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The Ultimate Creamy Slow Cooker Chicken and Dumplings: Easy Weeknight Comfort Food

A close-up of a bowl filled with creamy slow cooker chicken and dumplings, topped with three fluffy biscuits.
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This recipe delivers the creamiest slow cooker chicken and dumplings you will ever make. It is a true set-it-and-forget-it meal, featuring tender chicken and fluffy biscuit dumplings simmering in a rich, savory gravy. This is your family favorite one-pot comfort meal for chilly evenings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup frozen mixed vegetables (carrots and peas)
  • 1 (16.3 ounce) package refrigerated biscuit dough

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, heavy cream, thyme, sage, pepper, and salt until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the frozen mixed vegetables.
  7. Arrange the refrigerated biscuit dough pieces on top of the chicken and vegetable mixture, ensuring they do not overlap too much.
  8. Cover and cook on high for 30 to 45 minutes, or until the dumplings are puffed and cooked through. Check the dumplings near the end to prevent overcooking.
  9. Serve immediately for a hearty, creamy chicken and dumplings dinner.

Notes

  • For extra flavor in the broth, add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder with the other seasonings.
  • If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, and stir it into the liquid during the last 30 minutes of cooking (before adding the biscuits).
  • Use chicken breast for leaner meat, or chicken thighs for richer flavor and moisture.

Nutrition

Find it online: https://cutcooktaste.com/slow-cooker-chicken-and-dumplings/