Easy Chicken and Dumplings

This slow cooker chicken and dumplings recipe transforms simple ingredients into a comforting, soul-warming meal with minimal effort. The combination of tender chicken, hearty vegetables, and fluffy dumplings creates the ultimate comfort food that practically cooks itself while you go about your day.

I first made this recipe during a particularly hectic week when I needed something that would cook while I was at work. My family was so impressed with how the kitchen smelled when they walked in the door that it's now requested at least twice a month during the colder seasons.

Ingredients

• Boneless skinless chicken breasts or thighs provide the protein base choose thighs for more flavor or breasts for leaner option
• Chicken broth creates the savory base look for low sodium versions to control saltiness
• Onion carrots and celery form the aromatic vegetable base known as mirepoix in French cooking
• Garlic adds essential flavor always use fresh for the best taste
• Dried herbs like thyme and parsley infuse flavor throughout the long cooking process
• Frozen peas add bright color and nutrients optional but highly recommended
• Heavy cream or half and half creates the rich velvety texture that makes this dish special
• Refrigerated biscuit dough transforms into perfect fluffy dumplings with zero effort

Step-by-Step Instructions

Prepare the Base Layer

place chicken in the slow cooker bottom and add vegetables and seasonings directly on top ensuring even distribution of flavors as they cook together for hours

Add Liquid

pour chicken broth carefully over all ingredients making sure everything is submerged which allows the flavors to meld properly while keeping the chicken moist during the long cooking time

Slow Cook

set your cooker to the appropriate time based on your schedule either low for 6 to 7 hours if cooking all day or high for 3 to 4 hours if starting later allowing the chicken to become perfectly tender and the flavors to develop

Shred Chicken

remove the chicken pieces and place on a cutting board using two forks pull apart the meat into bite sized shreds which helps it absorb more of the flavorful broth when returned to the pot

Create Creaminess

return shredded chicken to the slow cooker and stir in peas and cream which transforms the broth into a rich velvety sauce that coats every bite

Add Dumplings

cut each refrigerated biscuit into quarters and drop them gently on top of the hot mixture spacing them somewhat evenly so they have room to expand as they cook

Final Cooking

cover and cook on high for the final 30 to 45 minutes until the dumplings puff up and cook through completely with no doughy centers

Serve

ladle generous portions into bowls making sure each serving includes chicken vegetables broth and dumplings for the complete comfort food experience

Bookmark

The refrigerated biscuit dough is truly the magic ingredient in this recipe. While you could certainly make dumplings from scratch I find that using refrigerated biscuits not only saves time but creates consistently fluffy dumplings that hold up well in the slow cooker. My grandmother would probably disagree but sometimes convenience wins especially on busy weekdays.

Storage Tips

This chicken and dumplings recipe stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavor actually improves overnight as all the ingredients continue to meld together. When reheating be sure to do so gently either on the stovetop over medium low heat or in the microwave at 70% power to prevent the cream from separating. If you find the mixture has thickened too much during storage simply add a splash of chicken broth when reheating to reach your desired consistency.

Smart Substitutions

This recipe is incredibly versatile and accommodates many dietary needs or pantry limitations. If you prefer a dairy free version substitute coconut milk or cashew cream for the heavy cream. For a gluten free option use your favorite gluten free biscuit dough or make simple drop dumplings from gluten free flour mix. Turkey works wonderfully in place of chicken particularly when you have leftovers after a holiday meal. If fresh vegetables are limited frozen mixed vegetables can replace the individual carrots celery and peas with minimal difference in the final result.

Serving Suggestions

Serve this hearty chicken and dumplings in wide shallow bowls to showcase all the components. A simple side salad with a light vinaigrette provides a fresh counterpoint to the richness of the main dish. For special occasions I like to garnish each bowl with a small sprinkle of fresh herbs like thyme leaves or chopped parsley which adds both color and a burst of fresh flavor. While this dish is complete on its own a crusty piece of bread for dipping never goes unappreciated especially for soaking up the last bits of that delicious broth.

Recipe Q&A

→ Can I use frozen chicken in this slow cooker recipe?

For food safety reasons, it's best to use thawed chicken. Frozen chicken may not reach safe cooking temperatures quickly enough in a slow cooker, potentially allowing bacteria to develop. Thaw your chicken completely in the refrigerator before adding it to the slow cooker.

→ What can I substitute for heavy cream?

Several options work well in place of heavy cream. Half-and-half provides a lighter option with good creaminess. For dairy-free versions, full-fat coconut milk or cashew cream offer rich alternatives. You can also use evaporated milk or a combination of milk and 2 tablespoons of flour (whisked together) for a thickened consistency.

→ Can I make my own dumplings instead of using refrigerated biscuits?

Absolutely! For homemade dumplings, mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter (cut in until crumbly), and about 3/4 cup milk until just combined. Drop by spoonfuls onto the hot mixture and cook as directed. Homemade dumplings may require slightly longer cooking time.

→ How do I store leftovers?

Allow the chicken and dumplings to cool completely, then transfer to airtight containers and refrigerate for up to 3 days. The dumplings will continue to absorb liquid, so when reheating, you may need to add extra broth to reach your desired consistency. Reheat thoroughly in the microwave or on the stovetop over medium heat.

→ What vegetables can I add or substitute?

This dish is versatile and works well with many vegetables. Consider adding corn, green beans, or diced potatoes. You can substitute parsnips for carrots or leeks for onions. For a colorful twist, add red bell peppers or spinach (add spinach during the final 5 minutes of cooking). Just ensure harder vegetables have enough time to become tender.

→ Can I freeze this dish?

While you can freeze the chicken and vegetable portion, the dumplings don't freeze well as they tend to become soggy when thawed. For best results, freeze only the chicken and vegetable mixture, then add fresh dumplings when reheating and serving. Freeze in airtight containers for up to 3 months.