Slow Cooker Chicken and Dumplings Recipe
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Easy Slow Cooker Chicken and Dumplings with tender chicken breasts, a rich, creamy sauce, and dumplings cooked in the crock pot.
My Grandmother’s Chicken and Dumplings have been a family favorite recipe for generations. I’m sharing how to make an easy version in the slow cooker! Perfect for busy days for a delicious dinner the whole family will love!
Table of Contents
How to Make Easy Slow Cooker Chicken and Dumplings Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken – I use boneless, skinless chicken breasts. You can substitute it with your favorite cut of chicken.
- Butter – I use salted butter, but unsalted butter works well here too.
- Cream of chicken soup – I use my homemade cream of chicken soup recipe. You’ll need the entire recipe for this soup. You can also use your favorite store-bought soup if you prefer.
- Biscuits – You’ll need six uncooked biscuits in this soup. I use my homemade biscuit recipe. You can also substitute with your favorite store-bought biscuits. I recommend using biscuits from the freezer section rather than canned biscuits.
- Parsley – Chopped fresh parsley adds brightness in color and flavor to the soup, but it is completely optional.
- Salt and pepper – Add salt and pepper to taste once the soup has cooked. Since you may use substitutions in this recipe, you’ll need to make sure to add to taste.
Step-by-Step Instructions
Add the chicken, butter, and cream of chicken soup to a 5 to 6-quart slow cooker. Add enough water to cover the chicken and the soup. Stir together until combined.
Cook 6 hours on high or 8 hours on low. About 30-35 minutes prior to serving, shred the chicken in the slow cooker with two forks. Add the biscuit pieces to the slow cooker.
Cook until the biscuit dough is fully cooked throughout. Serve topped with fresh parsley, if using, and salt and pepper to taste.
Homemade vs Store-Bought
I love to use homemade ingredients as much as possible. There are times when a shortcut is helpful. I have provided the store-bought substitutions in the recipe notes for when those times occur.
Storage Tips
To store leftovers. Cool the soup and then store it in an airtight container in the refrigerator for up to 3 days.
To make ahead. Prepare the soup as directed. Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
To freeze. Prepare and cool completely. Portion into airtight, freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
Frequently Asked Questions
Yes. While my family does not traditionally include vegetables in our chicken and dumplings, many do. You can add diced carrots, celery, and onion to the slow cooker along with the chicken. Additionally, you can stir in a can of drained English peas when you add the biscuits to the soup.
Yes. If you are not using uncooked homemade biscuits in this recipe, I recommend using biscuits from the freezer section of the grocery store rather than canned biscuits. The flavor is so much better! Be sure to thaw the frozen biscuits or add them earlier in the cooking time to make sure they are fully cooked.
Here’s my easy Slow Cooker Chicken and Dumplings recipe. I hope you love it!
Slow Cooker Chicken and Dumplings Recipe
Equipment
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 tablespoons butter
- 1 recipe cream of chicken soup, or 3 (10.5-ounce) cans store-bought soup
- 6 biscuits, uncooked biscuits, cut into 4 pieces
- 1/4 cup chopped fresh parsley, optional
- salt and pepper, to taste
Instructions
- Add the chicken, butter, and cream of chicken soup to a 5 to 6-quart slow cooker. Add enough water until the chicken and soup are completely covered. Stir together.
- Cook 6 hours on the high setting or 8 hours on the low setting. About 30 to 35 minutes prior to serving, shred the chicken in the slow cooker with two forks. Add the biscuit pieces to the slow cooker. Cook until the biscuit dough is fully cooked throughout.
- Serve with fresh parsley, if using, and salt and pepper to taste.
Notes
Homemade vs Store-Bought
Chicken – I use skinless, boneless chicken breasts. You can substitute it with your favorite cut of chicken. You can also use a store-bought rotisserie chicken if needed. This will reduce the cooking time considerably. Cream of chicken soup – This recipe uses an entire recipe of my homemade cream of chicken soup. You can substitute with 3 (10.5-ounce) cans of store-bought cream of chicken soup if needed. Biscuits – This recipe uses 6 biscuits. I prefer to use my homemade biscuit recipe, which is also freezer-friendly. However, you can substitute with store-bought biscuits. If you do, I recommend using frozen biscuits from the freezer section rather than canned biscuits. Thaw the frozen biscuits and then cut them into 4 pieces to add to the soup.Storage Tips
To store leftovers. Cool the soup and then store it in an airtight container in the refrigerator for up to 3 days. To make ahead. Prepare the soup as directed. Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat and serve. To freeze. Prepare and cool completely. Portion into airtight, freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
