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Overhead view of slow cooker chicken and dumplings with carrots and bread on the side by Tessie's Table.

Slow Cooker Chicken and Dumplings

Easy slow cooker chicken and dumplings with tender shredded chicken, carrots, celery, and peas in a creamy broth, topped with fluffy homemade drop dumplings. No canned biscuits, all made in the crockpot.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 352 kcal

Equipment

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.

Notes

 
Notes
- Do not lift the lid while the dumplings cook. They steam on top of the broth, so lifting the lid lets heat escape and slows them down.
- For a thicker broth, leave the lid off for the last 15 minutes of cooking.
- Store leftovers in the fridge for 3 to 4 days. The chicken and broth freeze well for up to 3 months, but the dumplings are best made fresh.

Nutrition

Calories: 352kcalCarbohydrates: 26gProtein: 25gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 88mgSodium: 1368mgPotassium: 583mgFiber: 2gSugar: 5gVitamin A: 4439IUVitamin C: 11mgCalcium: 113mgIron: 3mg
Keyword chicken and dumplings from scratch, crockpot chicken and dumplings, easy slow cooker dinner, slow cooker chicken and dumplings
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