Busy weeknights? No problem! Explore the hassle-free method of preparing chicken and dumplings in just one pot using your trusty slow cooker. This time-saving recipe will revolutionize your weeknight dinners without compromising on taste or quality. You’re going to love these Slow Cooker Chicken and Dumplings!
Looking for a weeknight dinner that’s both quick and scrumptious? Well, say goodbye to the never-ending saga of dirty dishes and multiple pots, because I’ve got the perfect solution for you.
Imagine a mouthwatering bowl of tender chicken and fluffy dumplings, all cooked effortlessly in one pot. (Well and a bowl to mix biscuit dough) If this sounds too good to be true? It’s not. Get ready to revolutionize your cooking routine with this simple yet impressive slow cooker recipe for chicken and dumplings.
Chicken and Dumplings is probably my number 1 comfort food! Well, between that and Broccoli and Cheese Soup. haha
I’m also crazy about my slow cooker, winter or summer. Crock-pot Chicken and dumplings are great for any weeknight or weekend. This recipe would make a great Sunday dinner too.
Ingredients For Slow Cooker Chicken and Dumplings:
- 2 teaspoons poultry seasoning
- 2 cups water
- 2 cans cream of chicken soup
- 1 tablespoon oil
- 1 tablespoon butter
- 1 1/2 pounds chicken breast
- 1/4 cup flour
- 2 teaspoon onion powder
- 2 cups frozen peas and carrots
Dumplings
- 2 cups flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 cup + 1 tablespoon milk
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Slow Cooker Chicken and Dumplings:
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Add the poultry seasoning to the water and mix. This will kind of make a chicken broth (ish)
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Add the cans of soup and mix. Set aside.
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Add the oil, chicken and 1 tablespoon of butter to the slow cooker.
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Add the soup mixture, 1/4 cup flour, onion powder, peas and carrots on top of the chicken.
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Cook on high for 4 hours.
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After 4 hours, remove the chicken and shred it.
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Add the chicken back to the slow cooker with the vegetables.
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In a mixing bowl, mix the flour, baking powder, salt and garlic powder.
Create a well in the flour mixture and add the milk. -
With a wooden spoon or your hands, stir/mix the milk with the flour until the dough is sticky and without clumps.
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Form the biscuit dough into 2” clumps and add to the top of the soup.
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Continue to cook the soup for 1 hour until the biscuits are fully cooked.
YUM!
When life gets busy and the days feel never-ending, sometimes all we crave is a comforting meal that hugs us from the inside out. And that’s where slow cooker chicken and dumplings come in.
Do I Have To Use Frozen Veggies For This Recipe?
You don’t have to use frozen veggies but I recommend it. They’re fresh and easy to use. I feel like they cook down too much and become mush if they come from the can.
Can I use Chicken Broth Instead Of Mixing The Poultry Seasoning And Water?
You sure can! Just use 2 cups of your favorite chicken broth.
More Crock Pot Slow Cooker Recipes:
- Slow Cooker Beef and Vegetable Soup
- 1980s Slow Cooker CrockPot Chicken and Stuffing
- Easy Slow Cooker Pot Roast
- Slow Cooker Italian Chicken, Potatoes and Green Beans
More Chicken Recipes:
- Olive Garden Copycat Chicken Marsala Fettuccine
- Amazing Air Fryer Buffalo Wings
- Southern Chicken Salad Recipe
- Baked Chicken Feta Pasta
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings
Busy weeknights? No problem! Explore the hassle-free method of preparing chicken and dumplings in just one pot using your trusty slow cooker. This time-saving recipe will revolutionize your weeknight dinners without compromising on taste or quality. You're going to love these Slow Cooker Chicken and Dumplings!
Ingredients
- 2 teaspoons poultry seasoning
- 2 cups water
- 2 cans small cream of chicken soup
- 1 tablespoon oil
- 1 tablespoon butter
- 1 1/2 pounds chicken breast
- 1/4 cup flour
- 2 teaspoon onion powder
- 2 cups frozen peas and carrots
Dumplings
- 2 cups flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 cup + 1 tablespoon milk
Instructions
Add the poultry seasoning to the water and mix.
Add the cans of soup and mix. Set aside.
Add the oil, chicken, and 1 tablespoon of butter to the slow cooker.
Add the soup mixture, 1/4 cup flour, onion powder, peas, and carrots on top of the chicken.
Cook on high for 4 hours.
After 4 hours, remove the chicken and shred it. Add the chicken back to the slow cooker.
In a mixing bowl, mix the flour, baking powder, salt and garlic powder.
Create a well in the flour mixture and add the milk.
With a wooden spoon or your hands, mix the milk with the flour until the dough is sticky and without clumps.
Form the dough into 2” clumps and add to the top of the soup.
Continue to cook the soup for 1 hour until the biscuits are fully cooked.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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