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–+ servings

Slow Cooker Chicken and Dumplings

Cozy, creamy chicken and veggie gravy topped with fluffy biscuit dumplings—all made hands-off in the slow cooker. This version builds flavor up front and finishes with tender, buttery dumplings.
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Prep Time: 20 minutes
Cook Time: 7 hours 15 minutes
Total Time: 7 hours 35 minutes
Servings: 6

Ingredients
 

Stew Base

  • 2 pounds boneless skinless chicken breasts
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 (10.5 oz) can condensed cream of celery soup
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 teaspoon poultry seasoning
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery seed

Vegetables & Dumplings

  • 1 1/2 cups frozen peas and carrots, thawed
  • 1 (12 oz) can refrigerated buttermilk biscuits

Finish

  • 1 tablespoon chopped fresh parsley or chives

Instructions

Preparation Steps

  • Soften aromatics: In a microwave-safe bowl, combine the onion, garlic, and 1 tablespoon of the butter. Microwave until the onion is slightly translucent, 2–3 minutes, then scrape everything into a 5–6 quart slow cooker.
  • Whisk the sauce: In the slow cooker, whisk together the cream of celery, cream of chicken, broth, Worcestershire, thyme, poultry seasoning, celery seed, and pepper until smooth.
  • Add chicken: Nestle the chicken breasts into the sauce, turning to coat. Cover and cook on LOW for 5–7 hours, until the chicken shreds easily with two forks.
  • Prep dumplings: About 10 minutes before shredding, cut each biscuit into 6 small pieces. Melt the remaining 1 tablespoon butter and toss the biscuit pieces in it to prevent sticking; refrigerate while you finish the stew.
  • Shred & add veg: Transfer the chicken to a board and shred. Stir the peas and carrots into the slow cooker, return the shredded chicken, and switch the heat to HIGH. Let the mixture bubble, uncovered, for 10–15 minutes to slightly thicken.
  • Cook dumplings: Scatter the biscuit pieces evenly over the surface. Gently spoon a little gravy over the top. Cover and cook on HIGH for 60–90 minutes, until the dumplings are puffed and set in the center. Quickly lift the lid once around the 45-minute mark to release excess condensation, then cover again promptly.
  • Finish & serve: Taste and adjust seasoning with additional pepper if needed. Sprinkle with parsley or chives and ladle hot into bowls.

Notes

Tip: Cut the biscuit dough into small pieces so the centers cook through; avoid stacking them more than one layer deep. Leftovers keep well in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of broth if needed.
This recipe is an original creation inspired by classic Slow Cooker Chicken and Dumplings flavors. All ingredient ratios and instructions are independently developed.