Slow Cooker Chicken and Dumplings: Classic Comfort Made Easy
Few dishes evoke warmth and comfort quite like Chicken and Dumplings — tender shredded chicken, hearty vegetables, and soft, pillowy dumplings all nestled in a rich, savory broth. With this slow cooker version, you get all the soul-soothing flavor of the classic dish with the convenience of a set-it-and-forget-it approach. It’s the ultimate one-pot meal that’s perfect for chilly nights, busy days, or when you just need a big bowl of something nourishing and delicious.
Why This Recipe Works
Traditional chicken and dumplings can be time-consuming, but this slow cooker version transforms it into a weeknight-friendly dinner. By letting the slow cooker do most of the work, you’ll end up with incredibly tender chicken and flavorful broth — all while your kitchen fills with the cozy aroma of home-cooked goodness.
And the best part? You can use simple, everyday ingredients — even refrigerated biscuit dough for quick and fluffy dumplings!
Ingredients
For the base:
1 ½ lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and black pepper to taste
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup (optional for extra creaminess)
1 tablespoon butter (optional, for richness)
For the dumplings:
1 can refrigerated biscuit dough (or homemade drop dumpling dough)
2 tablespoons all-purpose flour (optional, to prevent sticking)
Chopped fresh parsley for garnish (optional)
Instructions
Layer the base: Add chicken, onion, carrots, celery, garlic, herbs, salt, pepper, and chicken broth to the slow cooker. Stir in cream of chicken soup and butter, if using.
Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.
Shred the chicken: Remove the chicken and shred with two forks, then return it to the slow cooker. Stir everything to combine.
Add the dumplings: Cut biscuit dough into small pieces (1-inch). Toss lightly with flour to prevent sticking, then place on top of the soup. Cover and cook for 1 more hour on high, or until dumplings are cooked through and fluffy.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
