Slow Cooker Chicken and Dumplings.’

Slow Cooker Chicken and Dumplings are made of tender chicken, savory broth, and fluffy pillow like dumplings that have been simmering together for hours.

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You’ll have a house full of hungry bellies after you’ve been cooking this Chicken and Dumplings all day in the Slow Cooker. You can always count on a flavorful, perfectly cooked dinner when you make my slow cooker recipes like my Lemon Pepper Chicken,  Slow Cooker Dr Pepper Ribs, and my tender Slow Cooker Pork Roast and Vegetables. Not only will the comfort food recipes be delish, but the house will smell incredible too.

Why This Recipe Works

The delicious flavor you get from this meal is perfect for busy weeknights or cozy weekends at home. This easy Crock Pot Chicken and Biscuit Dumpling recipe brings all the flavors of homemade goodness with minimal effort. 

There’s nothing quite as comforting as a warm, hearty bowl of chicken and dumplings, and with the help of your slow cooker, this classic dish becomes even easier to prepare. 

An easy Slow Cooker Chicken and Dumpling dinner is always a winner for the whole family. 

Let’s Gather The Ingredients

• Chicken breasts: Chicken thighs can also work. 
• Soups: can of cream of chicken soup and can of celery soup
• Chicken broth:
• Herbs and seasonings: poultry seasoning, garlic powder, salt, black pepper, and fresh thyme
• Veggies: frozen peas and carrots and diced onions
• Buttermilk biscuits: I used a can of biscuit dough to make these tender dumplings, but if you have a homemade dumplings recipe you prefer to use, you can use that.

How to Make Slow Cooker Chicken and Dumplings

• Step 1: Whisk together the canned cream of something soups, chicken broth, poultry seasoning, garlic powder, salt, and black pepper together in a mixing bowl. 
• Step 2: Place the chicken into Slow Cooker. 

• Step 3: Dump mixture from mixing bowl on top of chicken and add frozen peas and carrots. Follow with the diced onion and fresh thyme. Place lid on.
• Step 4: Cook on low until chicken reaches a safe internal temperature. Remove chicken and shred and place back in the Crockpot.

• Step 5: Remove canned biscuits from can and place on the cutting board to cut each biscuit into quarters. 
• Step 6: Toss the raw quartered biscuit dough into the Slow Cooker to form a top layer. Continue cooking until biscuits are cooked through. Give everything a good stir before serving, and enjoy!

Recipe Tips

• Leftover chicken and dumplings should be stored in the fridge in an airtight container and can be kept to 3-4 days.
• Always use an instant-read meat thermometer to ensure homemade chicken and dumplings is ready to enjoy safely.
• I always stick to low heat with this easy, comforting meal. Cooking the chicken on low and slow ensures you get a tender, juicy chicken. I have not tested this on the high setting.
• You can serve this with a big green salad for a complete meal. 
• Keep your guests in mind when shredding the chicken, you’ll want bite-sized pieces for easy serving.