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Slow Cooker Chicken and Dumplings

This Slow Cooker Chicken and Dumplings recipe brings together tender chicken, soft vegetables, creamy broth, and fluffy biscuit dumplings in one cozy dish. It's simple, filling, and perfect for busy days when you want comfort without extra work.
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Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stew
  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes Trim off any extra fat before cooking.
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1 can (14.5 oz) chicken broth Use low-sodium if desired.
  • 1 cup water
  • 2 large carrots, sliced (about 2 cups)
  • 2-3 ribs celery, sliced (about 2 cups)
  • 1 medium yellow onion, diced
  • 0.5 tsp dried thyme
  • 0.5 tsp freshly ground black pepper
  • 1 cup frozen peas (optional) Adds color and sweetness.
For the Dumplings
  • 1 can (16.3 oz) refrigerated large flaky biscuits (8 count; 7 are used) Cut into quarters for dumplings.
  • Extra dried thyme and black pepper for sprinkling

Method
 

Build the Stew Base
  1. In a 6-quart slow cooker, add the cubed chicken, carrots, celery, onion, thyme, and black pepper. Stir them together so the vegetables and chicken are spread out evenly.
Add the Creamy Liquid
  1. Next, pour in both cans of soup, the chicken broth, and the water. Stir well until everything is mixed and the sauce looks smooth and even.
Slow Cook Until Tender
  1. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours. By then, the chicken should be tender and the vegetables should be soft.
Add the Peas
  1. If you are using peas, stir in the frozen peas now. They only need a short time to heat through, so this is the right moment to add them.
Add the Dumplings
  1. Cut each of 7 biscuits into quarters. Then scatter the pieces over the top of the stew without stirring. Sprinkle a little extra thyme and black pepper over the top for more flavor.
Finish Cooking and Serve
  1. Put the lid back on and cook on HIGH for 45 minutes without lifting it. The dumplings are ready when they look dry, puffed, and cooked through in the center.
  2. If the slow cooker has switched to WARM, give them about 1 1/2 hours instead. Finally, spoon the chicken and dumplings into bowls and ensure each serving gets a few dumplings.

Notes

For the best results, use boneless skinless chicken breasts cut into even 1-inch cubes. Avoid lifting the lid while the dumplings cook to ensure they stay fluffy. Store leftovers in an airtight container in the refrigerator for up to 3 days.