Slow Cooker Chicken and Dumplings

this Recipe

Chicken, cream soups, frozen mixed veggies, and fluffy biscuit dumplings—slow-cooked comfort at its best!

Picture this: It rained like a monsoon yesterday, and I came home soaked. Socks drenched, mood dampened, everything just ugh. I’d had a wild weekend at a family reunion in Louisiana—beignets, bloated socks, and emotional stories galore. Left me craving pure comfort. That’s when I remembered the fridge had biscuits. And soup cans. And chicken breasts. I grabbed my slow cooker, dumped everything in (no rhyme, no reason, kinda wild), and zoned out on reruns. Hours later? That smell. The first spoonful made me smile so hard I texted my grandma (she eats this stuff and then calls it “fancy”). My dog even lingered in the kitchen—like, hopeful eye contact vibes. That’s when I knew: this Slow Cooker Chicken and Dumplings was officially legendary.

Why You’ll Love This Slow Cooker Chicken and Dumplings Recipe?

Let’s get real. You want dinner that’s easy, comforting, and flavor-packed. This hits all three. It’s practically foolproof: dump, stir, walk away. No chopping veggies for hours, no whisking sauces, no tantrums at the stove. Plus, it’s got that creamy base that feels like you spent all day cooking—but isn’t. Dumplings? Fluffy, pillowy, a bit unpredictable (like your favorite sitcom plot twist). And yes, you’ll want leftovers tomorrow. I bet you’ll think it tastes even better the next day.

Ingredient Notes:

Before you go rogue, here’s the lowdown:

• Onion – Rough chop. Builds that comforting aroma from the bottom up.

• Chicken breasts – Lean, tender, and shred-ready. I’ve tried thighs, but I’m team breasts here.

• Cream of chicken + cream of celery soups – When you need that deep, silky sauce fast.

• Parsley, poultry seasoning, oregano, celery flakes – The flavor crew. Don’t skip unless you’re having one of those days.

• Chicken broth – Keeps things moist and savory.

• Frozen mixed veggies – Shortcut that secretly adds vitamins. Trust me.

• Refrigerated biscuits – This is the dumpling cheat code. Tear them up, toss them in—boom, dumplings.

How To Make Slow Cooker Chicken and Dumplings?

Step 1: Layer your base
Onion in the slow cooker bottom, lay chicken breasts on top. Simple start, cozy vibes.

Step 2: Make the creamy mix
Stir soup cans, parsley, poultry seasoning, oregano, celery flakes, salt, and pepper in a bowl. Spoon it over the chicken—don’t overthink it.

Step 3: Add broth, cook high
Pour in chicken broth. Lid on. High for 5 hours. Leave it alone! Like, seriously—go tidy the clutter or scroll TikTok.

Step 4: Shred the chicken
Fork it out, shred right on a cutting board or plate (my lazy hack). Toss it back in.

Step 5: Veggies go in
Dump frozen mixed veggies—just stir, no thawing needed.

Step 6: Dumpling time
Rip biscuits into chunks. Stir them in. Cover and cook for a final hour on High—until they’re dumpling clouds.

Step 7: Garnish & dive in
Optional parsley, then spoon into bowls. Burn mouth once. Worth it.

Storage Options:

Cover leftover goodness in an airtight container, fridge for up to 4 days. Sauce thickens overnight—bonus flavor. Reheat on the stove (microwave works too). Dumplings may soften—fresh ones are an option. Freezing? Skip the dumplings—freeze the broth and shredded chicken, add fresh biscuits later. Genius move for lazy future you.

Variations and Substitutions:

• Chicken thighs = richer, juicier.

• Swap soups: Want mushroom vibes? Go for cream of mushroom.

• Fresh veggies (carrots, peas, celery), just toss in earlier.

• DIY dumplings: Flour, baking powder, butter, milk—if you’re feeling bougie.

• Gluten-free version? GF biscuits and GF soups if you’re avoiding gluten.

• Spice kick? Add a pinch of cayenne or smoked paprika. Unexpected but fun.

What to Serve with Slow Cooker Chicken and Dumplings?

You could eat this solo, but if you’re feeling fancy:

• Buttered dinner rolls – because carbs deserve sides.

• Green salad – with a tangy vinaigrette to cut the cream.

• Steamed green beans – color, crunch, vitamins.

• Baked apples – sweet-tart dessert vibe without baking.

Frequently Asked Questions:

Can I cook it on Low?
Yep. Set for 7–8 hours on Low and you’re golden.

Missing biscuits?
You could try boxed dumpling mix or add cooked rice instead. Not the same—but still dinner.

Too-soft dumplings?
Let the cooker sit uncovered for 10 minutes before scooping. Helps ‘em firm up a bit.

So, if you need a hug-in-a-bowl, this Slow Cooker Chicken and Dumplings is it. It’s messy, creamy, nostalgic comfort that practically cooks itself. Try it, and let me know—do the dumplings make you happy? Do you burn your tongue? Spill the tea.

Keep the Flavor Coming – Try These:

Bacon Cream Cheese Baked Spaghetti

Pumpkin Butterscotch Bread Recipe

Delicious Brown Sugar Glazed Ham Recipe

Slow Cooker Chicken and Dumplings

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

This Slow Cooker Chicken and Dumplings is a comforting one-pot dish made with chicken breasts, cream soups, mixed vegetables, and tender biscuit dumplings—perfect for cozy family dinners.

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6 Servings

Ingredients

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• ½ large onion finely chopped
• 2 pounds boneless skinless chicken breasts
• 1 can 10.5 oz cream of celery soup
• 1 can 10.5 oz cream of chicken soup
• 2 tablespoons freshly chopped parsley
• 1 tablespoon poultry seasoning
• ½ teaspoon dried oregano
• ½ teaspoon celery flakes
• Salt and black pepper to taste
• 2 cups low-sodium chicken broth
• 1 bag approx. 12 oz frozen mixed vegetables
• 1 can refrigerated biscuit dough
• Additional chopped parsley for garnish (optional)

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Instructions

 

Prepare the Base Layer:

1. Begin by placing the finely chopped onion into the bottom of the slow cooker to act as the aromatic base of the dish.

Add the Chicken:

1. Lay the boneless, skinless chicken breasts on top of the onion layer, arranging them evenly to ensure uniform cooking.

Create the Creamy Mixture:

1. In a separate mixing bowl, thoroughly combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, dried oregano, celery flakes, and salt and pepper. Stir until a smooth, homogenous mixture forms.

Incorporate the Mixture:

1. Pour the prepared creamy soup mixture evenly over the chicken in the slow cooker, covering the meat completely.

Add the Broth and Cook:

1. Pour in the chicken broth around the edges of the slow cooker to maintain an even distribution of moisture. Secure the lid and cook on high heat for 5 hours.

Shred the Chicken:

1. Once the chicken is fully cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the cooker.

Add Vegetables and Dumplings:

1. Add the frozen mixed vegetables directly into the slow cooker and stir to distribute evenly. Break the refrigerated biscuit dough into small dumpling-sized pieces and add them to the pot, mixing gently to combine.

Final Cooking Phase:

1. Cover the slow cooker once more and cook on high for an additional 1 hour, or until the biscuit dough is fully cooked and has puffed up into soft dumplings.

Garnish and Serve:

1. Serve hot, garnished with additional chopped parsley if desired.

Notes

To Make It Gluten-Free: Use gluten-free cream of celery and cream of chicken soups (many brands now offer certified gluten-free versions). Substitute the refrigerated biscuit dough with a gluten-free biscuit dough alternative, either homemade or store-bought. Ensure the chicken broth is labeled gluten-free as well.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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