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Slow Cooker Chicken and Dumplings

A comforting recipe for Chicken and Dumplings made in the slow cooker. Make this satisfying Southern classic with effortless prep by using frozen dumplings and purchased chicken broth. Your family will 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.

Two servings of chicken and dumplings in white bowls with a slow cooker in the background.

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.

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!

Recipe Quick View

Cuisine: American
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 You’ll Like About This Recipe

  • It’s pure comfort food – There’s not much that’s more comforting when you have the sniffles, when you’re homesick, or after a bad day at work.
  • An all-in-one meal – Loaded with both protein and starch, no sides are really necessary unless you just want to add them.
  • It uses some great shortcuts – Using frozen dumplings instead of making and rolling out your own saves a huge amount of time; purchased broth saves the time of cooking and deboning a chicken.
  • Most of the ingredients are staple pantry items – You probably already have everything except the dumplings on hand to make this recipe right now.

Ingredient Notes

All the ingredients you'll need to make this recipe.
Boneless skinless chicken breasts, seasoning salt, cream of chicken soup, chicken broth, black pepper, butter, dried parsley, bouillon cube, frozen homestyle dumplings.

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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.

A forkful of slow cooker chicken and dumplings with a slow cooker in the background.

How to Make Slow Cooker Chicken and Dumplings

Cook the Chicken

Photo collage showing (1) seasoned chicken breasts in the slow cooker, and (2) the broth, soup, pepper, and butter added.
  1. Sprinkle the chicken breasts with seasoning salt and place them in the bottom of a slow cooker.
  2. Add the cream of chicken soup, chicken broth, black pepper, and butter. Cover and cook on high for 5 hours.

Shred the Chicken and Add Dumplings

Photo collage showing steps 3 through 6.
  1. Remove the cooked chicken breasts. Use two forks to pull the chicken breasts into shreds.
  2. Return the shredded chicken to the slow cooker.
  3. Add the parsley, bouillon, broth, and frozen dumplings.
  4. 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: Note that 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.

Two servings of chicken and dumplings in white bowls with a slow cooker in the background.

Crockpot chicken and dumplings with frozen dumplings.

Recipe Variations

  • 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.

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 a 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.

Questions About Slow Cooker Chicken and Dumplings

Can this be frozen and reheated later?

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.

Don’t I need to thaw the dumplings before I add them?

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.

Where can I buy frozen dumplings, and which brand do you recommend?

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.

I don’t have access to frozen dumplings. Is there a good substitute?

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!

Do you have any suggested side dishes for this recipe?

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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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by Lana Taylor Stuart


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Two servings of chicken and dumplings in white bowls with a slow cooker in the background.

Slow Cooker Chicken and Dumplings

You'll love this amazingly delicious and easy Slow Cooker Chicken and Dumplings recipe that uses frozen dumplings!
4.84 from 68 votes
Print It Rate It Add to Collection
Course: Main Dishes
Cuisine: Southern, Vintage
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 6 servings
Calories: 271kcal
Author: Lana Stuart

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. Add cream of chicken soup, the soup can of chicken broth, black pepper, and butter.
  • Cover and cook on high for 5 hours.
  • 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. 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

Serving 1 | Calories 271kcal | Carbohydrates 34g | Protein 15g | Fat 8g | Saturated Fat 4g | Trans Fat 1g | Cholesterol 58mg | Sodium 1912mg | Potassium 281mg | Fiber 1g | Sugar 1g | Vitamin A 228IU | Vitamin C 10mg | Calcium 24mg | Iron 1mg

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.

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— This post was originally published on October 11, 2016. It has been updated with new photos and additional information.

4.84 from 68 votes (64 ratings without comment)

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Recipe Rating




55 Comments

  1. 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.

    1. Keep in mind that there is no standardization between makers of slow cookers. High on one brand may be very different from another brand.

  2. Taylor Bowman says:

    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.

    1. 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.

      1. do I continue to cook the dumplings on high for 2-3 hours or does it change temperature to low?

        1. 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.

  3. Tiffany Fisher says:

    5 stars
    This turned out amazing. Everyone loved it. Thank you for sharing this.

  4. 5 stars
    I fixed the Chicken and Dumplings tonight for dinner. They were great. I did substitute cream of celery for the cream of chicken.

    1. 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.

  5. 5 stars
    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

  6. 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.

  7. Catherine says:

    Can you use frozen chicken breast? Or partially thawed?

    1. 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.

  8. Can I use chicken thighs?

    1. Of course. I’d use the boneless, skinless and substitute about 4 thighs for the 2 breasts.

  9. Carolyn Brazier says:

    Hi Lana, I tried this tonight and it was fantastic! My husband and I are retired and we live with our daughter, husband, and their five children ages 8 to 18. Everyone loved it! I used wal Mart frozen diced chicken and Mary B’s frozen dumplings. I love using crock pots and this recipe was perfect! Thank you!

    1. Always love to hear that someone has enjoyed one of my recipes! Thanks for letting me know that your family liked this one :-)

  10. Have you double the recipe and do you keep the same timing

  11. Can I speed the chicken up by boiling it till tender then out in crockpot with all other ingredients?

    1. You’re welcome to try that if you like. I haven’t done it that way, so I’m sorry I can’t give you advice on it.

  12. 5 stars
    This is the recipe I have been looking for for years! Delicious! I did not change a thing and it was perfect and so easy.

  13. It says to cook an additional 3-4 hours…is that on low or high?

  14. I am trying this today. Getting ready to plug I the crockpot. I will do a review tonight.

  15. Hi . Have u ever used wide egg noodles instead of dumpling?

    1. Lana Stuart says:

      Hi Liz. Not in this recipe, I haven’t. But I’m sure you could make Chicken and Noodles this way if you wanted to. The cooking time would be different and you’ll need to check often to see when the noodles are done.

  16. Hi Lana! This is so awesome! I was looking for a good recipe for chicken and dumplings and immediately clicked on yours because it looked amazing and because of the website name! I’ve tried a few in the past that were decent but not quite what I was looking for. We share the same name and it involved cooking so triple win for me! Going to try this soon!

    1. Lana Stuart says:

      Nice to meet you, Lana! Hope you enjoy the recipe.

      1. Amber Smith says:

        Hi! I want to try this recipe. Have you ever made it in a pressure cooker?

  17. Dena Lowe says:

    On the recipe you have 1 can of chicken broth and then you have 2-3 cups of broth..Which goes in first?

    1. Lana Stuart says:

      The soup can of chicken broth goes in first with the chicken breasts. The 2-3 cups go in the second part of the recipe when adding the dumplings.

  18. Going to try this. I have never made them in a crock pot nor used frozen ones as I usually make my own. It looks perfect to take to work for food day, and less time than making from scratch!!

  19. Do you put can of chicken broth first?

    1. Lana Stuart says:

      The broth gets added in the first step along with the soup.

  20. Kelly Hall says:

    I had this saved but when I went to make it, the recipe is now missing from the page. Can anyone help with this.

    1. Lana Stuart says:

      The recipe has been restored. You should see it on the page now. May need to refresh if it doesn’t appear for you.

  21. The recipe card is no longer on this post with exact measurements of each ingredient. Can you please post the ingredient list with measurements?

    1. Lana Stuart says:

      The recipe has been restored. You should see it on the page now. May need to refresh if it doesn’t appear for you.

  22. Will this recipe work with the same amount of gnocchi in place of the dumplings?

    1. Lana Stuart says:

      Never tried using gnocchi so I just can’t say.

  23. Do I need to thaw the dumplings at all before adding?

    1. Lana Stuart says:

      I thaw them just enough that I can get them apart. A few seconds in the microwave usually does the trick.

  24. Hey Lana, I made this today and it was delicious. My dumplings did stick together a little. Do you have a trick to keep that from happening. Thanks. Happy Thanksgiving.

    1. Lana Stuart says:

      Thanks! I’m so glad you enjoyed it. As to the dumplings sticking, you might need to add a little bit more liquid to the slow cooker and I do stir gently every 45 minutes or so to keep them separated.

  25. Tried this recipe. I used1 can of cream of celery and 1 can of cream of chicken. I also added heavy cream. Turned out great! Will def make again.

  26. Have you ever tried adding frozen vegatables? Is so when to add?

    1. Lana Stuart says:

      Hi Jennifer – no, I haven’t tried that. I don’t include veggies in my chicken and dumplings.

      1. Do you serve anything with it when you make it?

        1. Lana Stuart says:

          I usually serve green beans (or a green veggie of some kind) on the side and hot rolls with butter.

  27. Platt College says:

    Yum, chicken and dumplings. I have to try this recipe!

  28. That is exactly what I want when it is wet and cold in the winter. Nothing warms you as well.

    Miss P