Believe it or not, this shortcut recipe for Chicken and Dumplings is made in the slow cooker! You’ll make this satisfying Southern classic with effortless prep by using frozen dumplings and purchased chicken broth. Your family is gonna love it!
On my list of the Very Best Comfort Foods Ever, chicken and dumplings are definitely near the tip-top. And although I do really enjoy making my from scratch recipe, I sometimes just need a fuss-free way to get it done.
This delicious shortcut recipe for Slow Cooker Chicken and Dumplings is one of the best I’ve had. I use purchased broth and frozen dumplings, and I never get any complaints. If you didn’t know it wasn’t made from scratch, you probably couldn’t even tell.
Now, in the South, we make our dumplings by rolling them thinly and cutting them into strips rather than the dropped ones that cook up into little balls of dough. And we’re very lucky to be able to buy them in the frozen foods section of almost any grocery store these days.
Those frozen dumplings are what I used in this recipe. You could also use frozen egg noodles and make this recipe into Chicken and Noodles. It would be just as fantastic!
— This post was originally published on October 11, 2016. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Slow Cooker
Total Time: 7 Hours, 10 Minutes
Servings: 6
Primary Ingredient(s): Chicken breasts, cream of chicken soup, chicken broth, butter, frozen homestyle dumplings
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Chicken and dumplings is my all time favorite comfort food, and this is so easy to make. It’s my tried and true, go-to recipe.”
— Adam
Ingredient Notes
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- Boneless, skinless chicken breasts – or use a combination of breasts and thighs.
- Seasoning salt – your choice of either Lawry’s or Jane’s Krazy Mixed Up Salt.
- Cream of chicken soup – for the creamy base of the recipe.
- Chicken broth – use purchased for convenience; homemade if you have it.
- Pepper, butter, and parsley – staple flavorings and seasonings from your pantry.
- Chicken bouillon cube – for added richness and enhanced flavor.
- Frozen homestyle dumplings – the greatest invention since paper napkins- my recommendations for frozen dumpling brands are in the FAQs below.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Chicken and Dumplings
- Sprinkle the chicken breasts with seasoning salt and place them in the bottom of a slow cooker.
- Add the cream of chicken soup, chicken broth, black pepper, and butter. Cover and cook on high for 5 hours.
- Remove the cooked chicken breasts. Use two forks to pull the chicken breasts into shreds.
- Return the shredded chicken to the slow cooker.
- Add the parsley, bouillon, broth, and frozen dumplings.
- Cook for an additional 2 to 3 hours or until the dumplings are tender. Stir several times during the final cooking period to prevent the dumplings from sticking together. (Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)
Pro Tip
Because slow cookers have no standard temperature settings, you may need to cook for more or less time. Use your own judgment as to when the dumplings are cooked.
Recipe Success Tips
- I rarely find that I need to thicken this recipe (all that flour from the dumplings thickens things up pretty nicely). However, if you feel yours is a bit on the thin side, you can thicken it by taking out about ½ cup of the liquid and whisking it together with two teaspoons of cornstarch. Slowly stir the mixture back into the cooker.
- Test to make sure the dumplings are cooked through before serving. The best way to test? Just take a spoonful out and taste it 😊. If it’s tender all the way through, it’s done.
Recipe Variations to Try
- Substitute leftover baked ham to make ham and dumplings.
- Any cuts of chicken will work in this recipe. A mix of boneless, skinless thighs and breasts is very nice.
- Traditional southern chicken and dumplings do not contain any vegetables at all, but you may add a cup of frozen mixed vegetables if you insist.
- Add one-half cup of cream or half and half for a very rich finish to your recipe.
Questions About Slow Cooker Chicken and Dumplings
This is a great recipe to make ahead and freeze. Let the chicken and dumplings cool completely. Then transfer to any freezer safe container. Store in the freezer for up to 5 months. To serve, thaw overnight in the fridge. Reheat on the stovetop over low heat, stirring frequently. Note: you may need to add a little water or broth as you’re reheating.
There’s no need to thaw the dumplings before adding them to the slow cooker. In fact, it’s better not to, as they’ll stick together if they thaw. Just remove them from the package, break them into roughly 2″ pieces (no need to be too accurate with the sizing), and add them to the cooker.
If you’re looking for frozen dumplings, I can only speak to what’s available in the South. Almost all Kroger, Publix, and Walmart grocery stores carry frozen dumplings. There are three brands that I’m aware of — Mary Hill, Mary B’s, and Anne’s. My preferred brand is Mary Hill, but the others are acceptable, too.
If you can’t find frozen dumplings, you can actually substitute canned biscuits for the dumplings. Use two cans of “southern style” refrigerated biscuits and cut each biscuit into 5 or 6 pieces. Drop the pieces into the hot chicken mixture. Continue cooking as directed in the recipe. Your recipe won’t be quite the same, and the taste will be a little different but still delicious!
I almost always serve this recipe with a side of nicely seasoned green beans and dinner rolls with lots of butter. Other suggestions might be fried okra, buttered steamed broccoli, baby carrots, seven-layer salad, or fire and ice tomatoes.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Slow Cooker Chicken and Dumplings
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon seasoning salt (Lawry's or Jane’s Krazy Mixed-Up Salt)
- 10 ½ ounces cream of chicken soup
- 10 ½ ounces chicken broth (measure in the empty soup can)
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon dried parsley
- 1 chicken bouillon cube
- 2 cups chicken broth (may need more, up to 3 cups)
- 12 ounces frozen homestyle dumplings
Instructions
- Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker.2 boneless skinless chicken breasts, 1 teaspoon seasoning salt
- Add cream of chicken soup, chicken broth, black pepper, and butter. Cover and cook on high for 5 hours.10 ½ ounces cream of chicken soup, 10 ½ ounces chicken broth, ½ teaspoon ground black pepper, 2 tablespoons butter
- Remove chicken breasts. Use two forks to pull the chicken breasts into shreds.
- Return the shredded chicken to the slow cooker.
- Add the parsley, bouillon, broth, and dumplings.1 tablespoon dried parsley, 1 chicken bouillon cube, 2 cups chicken broth, 12 ounces frozen homestyle dumplings
- Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together. (Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)
Notes
- To thicken the finished recipe, remove about ½ cup of the liquid and whisk it together with two teaspoons of cornstarch. Slowly stir the mixture back into the cooker.
- Test to make sure the dumplings are cooked through before serving. If not, let it cook for another 30 minutes and test again.
- To make ahead and freeze: Let the chicken and dumplings cool completely. Then transfer to a freezer safe container. Store in the freezer for up to 5 months. To serve, thaw overnight in the fridge. Reheat on the stovetop over low heat, stirring frequently. May need to add a little water or broth as you’re reheating.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Luscious and SO easy!! First attempt at chicken & dumplings. Note: stirring often after adding frozen dumplings doesn’t work if they’re still stuck together from packaging.
You’re right – the dumplings should be separated before adding them.
I used a pampered chef slow cooker cooked the chicken on low for 4.5 hours then turned it up to high added the dumpling and it was done in 1.5 hours.
Hubby said it was wonderful.
Can you use fresh dumplings? If so, when do you add them to the slow cooker and how long do you cook?
Sorry, I haven’t tested this recipe with freshly made dumplings.
Did the chicken breasts cook too quickly on high for anyone other than me? Mine were fairly large and were easily done within 3 hours. I went ahead and took them out and shredded them and put them aside. Then I put in the frozen dumplings on low. We will see how quickly they cook.
Keep in mind that there is no standardization between makers of slow cookers. High on one brand may be very different from another brand.
The body of the recipe says cook dumplings for 3-4 hours but the recipe down below says cook for 2-3 hours? I want to make sure I do this correctly tomorrow.
Start with 2-3 hours and check to see if the dumplings are done. They may need more time. Because slow cookers have no standard temperature settings, a set time just can’t be stated.
do I continue to cook the dumplings on high for 2-3 hours or does it change temperature to low?
Continue cooking on high. The dumplings are frozen when you add them so they will really lower the temperature. It would take much longer to cook on low.
This turned out amazing. Everyone loved it. Thank you for sharing this.
My pleasure! Glad you all liked it.
I fixed the Chicken and Dumplings tonight for dinner. They were great. I did substitute cream of celery for the cream of chicken.
Glad to know you enjoyed the recipe, Zelma. I sometimes use cream or celery or cream of mushroom depending on what I have in the pantry.
So good and tender. I used thighs and didn’t have to shred anything. I did add more broth, 1cup and a half cup of milk. Could have used more for a creamer sauce
Thank you Lana for this recipe. Chicken and dumplings is my all time favorite comfort food, and this is so easy to make. It’s my tried and true, go-to recipe. I’ve found that gnocchi is also a great substitute for frozen dumplings or canned biscuits.
Can you use frozen chicken breast? Or partially thawed?
You can use frozen chicken but will need to add additional time to the first part of the recipe. Increase the cooking time by 1 to 2 hours and be sure to check that the chicken has reached an internal temperature of 165 before going ahead with the recipe.
Can I use chicken thighs?
Of course. I’d use the boneless, skinless and substitute about 4 thighs for the 2 breasts.