Slow Cooker Chicken and Dumplings
Published Sep 24, 2026
This post may contain affiliate links. Please read our disclosure policy.
This easy slow cooker chicken and dumplings recipe features juicy shredded chicken in a creamy, country-style broth topped with fluffy homemade biscuit dumplings. I love that you only have to clean the crockpot afterward, which makes it great for weeknights!
From now until spring, my kitchen is on a loop of cozy chicken dinners, including this slow cooker chicken pot pie, crack chicken, and my cream of mushroom chicken and rice.
Cozy Crock Pot Chicken and Dumplings Recipe
I can’t think of a more classic comfort food than homemade chicken and dumplings. I often make this Instant Pot chicken and dumplings recipe, but now that colder weather is here, I’m all about turning this and other recipes into easy slow cooker dinners.
My slow cooker chicken and dumplings recipe is easy to make, with juicy shredded chicken and veggies cooked in a rich, creamy gravy made from canned soup. Add everything to the crockpot in the morning, and the chicken is ready to shred by dinner time.
Crock pot chicken and dumplings reminds me a little of chicken gnocchi soup, only this time we’re going Southern-style. The dumplings are a simple, 4-ingredient homemade biscuit dough that I plop right into the creamy broth about 45 minutes before serving.
Why Slow Cooker Chicken and Dumplings Are Perfect For Family Dinners
- The creamy gravy uses just 3 ingredients, thanks to shortcuts like condensed soup.
- There’s only one pot to clean afterward. Everything cooks right in the slow cooker.
- This is a delicious set-it-and-forget-it meal that you can load into the crock pot in the morning (or the night before) and finish just before serving.
Ingredients You’ll Need
Gather the following ingredients to make this easy, one-pot chicken dinner. Scroll to the recipe card for the printable recipe with exact measurements.
For the Chicken and Vegetables
- Diced Onion, Celery, and Carrots – Together, these veggies form the aromatic flavor base.
- Garlic – Freshly minced. If needed, swap each fresh clove with ¼ teaspoon of garlic powder.
- Seasonings – Garlic powder, onion powder, and dried thyme.
- Chicken – Boneless, skinless chicken breasts are leaner, while chicken thighs are juicier, but either one will work.
- Chicken Broth – Low-sodium chicken broth or stock.
- Condensed Soup – I use a can of cream of chicken soup. You could also use cream of mushroom or cream of celery.
- Worcestershire Sauce – If needed, substitute soy sauce, which has a similar umami richness.
- Frozen Peas – Optional. You could also use a blend of peas and sweet corn kernels.
- Half-and-half – For a richer dish, use heavy cream.
For the Homemade Dumplings
- Flour – I use all-purpose flour. I haven’t tested this recipe with alternatives yet.
- Baking Powder – Make sure it’s fresh so your dumplings will be fluffy.
- Butter – Cold from the fridge and cut into cubes.
- Milk – This can be whole milk, 2%, or any milk you have on hand.
Expert Tips
- Dice the veggies into small, even pieces. This way, they’ll cook evenly.
- Add the peas at the end of cooking. This lets the peas retain their green color. However, if you don’t mind softer peas, you can add them in with the carrots.
- Mix just until the dumpling dough is combined. Overmixing makes the dumplings dense and chewy.
- No peeking, no stirring. Keep the lid on the slow cooker while the dumplings cook so they steam properly. Avoid stirring, as it breaks the dumplings apart and turns them to mush.
- If you need to thicken the sauce, whisk 1 tablespoon of flour with a couple of tablespoons of sauce. Once smooth, stir the mixture back into the slow cooker. Cook for another 10-15 minutes, until thickened.
What to Serve With Chicken and Dumplings
- Salad and slaw: Serve with crunchy broccoli slaw or classic coleslaw on the side. I also love a fresh tomato cucumber salad or this shaved Brussels sprouts salad.
- Veggie sides: Pair with bacon-wrapped green beans, buttery collard greens, or roasted asparagus.
- Bread pairings: I love having buttermilk biscuits or homemade Texas Roadhouse rolls on the side to sop up the extra gravy.
Pin this now to find it later
Pin It
Slow Cooker Chicken and Dumplings
Ingredients
Chicken & Vegetables:
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 pounds boneless skinless chicken breasts, or chicken thighs
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Sauce:
- 3 cups low-sodium chicken broth
- 10.5 ounce can condensed cream of chicken soup
- 1 tablespoon Worcestershire sauce
Dumplings:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons cold unsalted butter, cubed
- ¾ cup whole milk
Additional:
- 1 cup frozen peas
- ½ cup half-and-half
- 2 tablespoons chopped fresh parsley
Instructions
Cook the Chicken:
- Combine. Add the onion, celery, carrots, and garlic to a 6-quart slow cooker. Season the chicken with salt, pepper, garlic powder, onion powder, and thyme. Arrange the chicken over the vegetables.
- Make the sauce. In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, and Worcestershire sauce. Pour the mixture over the chicken.
- Cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred the chicken. Transfer the chicken to a cutting board and shred it with two forks.
- Add the half-and-half and peas. Return the shredded chicken to the slow cooker. Stir in the half-and-half and frozen peas.
Make the Dumplings:
- Prep the dumplings. While the chicken is cooking, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk just until combined. Do not overmix.
- Cook the dumplings. Using a medium cookie scoop or two spoons, drop 10 to 12 dumplings evenly over the chicken mixture after you've shredded it. Cover and cook on HIGH for 35 to 45 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid while the dumplings cook.
- Serve. Garnish with parsley and serve warm.
Equipment
Notes
- Chicken thighs are richer and juicier, while chicken breasts are leaner.
- Dice the veggies into even pieces so they get tender during cooking.
- I add the peas later so they retain that fresh green color, but you can add them with the carrots if you do not mind softer peas.
- Mix the dumpling dough just until combined; overmixing can make the dumplings dense.
- Keep the lid closed while the dumplings cook so they steam properly.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Slow Cooker Chicken and Dumplings
Follow these steps to make this family-friendly crockpot dinner recipe tonight.
- Load up the slow cooker. You’ll cook the chicken first, so combine the onion, celery, carrots, and garlic in the slow cooker. Season the chicken, then nestle it on top of the vegetables.
- Make the sauce. Whisk the chicken broth with cream of chicken soup and Worcestershire sauce. Pour the sauce over the chicken.
- Cook. Cover the slow cooker and cook on Low for 6-7 hours, or on High for 3-4 hours. Check that the chicken is cooked using an instant-read thermometer. It should read 165ºF at the thickest part of the breast or thigh.
- Shred the chicken. Remove the chicken and shred it using two forks. Then, return the chicken to the slow cooker along with the peas. Stir in the half-and-half.
FAQ: Can you put raw chicken straight into a slow cooker?
Yes, you can safely put raw chicken directly into the slow cooker. However, it is NOT safe to do this with frozen chicken. As the chicken thaws over low heat, it stays at room temperature too long, which increases the risk of bacterial growth. Always thaw frozen chicken before you add it to the slow cooker.
Make the Biscuit Dumplings
I usually prepare my dumpling batter while the chicken cooks. You can do this in advance and keep the batter covered in the fridge until it’s time to cook the dumplings.
- Make the biscuit batter. Whisk the flour, baking powder, and salt together in a bowl. Cut in the cold, cubed butter to form a coarse crumb, then stir in the milk. Take care not to overmix.
- Scoop. A cookie scoop makes it easy to portion out the dumplings. Otherwise, use spoons to drop about a dozen dumplings evenly over the chicken and gravy.
- Cook the dumplings. Cover again and cook on High for 35-45 minutes to steam the dumplings until they’re puffed up and fully cooked. Don’t remove the lid until the time is up! Serve your chicken and dumplings warm, garnished with parsley, and enjoy.
Storing and Reheating Leftovers
- Refrigerate. Keep the chicken and dumplings in an airtight container in the refrigerator for 3-4 days. The dumplings soften over time, so enjoy leftovers sooner rather than later.
- Reheat. Warm the chicken and dumplings in a saucepan over medium-low heat. Or, use the microwave to heat individual bowlfuls.
- Freeze. You can freeze leftovers for up to 3 months. Thaw the contents in the fridge before reheating.
