Introduction
This slow-cooker chicken and dumplings recipe brings all the warm, homey comfort of a classic Southern dish without spending hours at the stove. By cooking the chicken low and slow in creamy broth and then adding biscuit or drop-style dumplings near the end, you get tender chicken, fluffy dumplings, and a rich, satisfying sauce — all in one pot.
Description
Tender pieces of chicken simmer in a savory, creamy broth made with chicken soup base, seasonings, and vegetables. Near the end of cooking, soft, pillowy dumplings are dropped into the crock pot to steam right on top. The slow cooker ensures the flavors develop deeply while keeping the whole process hands-off. The result is a hearty, soul-warming meal that’s perfect for cold nights or a weekend comfort-food dinner.
Ingredients
For the Chicken Base:
1 to 1.5 lb (≈ 450–700 g) boneless, skinless chicken breasts or thighs
4 cups (about 1 litre) chicken broth
1 can (10.5 oz) cream of chicken soup (or a mix of cream of chicken + cream of celery)
½ to 1 small onion, diced
2–3 celery stalks, diced (optional, but adds flavor)
2–3 carrots, diced (optional)
2 cloves garlic, minced (optional)
½ tsp poultry seasoning (or dried thyme + sage mix)
Salt and pepper, to taste
½ cup sour cream (or cream / half and half) to finish (optional, for creamier texture)
For the Dumplings:
Option A: Biscuit-Dough Dumplings (shortcut)
1 can refrigerated biscuit dough, cut into pieces (quarters work well)
Option B: Drop-Style Homemade Dumplings
1 1/8 cups all-purpose flour
1½ tsp baking powder
1 tsp sugar (optional)
½ tsp salt
2 tablespoons cold butter, cut into small pieces
½ cup milk (or a milk + water mix)
Instructions
1. Prepare the Base
Place the chicken, diced onion, celery (if using), carrots (if using), garlic, and seasonings into the slow cooker.
Pour in the chicken broth and the can(s) of cream soup. Stir gently to combine.
Cover and cook:
On Low for about 5–6 hours, or
On High for about 3–4 hours, until the chicken is cooked through and tender.
2. Shred the Chicken
Once cooked, remove the chicken pieces, shred them using two forks, then return the shredded meat to the slow cooker.
Stir in the sour cream (or cream) if you are using it, to make the soup base creamy.
3. Prepare the Dumplings
If using biscuit dough: Cut each biscuit into quarters (or smaller pieces), then place them evenly over the top of the slow cooker contents.
If using drop-style dumplings: In a bowl, mix flour, baking powder, sugar, and salt. Cut in the butter until the mixture is crumbly, then stir in milk until a sticky dough forms.
Drop spoonfuls (“large tablespoonfuls”) of the dumpling dough over the soup in the slow cooker. Leave some space between dollops so they can expand.
4. Finish Cooking
Cover the slow cooker again and continue cooking:
On High for 1 to 2 hours, or until the dumplings are cooked through and tender. (Time will depend on your slow cooker.)
Do not stir too much after adding the dumplings — stirring can break them up.
5. Serve
Once the dumplings are done, taste the broth and adjust salt/pepper as needed.
Serve hot in bowls, making sure each portion gets both chicken and dumplings.
Tips
Use poultry seasoning (a mix of sage, thyme, marjoram) for traditional flavor.
Resist the urge to stir after adding the dumplings, especially for drop-style — they steam best when left alone.
If you want thicker broth, you can whisk a small slurry of cornstarch + water and stir it in before adding dumplings.
For fluffier dumplings, make sure the dough is not too wet; drop-style dough should be sticky but manageable.
Use low-sodium broth or reduce added salt if you’re using canned soups, since they can be salty.
Variations
Vegetable-Loaded Version: Add frozen peas, corn, green beans, or sliced mushrooms.
Herby Dumplings: Add chopped parsley, chives, or even a little fresh sage into the dumpling dough.
Dairy-Free: Use non-dairy milk for dumplings and non-dairy sour cream or omit cream entirely.
Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce to the broth.
Thick & Creamy: Use heavy cream instead of sour cream and thicken with a cornstarch slurry.
Freezer Friendly: Cook the base ahead, cool, then freeze. When ready to eat, reheat and add fresh dumpling dough.
Correction (Common Mistakes & Fixes)
Dumplings not cooked through / too doughy: They may need more time — leave the lid on and cook longer, or use smaller spoonfuls so they cook faster.
Broth too thin: Add a slurry of cornstarch + water to thicken before adding dumplings.
Broth too salty: Use low-sodium broth, or dilute with a little water; adjust salt only at the end.
Dumplings stick together: Drop them spaced out, and don’t stir too soon.
Chicken tough or dry: Use thighs instead of breasts, or check that you’re not overcooking.
Enjoy
Serve this slow-cooker chicken and dumplings in deep bowls, garnished with fresh parsley if you like. It’s a perfect comfort-food dinner on a chilly evening. Pair with a simple side salad or crusty bread to soak up the broth. Leftovers reheat well — just warm gently on the stove or in the microwave.
