This cozy slow cooker chicken and dumplings recipe delivers all the classic comfort of grandma’s kitchen with almost no hands-on effort. Tender shredded chicken simmers in a herby broth with vegetables, then gets topped with fluffy biscuit dumplings and sweet peas for a hearty, family-friendly meal that practically cooks itself.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Place the chicken breasts in the bottom of the slow cooker and pour the chicken broth over the top.
- Add the sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir gently to combine and submerge the vegetables.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a cutting board and shred it with two forks. Return the shredded chicken and any juices to the slow cooker, stirring to combine.
- If you’d like a thicker broth, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker, cover, and cook on HIGH for 15–20 minutes, or until slightly thickened.
- While the broth thickens, cut each biscuit from the can into quarters (or smaller bite-size pieces, if desired).
- Drop the biscuit pieces evenly over the surface of the simmering mixture. Gently press them down so they lightly touch the liquid, but don’t stir.
- Cover and cook on HIGH for about 30 minutes, or until the dumplings are puffed, cooked through, and no longer doughy in the center.
- Stir in the frozen peas, cover, and let them heat through for 5 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot straight from the slow cooker.
Variation
- Swap biscuits for homemade dumplings: Use small spoonfuls of drop biscuit dough or your favorite dumpling recipe instead of canned biscuits for a from-scratch touch.
- Creamier chicken and dumplings: Stir in 1/2 to 3/4 cup heavy cream or half-and-half with the peas for a richer, creamier broth.
- Herb and veggie upgrade: Add a bay leaf while cooking, toss in extra veggies like diced potatoes or parsnips, and finish with fresh parsley or chives for brightness.
Cooking Notes
- Avoid lifting the lid frequently once the dumplings are added, as trapped steam is what cooks them through and keeps them fluffy.
- Cut dumplings into evenly sized pieces so they cook at the same rate and are done at roughly the same time.
- If the mixture looks too thick after adding the cornstarch, stir in a bit of extra broth or water until it reaches your desired consistency.
Serving Suggestions
- Serve in wide bowls with plenty of broth and dumplings, topped with chopped fresh parsley for color and freshness.
- Pair with a crisp green salad or simple steamed green beans to balance the richness of the dish.
- Offer warm crusty bread or dinner rolls on the side to soak up every last bit of the savory gravy.
Tips
- Use low-sodium chicken broth so you can better control the seasoning and avoid an overly salty dish.
- For extra flavor, season the chicken directly with salt and pepper before adding it to the slow cooker.
- Make cleanup easy by lightly spraying the slow cooker insert with nonstick cooking spray before adding ingredients.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 23 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work beautifully here and often stay even more tender. Use the same weight and cook as directed. - Can I cook this on HIGH the whole time?
Yes. Cook on HIGH for about 3–4 hours for the chicken and vegetables, then proceed with thickening and dumplings as written. - How do I know the dumplings are done?
They should be puffed, no longer doughy in the center, and should not taste of raw flour when you cut one open. - Can I freeze leftovers?
The chicken mixture freezes fairly well, but the dumplings can become soft. For best results, freeze just the chicken gravy base and add fresh dumplings when reheating.
Conclusion
Slow cooker chicken and dumplings delivers classic comfort with almost no effort. Tender chicken, soft vegetables, and pillowy biscuit dumplings come together in a rich, savory broth that tastes like it simmered all day because it did, while you did other things. It’s the kind of cozy, one-pot dinner everyone looks forward to coming home to.
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Slow Cooker Chicken and Dumplings
- Total Time: 6–7 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy slow cooker chicken and dumplings recipe delivers all the classic comfort of grandma’s kitchen with almost no hands-on effort. Tender shredded chicken simmers in a herby broth with vegetables, then gets topped with fluffy biscuit dumplings and sweet peas for a hearty, family-friendly meal that practically cooks itself.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Place the chicken breasts in the bottom of the slow cooker and pour the chicken broth over the top.
- Add the sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir gently to combine and submerge the vegetables.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a cutting board and shred it with two forks. Return the shredded chicken and any juices to the slow cooker, stirring to combine.
- If you’d like a thicker broth, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker, cover, and cook on HIGH for 15–20 minutes, or until slightly thickened.
- While the broth thickens, cut each biscuit from the can into quarters (or smaller bite-size pieces, if desired).
- Drop the biscuit pieces evenly over the surface of the simmering mixture. Gently press them down so they lightly touch the liquid, but don’t stir.
- Cover and cook on HIGH for about 30 minutes, or until the dumplings are puffed, cooked through, and no longer doughy in the center.
- Stir in the frozen peas, cover, and let them heat through for 5 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot straight from the slow cooker.
Notes
- For richer flavor, use a mix of chicken breasts and thighs or replace some broth with a splash of cream at the end.
- If using full-sodium broth or salty biscuit dough, reduce added salt and season to taste at the very end.
- The cornstarch is optional skip it if you prefer a looser, more soup-like consistency.
- If your slow cooker runs hot, start checking the dumplings after 20 minutes so they don’t overcook.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 4 g (approx.)
- Sodium: 780 mg (approx., will vary with broth and biscuits)
- Fat: 11 g (approx.)
- Saturated Fat: 4 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 32 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 23 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: slow cooker chicken and dumplings,crockpot chicken and dumplings,comfort food,easy weeknight dinner,one pot meal