Dump and Go Slow Cooker Chicken and Dumplings – Cozy Comfort with Minimal Effort

There are nights when you want something warm and comforting without fussing over the stove. This dump-and-go slow cooker chicken and dumplings checks all the boxes: hearty, creamy, and so easy you can set it up in minutes. No searing, no whisking, no babysitting.

You’ll add everything to the slow cooker, let it do the work, and finish with quick dumplings that cook right on top. It’s a weeknight win that tastes like a Sunday supper.

What Makes This Special

This recipe skips the complicated steps without sacrificing flavor or texture. The slow cooker gently cooks the chicken until it’s tender enough to shred with a fork.

A simple, creamy broth and quick dumplings create that classic, homestyle feel. The “dump and go” approach keeps prep low and results high, which is exactly what busy days call for.

It’s also flexible. You can use fresh or frozen chicken, canned condensed soup or a homemade substitute, and even switch the dumplings to refrigerated biscuit dough if you’re in a rush.

The result is the same: a steaming bowl of comfort.

What You’ll Need

• 2 pounds boneless, skinless chicken breasts or thighs (thighs are juicier, breasts are leaner)
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cans (10.5 oz each) cream of chicken soup (or cream of celery, or one of each)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• Salt to taste (start with 1/2 teaspoon if your broth is low-sodium)
• 1 cup frozen peas (optional, for color and sweetness)
• 1/2 cup heavy cream or half-and-half (optional, for extra richness)
• For the dumplings (from scratch):
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons cold butter, cut into small pieces
  • 3/4 cup milk
• OR quick dumplings: 1 can refrigerated biscuit dough, each biscuit cut into quarters

Instructions

1. Load the slow cooker: Add the onion, carrots, celery, and garlic to the bottom of a 6-quart slow cooker. Place the chicken on top. Pour in the chicken broth and add the cream of chicken soup, thyme, parsley, bay leaf, pepper, and salt.Stir gently to combine around the edges, leaving the chicken mostly covered.
2. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
3. Shred the chicken: Remove the bay leaf. Transfer the chicken to a plate and shred with two forks. Return the chicken to the slow cooker and stir.If using, add the heavy cream and peas now.
4. Make the dumpling dough (scratch option): In a bowl, whisk flour, baking powder, and salt. Cut in the cold butter with your fingertips or a fork until the mixture looks like coarse crumbs. Stir in the milk just until a soft dough forms.Do not overmix.
5. Add dumplings: Drop tablespoonfuls of the dough over the surface of the stew, or add biscuit pieces in an even single layer. Do not stir.
6. Steam the dumplings: Cover and cook on High for 45–60 minutes until the dumplings are puffed and cooked through. Avoid lifting the lid in the first 30 minutes so the dumplings can steam properly.
7. Finish and taste: Gently press one dumpling with a spoon to check doneness; it should be set and fluffy inside, not doughy. Taste the broth and adjust salt and pepper as needed.Ladle into bowls and serve hot.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: The stew base freezes well, but dumplings can get soggy. Freeze the chicken mixture without dumplings for up to 3 months. Thaw in the fridge overnight and add fresh dumplings when reheating.
• Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or milk as needed.For microwave reheating, use 50–70% power to keep dumplings tender.

Why This is Good for You

This dish balances protein, carbs, and vegetables in a way that tastes like comfort food. Chicken provides lean protein for staying power. The carrots, celery, peas, and aromatics add fiber, vitamins, and antioxidants.

If you use low-sodium broth and control added salt, you can keep the sodium comfortable while keeping flavor high. You can also lighten it up by using less cream or swapping in evaporated milk.

Pitfalls to Watch Out For

• Lifting the lid too soon: Steam escapes and your dumplings may stay dense or undercooked. Keep the lid on for at least 30 minutes after adding dumplings.
• Overmixing dumpling dough: Work the dough just until combined.Overmixing makes dumplings tough.
• Too much salt: Cream soups and broth vary in sodium. Taste before salting at the end.
• Watery texture: If the broth feels thin before adding dumplings, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then add dumplings.
• Overcooking chicken on High: If you can, use Low for the best texture, especially with chicken breasts.

Variations You Can Try

• Herby lemon: Add 1 teaspoon lemon zest and a squeeze of lemon juice at the end for brightness.
• Mushroom twist: Add 8 ounces sliced mushrooms with the onions and use cream of mushroom soup.
• Rotisserie shortcut: Stir in shredded rotisserie chicken during the last hour to warm through, then proceed with dumplings.
• Gluten-free: Use gluten-free condensed soup, broth, and a gluten-free baking blend for dumplings. Check labels for thickeners.
• Dairy-free: Use dairy-free condensed soup substitutes and coconut milk or oat creamer instead of cream.Make oil-based dumplings with plant milk.
• Spice it up: Add 1/2 teaspoon smoked paprika or a pinch of cayenne for gentle heat.
• Veggie boost: Stir in chopped kale or spinach in the last 10 minutes before dumplings finish.

FAQ

Can I use frozen chicken?

Yes, but plan for extra time. Use Low for 7–8 hours or High for about 4–5 hours, and ensure the chicken reaches 165°F. If your slow cooker is small or runs cool, thawing first is more reliable.

Do I have to use cream of chicken soup?

No.

You can use cream of celery or mushroom, or make a quick substitute by whisking 2 cups milk, 3 tablespoons butter, and 3 tablespoons flour in a saucepan until thick and seasoned, then add to the slow cooker.

How do I know the dumplings are done?

They should be puffed, not sticky on top, and set in the center. A toothpick inserted into the center of a dumpling should come out clean. If doughy, give them another 10–15 minutes without opening the lid.

Can I make this ahead?

You can prep all the base ingredients in the slow cooker insert the night before and refrigerate.

In the morning, place the insert in the cooker and start it. Add dumplings toward the end as directed.

What if I don’t have biscuit dough or time for scratch dumplings?

Drop spoonfuls of thick pancake batter or use shelf-stable gnocchi. They won’t be classic dumplings, but they’ll cook up fluffy and satisfying.

How can I thicken the broth more?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and let it simmer in the slow cooker for 10–15 minutes before adding dumplings.

Can I use bone-in chicken?

Yes.

Cook as directed, then remove the chicken, discard the skin and bones, shred the meat, and return it to the pot before adding dumplings.

What size slow cooker should I use?

A 6-quart slow cooker is ideal. A 4-quart can work if you scale the recipe down by about one-third.

Final Thoughts

Dump and go slow cooker chicken and dumplings is the kind of meal that quietly becomes a staple. It’s unfussy, deeply comforting, and easy to adapt to what you have on hand.

Keep the lid closed, season at the end, and let the slow cooker do the heavy lifting. You’ll end up with a cozy bowl that makes any day feel better, with minimal effort and maximum comfort.

Dump and Go Slow Cooker Chicken and Dumplings - Cozy Comfort with Minimal Effort

Print Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs (thighs are juicier, breasts are leaner)
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cans (10.5 oz each) cream of chicken soup (or cream of celery, or one of each)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• Salt to taste (start with 1/2 teaspoon if your broth is low-sodium)
• 1 cup frozen peas (optional, for color and sweetness)
• 1/2 cup heavy cream or half-and-half (optional, for extra richness)
• For the dumplings (from scratch): 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons cold butter, cut into small pieces
• 3/4 cup milk
• OR quick dumplings: 1 can refrigerated biscuit dough, each biscuit cut into quarters

Instructions

• Load the slow cooker: Add the onion, carrots, celery, and garlic to the bottom of a 6-quart slow cooker. Place the chicken on top. Pour in the chicken broth and add the cream of chicken soup, thyme, parsley, bay leaf, pepper, and salt. Stir gently to combine around the edges, leaving the chicken mostly covered.
• Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
• Shred the chicken: Remove the bay leaf. Transfer the chicken to a plate and shred with two forks. Return the chicken to the slow cooker and stir. If using, add the heavy cream and peas now.
• Make the dumpling dough (scratch option): In a bowl, whisk flour, baking powder, and salt. Cut in the cold butter with your fingertips or a fork until the mixture looks like coarse crumbs. Stir in the milk just until a soft dough forms. Do not overmix.
• Add dumplings: Drop tablespoonfuls of the dough over the surface of the stew, or add biscuit pieces in an even single layer. Do not stir.
• Steam the dumplings: Cover and cook on High for 45–60 minutes until the dumplings are puffed and cooked through. Avoid lifting the lid in the first 30 minutes so the dumplings can steam properly.
• Finish and taste: Gently press one dumpling with a spoon to check doneness; it should be set and fluffy inside, not doughy. Taste the broth and adjust salt and pepper as needed. Ladle into bowls and serve hot.