Slow Cooker Chicken and Dumplings

Name: Slow Cooker Chicken and Dumplings
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large onion, diced; 4 ribs celery, sliced; 4 cups water; 2 (10.5 oz) cans cream of chicken soup; 2 sprigs fresh thyme; 1 bay leaf; 1 tbsp chicken bouillon powder; 3 cloves garlic, smashed; 1.5 lb boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; seasoned salt, to taste; 1 cup frozen peas and carrots; celery salt, to taste; greek seasoning, to taste (optional); 1 can refrigerated biscuits

This slow cooker chicken and dumplings recipe delivers tender shredded chicken in a creamy broth with vegetables, topped with fluffy canned biscuit dumplings for minimal effort and maximum comfort.

⚡Slow Cooker

🌍American 🏷️Chicken and dumplings 🏷️Slow cooker 🏷️Crockpot recipe 🏷️Comfort food

🏷️Soup

🏷️Stew

-0:00

jackiehartlaubonTikTok

Total

5h 45m

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 large onion, diced
4 ribs celery, sliced
4 cups water
2 (10.5 oz) cans cream of chicken soup
2 sprigs fresh thyme
1 bay leaf
1 tbsp chicken bouillon powder
3 cloves garlic, smashed
1.5 lb boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
seasoned salt, to taste
1 cup frozen peas and carrots
celery salt, to taste
greek seasoning, to taste (optional)optional
1 can refrigerated biscuits

16 Ingredients

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Instructions

1
To a slow cooker, add the diced onion, sliced celery, water, and cream of chicken soup. Stir to combine.
2
Add the fresh thyme sprigs, bay leaf, chicken bouillon powder, and smashed garlic cloves.
3
Season the chicken breasts with salt and pepper, then add them to the slow cooker.
4
Cover and cook on high for 3.5 hours.
5
Remove the cooked chicken, bay leaf, and thyme sprigs from the slow cooker.
6
Shred the chicken using two forks. For extra flavor, sprinkle with seasoned salt.
7
Return the shredded chicken to the slow cooker along with the frozen peas and carrots.
8
Stir everything together and taste. Season with additional salt, pepper, celery salt, and optional Greek seasoning as needed.
9
Cut each refrigerated biscuit into 8 small pieces.
10
Add the biscuit pieces to the soup, pressing them down gently to submerge them in the liquid.
11
Cover and continue to cook on high for 1.5 to 2 hours. Stir the dumplings after 1 hour, and again 30 minutes later, to ensure they cook evenly and stay submerged.
12
Once the dumplings are cooked through, serve the chicken and dumplings hot.

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Tips & Notes

Pro tips

Cut vegetables into uniform sizes so they cook evenly throughout the 6-8 hour slow cook time.
Add canned biscuits only in the final 30-45 minutes to prevent them from becoming soggy; don't submerge them completely in broth.
Use boneless, skinless chicken breasts for easier shredding; they will naturally break apart as they cook in the moist environment.
Taste and adjust seasoning with salt after the chicken is cooked, as the bouillon powder and soup provide significant salt content.

Substitutions

Cream of chicken soup → cream of celery or mushroom soup (maintains creamy texture)
Fresh thyme and bay leaf → 1 tsp dried thyme and omit bay leaf (use half the amount of dried herbs)
Boneless, skinless chicken breasts → bone-in thighs or breasts (increase cooking time by 1-2 hours for bone-in cuts)
Canned biscuits → homemade drop dumplings or biscuit dough (add 15-20 minutes to final cooking stage)