If you have a craving for a meal that wraps you up in warm, cozy comfort, this Slow Cooker Chicken and Dumplings Recipe is about to become your new favorite. Imagine tender chicken simmered in a rich, creamy broth with hearty vegetables, all lovingly cooked low and slow until every bite melts in your mouth. Then, fluffy dumplings cooked right in the pot add that perfect pillow-like texture to complete this classic dish. It’s an easy, hands-off way to bring a taste of Southern-style goodness to your dinner table any night of the week.

Ingredients You’ll Need

The image shows raw ingredients arranged neatly on a white marbled surface, ready for cooking. In the center, there are two raw chicken fillets with a smooth, pale pink color. Surrounding them are small white bowls filled with a variety of ingredients: one contains a mix of diced carrots, peas, and corn showing bright orange, green, and yellow colors; another holds white cubes of butter; a bowl with a cracked raw egg showing white and yolk; and a bowl with white flour. There are also small bowls with white diced onions, clear liquid likely milk, clear broth with a light yellow tint in a glass measuring cup, and some bowls of spices in black, white, and mixed colors. Everything is placed carefully on the clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Slow Cooker Chicken and Dumplings Recipe shines because of its simple, everyday ingredients that come together in the most satisfying way. Every component plays a crucial role, from seasoning the chicken to creating that creamy base and those irresistible dumplings.

2 lbs boneless, skinless chicken breasts or thighs: The star protein that becomes tender and shreddable after slow cooking.
Salt and black pepper, to taste: Essential seasoning to enhance and balance all the flavors.
1 teaspoon poultry seasoning: Adds a subtle layer of herbs typical of comforting poultry dishes.
1 teaspoon garlic powder: Provides gentle garlic aroma without overpowering the broth.
1 teaspoon onion powder: Deepens the savory profile alongside fresh onions.
1 tablespoon butter: Adds richness and helps sauté onions and garlic to perfection.
1 small onion, diced: Brings sweetness and texture to the stew.
3 cloves garlic, minced: Infuses fresh aroma and flavor throughout the dish.
4 cups chicken broth: The flavorful liquid base that simmer chicken and veggies.
1 (10.5 oz) can cream of chicken soup: Thickens the broth and adds comforting creaminess.
1 cup milk or heavy cream: Enhances the broth’s smooth texture and richness.
2 cups frozen mixed vegetables (peas, carrots, corn): Adds color, nutrition, and a sweet bite.
1 can refrigerated biscuit dough, cut into quarters: The secret to those light and fluffy dumplings.
Fresh parsley, chopped (optional): A bright, fresh garnish that makes the dish pop visually and flavor-wise.

How to Make Slow Cooker Chicken and Dumplings Recipe

Step 1: Prep and Season the Chicken

Start by placing your boneless chicken breasts or thighs at the bottom of the slow cooker. This is where the magic begins. Season them generously with salt, black pepper, poultry seasoning, garlic powder, and onion powder. This combination brings a balanced, aromatic foundation that seeps into every bite.

Step 2: Add Aromatics and Liquids

Next, toss in the butter, diced onion, and minced garlic. These ingredients will melt into the broth and give it a depth of flavor that makes the dish so comforting. Pour in the chicken broth, cream of chicken soup, and milk. Give it a gentle stir — you want everything to marry without disturbing the chicken too much.

Step 3: Slow Cook Until Tender

Cover the slow cooker and set it to cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The wait is key: it allows the chicken to become irresistibly tender and the broth to thicken and intensify with flavor.

Step 4: Shred the Chicken

Once the chicken is cooked through, carefully remove it from the slow cooker and shred it with two forks. This step ensures each bite is tender and easy to enjoy. Return the shredded chicken back into the pot so the flavors can continue to meld.

Step 5: Add Vegetables and Dumplings

Stir in the frozen mixed vegetables to add a pop of color and texture. Then, place the biscuit dough pieces directly on top of the mixture and gently press them slightly into the liquid. This technique lets the dumplings soak up the flavors as they cook.

Step 6: Finish Cooking the Dumplings

Cover again and cook on HIGH for 30 to 45 minutes, just until the dumplings are cooked through and fluffy. Avoid stirring too much, as this can make the dumplings dense instead of light and tender.

How to Serve Slow Cooker Chicken and Dumplings Recipe

The image shows a creamy dish with soft, thick white gravy mixed with tender pieces of light-colored meat, small bright orange carrot cubes, and green peas. There are fresh green parsley flakes sprinkled on top, adding color contrast. A large silver spoon is scooping up the stew, revealing the thick, smooth texture of the sauce and the chunky bits inside. The dish sits in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley sprinkled on top adds a lovely burst of color and a subtle freshness that complements the creamy richness of the dish. A dash of black pepper over the dumplings can also enhance the aroma and flavor.

Side Dishes

This recipe is a one-pot wonder but pairing it with a crisp green salad or roasted green beans offers a refreshing contrast. For bread lovers, warm crusty rolls are perfect to soak up any leftover broth on the plate.

Creative Ways to Present

Serve your Slow Cooker Chicken and Dumplings Recipe in rustic bowls for that homestyle charm. For a playful twist, try individual ramekins topped with a sprinkle of sharp cheddar cheese and a drizzle of hot sauce for a bit of zing. It’s a great way to personalize this cozy classic.

Make Ahead and Storage

Storing Leftovers

This Slow Cooker Chicken and Dumplings Recipe keeps wonderfully in the fridge for up to three days. Store leftovers in an airtight container to preserve the flavors and moisture of the dumplings and broth.

Freezing

If you’d like to store it longer, freezing is possible but with a small caveat: dumplings can sometimes change texture after thawing. To minimize this, freeze the chicken and broth separately from the dumplings; add freshly cooked dumplings when reheating for best results.

Reheating

Reheat leftovers gently on the stove or in the microwave, covering to retain moisture. If the broth seems too thick after refrigeration, stir in a splash of chicken broth or milk to bring it back to that perfect creamy consistency.

FAQs

Can I use chicken thighs instead of breasts in this Slow Cooker Chicken and Dumplings Recipe?

Absolutely! In fact, chicken thighs add extra richness and stay tender even longer, making them a fantastic choice for this recipe.

Do I have to use canned biscuit dough for the dumplings?

Not at all! You can use homemade biscuit dough if you prefer. Just cut it into similar-sized pieces so they cook evenly in the slow cooker.

How do I prevent the dumplings from becoming soggy?

Be careful not to over-stir after adding the dumplings. Gently place them on top and let them cook undisturbed to keep their fluffy texture.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes, though the slow cooker does the hard work for you. On the stove, gently simmer the chicken and broth until tender before adding dumplings, cooking them covered over low heat until done.

Is there a way to make the broth thicker?

Definitely! During the last 15 minutes of cooking, remove the slow cooker lid to let some liquid evaporate and the broth thicken naturally.

Final Thoughts

This Slow Cooker Chicken and Dumplings Recipe is pure comfort in a bowl, ideal for chilly evenings or whenever you want to treat yourself to a heartfelt, homemade meal. It’s straightforward, flexible, and packed with flavor that feels like a warm hug from the inside out. Give it a try — I promise it will quickly become a celebrated classic in your recipe rotation.