The coziest “dump-it-and-go” dinner you’ll make all week.
Okay, real talk—there are days when you just cannot deal with sauté pans or five-step sauces or anything that requires more than 10 minutes of brain power. On those days, this chicken and dumplings recipe is a life-saver. You basically throw it all in the slow cooker, let it do its thing, and end up with something that tastes like grandma made it—with a hug.
Plus, those biscuits puff up like little clouds on top. Seriously. You’ll wanna faceplant right into the bowl.
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Slow Cooker Chicken & Dumplings
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This cozy and creamy slow cooker chicken and biscuits recipe is comfort food at its best—tender chicken, hearty vegetables, and fluffy biscuit dumplings all in one pot!
Ingredients
- ½ large onion, finely chopped
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 2 tbsp freshly chopped parsley (or 1 tbsp dried)
- 1 tbsp poultry seasoning
- ½ tsp dried oregano
- ½ tsp celery flakes
- Salt & black pepper, to taste
- 2 cups low-sodium chicken broth
- 1 bag (about 12 oz) frozen mixed veggies
- 1 can refrigerated biscuit dough
- Extra parsley for garnish (optional)
Instructions
- Place chopped onion at the bottom of your slow cooker.
- Lay chicken breasts on top of the onion.
- In a bowl, mix cream of celery soup, cream of chicken soup, parsley, poultry seasoning, oregano, celery flakes, salt, and pepper until smooth.
- Pour the creamy mixture over the chicken.
- Pour chicken broth around the edges of the slow cooker. Cover and cook on HIGH for 5 hours.
- Remove chicken, shred with forks, and return to the slow cooker.
- Add frozen veggies and torn biscuit dough pieces. Stir gently.
- Cover and cook on HIGH for 1 more hour, until biscuits are cooked through.
- Serve in bowls and garnish with parsley if desired.
Notes
For best flavor, use fresh herbs if available and don’t skip the final hour—it gives the biscuits time to cook up fluffy and delicious!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: chicken and biscuits, slow cooker, comfort food, creamy chicken, easy dinner
🙋♀️ FAQ’s
🐓 Can I use chicken thighs instead?
Yep! Boneless, skinless thighs work great and might even have a bit more flavor. Just make sure to trim the extra fat.
⏳ Can I cook it on LOW instead of HIGH?
Definitely. Just cook for 7–8 hours on low, then add the biscuits and veggies and give it another hour.
🧲 Do I need to thaw the frozen veggies first?
Nope! Straight from freezer to crockpot. They’ll cook through just fine in that final hour.
🥛 What if I don’t have cream of celery?
You can just double up on the cream of chicken soup. Or swap in cream of mushroom if that’s your thing.
🧈 Can I use homemade biscuit dough?
Of course! If you’ve got time (and energy), go wild. But honestly, the refrigerated kind works like a charm here and makes life easier.
💡 Pro tip:
If the soup feels too thick at the end, stir in a splash more broth. If it feels too runny, mix a tablespoon of cornstarch with a little cold water and stir it in, then let it thicken up for 10–15 minutes.
❤️ Final Thoughts
This recipe? It’s that friend who shows up when you’re overwhelmed, hands you a blanket and says “sit down, I got this.” The flavors are rich, the dumplings are soft and pillowy, and cleanup is almost nonexistent.
And hey, if you sneak back to the kitchen for a second bowl after everyone’s eaten… I won’t say a word.
