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Wholesome Slow Cooker Chicken and Dumplings: Easy Comfort Food

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This easy slow cooker chicken and dumplings recipe is the ultimate comfort food, perfect for busy weeknights or when you need a hug in a bowl. With simple ingredients and minimal prep, the slow cooker does all the work, delivering tender chicken, soft vegetables, and fluffy dumplings in a rich, creamy broth.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 3 medium carrots, peeled and sliced into half-moons
  • 3 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 bay leaf
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 can (16 oz) refrigerated buttermilk biscuits (like Pillsbury, not flaky layers)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep the vegetables: Peel and slice the carrots into half-moons about 1/4-inch thick. Slice the celery the same way. Dice the onion into small pieces. Mince the garlic. Toss it all into the slow cooker.
  2. Add the chicken and seasonings: Place the chicken thighs on top of the vegetables. Sprinkle with thyme, rosemary, salt, pepper, and drop in the bay leaf. Pour the chicken broth around the chicken—don’t rinse the seasoning off. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be fork-tender and the vegetables soft.
  3. Shred the chicken: Remove the chicken thighs to a cutting board. Use two forks to shred the meat—it should fall apart easily. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir to combine.
  4. Thicken the broth: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the slow cooker and stir well. Add the heavy cream and stir again. Let it cook uncovered on HIGH for 10-15 minutes—the broth will thicken slightly.
  5. Add the dumplings: Open the can of biscuits and cut each biscuit into quarters. Gently drop the dough pieces into the slow cooker, pushing them down just enough to submerge them in the broth. Cover the slow cooker, but leave the lid slightly cracked—about 1/2 inch—to let steam escape. Cook on HIGH for 45-60 minutes. The dumplings should be puffed up, cooked through, and fluffy on top.
  6. Finish and serve: Sprinkle with fresh parsley if using. Ladle into bowls and serve hot. The dumplings will continue to absorb liquid as they sit, so eat up!

Notes

For gluten-free version, use gluten-free biscuit mix or make dumplings from scratch with 1:1 gluten-free flour blend. For dairy-free, swap heavy cream for full-fat coconut cream and use dairy-free biscuits. If using leftover rotisserie chicken, add it in the last 30 minutes. Don’t lift the lid too often during cooking. The dumpling timing is critical—add them in the last hour with the lid slightly cracked for fluffy results. Use low-sodium broth to control saltiness.

Nutrition

Keywords: slow cooker chicken and dumplings, easy comfort food, chicken and dumplings recipe, crockpot chicken and dumplings, wholesome chicken and dumplings

Find it online: https://evadinnerideas.com/wholesome-slow-cooker-chicken-and-dumplings-easy-comfort-food/