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Ultimate Creamy Slow Cooker Chicken and Dumplings with Fluffy Biscuit Topping

A serving of rich slow cooker chicken and dumplings topped with four golden, fluffy biscuits garnished with parsley.
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This is the set-it-and-forget-it dinner you need. We make this creamy slow cooker chicken and dumplings recipe often because it delivers maximum comfort with minimal effort. The chicken becomes tender, and the biscuit dumplings cook up perfectly fluffy right on top.

Ingredients

Scale
  • 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 (or substitute with another cream of chicken)
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen mixed vegetables (carrots and peas)
  • 1 package refrigerated biscuit dough (8 biscuits total)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, thyme, sage, salt, and pepper until smooth. Pour this mixture over the chicken in the slow cooker.
  3. 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 cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the frozen mixed vegetables. Taste the broth and add more salt or pepper if needed.
  6. Arrange the 8 biscuit dough pieces evenly over the top of the chicken mixture. Do not overlap them significantly.
  7. Cover the slow cooker and cook on HIGH for an additional 30 to 45 minutes, or until the biscuits are puffed and cooked through. Check the biscuits near the end to prevent overcooking.
  8. Carefully remove the lid. Garnish with fresh parsley before serving this hearty chicken stew immediately.

Notes

  • For a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir this slurry into the slow cooker during the last 30 minutes of cooking before adding the biscuits.
  • If you prefer a soupier consistency over a stew, increase the chicken broth by 1/2 cup.
  • Use chicken thighs for richer flavor, or chicken breasts for a leaner option.

Nutrition

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