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Easy Slow Cooker Chicken and Dumplings

A close-up of a white bowl filled with creamy slow cooker chicken and dumplings, topped with shredded chicken and pepper.
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Make tender chicken and fluffy dumplings in your slow cooker for a simple, creamy comfort meal.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup refrigerated biscuit dough, cut into quarters

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, chopped onion, thyme, pepper, and salt.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover 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.
  5. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the milk.
  7. Arrange the quartered biscuit pieces evenly over the top of the chicken mixture. Do not stir them in.
  8. Cover and cook on high for 30 to 45 minutes, or until the dumplings are puffed and cooked through.
  9. Serve immediately.

Notes

  • For richer flavor, use chicken thighs instead of breasts.
  • If the sauce seems too thick after cooking, stir in a splash more chicken broth or milk to reach your desired consistency.
  • Use store-bought biscuit dough for the easiest preparation.

Nutrition

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