Chicken And Dumplings Slow Cooker

Made with simple ingredients and guaranteed to feed the whole fam, this Slow Cooker Chicken and Dumplings soup will become a repeat on your weekly menu. This recipe is not only easy to prepare but also fills the whole house with the delicious aromas of a home-cooked meal.

Chicken and dumpling soup is classic comfort food that our fam can’t ever get enough of. Using the slow cooker and refrigerated biscuits to make chicken and dumpling soup makes this recipe easy for those crazy days.

Don’t get me wrong, I absolutely love the traditional Chicken and Dumpling recipe, but sometimes it is so nice to be able to make a delicious meal with a few simple shortcuts.

Those nights when you can have dinner on the table in just a few minutes because you took time to put it in the slow cooker in the morning are the best, you feel so accomplished. Let the slow cooker do all the heavy lifting sometimes, it is so worth it!!

Ingredients for Chicken and Dumplings Recipe

These are the key ingredients you will need to make this simple chicken and dumplings soup recipe in the slow cooker.

• Chicken Breasts: boneless, skinless chicken breasts cook up tender and shred easily in this recipe. If you need a substitution, you can use chicken thighs or even shred up a rotisserie chicken.
• Cream of Chicken Soup: This is used to add that delicious chicken flavor and creaminess that is signature to chicken and dumplings soup
• Frozen Peas and Carrots: a simple shortcut to add vegetables to this soup without having to chop them all up beforehand.
• Refrigerated Biscuit Dough: using refrigerated, premade biscuits in chicken and dumplings is such an easy shortcut. The biscuits puff up and become so tender and flavorful when cooked in the soup.

Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

How to Make Slow Cooker Chicken and Dumpling Soup

There is very little preparation that goes into making this comforting soup recipe. Let’s walk through the steps with some tips and tricks to make this perfect every time.

1. Add Ingredients to the Slow Cooker: start by seasoning the chicken breasts on both sides with salt and black pepper. Place into the bottom of the slow cooker and add in the cream of chicken soup, chicken broth, onion, bay leaf, and parsley.

2. Turn on the Slow Cooker: once everything is added into the slow cooker, set it on high and cook for 4-5 hours, or cook on low for 8-10 hours.
3. Shred the Chicken: after the cooking time has completed, remove the chicken from the crockpot and use two forks or even an electric mixer to shred the chicken into bite-sized pieces. Add it back to the slow cooker and stir in the frozen peas and carrots.

3. Cut the Biscuits: open the package of refrigerated biscuits. I like to use the big, flaky biscuits, but any canned biscuits will work. Use a knife or sharp kitchen shears to cut the biscuits into fourths. Place the biscuits on top of the soup in the slow cooker, cover, and cook for an additional 45-60 minutes, depending on the thickness of the biscuits.

Tip: the thinner biscuits will cook faster. If you want fluffy dumplings, use the big, flaky biscuits but note they will take longer to cook. The biscuits can also be rolled into a ball form for round dumplings.

4. Serve and Enjoy: serve up this delicious soup garnished with fresh parsley and a simple salad or on its own. Your family will be asking for seconds!!

Store any leftover soup in an air-tight container for up to 3 days in the refrigerator.

Other Slow Cooker Recipes to Try:

• Easy Slow Cooker Taco Soup Recipe
• Slow Cooker Italian Chicken Recipe
• Slow Cooker French Dip Sandwiches

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