If you’re craving a warm, comforting dinner that feels like a big, cozy hug, look no further than this Slow Cooker Chicken and Dumplings Recipe. It’s the perfect blend of tender chicken simmered in a rich, creamy broth with vibrant veggies and cheesy, fluffy dumplings right on top. The slow cooker does all the heavy lifting, melding flavors beautifully while you go about your day, and the end result is pure comfort food magic that fills your home with irresistible aromas.

Slow Cooker Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Getting this Slow Cooker Chicken and Dumplings Recipe just right is all about simple, wholesome ingredients that work together to create layers of flavor, texture, and color. Each one plays an essential role, from the creamy soups that form the base to the fresh veggies that add brightness.

4 garlic cloves, minced: Adds a subtle punch of savory aroma and depth.
3 stalks celery, thinly sliced: Offers a crisp, fresh bite and slight earthiness.
2 medium carrots, thinly sliced: Brings natural sweetness and vibrant color.
1 large yellow onion, sliced: Infuses richness and a touch of caramelized flavor.
2 (10.5-oz.) cans cream of chicken soup: Creates a velvety, hearty base for the broth.
2 (10.5-oz.) cans cream of mushroom soup: Adds earthiness and luxurious creaminess.
2 cups chicken broth: Balances the soups and helps build a flavorful stew.
1 1/2 pounds boneless skinless chicken thighs: Tender, juicy protein that shreds perfectly.
1 cup frozen peas: A pop of sweetness and bright green color to lighten the dish.
1 (6-oz.) can buttermilk biscuits: The secret to fluffy, cheesy dumplings topping the soup.
1 cup white cheddar cheese (about 4 oz.): Imparts melty richness and sharp flavor to the dumplings.
2 tablespoons minced fresh chives: Adds freshness and a mild oniony note to the biscuits.
Chopped parsley, for serving: A sprinkle of color and a hint of herbal brightness at the end.

How to Make Slow Cooker Chicken and Dumplings Recipe

Step 1: Build the Flavor Base

Start by layering the minced garlic, thinly sliced celery, carrots, and onion into the bottom of a large 6- to 8-quart slow cooker. These fresh vegetables are going to soften and release their natural sweetness, creating a rich foundation for your stew.

Step 2: Add the Creamy Broth

Next, add both cans of cream of chicken soup, cream of mushroom soup, and chicken broth right over the veggies. Whisk these ingredients gently to combine, ensuring the flavors marry beautifully into a smooth, creamy broth that will envelop the chicken while it cooks.

Step 3: Cook the Chicken

Place your boneless, skinless chicken thighs into the slow cooker, nestling them into the soup and veggies. Cover your slow cooker and cook on high for 2 hours. This will give the chicken just enough time to become tender and juicy, soaking up all those flavors around it.

Step 4: Shred and Add Peas

Once the chicken has cooked, carefully remove it onto a cutting board and let it cool just until you can handle it. Shred the meat with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker, and toss in the frozen peas, which will add a burst of color and sweetness to the dish.

Step 5: Prepare and Cook the Cheesy Dumplings

Lay out the buttermilk biscuits on a clean surface and sprinkle them with the white cheddar cheese and freshly minced chives. Press the cheese and chives lightly into the tops of the biscuits so they stick well. Cut each biscuit into fourths and gently place the pieces atop the simmering soup. Cover and cook for another 20 to 30 minutes, or until the dumplings are cooked through, tender, and juicy.

How to Serve Slow Cooker Chicken and Dumplings Recipe

Garnishes

A sprinkle of chopped fresh parsley right before serving brings a breath of fresh herbal brightness that balances the creamy warmth of the dish perfectly. It’s like the final brushstroke on a cozy culinary masterpiece.

Side Dishes

This soup is hearty enough to be a meal on its own, but if you want to make it a feast, consider pairing it with a crisp green salad or roasted seasonal vegetables. A crunchy baguette or some buttery cornbread would also make lovely companions to soak up every last bit of that creamy broth.

Creative Ways to Present

For a fun twist, try serving spoonfuls of the chicken and dumplings in mini ramekins or decorative soup mugs for a charming presentation that’s perfect for dinner parties or cozy nights in. You can even top each serving with a little extra shredded cheese or a drizzle of hot sauce if you like a subtle kick.

Make Ahead and Storage

Storing Leftovers

After enjoying your Slow Cooker Chicken and Dumplings Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making your next meal just as satisfying.

Freezing

This recipe freezes beautifully. Transfer cooled leftovers into freezer-safe containers and freeze for up to 2 months. When thawed, the texture of the dumplings may soften slightly but the rich flavor remains wonderfully intact.

Reheating

To reheat, warm your leftovers gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or uneven heating. If the broth feels too thick, add a splash of chicken broth or water to revive its creamy texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but thighs tend to remain juicier and more tender when slow-cooked, so you might want to watch the cooking time to avoid drying out the meat.

Can I make the dumplings from scratch instead of using biscuits?

You sure can! Homemade dumplings made from scratch can add a rustic touch, but using pre-made biscuits saves time and still delivers that fluffy, cheesy topping everyone loves.

What if I don’t like mushrooms?

If mushroom flavor isn’t your thing, you can substitute cream of chicken soup for both cans or try cream of celery soup for a milder taste—your slow cooker chicken and dumplings will still taste fantastic!

Is it possible to make this recipe vegetarian?

While the original recipe focuses on chicken, you could create a vegetarian version by swapping the chicken broth for vegetable broth and using hearty vegetables like mushrooms or beans instead of chicken. Just keep in mind the texture will be different.

Can I double the recipe?

Yes! Just make sure your slow cooker is large enough to handle the increased volume. You may need to extend the cooking time slightly for the chicken to become tender throughout.

Final Thoughts

This Slow Cooker Chicken and Dumplings Recipe is exactly the kind of meal that comforts your soul and fills your kitchen with love. It’s easy to make, packed with flavor, and perfect for sharing with family or friends. Give it a try—you might just find it becoming your go-to dinner on chilly nights or whenever you’re craving that special kind of homemade warmth.

Slow Cooker Chicken and Dumplings Recipe

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4.2 from 68 reviews

Author: admin
Total Time: 3 hours 15 minutes
Yield: 8 servings 1x

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Description

This comforting Slow Cooker Chicken and Dumplings recipe combines tender chicken thighs, creamy soups, and fresh vegetables, topped with cheesy buttermilk biscuit dumplings. Perfect for a hearty, warming meal that requires minimal prep and easy slow cooker convenience.

Ingredients

Scale

Vegetables and Aromatics

4 garlic cloves, minced
3 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large yellow onion, sliced

Soup and Broth

2 (10.5-oz.) cans cream of chicken soup
2 (10.5-oz.) cans cream of mushroom soup
2 cups chicken broth

Protein

1 1/2 lb. boneless skinless chicken thighs

Additional Ingredients

1 cup frozen peas
1 (6-oz.) can buttermilk biscuits
1 cup white cheddar cheese (about 4 oz.)
2 tbsp. minced fresh chives
Chopped parsley, for serving

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Instructions

Prepare the Slow Cooker Base: Sprinkle the minced garlic, thinly sliced celery, carrots, and sliced onion into the bottom of a 6- to 8-quart slow cooker. Add the cream of chicken soup, cream of mushroom soup, and chicken broth, then whisk everything together until well combined. Place the boneless skinless chicken thighs into the mixture, cover the slow cooker, and cook on high for 2 hours.
Shred the Chicken: After 2 hours, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the slow cooker and add the frozen peas, stirring gently to combine.
Add and Cook the Dumplings: Lay the buttermilk biscuits out on a clean work surface. Sprinkle the white cheddar cheese and minced fresh chives evenly over the top of each biscuit, and lightly press the toppings into the biscuits so they adhere. Cut each biscuit into fourths and place the pieces on the surface of the soup in the slow cooker. Cover again and cook until the biscuits are fully cooked through, about 20 to 30 minutes.
Serve: Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with chopped parsley for a fresh herb finish.

Notes

For a thicker soup base, reduce the chicken broth to 1 1/2 cups.
You can substitute chicken breasts for thighs if preferred, but thighs yield a juicier result.
Make sure to shred the chicken finely so it mixes well with the dumplings and vegetables.
Use refrigerated biscuits fresh from the can; you can also try homemade biscuit dough for a more rustic texture.
Adding peas near the end helps keep them bright and tender without overcooking.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American