Slow Cooker Chicken and Dumplings: 5 Easy Steps

Name: Slow Cooker Chicken and Dumplings
Prep time: 20 min
Cook time: 390 min
Total time: 410 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs (or breasts); 1 large yellow onion, chopped; 3 medium carrots, peeled and sliced; 3 celery stalks, sliced; 2 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 can condensed cream of chicken soup (10.5 oz); 1 tsp dried thyme; 1/2 tsp dried rosemary, crushed; 1 tsp black pepper; 1/2 tsp salt; 1 bay leaf; 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening); 2 cups all-purpose baking mix (like Bisquick); 2/3 cup whole milk; 1/4 cup chopped fresh parsley

Michelle

November 27, 2025

Slow Cooker Chicken and Dumplings are the pinnacle of comfort food, a warm, hearty embrace in a bowl. This recipe transforms simple ingredients into a rich, savory stew with incredibly tender, shredded chicken and light, fluffy dumplings that steam to perfection right on top. Using a slow cooker makes this classic dish almost entirely hands-off, freeing up your day while filling your home with an irresistible aroma.

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The magic lies in the low-and-slow cooking process, which melds the flavors of chicken, carrots, celery, and herbs into a beautifully cohesive and satisfying meal. It’s the perfect dinner for a chilly evening, a family gathering, or any time you need a taste of home. We’ll show you how to get perfectly cooked dumplings every time, avoiding the common pitfall of a gummy, soggy texture. This is a meal that tastes like it took all day to make, but your Crock-Pot does all the heavy lifting.

There’s a certain nostalgia wrapped up in the steam that rises from a bowl of chicken and dumplings. It reminds me of rainy Sundays and the feeling of being completely cared for. I wanted to capture that feeling in a recipe that fit into our modern, often hectic, lives. The slow cooker became the obvious solution. It allows the chicken to become impossibly tender, practically melting into the flavorful broth.

The first time I made this version, the whole family was drawn to the kitchen by the scent alone. Seeing them eagerly devour every last bite, from the savory chicken to the soft, parsley-flecked dumplings, confirmed that this Slow Cooker Chicken and Dumplings recipe was a keeper. It’s more than just a meal; it’s a way to slow down and create a moment of shared comfort around the dinner table.

Why You’ll Love This

Set it and Forget It: The slow cooker does most of the work, making it perfect for busy days.
Ultimate Comfort Food: This rich and savory Slow Cooker Chicken and Dumplings dish is warm, hearty, and satisfying.
Family-Friendly: A classic favorite that appeals to both kids and adults with its simple, wholesome flavors.
Fluffy, Perfect Dumplings: Our method ensures your dumplings are light and airy, never dense or soggy.

What Makes These Slow Cooker Chicken and Dumplings Special

What truly sets this recipe apart is the balance of convenience and from-scratch flavor. While many recipes are quick, they can sometimes lack depth. Here, the slow cooking method allows the aromatics—onion, carrots, celery, and herbs—to build a rich, savory foundation that tastes like it has been simmering for hours on the stovetop. We use chicken thighs, which stay moist and flavorful during the long cook time, contributing more richness than chicken breasts.

The dumplings, made from a simple baking mix, are dropped in at the end, steaming directly on top of the stew. This method keeps them from becoming dense and waterlogged, resulting in a perfect biscuit-like texture that soaks up the delicious gravy beautifully.

Key Ingredients for Slow Cooker Chicken and Dumplings

Chicken Thighs: We use boneless, skinless chicken thighs for their rich flavor and because they remain tender and juicy after hours of slow cooking.
Mirepoix: The classic trio of onion, carrots, and celery forms the aromatic base of the stew, providing essential flavor. Don’t skip these, as they are the key to answering ‘Why are my chicken and dumplings so bland?’ This base builds a deep, savory profile.
Chicken Broth & Cream of Chicken Soup: A combination of low-sodium broth for liquid and condensed soup for a creamy texture and shortcut to a thicker, richer gravy.
Herbs: Dried thyme, rosemary, and a bay leaf add a classic, poultry-friendly herbaceous backbone to the stew.
Baking Mix: Using a pre-made mix like Bisquick is a foolproof shortcut to consistently light and fluffy dumplings without the fuss of measuring multiple dry ingredients.

How to Make Slow Cooker Chicken and Dumplings: Step-by-Step

Step 1: Layer the Base: Start by placing your raw chicken in the bottom of the slow cooker. It is perfectly safe to start with raw chicken, as the slow cooker will bring it to a safe temperature. Layer the chopped onion, carrots, and celery on top.
Step 2: Add Liquids and Seasonings: In a separate bowl, whisk the chicken broth and cream of chicken soup together until smooth, then pour over the vegetables. Add all your seasonings and the bay leaf, giving it a gentle stir.
Step 3: Cook and Shred: Cook on low for 6-8 hours. Once the chicken is tender, remove it, shred it with two forks, and return it to the pot. This is also when you’ll discard the bay leaf.
Step 4: Make and Cook the Dumplings: Mix your dumpling dough right before you’re ready to cook it. Turn the slow cooker to high, then drop spoonfuls of dough onto the simmering stew. Immediately replace the lid and cook for another 30-45 minutes without peeking. Keeping the lid on is crucial as it traps the steam needed to cook the dumplings through.

Storing Your Slow Cooker Chicken and Dumplings

Storing leftovers is simple, but it’s best to do so with care to maintain texture. Allow the chicken and dumplings to cool to room temperature before transferring to an airtight container. They can be refrigerated for up to 3-4 days. When reheating, it’s best to do so gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the gravy, which will have thickened considerably in the fridge. Microwaving can work in a pinch, but it may alter the texture of the dumplings slightly. Freezing is also an option, though the dumplings may become a bit softer upon thawing and reheating. Store in a freezer-safe container for up to 3 months.

Slow Cooker Chicken and Dumplings Variations & Substitutions

This classic recipe is a wonderful canvas for variations. For extra creaminess, stir in a 1/2 cup of heavy cream or evaporated milk at the end with the shredded chicken. To add more vegetables, consider stirring in a cup of frozen peas or corn during the last 30 minutes of cooking. If you prefer a different flavor profile, swap the thyme and rosemary for herbs like sage or marjoram.

For those who enjoy a bit of a kick, a pinch of red pepper flakes can be added with the other seasonings. You can also use boneless, skinless chicken breasts instead of thighs, but reduce the cooking time slightly to prevent them from drying out. For homemade dumplings from scratch, combine 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1 cup milk, and 4 tbsp melted butter.

Serving Suggestions for Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings is a complete meal in a bowl, but a few simple sides can round it out perfectly. A crisp, green salad with a bright vinaigrette offers a refreshing contrast to the rich, creamy stew. Steamed green beans or roasted broccoli also add a nice touch of color and texture. For soaking up every last bit of the delicious gravy, serve with a side of crusty bread or warm buttermilk biscuits. This dish is hearty and filling on its own, so keep the accompaniments light and simple to let the main course truly shine.

For more international dishes, explore our world cuisine category

The History of Chicken and Dumplings

Chicken and Dumplings is a quintessential American comfort food with roots deeply embedded in Southern and Midwestern cuisine, particularly during times of economic hardship like the Great Depression. It’s a dish born from necessity, designed to stretch a single chicken and a few pantry staples into a hearty, filling meal for a large family. Early versions were simple, often made with whatever was on hand. The style of dumpling varies by region, from the flat, noodle-like rolled dumplings popular in parts of the South to the fluffy, biscuit-style drop dumplings more common elsewhere. Regardless of its exact origin, the dish represents resourcefulness and the comforting power of a simple, hot meal made with love.

This Slow Cooker Chicken and Dumplings recipe is more than just a set of instructions; it’s an invitation to create a cozy, delicious meal that will warm you from the inside out. We hope you and your family love this easy, comforting classic. Enjoy every spoonful, and don’t forget to share your experience in the comments below. We’d love to hear how it turned out for you!

Pro Tips

For Thicker Stew: To answer ‘how do I make my chicken and dumplings thicker?’, simply create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker about 15-20 minutes before serving and let it simmer.
Don’t Crowd the Dumplings: To keep dumplings from getting soggy, give them space. Don’t overcrowd the pot, as they expand while cooking. This allows steam to circulate and cook them evenly.
No Peeking: Resist the urge to lift the lid while the dumplings are cooking! Lifting the lid releases steam, which is essential for them to become light and fluffy.

Can you overcook dumplings in a slow cooker?

Yes, it is possible to overcook dumplings. If left cooking for too long, they can become tough or disintegrate into the stew, making it pasty. It’s crucial to add them only during the last 30-45 minutes of cooking. Test for doneness by inserting a toothpick into the center of a dumpling; it should come out clean. Follow the recipe’s timing carefully for light and fluffy results.

Should you stir dumplings while cooking?

No, you should avoid stirring the dumplings once you’ve dropped them into the slow cooker. Stirring can cause them to break apart and become mushy. Simply drop the dough onto the surface of the hot stew, replace the lid quickly, and let them steam undisturbed. This allows them to cook through evenly and develop a light, airy texture without falling apart.

What can I use instead of canned biscuits for dumplings?

A fantastic and easy alternative is using a packaged biscuit or baking mix, like Bisquick. You can also make a simple homemade dumpling dough from scratch using flour, baking powder, salt, milk, and melted butter. These from-scratch dumplings offer a wonderfully soft texture and fresh flavor that elevates the dish. Many classic recipes call for this simple drop-biscuit style dough.

Can I use frozen chicken for this recipe?

It is generally not recommended to use frozen chicken directly in a slow cooker. The slow cooker heats up too gradually, which can allow the chicken to linger in the ‘danger zone’ temperature range (40°F-140°F) where bacteria can grow. For food safety, it is best to thaw your chicken completely in the refrigerator overnight before adding it to the slow cooker.

What’s the difference between dropped and rolled dumplings?

Dropped dumplings are made from a soft, sticky dough that is dropped by the spoonful directly into simmering stew. They steam on top, becoming light, fluffy, and biscuit-like. Rolled dumplings, on the other hand, are made from a stiffer dough that is rolled out and cut into strips or squares, similar to noodles. They are simmered in the broth, resulting in a chewier, more pasta-like texture.