Slow Cooker Chicken and Dumplings
Slow cooker chicken and dumplings is the dinner I reach for when I want something warm on the table without standing at the stove. You load the chicken and vegetables in the morning, and by evening you have tender shredded chicken in a creamy broth with soft, fluffy dumplings on top. No canned biscuits here. The dumplings are made from scratch with a few pantry staples, and they cook right in the slow cooker.
What makes this one worth saving is the dumplings. Most crockpot versions lean on canned biscuit dough, but a quick homemade batter gives you a lighter, pillowy dumpling that soaks up all that chicken flavor. It is an easy slow cooker dinner that feeds a family, reheats well, and tastes like it took a lot more effort than it did. If you love a good pot of creamy chicken noodle soup, this is the heartier, spoon-and-fork cousin.
Why You’ll Love This Slow Cooker Chicken and Dumplings
Why This Chicken and Dumplings Recipe Reminds Me of Home
Growing up in Dublin, dumplings meant my dad’s stew. He made the best big drop dumplings, the kind that sat on top and soaked up all the gravy. So the first time I had real Southern chicken and dumplings here in Atlanta, I lit up. Creamy chicken instead of beef, but the same idea my dad taught me. He was my biggest cheerleader in the kitchen, and this one always brings him to mind. For the full Irish experience, pair it with my Irish Brown bread with lots of butter, of course!
Ingredients Needed for Slow Cooker Chicken and Dumplings
For the chicken mixture
- Chicken breasts: Three large boneless, skinless breasts. They cook low and slow until they shred easily, so there is no need to brown them first.
- Chicken broth: I make 4 cups using Knorr chicken bouillon. It gives the base a rich, savory flavor.
- Cream of chicken soup: Two cans thicken the broth into the creamy gravy the dumplings soak up.
- Onion: One medium onion, diced, for a savory backbone.
- Carrots: Three carrots, sliced. They add color, a little sweetness, and hold their shape through the long cook.
- Celery: Three stalks, sliced, for that classic soup-style flavor.
- Garlic: Three cloves, minced, for depth.
- Butter: A tablespoon or two stirred in for richness.
- Salt and pepper: Half a teaspoon each to season the broth.
- Poultry seasoning: One teaspoon. This is the blend that makes it taste like real chicken and dumplings.
- Dried thyme: One teaspoon for an earthy, herby note.
- Frozen peas: One cup, stirred in at the end so they stay bright and do not turn mushy.
For the dumplings
- All-purpose flour: Two cups form the base of the dough.
- Baking powder: One tablespoon is what makes the dumplings rise and turn fluffy.
- Salt: One teaspoon to season the dough.
- Garlic powder: One teaspoon for a little extra flavor in every bite.
- Melted butter: Four tablespoons for tender, rich dumplings.
- Milk: One cup to make a soft, thick batter.
- For serving
- Fresh parsley: Chopped and sprinkled on top for color and a fresh finish.
How to Make Slow Cooker Chicken and Dumplings
**For more detailed instructions, please refer to the printable recipe card below.**
Lay the chicken breasts in the bottom of the crock in a single layer.
Pile in the carrots, onion, celery, garlic, butter, broth, cream of chicken soup, and seasonings, then cook until the chicken is tender.
Lift out the cooked chicken, pull it apart with two forks, and return it to the crock with the frozen peas.
Stir the flour, baking powder, salt, garlic powder, melted butter, and milk in a bowl until just combined.
Spoon the dough over the hot mixture, cover, and cook on HIGH until the dumplings are fluffy and cooked through.
Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
Variations
- Use rotisserie chicken: Skip the raw chicken and stir in shredded rotisserie or leftover cooked chicken during the last hour, right before you add the dumplings.
- Swap in chicken thighs: Boneless thighs stay extra juicy in the slow cooker and shred just as easily as breasts.
- Add more vegetables: Toss in corn, green beans, or sliced mushrooms with the carrots and celery for a heartier pot.
- Make herbed dumplings: Stir a tablespoon of chopped parsley, chives, or a pinch of dried thyme into the dumpling dough for extra flavor.
- Cheddar dumplings: Mix a handful of shredded cheddar into the dough for a richer, savory dumpling, a little like my cheddar biscuits.
Serving Suggestions
- Serve with crusty bread: A slice of rustic bread or Irish brown bread is perfect for scooping up the creamy broth.
- Add a green salad: A simple side salad with a light vinaigrette balances out the richness of the dish.
- Spoon it over mashed potatoes: For a bigger Sunday dinner, ladle it over garlic mashed potatoes.
- Top with fresh herbs: A little chopped parsley or fresh thyme on top adds color and a fresh finish.
- Round it out with extra veggies: A side of Cheesy Green Beans finishes the plate.
Storage and Freezing
- How should I store slow cooker chicken and dumplings?
Let it cool, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce back up. - Can I freeze chicken and dumplings?
The chicken and broth freeze well for up to 3 months, but the dumplings can turn soft and lose their texture once thawed. For the best result, freeze the chicken filling on its own and make fresh dumplings when you reheat it. - Can I make chicken and dumplings ahead of time?
Yes. Cook the chicken and vegetable base a day ahead and keep it in the fridge. When you are ready, reheat it in the slow cooker until hot, then mix and cook the dumplings right before dinner.
Don’t forget to pin this for later!
Tips and Tricks for the Best Chicken and Dumplings
- Do not lift the lid while the dumplings cook: They steam on top of the broth, and every peek lets heat escape and slows them down.
- Do not overmix the dough: Stir the batter just until no dry flour remains. Overmixing makes the dumplings tough and dense.
- Cook the dumplings on HIGH: Even if you cooked the chicken on low, switch to high for the dumplings so they cook through and turn fluffy.
- Keep the dumplings small: Drop rounded tablespoons of dough rather than big scoops. Smaller dumplings cook evenly all the way through.
- Adjust the broth to taste: For a thicker sauce, leave the lid off for the last 15 minutes. If it is too thick, stir in a splash of broth.
Recommended
More Slow Cooker Chicken Recipes
Looking for More Easy Dinner Ideas?
If you love a hands-off dinner like this, browse my full collection of easy slow cooker dinners. There is something in there for every night of the week, from slow cooker beef stew to a big pot of white chicken chili.
Slow Cooker Chicken and Dumplings FAQ
Slow Cooker Chicken and Dumplings
Equipment
- – Two forks (for shredding)
Ingredients
For the chicken mixture:
- 3 chicken breasts
- 4 cups chicken broth prepared with Knorr chicken bouillon
- 2 cans cream of chicken soup
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp dried thyme
- 1 cup frozen peas
For the dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- tsp salt
- tsp garlic powder
- 4 tbsp melted butter
- 1 cup milk
For serving:
- Fresh parsley chopped
Instructions
- Add the chicken breasts to the slow cooker.
- Pour in the prepared chicken broth and cream of chicken soup.
- Add the onion, carrots, celery, garlic, butter, salt, pepper, poultry seasoning, and thyme.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
- Remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the slow cooker and stir in the frozen peas.
- Make the dumpling dough by stirring together the flour, baking powder, salt, garlic powder, melted butter, and milk until just combined. Do not overmix.
- Drop spoonfuls of the dumpling dough over the top of the hot chicken mixture.
- Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
- Sprinkle fresh parsley over the top before serving.
These dumplings were so delicious. I never made from scratch dumplings before but they were so easy. Thanks for sharing the recipe.
Hey Anne, Thanks for leaving a comment! I’m so glad you gave the dumplings a go; they are much easier than people realize!