If you are looking for a warm, comforting dish that brings a cozy feeling to your table, this Slow Cooker Chicken and Dumplings Recipe is an absolute must-try. With tender chicken simmered in a creamy blend of soups and broth, paired with fluffy, cheesy biscuits cooked right on top, every bite offers a rich symphony of flavors and textures that feels like a big, comforting hug. Whether you’re aiming to impress family on a chilly evening or simply crave some homemade soul food, this recipe blends simplicity with hearty goodness, making it a perfect slow cooker meal to fall in love with again and again.
Ingredients You’ll Need
Getting the ingredients right is essential to capturing the full magic of this Slow Cooker Chicken and Dumplings Recipe. Each component plays its role, whether contributing creaminess, flavor depth, or that luscious biscuit topping that makes this dish truly special.
- 4 garlic cloves, minced: Adds a fragrant warmth that builds the base flavor.
- 3 stalks celery, thinly sliced: Brings a subtle crunch and aromatic freshness.
- 2 medium carrots, thinly sliced: Adds natural sweetness and a pop of color.
- 1 large yellow onion, sliced: Deepens flavor with savory richness.
- 2 (10.5-oz.) cans cream of chicken soup: Gives creaminess and classic comfort food texture.
- 2 (10.5-oz.) cans cream of mushroom soup: Adds earthiness and blends beautifully with the chicken.
- 2 cups chicken broth: Balances the thickness and helps keep everything juicy.
- 1 1/2 lb. boneless skinless chicken thighs: Tender and flavorful protein that stays moist during cooking.
- 1 cup frozen peas: Offers a sweet burst of color and bite.
- 1 (6-oz.) can buttermilk biscuits: These become your irresistible dumplings loaded with cheesy goodness.
- 1 cup white cheddar cheese (about 4 oz.): Melts into the biscuit topping for extra richness.
- 2 Tbsp. minced fresh chives: Infuses a subtle oniony brightness into the biscuits.
- Chopped parsley, for serving: Fresh herb garnish to brighten and finish the dish.
How to Make Slow Cooker Chicken and Dumplings Recipe
Step 1: Prepare the Base
Start by sprinkling the minced garlic, celery, carrots, and sliced onion right into your slow cooker. These vegetables will simmer and soften, releasing their wonderful flavors into the broth. Next, add both the cream of chicken and cream of mushroom soups along with the chicken broth, whisking everything together to create that silky, savory base that is so crucial for a great chicken and dumplings experience. Finally, nestle the chicken thighs on top; these will stay beautifully moist and tender throughout the cook time. Cover the slow cooker and set it to high for 2 hours to build layers of flavor.
Step 2: Shred the Chicken
Once the cooking is done, remove your tender chicken thighs and shred them with two forks. Shredding the chicken creates a pleasing texture that blends effortlessly with the creamy base. Return the shredded chicken to the slow cooker and fold in the frozen peas to add a little vibrant green and a fresh pop of sweetness. Stir gently so everything unites perfectly.
Step 3: Prepare and Add Biscuits
Here comes the fun part—the dumplings! Take your can of buttermilk biscuits and lay them out on a clean surface. Sprinkle each biscuit evenly with the shredded white cheddar cheese and minced chives, pressing these flavorful ingredients into the dough so every bite sings. Cut each biscuit into fourths and carefully place the biscuit pieces directly over the slow cooker mixture. This layering method ensures the biscuits cook right on top, soaking up the steam while forming a fluffy, cheesy crust.
Step 4: Cook and Serve
Cover your slow cooker again and cook for about 20 to 30 minutes, or until those cheesy biscuits have puffed up and turned a lovely golden color. This is the moment when the comforting aroma will fill your kitchen and you’ll know the dish is ready. Serve portions topped generously with freshly chopped parsley for a hint of color and herbal brightness that cuts through the richness beautifully.
How to Serve Slow Cooker Chicken and Dumplings Recipe
Garnishes
A sprinkle of chopped parsley is simple yet transformative—it adds freshness, color contrast, and a subtle herbal note that rounds out the dish. If you want to get creative, a little cracked black pepper or a dash of smoked paprika on top can elevate the aroma and add a slight kick. These garnishes let each serving feel homemade and thoughtfully plated.
Side Dishes
This meal is pretty hearty on its own, but if you want to build a full comforting dinner, consider serving it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted seasonal vegetables to add texture variety and brighten the palate. Even a crusty baguette on the side can be delightful for soaking up every last bit of the creamy sauce.
Creative Ways to Present
For a charming presentation, serve your Slow Cooker Chicken and Dumplings Recipe in rustic bowls with a dollop of sour cream or a little shredded cheddar on top to add extra indulgence. You can also ladle the mixture into small ramekins for individual servings if entertaining. Adding a sprinkle of fresh herbs right before serving always impresses and complements the dish’s hearty flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container once cooled to room temperature. Stored in the refrigerator, the Slow Cooker Chicken and Dumplings Recipe will keep well for up to 3 days. The flavors will continue to meld, making it even tastier the next day, but the biscuits might lose some of their original fluffiness.
Freezing
This recipe freezes nicely if you want to prepare it ahead of time. Freeze the base and shredded chicken mixture separately from the biscuits for best results. Portion the base into freezer-safe containers and keep the biscuit dough wrapped tightly. When ready to eat, thaw overnight in the fridge and add the biscuit topping fresh before cooking to avoid sogginess.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to warm everything evenly without breaking down the biscuits too much. Alternatively, microwave individual portions covered with a microwave-safe lid or wrap works well for a quick lunch or dinner. Adding a little extra broth or water while reheating can help restore creaminess if it seems thickened.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but chicken thighs are recommended because they stay tender and juicy during the slow cooking process. Chicken breasts tend to dry out faster, so if using them, check for doneness earlier and consider adding a bit more broth.
Can I make the dumplings from scratch instead of using biscuit dough?
Yes, homemade biscuit dough or traditional dumpling dough works wonderfully. Just drop spoonfuls of dough directly onto the slow cooker stew towards the end of cooking and cook until puffy and cooked through, adjusting the cook time as needed.
Is there a way to make this recipe dairy-free?
To make a dairy-free version, look for dairy-free cream of chicken and mushroom soup alternatives, use a plant-based biscuit or dumpling dough, and omit or substitute the cheddar cheese with a dairy-free cheese. The flavor will be slightly different, but still delicious.
Can I use fresh peas instead of frozen?
Fresh peas can be used, but they should be added towards the very end of cooking to avoid overcooking and losing their sweet pop. Frozen peas work well as they maintain texture nicely when stirred in during the shredding step.
What if I don’t have a slow cooker? Can I make this recipe on the stove?
You can adapt the recipe to a large pot on the stove over low to medium heat. Cook the base vegetables and soups first, then add the chicken and simmer gently until cooked through. Add peas near the end, and cook the dumplings separately or on top as desired. Watch closely to prevent sticking or burning.
Final Thoughts
This Slow Cooker Chicken and Dumplings Recipe is a wonderful way to bring comfort food to your table with minimal fuss and maximum flavor. It’s a meal that invites you to slow down, savor every bite, and enjoy a classic combination that warms the soul. I encourage you to try it for your next cozy night in — once you do, it’s bound to become a beloved staple in your family’s recipe rotation!
Print
Slow Cooker Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Slow Cooker Chicken and Dumplings recipe features tender chicken thighs simmered with a medley of vegetables in a creamy broth, topped with cheesy, chive-studded biscuits cooked right in the slow cooker for a hearty, homey meal that’s perfect for any day of the week.
Ingredients
Vegetables and Aromatics
- 4 garlic cloves, minced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow onion, sliced
Soup and Broth
- 2 (10.5-oz.) cans cream of chicken soup
- 2 (10.5-oz.) cans cream of mushroom soup
- 2 cups chicken broth
Protein
- 1 1/2 lb. boneless skinless chicken thighs
Add-ins
- 1 cup frozen peas
Dumplings and Toppings
- 1 (6-oz.) can buttermilk biscuits
- 1 cup white cheddar cheese (about 4 oz.)
- 2 Tbsp. minced fresh chives
- Chopped parsley, for serving
Instructions
- Prepare the Base: Sprinkle the minced garlic, sliced celery, carrots, and onion into the slow cooker. Add the cream of chicken soup, cream of mushroom soup, and chicken broth; whisk gently to combine everything evenly. Place the boneless skinless chicken thighs on top of the mixture. Cover and cook on the high setting for 2 hours.
- Shred the Chicken: After cooking, carefully remove the chicken thighs from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the frozen peas, mixing well to combine all the ingredients.
- Prepare and Add Biscuits: Lay the buttermilk biscuits on a clean surface. Sprinkle white cheddar cheese and minced fresh chives evenly over the top of each biscuit, pressing the toppings gently into the dough to help them adhere. Cut each biscuit into fourths. Arrange the biscuit pieces over the chicken and vegetable mixture in the slow cooker, distributing them evenly to form a layer on top.
- Cook and Serve: Cover the slow cooker again and cook for an additional 20 to 30 minutes, or until the biscuits are fully cooked through and golden on the bottom. Once done, serve the chicken and dumplings hot, garnished with chopped parsley for a fresh finish.
Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs ensure more tenderness and flavor.
- If you like your dumplings thicker, consider adding an extra can of biscuits or cooking for a few more minutes to ensure doneness.
- For a lower sodium version, use reduced-sodium soups and broth.
- Feel free to add other vegetables such as corn or green beans to customize the dish.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or microwave.
