Easy Slow Cooker Chicken Dumplings (Print-Friendly Version)
Prepare a warming, home-style dish featuring chicken, carrots, and soft dumplings—ideal for chilly nights or autumn gatherings. With effortless prep and only one pot, this classic dinner is flavorful and hearty. It's one to keep handy for easy comfort.
# Ingredients You’ll Need:
→ Main
01 -
1.5 to 2 pounds boneless, skinless chicken breasts or thighs
02 -
4 cups chicken broth
03 -
1 medium onion, diced
04 -
3 medium carrots, peeled and sliced
05 -
3 celery stalks, sliced
06 -
2 cloves garlic, minced
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried parsley
09 -
Salt and pepper, to taste
10 -
1 cup frozen peas (optional)
11 -
1 cup heavy cream or half-and-half
12 -
1 can (16 ounces) refrigerated biscuit dough, cut into quarters
# How to Make It:
01 -
Place boneless, skinless chicken breasts or thighs in the slow cooker. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sprinkle dried thyme, dried parsley, salt, and pepper over the mixture.
02 -
Pour chicken broth evenly over the contents in the slow cooker to create a rich base.
03 -
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
04 -
Remove the chicken from the slow cooker and shred with two forks into bite-sized pieces.
05 -
Return shredded chicken to the slow cooker. Stir in frozen peas, if using, and pour in the heavy cream or half-and-half.
06 -
Cut refrigerated biscuit dough into quarters. Gently layer the dough pieces over the mixture in the slow cooker.
07 -
Cover and cook on high for 30–45 minutes until the dumplings are puffed and cooked through.
08 -
Taste and adjust salt and pepper as needed. Ladle portions into bowls and serve immediately.
# Extra Suggestions:
01 -
For extra flavor, sear chicken pieces in a skillet prior to slow cooking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently and add a splash of broth or cream to refresh dumplings.