Introduction
There’s nothing quite like a warm bowl of chicken and dumplings to bring comfort to the table. This slow cooker version takes all the effort out of the classic dish while delivering the same rich, creamy flavor. With tender chicken, savory vegetables, and fluffy dumplings, it’s a cozy dinner that practically cooks itself—perfect for busy weeknights or chilly days.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 (10.5 oz) cans cream of chicken soup
- 1 (14 oz) can chicken broth
- 1 tsp garlic powder
- 1 tsp dried thyme (or poultry seasoning)
- ½ tsp black pepper
- 1 cup frozen peas (optional, added near the end)
- 1 (16 oz) can refrigerated biscuits (like Pillsbury), cut into quarters
Instructions
- Load the Crock Pot
Place chicken breasts in the bottom of the slow cooker. Add onion, carrots, and celery. - Add Soup Base
Pour in cream of chicken soup and chicken broth. Stir in garlic powder, thyme, and black pepper. - Cook the Chicken
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender. - Shred the Chicken
Remove chicken, shred it with two forks, and return it to the slow cooker. Stir well to combine. - Add the Dumplings
Drop biscuit dough pieces on top of the mixture, spreading them out evenly. Gently push them down so they’re lightly coated with the sauce but still sitting on top. - Finish Cooking
Cover and cook on high for 1 more hour, or until biscuits are fluffy and cooked through. Add peas in the last 10 minutes if desired.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- Freeze without dumplings for up to 2 months; add fresh biscuit dough when reheating.