Easy Slow Cooker Chicken and Dumplings

Close-up shot of chicken and dumplings with biscuits.

4.6 from 8 votes

Yield: 6 Servings

Easy Slow Cooker Chicken and Dumplings

Rich and creamy, this easy Slow Cooker Chicken and Dumplings is made with a can of biscuits for the dumplings for a one-pot comfort food meal!

Prep Time15

Cook Time4 30

Total Time4 45

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 buttermilk biscuits, cut each biscuit into 4 pieces

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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.
Place a paper towel, or thin kitchen towel, over the top of the crockpot and then place the lid back on. (This will catch any condensation water from falling into the crockpot.) Cook for an additional 30 to 35 minutes, stirring every so often 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.
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