Slow Cooker Chicken and Dumplings: Comforting One-Pot Recipe

This slow cooker chicken and dumplings recipe takes about 20 minutes to assemble, and then the slow cooker handles the rest. Tender shredded chicken, pillowy dumplings, and a mix of vegetables swim in a creamy herb-infused sauce — a perfect, cozy meal for cool evenings.

Easy Slow Cooker Chicken and Dumplings

• Big flavor from simple ingredients: A short ingredient list comes together to make a comforting, crowd-pleasing dinner with all the classic flavors of chicken and dumplings, adapted for the slow cooker.
• Quick and straightforward to prepare: A brief sauté of the aromatics and a quick roux form a rich base, while rotisserie chicken and refrigerated biscuits make the final steps fast and convenient.

Ingredients for Chicken and Dumplings

• Butter
• Onion, celery, peas, and carrots
• Garlic
• Italian seasoning, rubbed sage, fresh thyme, bay leaves
• Flour
• Chicken stock
• Rotisserie chicken (shredded)
• Heavy cream
• Refrigerated biscuit dough
• Cornstarch
• Kosher salt and fresh cracked pepper
• Fresh chopped parsley (optional, for garnish)

How to Make Chicken and Dumplings in a Crock Pot

Melt butter in a large sauté pan over medium-high heat. Add diced onion and sliced celery with a couple large pinches of salt and pepper and cook, stirring often, about 4–5 minutes until softened. Reduce heat to medium and stir in minced garlic, Italian seasoning, rubbed sage, fresh thyme, and 3 tablespoons flour. Cook another 2 minutes to remove the raw flour taste.

Slowly pour about 1 cup of chicken stock into the pan to deglaze, scraping up any browned bits on the bottom. Once combined, transfer this creamy mixture to the crock pot. Add the remaining chicken stock, shredded rotisserie chicken, frozen peas and carrots, and bay leaves. Stir gently to combine.

Cover and cook on high for 2 hours or on low for 4 hours. Near the end of the cooking time, mix the cornstarch into the heavy cream until smooth, then pour the mixture into the crock pot and stir in a couple pinches of salt and pepper.

Cut each biscuit into four pieces (clean kitchen shears work well) and toss the pieces lightly in flour. Place the floured biscuit pieces on top of the hot mixture so they float rather than submerge.

Cook on high for about 1 hour more, or until the dumplings have puffed and doubled in size. They are done when a dumpling cut in half shows no raw dough in the center.

Season to taste with additional salt and pepper, stir gently to coat the dumplings in the creamy sauce, and garnish with chopped parsley if desired. Serve warm.

Tips for Making Chicken and Dumplings

• Don’t skip the sauté: Browning the vegetables and making a quick roux on the stovetop builds deeper flavor and yields a richer, creamier base for the slow cooker.
• Check dumpling doneness: Dumplings are ready when they’ve puffed and doubled in size. If unsure, remove one and cut it open to confirm it’s cooked through.
• Season carefully: With straightforward ingredients, salt and pepper make a big difference. Taste and adjust before serving.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid overcooking the dumplings.

Freezing Chicken and Dumplings

• Freeze in a freezer-safe, airtight container for up to 3 months.
• Thaw overnight in the refrigerator before reheating on the stovetop.

Reheating Chicken and Dumplings

• Reheat in a saucepan over medium heat, stirring occasionally until warmed through.
• The sauce may thicken after cooling; stir in a splash of heavy cream or milk to loosen it before or during reheating.
• Adjust seasoning with salt and pepper before serving.

Try these easy chicken recipes next!

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