These Slow Cooker Chicken and Dumplings are one of the coziest recipes that will make your soul happy. Creamy soup with vegetables, fluffy dumplings, and the perfect flavors with every bite! It’s a Southern classic—and comfort in a bowl.
If you love this comforting recipe, be sure to check out my Maafe West African Peanut Stew, Cheddar, Gouda, and Pimento Cheesy Potato Bake, these Green Chile Chicken Enchiladas, as well as this Peanut Coconut Curry Shrimp dish.
New Year, New Traditions
We all know the new year brings about new resolutions and traditions including food traditions from collard greens, and black-eyed peas, to cornbread and pork in the African American household. This may also be a tradition you’ve adopted especially if you’re from the South. If you ask Grandma nem’, the list may go on.
Slow Cooker Chicken and Dumplings were created with party-goers in mind!
My Mom had a New Year tradition of making Chicken and Dumplings on New Year’s Eve. It was the perfect time to get the slow cooker going before heading out for a night of festivities to ring in the new year with family and friends. Imagine coming home to a comforting pot of Chicken and Dumplings ready to satisfy your hunger after dancing the night away.
Growing up, I absolutely loved Chicken and Dumplings every time she prepared them. I always looked forward to enjoying them as I grew older. Over ten years ago, I decided I wanted to carry out her tradition, and it has been a love affair ever since.
Ingredients I Used:
- Chicken Breasts
- Cream of Chicken
- Cream of Celery*
- Chicken Broth
- Biscuit Dough
- Butter
- White Onions
- Celery*
- Carrots*
- All Purpose Flour
- Garlic Pepper
- All Purpose Seasoning
- Salt and pepper*
*See notes sections and recipe revisions for options
Sides to Enjoy with Chicken and Dumplings
- Cornbread
- Roasted Brussels Sprouts
- Roasted Cauliflower
- Cabbage Slaw
- Rice
- Fried Okra or Crispy Oven Okra
Recipe Revisions and Tips
- I prefer my Chicken and Dumplings made with white onions 97% of the time. Every now and then I may add chopped celery or I will swap out one can of cream of chicken for one can of cream of celery.
- If you love the classic way, include chopped carrots, celery, and onions.
- I prefer my broth thick THICK. Creamy thick. I will add flour to make a slurry until it meets my desired consistency. This will thicken your broth mixture.
- You can make your broth/soup mixture as thick or thin as you want. Again, I prefer mine thick. Do what works for you.
- Instead of using two cans of cream of chicken, you can use one (1) can of cream of celery and one (1) can of cream of chicken.
- For your broth/soup, I’m obsessed with this garlic pepper, so I use it in just about everything. You can opt for salt and pepper to taste or use your favorite all-purpose seasoning.
- I use a 5-Quart Slow Cooker similar to this one. You may have to adjust your broth to your slow cooker size. You want to make sure you cover your chicken, soup, and vegetables.
Other recipes to enjoy!
Apple Strawberry Cabbage Slaw with Candied Pecans
Sweet Potato Casserole with Pecan-Crusted Topping
Lemon Pepper Roasted Cauliflower
Maafe Senegalese West African Peannut Stew
Storage
Chicken and Dumplings can be stored in an airtight container for up to 5 days.
Freezer Option:
- You can freeze Chicken and Dumplings in a freezer-safe bag after completely cooled or stored in preparation for freezing.
- When ready to enjoy, allow the soup to completely thaw in the refrigerator before reheating.
- I would avoid using the microwave but heating C& D on the stovetop over low heat is ideal. You want to preserve as much texture of the dumplings as possible.
- They will store for up to 4 months in the freezer if stored properly.
These Slow-Cooker Chicken and Dumplings are perfect for entertaining or when you want to enjoy something comforting. If you make this recipe, be sure to leave a star rating as well as a comment. Also, tag me (@myprettybrown) and use the hashtag #myprettybrowneats. You can find me on Instagram, Facebook, PINTEREST, and TikTok.
Slow Cooker Chicken and Dumplings
Equipment
- 5 Quart Slow Cooker
- Pizza Cutter or Knife
Ingredients
- 4 skinless boneless chicken breast halves cooked and shredded
- 2 10.5 ounce cans condensed cream of chicken
- 1 medium to large chopped white onion
- 3 medium chopped carrots, optional
- 4 chopped celery stalks, optional
- 48 ounces chicken broth your goal is to cover the shredded chicken and vegetables in the slow cooker
- 2 tablespoons unsalted butter
- garlic pepper, to taste if available or use salt and pepper
- all-purpose seasoning to taste
To Make Slurry to Thicken Soup
- 2 tablespoons all purpose flour to make a slurry to thicken, if needed
- 1/4 cup cold water to make slurry to thicken soup, if needed
Preparing Dumplings Before Serving
- 2 10 ounce packages of refrigerated biscuit dough, flattened using a rolling pin or palm of hand, then torn into pieces before adding to soup. This will be done 20-30 minutes before serving.
- fresh parsley, optional
Instructions
- Boil boneless chicken breasts for about 20 minutes on low boil or until cooked thoroughly.
- Allow chicken breast to cool for a few minutes.
- Once chicken has cooled, shred it using a fork or a hand mixer. Yes, a hand mixer works great!
- Place shredded chicken in the slow cooker. Then add all purpose seasoning and garlic pepper, to taste. Give it a good toss to make sure chicken is seasoned well.
- Next, add butter, cream of chicken, and onions (or all vegetables) to the slow cooker.
- Pour chicken broth over chicken, butter, cream of chicken, and vegetables to cover. You can taste your broth and adjust your seasoning, if needed.
- Add lid to slow cooker and cook for 2 hours and 30 minutes on low.
- 30 minutes before serving, place pieces of biscuit dough in the slow cooker one by one. You can make your dough different sizes.
- Cook dough 20-25 minutes minutes or until the dough is no longer raw in the center.
- Turn slow cooker to warm setting.
- Serve chicken and dumplings topped with fresh parsley and enjoy!
Notes
- Use a Rotisserie Chicken from your local grocery store instead of boiling chicken on the stove OR feel free to use whatever method be it Air Fryer, Baking, etc. you just want your chicken to be cooked thoroughly and shredded.
- You can thicken stock (soup) by adding 2 tablespoons flour with 1/4 cup of cold water to make a slurry and then adding to your broth mixture.
- Use lower sodium, less fat, etc. in place of regular.
- Use light butter instead of full fat or organic ghee, etc.
- Use 98% fat-free cream of chicken or celery.
- Reduced-fat biscuit dough also works! I’ve tried it.
- These are just options.
What a comforting meal it is! Adding to my meal plan for the next week.
I make chicken and dumplings on the stove top all the time. But I’ve not tried a slow cooker recipe. I agree that thick broth is the best. Going to be trying your recipe very soon. Thank you!
I love how you noted you can use a rotisserie chicken from the store! I use those for so many things too! Great recipe!
Oh my! These chicken and dumplings look so comforting and delicious. I am planning to make them the coming weekend. Thanks so much for sharing.
This chicken and dumplings look fabulous. Truly comfort food at its finest.