8 frozen biscuits thawed and quartered
  • ¼ cup finely minced onion
  • 3 tablespoon unsalted butter melted
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon dried tarragon
  • teaspoon dried thyme
  • salt and black pepper to taste
  • Optional veggies: See Cook's note
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 cup thinly sliced carrots
  • 2 tablespoon butter


  • Spray the crock of a 6 quart oval your slow cooker or similar with cooking spray. Set on the low setting.
  • Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of the 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, uncover, stir well and increase the temperature to the high setting.
  • Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
  • Replace lid and lock to seal. Cook for an additional 1-1 ½ hours.
  • Uncover let stand for 10 minutes, then serve.


  • 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 ½ cup each of chopped celery and onion with one cup of carrots in 2 tablespoon 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.


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