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Easy Slow Cooker Chicken and Dumplings

Close-up of a bowl of rich slow cooker chicken and dumplings with visible shredded chicken, carrots, and peas.
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Make this creamy, hearty chicken and dumplings recipe in your slow cooker for a simple, set-it-and-forget-it comfort meal perfect for chilly nights.

Ingredients

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  • 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 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 (16.3 ounce) package refrigerated biscuit dough, cut into quarters

Instructions

  1. Place the chicken breasts, cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, salt, onion, and carrots into the basin of your slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir the shredded chicken and frozen peas into the mixture.
  5. Arrange the quartered biscuit pieces evenly over the top of the chicken mixture. Do not stir them in.
  6. Cover the slow cooker and cook on high for an additional 30 to 45 minutes, or until the dumplings are cooked through and fluffy.
  7. Serve immediately, scooping deep to get the creamy broth and fluffy dumplings.

Notes

  • For fluffier dumplings, avoid opening the slow cooker lid while the biscuits are cooking.
  • If the stew seems too thick after shredding the chicken, add a splash more chicken broth until you reach your desired consistency.
  • You can substitute cream of mushroom soup for the cream of celery soup if you prefer.

Nutrition

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