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A close-up shot of a hearty bowl of creamy Chicken and Dumplings with carrots, peas, and fresh parsley garnish.

Hearty Slow Cooker Chicken and Dumplings

This comforting and easy-to-make chicken and dumplings recipe is perfect for a weeknight meal, cooked entirely in your crockpot for minimal fuss and maximum flavor. Tender chicken, savory broth, and fluffy dumplings come together in one satisfying dish.
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Base
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans cream of chicken soup (10.5 oz each)
  • 2 cups chicken broth
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 1 cup carrots peeled and chopped (about 2 medium)
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 cup frozen peas
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter cubed
  • 3/4 cup milk cold (or buttermilk for extra tang)

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large mixing bowl
  • Whisk
  • Pastry Blender (optional)

Method
 

Prepare the Chicken and Cook
  1. Combine the chicken breasts, cream of chicken soup, chicken broth, chopped onion, celery, carrots, minced garlic, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a 6-quart (or larger) slow cooker. Stir gently to combine all ingredients.
  2. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreddable, and the vegetables are tender.
  3. Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker. Stir in the frozen peas.
Make and Cook the Dumplings
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the cold milk, stirring with a fork until a shaggy dough forms. Be careful not to overmix.
  2. Drop spoonfuls (about 1.5 tablespoons each) of the dumpling dough directly into the hot liquid in the slow cooker, spacing them slightly apart. Ensure the dumplings are mostly submerged in the liquid.
  3. Increase the slow cooker setting to high (if not already there), cover, and cook for an additional 30-45 minutes, or until the dumplings are puffed up, cooked through, and no longer doughy in the center. Avoid lifting the lid during this time to retain heat and steam, which is crucial for fluffy dumplings.
Serve
  1. Ladle the hearty chicken and dumplings into bowls and serve hot. Enjoy!

Notes

For a thicker gravy consistency, you can create a slurry by whisking 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir this mixture into the slow cooker liquid after shredding the chicken (Step 3), before adding the dumplings. Cook on high for 15-20 minutes to thicken, then proceed with adding the dumplings. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.