Rich and creamy, this Slow Cooker Chicken and Dumplings recipe is easy to make with a can of biscuits for perfect fluffy dumplings! A homestyle, cozy meal that’s hassle free.
Table of Contents
- Why You’ll Love These Crock Pot Chicken and Dumplings
- What’s in This Recipe?
- How to Make Slow Cooker Chicken and Dumplings!
- Are Chicken and Dumplings Supposed to Be Thick or Soupy?
- Helpful Tips and Tricks
- What to Serve With Slow Cooker Chicken and Dumplings
- How to Store and Reheat Chicken and Dumplings
- More Homestyle Slow Cooker Recipes
- Get the Recipe
Why You’ll Love These Crock Pot Chicken and Dumplings
If you are a regular reader of my blog, you know that this Southern gal is a huge fan of chicken and dumplings. I’ve created recipes for stovetop chicken and dumplings from scratch, instant pot chicken and dumplings, chicken and dumplings casserole – basically any kind of dumplings and chicken combo that you can imagine! Here’s why you’ll love this version.
- Canned Biscuits: This slow cooker chicken and dumplings recipe has been a long time coming. The special thing about it is that not only do you get to make it in the crock pot, you also get to use canned biscuits for the dumplings, which makes the entire process even easier.
- Comfort Food: For a super cozy meal with practically no prep, this is one easy recipe you’ll want to make again and again!
- Feeds a Crowd: There’s nothing better for dinner than a big bowl of hearty soup. When it has fluffy dumplings and the recipe happens to make a ton of food? Win!
What’s in This Recipe?
Crock pot and chicken and dumplings are made with a simple assortment of everyday ingredients. You probably have most of these in your kitchen already! If not, they are super easy to find at just about any grocery store. Scroll down to the recipe card for exact amounts.
- Chicken Broth: If you have any homemade bone broth or stock hanging around, feel free to use that instead.
- Mixed Vegetables: You can use fresh mixed vegetables if you like, but I find it easier to grab a bag of the frozen ones.
- Onion: Dice up one white onion. If you have a yellow or red onion instead, those will also work.
- Butter: Optional, but tasty!
- Garlic: Finely minced fresh garlic, or you could use powdered garlic in a pinch.
- Italian Seasoning: This versatile seasoning works well in so many dishes. If you don’t have any Italian seasoning on hand though, you can use a mixture of your favorite fresh herbs, such as oregano, basil, parsley, and sage.
- Salt and Pepper
- Chicken: Boneless, skinless chicken breasts, or you can use thighs.
- Evaporated Milk: Regular milk can be substituted, but evaporated milk is a little creamier, and it’s less likely to curdle in the crockpot. Win-win!
- Cornstarch: For thickening the chicken and dumplings.
- Canned Biscuits: It’s best to use buttermilk or “southern” canned biscuits. Do not use “flaky” canned biscuits – they do not make good dumplings. Cut the biscuits into quarters.
How to Make Slow Cooker Chicken and Dumplings!
Just how hands-free is this recipe, you ask? Let’s get cooking, and you’ll see for yourself! Spoiler alert: the slow cooker basically does all the work. Check out the recipe card for detailed instructions.
- Combine: Combine everything EXCEPT the milk, cornstarch, and biscuits into the crockpot. So pour the chicken broth into the slow cooker insert, and mix in the vegetables, onion, butter, garlic, Italian herbs, salt, and pepper. Nestle the chicken into the mixture.
- Cook: Cover the slow cooker, and cook on low heat for 4 hours, or until the chicken is fully cooked and easy to shred.
- Shred the Chicken: Carefully take the chicken out of the slow cooker, and place it on a plate or in a large glass baking dish. Shred it with two forks.
- Add the Milk and Cornstarch: In a separate bowl or measuring cup, combine the cornstarch with the evaporated milk, and stir it really well to get rid of all the lumps. Then pour this into the slow cooker and stir slowly for 2 – 3 minutes so that it dissolves into the soup mixture completely.
- Finish the Dish: Finally, add the shredded chicken back to the crock pot, and then drop in the biscuit pieces. Let this cook uncovered for about 20 – 25 minutes, stirring every few minutes, until the biscuits are fully cooked.
- Enjoy! Serve the chicken and dumplings hot, garnished with freshly chopped parsley if desired.
Are Chicken and Dumplings Supposed to Be Thick or Soupy?
That is really a matter of personal preference, although in general chicken and dumplings should be thick – basically thick enough to coat the back of a spoon, but still similar to a soup in texture. If you like yours thicker or thinner, just adjust the amount of cornstarch as needed! This recipe is easy to customize to your liking.
Helpful Tips and Tricks
I’ve already shared some helpful recipe substitutions, but there are still more easy ways to adjust this dish to use what you’ve got in your pantry and freezer. Take a look at these helpful tips for all the inside info on easy slow cooker chicken and dumplings.
- Turkey and Dumplings: You could substitute roasted turkey in this recipe if you prefer. It will have a slightly different taste and texture, but it’s a great way to take advantage of holiday sales on turkey!
- Cooked Chicken/Turkey: If you already have shredded chicken or turkey on hand, that will work here, too. Just add it at the end with the biscuits, so it doesn’t overcook. Make sure to use a good, rich broth or stock if you do this – or add some chicken base to the broth to make sure it is flavorful.
- Cook Time: Slow cookers cook, well, slowly. So if your biscuit dumplings don’t seem to be cooking fast enough, you can crank the heat on your crockpot up to high. Just make sure to stir the soup more often and keep an eye on the dumplings!
- Dumpling Doneness: Dumplings should be moist and chewy on the outside, with fully-cooked centers. To test them for doneness, just cut one in half with a fork, and see if the inside is cooked or raw.
What to Serve With Slow Cooker Chicken and Dumplings
The great part about chicken and dumplings for dinner? You don’t need sides! Everything is included in the pot: protein, vegetables and a starchy side! However, if you want to add a little something on the side, here are a few suggestions:
- Green Bean Salad: The colors in this easy green bean salad recipe are irresistible, and so is the flavor: light, creamy, salty, and summery.
- Candied Carrots: Candied carrots are one of the easiest sides you’ll ever make, and their buttery sweet-sour flavor will keep you coming back for more.
- Greek Salad: This Greek salad is my go-to basic garden salad, perfect with Greek dressing or any dressing you like.
How to Store and Reheat Chicken and Dumplings
Storing the soup and dumplings separately will give you the best results. If stored together, the fluffy dumplings will absorb the extra liquid and become mushy.
- Store in the fridge: Separate dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.
- To reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. If needed, add additional chicken broth to thin the soup.
- Can I freeze it? This soup does not freeze well because the dumplings will absorb the liquid and the overall consistency of your soup will change.
More Homestyle Slow Cooker Recipes
- Crockpot Pot Roast
- Crock Pot King Ranch Chicken Soup
- Slow Cooker Chicken Cacciatore
- Crockpot Mississippi Chicken
- Slow Cooker Salsa Chicken
- Best Crockpot Ham
- Slow Cooker Chili
Yield: 6 Servings
Slow Cooker Chicken and Dumplings
Rich, creamy Slow Cooker Chicken and Dumplings are easy to make with a can of biscuits for the dumplings! A homestyle, cozy meal that's hassle free.
Ingredients
- 4 cups chicken broth
- 2 cups frozen mixed vegetables
- ½ white onion, diced
- 2 tablespoons butter, optional
- 2 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts
- 1 cup whole milk, or evaporated milk
- 2 tablespoons cornstarch
- 1 (12-oz) can biscuits, each biscuit cut into 4 pieces
Instructions
- Pour the chicken broth into crockpot. Mix in the frozen vegetables, onion, butter, garlic, Italian herbs, salt and pepper then nestle the chicken into the broth.
- Cover the crockpot and cook on low heat for 4 hours or until the chicken is fully cooked and easily shredded.
- Remove the chicken from the crockpot and shred it with two forks on a large plate.
- In a separate bowl, mix the milk and cornstarch together until smooth. Pour the mixture into the crockpot and stir for 2-3 minutes to fully incorporate it.
- Mix the chicken back into the pot then add the biscuit pieces to the pot and stir.
- Cook uncovered for an additional 20-25 minutes, stirring every 2-3 minutes or until the biscuits are fully cooked. (The dumplings should be wet and chewy on the outside and fully cooked in the centers.)
- Garnish with freshly chopped parsley if desired before serving.
Notes
- Storage: Storing leftover slow cooker chicken and dumplings is easy – just put them in the fridge! Cover the slow cooker insert tightly with plastic wrap, or transfer the dish to an airtight container. Properly stored, chicken and dumplings will keep in the refrigerator for up to 4 days. Reheat on the stove over medium heat, or in the oven at 350°F until heated through.
- Turkey and Dumplings: You could substitute turkey in this recipe if you prefer. It will have a slightly different taste and texture, but it’s a great way to take advantage of holiday sales on turkey!
- Cooked Chicken/Turkey: If you already have shredded chicken or turkey on hand, that will work here, too. Just add it at the end with the biscuits, so it doesn’t overcook. Make sure to use a good, rich broth or stock if you do this – or add some chicken base to the broth to make sure it is flavorful.
- Cook Time: Slow cookers cook, well, slowly. So if your biscuit dumplings don’t seem to be cooking fast enough, you can crank the heat on your crockpot up to high. Just make sure to stir the soup more often and keep an eye on the dumplings!
- Dumpling Doneness: Dumplings should be moist and chewy on the outside, with fully-cooked centers. To test them for doneness, just cut one in half with a fork, and see if the inside is cooked or raw.
Nutrition
Serving: 1, Calories: 452kcal, Carbohydrates: 24g, Protein: 53g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 148mg, Sodium: 1096mg, Fiber: 3g, Sugar: 6g
Post may contain affiliate links. Read my disclosure policy.
This turned out pretty good! Only problem I had was with the dumplings being doughy.
To fix, I did the following:
Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time). Worked out pretty good.