Creamy, comforting, and impossibly easy — Slowcooker Chicken and Dumplings is the kind of meal that feels like a warm hug on a busy weeknight. This cozy casserole combines tender bites of chicken, hearty vegetables, and pillowy biscuit dumplings all cooked low and slow until they melt together into pure comfort-food bliss. Fun fact: many families have their own secret dumpling style — mine always involves crumbling a strip of bacon on top for that smoky finish. If you enjoy no-fuss slow-cooker dinners, you’ll love this one, and if you want a slightly different take, check out this slowcooker classic here: Slowcooker Chicken and Dumplings. It’s simple, family-approved, and a perfect way to make weeknights feel special.
What is Slowcooker Chicken and Dumplings?
What’s in a name? Slowcooker Chicken and Dumplings tells you everything you need to know and almost nothing at once — chicken? Check. Dumplings? Check. Slowcooker? Absolutely. But how did this cozy comfort dish get so famous? Maybe because anyone who’s ever made it knows it’s an instant crowd-pleaser: soft biscuits floating in a savory, creamy chicken stew. Who can resist? And remember, the old saying goes, “the way to a man’s heart is through his stomach.” So why not test that theory with this pot of love? Give it a try and see who steals the last dumpling.
Why You’ll Love This:
- Creamy, hearty comfort: The main highlight is the silky chicken-and-soup base that soaks into the vegetables and dumplings for a supremely satisfying mouthfeel.
- Economical and practical: Making this at home stretches simple ingredients into a filling family-sized meal, cheaper than takeout and far more wholesome.
- Flavor boosters: Bacon bits, a touch of garlic powder, and the combination of cream of chicken soup with broth create layers of savory flavor that make each spoonful sing.
If you love the homestyle flavors of a Cracker Barrel plate, this is an easy at-home alternative that won’t send you out to dinner — try a comparison with our take on a restaurant favorite for inspiration: Cracker Barrel–style chicken and dumplings. Ready to make a pot of comfort? Let’s get cooking.
How to Make:
Quick Overview
This recipe is a slow-and-settle type: toss everything into the crockpot, let it simmer gently, then top with biscuit pieces for fluffy dumplings. Preparation is minimal, textures are creamy with tender vegetables and chicken, and the standout element is the biscuit dumplings that steam to soft perfection. Prep time is about 15 minutes; cook time is 6 to 7 hours total.
Ingredients
- 4 pieces Boneless skinless chicken breasts, cut into 1 inch cubes
- 1 can Chicken broth (10-14 oz), room temperature
- 2 cans Cream of chicken soup (10.5 oz each), room temperature
- 1 cup Milk, whole or 2% preferred
- 2 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 lb Sliced carrots, peeled and sliced into 1/4-inch rounds
- 4 ribs Sliced celery, thinly sliced
- 1 medium Onion, diced
- 1/2 bag Frozen peas (about 8 oz), do not thaw
- 8 strips Bacon, cooked crisp and crumbled
- 1 can Biscuit dough (10.3 oz), uncooked – cut into quarters before adding
Directions
- Prepare ingredients: Dice the chicken into 1-inch cubes, slice carrots and celery, and dice the onion. Cook bacon until crisp, then crumble and set aside. Cut each biscuit into quarters just before you’ll add them later.
- Mix the sauce: In the crockpot, pour in 1 can of chicken broth, both cans of cream of chicken soup, and 1 cup milk. Whisk or stir until smooth and combined.
- Season: Add 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to the sauce mixture and stir to distribute evenly.
- Add main ingredients: Fold in the cubed chicken, sliced carrots, sliced celery, and diced onion into the sauce mixture, ensuring everything is coated.
- Slow cook: Put the lid on the crockpot and cook on low for 6 hours. This low, gentle heat will make the chicken tender and let the vegetables soften without falling apart.
- Finish the base: After 6 hours, add the crumbled bacon and the frozen peas. Stir gently to combine so the peas begin to thaw and the bacon distributes evenly.
- Add dumplings: Cut up the uncooked biscuits into quarters and place them on top of the mixture in an even layer. Do not stir them in; they’ll steam on top and turn into dumplings.
- Final cooking: Increase the crockpot to high and cook for another hour, or until the biscuit pieces are cooked through and fluffy. Test a dumpling center with a fork to ensure no raw dough remains.
- Serve: Gently stir the dumplings into the chicken mixture if desired, or serve with dumplings on top. Taste and adjust seasoning with salt and pepper if needed.
What to Serve With
- A crisp green salad with a tangy vinaigrette to cut the richness
- Steamed green beans or roasted Brussels sprouts for texture contrast
- Warm crusty bread or extra biscuits for dipping
- A light, fruity white wine or iced tea for a family-friendly drink option
- Pickles or a small side of coleslaw if you want an acidic counterpoint
Top Tips for Perfecting
- Substitutions: Swap milk for half-and-half for extra creaminess, or use low-sodium broth and adjust salt to taste. Turkey works well if you prefer a poultry swap.
- Dumpling texture: For fluffier dumplings, place biscuit pieces on top and avoid stirring until they’re cooked through. If dumplings are dense, try slightly larger pieces next time or reduce final cook time if overcooked.
- Timing: If short on time, cook on high for 3 to 4 hours instead of 6 hours on low, but check vegetables for doneness.
- Flavor boosts: Stir in a splash of white wine or 1 teaspoon Dijon mustard with the liquids for an extra depth of flavor. Fresh thyme or parsley stirred in at the end brightens the dish.
- Avoid watery sauce: If the sauce seems thin after cooking, remove the lid and let it thicken on high for 10–15 minutes or stir in 1 tablespoon cornstarch mixed with 1 tablespoon water.
Storing and Reheating Tips
- Refrigeration: Store leftovers in airtight containers in the fridge for up to 3 to 4 days. Dumplings will soften in the fridge; that’s normal.
- Freezing: Freeze cooled portions (without dumplings for best texture) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of milk to loosen the sauce if it’s thickened. For individual portions, microwave on medium power in 30-second intervals, stirring between cycles.
- Best practice: If you plan to freeze, separate the dumplings and freeze the base alone; add fresh biscuits or reheat and serve with warmed bakery biscuits later.
FAQs
Can I use frozen chicken instead of fresh?
Yes, but it’s best to thaw chicken first for even cooking. If you must use frozen, increase the cooking time and ensure the internal temperature reaches 165°F.
Can I make this without bacon?
Absolutely. Bacon adds smoky flavor, but the dish is delicious without it. Substitute a teaspoon of smoked paprika for a similar hint of smokiness.
What if the dumplings are undercooked?
Return the crockpot to high and cook for an additional 15–30 minutes, checking frequently. Alternatively, transfer to the oven at 350°F for 10–15 minutes until cooked through.
Can I double this recipe?
Yes, you can double the ingredients but use a larger slow cooker to avoid overcrowding. Cooking time will be similar on low, but check for doneness.
Is this recipe freezer-friendly?
The chicken and vegetable base freezes well for up to 3 months. For best texture, add fresh biscuits or reheat with warm bread rather than freezing the dumplings.
Conclusion
Slowcooker Chicken and Dumplings is an effortless weeknight hero that delivers creamy, comforting flavors with minimal hands-on time. It’s budget-friendly, family-approved, and flexible enough for swaps and upgrades. If you want another trusted slow-cooker approach to this classic, check out this tested version for extra tips and variations: Crock Pot Chicken and Dumplings. Try it tonight and enjoy a bowl of cozy comfort you’ll want to make again and again.
Slowcooker Chicken and Dumplings
Equipment
- Crockpot
- Mixing Bowl
Ingredients
Main Ingredients
- 4 pieces Boneless skinless chicken breasts, cut into 1 inch cubes
- 1 can Chicken broth (10-14 oz), room temperature
- 2 cans Cream of chicken soup (10.5 oz each), room temperature
- 1 cup Milk, whole or 2% preferred
- 2 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 lb Sliced carrots, peeled and sliced into 1/4-inch rounds
- 4 ribs Sliced celery, thinly sliced
- 1 medium Onion, diced
- 1/2 bag Frozen peas (about 8 oz), do not thaw
- 8 strips Bacon, cooked crisp and crumbled
- 1 can Biscuit dough (10.3 oz), uncooked – cut into quarters before adding
Instructions
- Prepare ingredients: Dice the chicken into 1-inch cubes, slice carrots and celery, and dice the onion. Cook bacon until crisp, then crumble and set aside. Cut each biscuit into quarters just before you’ll add them later.
- Mix the sauce: In the crockpot, pour in 1 can of chicken broth, both cans of cream of chicken soup, and 1 cup milk. Whisk or stir until smooth and combined.
- Season: Add 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to the sauce mixture and stir to distribute evenly.
- Add main ingredients: Fold in the cubed chicken, sliced carrots, sliced celery, and diced onion into the sauce mixture, ensuring everything is coated.
- Slow cook: Put the lid on the crockpot and cook on low for 6 hours. This low, gentle heat will make the chicken tender and let the vegetables soften without falling apart.
- Finish the base: After 6 hours, add the crumbled bacon and the frozen peas. Stir gently to combine so the peas begin to thaw and the bacon distributes evenly.
- Add dumplings: Cut up the uncooked biscuits into quarters and place them on top of the mixture in an even layer. Do not stir them in; they’ll steam on top and turn into dumplings.
- Final cooking: Increase the crockpot to high and cook for another hour, or until the biscuit pieces are cooked through and fluffy. Test a dumpling center with a fork to ensure no raw dough remains.
- Serve: Gently stir the dumplings into the chicken mixture if desired, or serve with dumplings on top. Taste and adjust seasoning with salt and pepper if needed.