There’s something deeply comforting about a bowl of tender chicken and fluffy dumplings, especially when the preparation is as effortless as it is with this slow cooker chicken dumplings recipe. Slow cookers have the magical ability to transform a few simple ingredients into a hearty, soul-warming dish, making this recipe an ideal choice for busy weeknights or those lazy weekends when you crave homemade goodness without the hassle. Whether you’re feeding your family or looking to serve up some cozy vibes, this dish delivers big flavor with minimal effort.

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Ingredients Breakdown

At the heart of this recipe are simple, pantry-friendly ingredients that come together to create layers of savory goodness. The boneless, skinless chicken breasts offer lean protein, becoming juicy and tender as they cook low and slow in the crockpot. Frozen mixed vegetables (peas and carrots) add a pop of color and subtle sweetness, balancing out the richness of the dish.

For the creamy base, cans of cream of chicken soup bring a thick, velvety texture that envelops the chicken and vegetables, while the chicken broth ensures the right level of moisture and depth of flavor. Seasonings like garlic salt, poultry seasoning, salt, and pepper provide a flavorful foundation, enhancing the natural savory notes of the ingredients.

And finally, the biscuits—the star of the dish—transform into pillowy dumplings, soaking up all the flavors as they bake on top of the mixture. Feel free to swap canned biscuits for homemade dough, or even try a drop dumpling mix for a more rustic feel. If you’re a fan of variety, adding in other vegetables like celery or green beans can elevate the flavor and texture even more.

Step-by-Step Instructions

To begin, lay the chicken breasts and frozen mixed vegetables at the base of your slow cooker. The chicken will sit nestled under the vegetables, allowing it to cook evenly and absorb their subtle sweetness. Be sure to finely chop the onion, which adds an aromatic layer that permeates the dish as it simmers.

Once your chicken and veggies are in place, pour the cream of chicken soup on top. This creamy base will form the heart of the dish, melding together with the other ingredients to create a luxurious sauce. Sprinkle in the garlic salt, poultry seasoning, salt, and pepper. These spices are key to building a robust flavor, so don’t skimp! Gently stir to ensure the seasonings are evenly distributed.

Next, add the chicken broth, which will keep the chicken moist and ensure the dish doesn’t dry out during cooking. Set your slow cooker to low for 6 hours or high for 3 hours, depending on how much time you have. As the chicken slowly cooks, it will absorb all of these wonderful flavors, becoming perfectly tender.

Once cooked, remove the chicken from the slow cooker and shred it with two forks. This method will give you soft, bite-sized pieces of chicken that blend seamlessly into the sauce. Return the shredded chicken to the crockpot.

Now, for the dumplings! Cut the biscuits into quarters and layer them on top of the chicken and vegetable mixture. Cover the crockpot and cook on high for an additional 60 to 90 minutes, stirring occasionally to make sure the biscuits cook evenly. You’ll know they’re ready when they’re fully puffed and fluffy, with a golden finish.

Recipe Tips & Frequently Asked Questions

For slow cooker use, always resist the urge to remove the lid too often. The heat needs to stay inside to cook the dumplings properly.

Adjust cooking times if using a smaller or larger slow cooker—smaller sizes may need more time.

If you prefer fluffier dumplings, try using buttermilk biscuits or even making your own dough.

Homemade biscuit dough can replace the canned version. Simply prepare your favorite biscuit recipe and cut them into dumpling-sized pieces.

For quick chicken shredding, use an electric hand mixer—saves time and effort!

You can swap out vegetables if peas and carrots aren’t your favorite. Consider green beans, corn, or even diced potatoes.

To make this dish gluten-free, use gluten-free biscuit dough and ensure your cream of chicken soup is also gluten-free.

What to Serve With This Recipe

Slow cooker chicken dumplings is a hearty, standalone dish, but pairing it with a few simple sides can take your meal to the next level. For something fresh and light, serve it with a crisp green salad with a zesty vinaigrette to balance out the richness of the dumplings. Roasted vegetables like asparagus or Brussels sprouts add a nice contrast with their slightly charred edges.

If you’re looking to bulk up the meal, warm crusty bread is a great accompaniment for soaking up any leftover sauce. When it comes to drinks, consider a light white wine like a Sauvignon Blanc or a glass of lemon iced tea for a refreshing complement.

Storage and Reheating Instructions

If you’re lucky enough to have leftovers, store them properly to enjoy this dish again. Place the cooled chicken and dumplings in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, freeze the dish for up to 3 months in a freezer-safe container. Just make sure to let it cool completely before freezing to avoid condensation.

When reheating, gently warm the chicken and dumplings on the stove over medium-low heat or in the microwave. Add a little chicken broth to revive the creamy consistency and keep the dumplings from becoming too dry.

This slow cooker chicken dumplings recipe is the perfect comfort food, especially when you’re craving something warm and satisfying with minimal prep. Whether you’re serving it for a casual family dinner or a comforting potluck dish, its creamy texture, tender chicken, and fluffy dumplings are sure to win everyone over.

Ingredients

1 tsp garlic salt
1/2 tsp poultry seasoning
1/2 tsp pepper
1 tsp salt
3 boneless skinless chicken breasts
2 cups chicken broth
2 cans (10.5 oz each) cream of chicken soup
12 oz frozen mixed vegetables (peas and carrots only)
1/2 onion, finely chopped
1 can (10 count) biscuits, cut into quarters

Instructions

Start by layering the chicken breasts and frozen vegetables at the bottom of your slow cooker. Next, add the finely chopped onion, ensuring it blends well with the veggies.

Pour the cream of chicken soup over the chicken and vegetables, followed by the garlic salt, poultry seasoning, salt, and pepper. Stir gently to combine.

Then, carefully pour the chicken broth over the entire mixture. Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 3 hours, allowing the chicken to tenderize and absorb all the flavors.

After the chicken is fully cooked, remove it from the slow cooker, shred it into bite-sized pieces, and return it to the pot.

Cut the biscuits into quarters and layer them on top of the chicken and vegetable mixture. Set the slow cooker to high and cook for an additional 60 to 90 minutes, occasionally stirring to ensure even cooking. The biscuits are ready when they’re fully cooked through and fluffy.

Serve your slow cooker chicken and dumplings warm, and enjoy!