Print

The Ultimate Creamy Slow Cooker Chicken and Dumplings with Fluffy Biscuit Topping

A white bowl filled with rich slow cooker chicken and dumplings, featuring shredded chicken, carrots, peas, and fluffy dumplings.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic comfort food with minimal effort. This slow cooker chicken and dumplings recipe yields tender chicken and fluffy dumplings in a rich, savory gravy, perfect for easy weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 cup chicken broth
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen mixed vegetables (carrots and peas)
  • 1 (16.3 ounce) package refrigerated biscuit dough

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, onion flakes, thyme, salt, and pepper until smooth.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the frozen mixed vegetables.
  7. Cut each refrigerated biscuit into quarters. Drop the biscuit pieces evenly over the top of the chicken and vegetable mixture. Do not stir them in.
  8. Cover and cook on high for an additional 30 to 45 minutes, or until the dumplings are puffed and cooked through. Check one dumpling to confirm it is done before serving.
  9. Serve immediately for a hearty, cozy dinner.

Notes

  • For a thicker gravy, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. Stir this slurry into the slow cooker during the last 30 minutes of cooking, before adding the biscuits.
  • If you prefer a richer flavor, substitute one can of cream of chicken soup with cream of mushroom soup.
  • This recipe works well as a dump and go slow cooker chicken meal when you are short on time.

Nutrition

Find it online: https://delishsymphony.com/slow-cooker-chicken-and-dumplings/